Vanns Cardamom, Cinnamon, Black Tellicherry Peppercorns, and Vanilla add depth and warmth to sweet, chewy, candied orange peels.
Make these candied orange peels as a weekend cooking project, and you’ll have homemade sweet treats for months. These candied peels are wonderful alone, or can be dipped in tempered chocolate for a slightly elevated simple dessert. Chopped, they can be added to baked goods or used to garnish a dessert that could use a pop of sweet orange flavor. You could even stir them into your favorite granola for a breakfast treat!
Makes around 4 cups.
Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal!
A hearty combination of moist braised dark-meat chicken and tender chickpeas seasoned with a warm, Moroccan-inspired spice blend.
A fluffy, crispy, buttery Dutch baby pancake is spiced up with warm Vanns Cardamom and Cinnamom and topped with a sharp, sweet blackberry compote.
It’s starting to feel like real springtime weather these days -- cool in the mornings and evenings, warm during the day, weather that sometimes makes it hard to know what to eat. A cool, refreshing, summery salad or a comforting, warming wintery stew?
Vanns Orange Extract adds a delicious hint of citrus to a classic chocolate magic shell.
Oven-baked sweet potato fries dusted with a savory seasoning mix pair perfectly with a slightly sweet, smoky aioli.
A blend of aromatic spices brings the traditional complex flavors of pho to a vegetarian version.
A simple Spanish stew uses technique and a bold combination of spices to elevate affordable, healthy ingredients.
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.
Have you ever had Tabbouleh? No, I’m not talking about a grain salad demurely flecked with parsley, that tastes mostly of bulgur or couscous or quinoa or whatever grain someone needed to use up.