Vadouvan-Scented Carrot Raita

Makes about 2 cups.

Savory Vadouvan balances & enlivens sweet carrots in this yogurt-based dip. Serve it with cooked vegetables, crudités, flatbreads, or hearty crackers.

2 tablespoons + 1 teaspoon olive oil
4 medium carrots, peeled (about 8 ounces), sliced in 1/8-inch-thick “coins”
4 teaspoons Vadouvan
1 tablespoon chopped garlic
1 lemon
Salt & black pepper
1 cup full-fat, plain Greek yogurt

Chile flakes & nigella or black sesame seeds, for garnish

Heat two tablespoons of the oil in a skillet set over medium heat. When the oil shimmers add the carrots & stir them to coat with oil. Add a generous pinch of salt & pepper; cover the pan & cook for 5 minutes. Uncover the pan & stir the carrots; cover the pan again & cook for another 5 minutes, until the carrots are tender & slightly caramelized.

Add the garlic; cook for 1 minute. Stir in the Vadouvan & cook for another minute or two. Stir in the zest & juice of half the lemon. Let the carrot mixture cool for about 5 minutes.

Put the carrots into the bowl of a food processor fitted with metal chopping blade. Add the yogurt & remaining teaspoon of olive oil, plus another pinch of salt. Process until very smooth. Taste, add more salt or more lemon juice, to taste. Before serving, garnish the top with a sprinkling of chile flakes & the nigella or sesame seeds.


Vadouvan is a masala (or curry) blend with colonial roots — it’s a sort of flavor mnemonic that evokes the taste of dishes eaten abroad more mildly recreated at home, in this case Pondicherry summoned in France. The blend includes aromatics such as onion & garlic. Key spices are fenugreek, cumin & shallots.


Spiced Preserved Lemon Butter

Makes ½ cup. Refrigerate for 1 week or freeze for up to 2 months.

Savory and lemony with a whisper of sweetness, this butter makes a fine finishing touch for vegetables, fish, or chicken.

1 stick unsalted butter, softened
2 tablespoons finely minced shallot
1 tablespoon sweet vermouth, such as Cocchi
½ teaspoon ground cardamom
¼ teaspoon freshly ground black pepper
2 preserved lemon quarters
Zest from half a fresh lemon

Rinse the lemon quarters under cold, running water for a minute or two, then pat them dry.

Scrape the pulp off both quarters, then scrape them again to remove any lingering pith. Finely mince the skins. Discard the pulp of one of the lemon quarters; remove the membrane and seeds from the pulp of the other, then chop/mash it to a purée.

Melt 1 tablespoon of the butter in a small skillet set over medium heat. Add the shallots and sautée until they soften, 1–2 minutes. Add the vermouth and lemon pulp to the skillet and cook, stirring, until the vermouth has evaporated, 1–2 minutes. Turn off the heat, stir in the cardamom and pepper. Set aside to cool for a few minutes.

Add the remaining butter, shallot mixture, and lemon zest to a small mixing bowl. Beat together until no lumps of plain butter remain. Scoop the butter into a ramekin, cover tightly, and refrigerate for several hours before using.


Beet Salad with Sichuan Five Spice

Earthy beets pair beautifully with the sweet-hot notes of Sichuan Five Spice. Serve over yogurt with fresh greens or with chevre and rustic crackers.


2 medium sized boiled, peeled beets (about 1 3/4 cups)
1/4 cup minced parsley
1 thinly sliced scallion, white and green parts
1 clove roasted garlic or black garlic
1 tablespoon olive oil
1-2 tablespoons runny honey
2 tablespoons rice vinegar
2 teaspoons Curio's Sichuan Five Spice
Juice & zest of 1 lemon
Sea salt, to taste

Mix everything together and check seasoning (add more honey or lemon juice or salt as needed)

Dessert, Bread

Saffron Scented Popovers

Makes 6 large popovers.

Piping hot popovers usually elicit oohs and ahhs of excitement. The truth is they could hardly be easier to make. If you don’t own a popover pan, you can use a standard-size muffin pan or custard cups. Saffron popovers are delicious with either savory fillings or butter and jam.

1 cup milk
Saffron, large pinch
2 eggs
1 tablespoon butter, melted
1 cup all purpose flour
1/2 teaspoon salt

Preheat the oven to 450 degrees. Thoroughly grease each cup of the popover pan (or muffin tin). Set aside. Crumble the saffron into the milk and let stand for 10 minutes.

In a mixing bowl,* whisk together the eggs, saffron-milk, and butter. Add the flour and salt and whisk (gently) until the batter is smooth.

Fill each of the pan’s cups just over half full. Bake at 450 degrees until the popovers have puffed up and the tops have some golden spots, about 15–20 minutes. Reduce the oven heat to 350 degrees and continue baking until the popover tops are completely golden brown, about another 15–20 minutes.

Removing the popovers from the pan and use a paring knife to poke a slit into the

bottom of each one, which will allow some steam to escape and prevent the interior from becoming gummy. Serve right away.

* A bowl with a pour spout is ideal!


Rose Sweetheart Chocolate Bark

Makes about 3/4 of a pound.

A sweet and savory chocolate bark that’s visually stunning and a cinch to make. Use a good quality milk chocolate for best results.

8 ounces milk chocolate
1/4 cup semi-sweet chocolate chips
1/4 cup unsalted, shelled pistachio nuts, lightly toasted
1/4 cup dried Montmorency or other sour cherries
5 dried Moroccan rosebuds
1/2 teaspoon Madagascar Vanilla Salt

Lay a piece of baking parchment on a cookie sheet and set aside. Roughly chop the pistachios and cherries, set aside. Crumble the petals from the rose buds (discard the stems and leaves), set aside.

Melt the milk chocolate (broken into small chunks) and the chocolate chips in a double boiler set over simmering water or in the microwave. Gently stir the chocolate to be sure that it’s completely melted and blended.

Scoop the chocolate onto the parchment and spread it into an approximately 8” x 12” oblong. Sprinkle the pistachios, cherries, and rose petals over the chocolate, one after the other, then sprinkle on the Madagascar Vanilla Salt. Gently press the toppings into the chocolate. Let cool for 10 minutes, then chill for 30 minutes, before breaking the bark into chunks. Stash the bark in a tightly covered container and store it in a cool spot.


Lightly grease an offset spatula to spread the melted chocolate.

Callibaut and Valrhona are readily available brands of good-quality chocolate.

The bark looks pretty packed in cellophane bags, which have been tied with ribbon.


Coconut-Rose Rice Pudding

Serves 4–6.

This recipe proves that a dish can be simultaneously exotic and familiar, enchanting and comforting.

1 14-ounce can light coconut milk
3/4 cup half-and-half
3 tablespoons rose syrup, divided
2 tablespoons sugar
2 cups day-old, cooked Basmati rice*
1/2 teaspoon ground cardamom
Pinch saffron threads, well crumbled
1/4 teaspoon fine sea salt

Put all the ingredients, except for 1 tablespoon of the rose syrup, into a heavy saucepan set over medium-high heat. Stir and heat until the mixture is boiling nicely, then reduce the heat to medium-low. Simmer, stirring occasionally until the mixture is thick and creamy, about 20 minutes — the pudding will thicken further as it cools. Stir in the remaining tablespoon of rose syrup.

Pour into a serving dish (or dishes) and let the pudding cool. Serve warm or chilled, garnished with almonds, rose petals, and lemon zest.

Well covered, the pudding will keep for several days in the fridge.

*Freshly cooked rice won’t work properly but leftover take-out white rice will.


Hot Moroccan Pickled Carrots

Makes 1 pint.

Try these spicy carrot pickles in a hummus wrap, on a lamb & feta burger, or add them to potato salad.

2 cups julienned carrots*
2 teaspoons kosher salt
1 teaspoon sugar
½ cup champagne or white wine vinegar
½ cup water
2 tablespoons sugar
2 tablespoons Moroccan Pickling Spice

Dry brine the carrots, mix them with the salt and one teaspoon of sugar in a large metal or glass mixing bowl. Set aside for at least 45 minutes (or as long as two hours), stir occasionally.

Drain the carrots and return them to the mixing bowl. Fill the bowl with cold water, swish the carrots in the water and drain again. Repeat this once more. Pat the carrots dry with a clean tea towel and put half of them into the jar.

Make the pickling brine by combining the vinegar, water, two tablespoons of sugar, and the Moroccan Pickling Spice in a small sauce pan. Set over medium-high heat, bring to a boil, stir to make sure the sugar has dissolved, and simmer for a minute more.

Make the pickles by pouring half of the hot brine, including all the spices, into the pickle jar, over the carrots. Add the remaining carrots to the jar and pour in the remaining brine. Put the lid securely on the jar. Let the pickles cool to room temp, then store them in the fridge.

*Alternately, cut the carrots into sticks or thin rounds.


Our Moroccan Pickling Spice is a lovely blend with big flavor and spicy heat! Great for pickling carrots, cauliflower, or turnips. Also fun used to flavor fruit chutney or to make cocktail syrup.


Malagasy Spiced Marmalade

Makes 2 1/2 pints.

Madagascar vanilla and its famous wild pepper, voatsiperifery, add balance and depth to this grapefruit marmalade. Use it to fill thumbprint cookies, serve it with roast chicken, or dollop it on buttered toast.

2 pink grapefruits
1 teaspoon voatsiperifery
1 vanilla bean
2 cups sugar

Peel both grapefruits. Save the peel of one grapefruit and scrape away its pith. (Discard the peel from the other fruit). Slice the scraped peel into thin strips. Cut the grapefruits’ flesh cross-wise into 1/2-inch thick rounds and pick out the seeds. Split the vanilla bean and scrape out the seeds, cut the bean’s husk in half.

Put the grapefruit flesh and peel strips, along with the vanilla seeds and husk into a large, heavy saucepan. Add the voatsiperifery and 4 cups of water. Set the pan over medium-high heat and bring the contents to a boil. Reduce the heat to medium-low and simmer for about 1 1/2 hours, or until the mixture is reduced to about half or three-quarters of its original volume.

Stir in the sugar and let the marmalade simmer until it’s thickened and syrupy, about

another 1 1/2 hours. Pour the marmalade into scalded jars and screw on the jar lids. Leave the jars on the counter until they’re completely cooled, then stow them in the fridge, where they’ll keep happily for a least a couple of months.


La Pluie Roasted Cauliflower with Coconut Chutney

Serves 4 as a side. Recipe courtesy of chef Joshua Lewin of Juliet Restaurant

[Write header: Using split, skinned dry chickpeas or chana dal as a spice, traditional in Indian cuisine. Chutney is a beautiful mix of cool and hot flavors, creamy and exciting bits of spices. Chutney good for other roast vegetables, chicken, or fish.]

1 head cauliflower
2 tablespoons olive oil
2 teaspoons La Pluie
1 teapsoon kosher salt
1 teaspoon black pepper

Preheat oven to 450˚ F (a high heat oven is ideal, but it’s OK to roast at a lower temp if you’re using your oven for another dish at the same time). Set out a sheet pan.

Remove the stem and cut cauliflower into medium florets. In a large bowl, toss it with olive oil until evenly coated.

Roast until the florets are fully cooked and well browned, but not mushy. (Rotate the pan once during the roasting if the florets are not browning evenly.)

Put the roasted cauliflower back in the bowl and season with La Pluie, salt, and pepper. Toss to coat evenly.

Serve with coconut chutney on the side.

Coconut Chutney

10 ounces coconut milk

1 bunch cilantro, leaves only

2 limes, juiced (or 1 lemon)

1 tablespoon mustard oil (optional)

3 tablespoons canola oil

1/2 cup dry split chickpeas (channa dal)

1 tablespoon mustard seed

1 Thai chili, whole

1 Fresno or jalapeño pepper, halved and seeded

1 tablespoon La Pluie

1 teaspoon Vadouvan

Combine coconut with citrus juice and cilantro in blender or food processor, process until very smooth.

In a small skillet, heat the oils, then add chickpeas. When they start to lightly brown, add mustard seed and chilies, and when they pop, add the spices to quickly toast.

Add chickpea-spice mix immediately to blender and pulse just a few times (should retain plenty of texture).


Kozani Spice Olive Oil Cake

Makes one 9” cake.

This tender, not-too-sweet cake is perfect for afternoon tea or try a slice for breakfast with a steaming cup of coffee.

2 cups all purpose flour
1/2 cup almond flour
1 teaspoon salt
2 teaspoons baking powder
1 cup sugar *
3 large eggs
3/4 cup olive oil
1 cup milk
4 tablespoons freshly squeezed lemon juice
2 tablespoons Kozani Spice blend
Zest from 1 lemon
2 tablespoons slice almonds, optional

Preheat the oven to 350 degrees. Lightly grease a heavy, 9-inch cake pan. Line the bottom with baking parchment and grease that too. Coat the greased cake pan with flour, tapping out any excess. Set aside.

Mix the flours, salt, and baking powder in a bowl. Set aside. Measure the milk, add the Kozani spice, and lemon juice. Stir together and set aside.

Use an electric mixer to beat the sugar and eggs together until they are satiny smooth, thick, and a light butter color, about 2 minutes. With the beaters running, drizzle in the oil, incorporating it completely.

Add the milk mixture and lemon zest to the egg mixture, stir to mix, then fold in the flour mixture, using strong, quick strokes. Don’t over mix.

Pour the batter into the prepared pan. Top with almonds, if using. Bake for 45-50 minutes until the top is domed and golden. A cake tester should come out close-to-clean when poked into the top center.

Cool for 10–15 minutes, then turn out onto a serving plate and allow to cool completely before slicing the cake.

* We like the slightly caramel-y flavor of organic cane sugar in this recipe, but any granulated sugar will work just fine.

Top it off!

Generously dust the cake with powdered sugar and strew fresh flowers over it (rose petals, violets, pansies, nasturtium, apple blossoms, geranium petals are all edible). Also nice with a dollop of crème fraîche.


Our Kozani Spice blend takes its name from the Northern Greek region where saffron is grown.

The blend is wonderful in savory dishes, but its sunny flavor is also at home in simple desserts, such as this olive oil cake.

Salad, Side

Greek Farro Salad with Kozani Spiced Feta

Serves 4 as a main, 6 as a starter.

Here’s our “cold weather” version of the popular Greek salad. By adding farro (an ancient grain) plus oregano-roasted tomatoes you get a hearty & healthy alternative to this iconic salad. The Kozani feta makes it dinner-party worthy!

2½ cups cooked farro (kept warm)
1 cucumber, peeled, seeded & chopped
4 scallions sliced
2 radishes, sliced
½ cup minced parsley leaves
¼ cup minced mint leaves
Zest from 1 lemon
Salt & black pepper, to taste
1 batch Curio’s vinaigrette
1 batch roasted grape tomatoes (see below)
3 cups chopped romaine lettuce
1 batch Kozani Spice marinated feta (see below)
Toasted walnuts or pine nuts, to garnish

Put the farro into a large mixing bowl. Add the fresh vegetables, herbs, lemon zest & a half cup of the vinaigrette. Mix well, add salt & pepper to taste. Add the roasted tomatoes & gently stir to distribute them through the salad without breaking them up. Let the salad rest for at least 15 minutes so that the flavors can meld.

Just before you’re ready to serve, dress the chopped romaine very lightly with a little of the lemon vinaigrette & arrange it on a platter. Mound the farro salad on top of the lettuce. Strew the marinated feta chunks over the salad & garnish generously with nuts. (Stash leftover vinaigrette in the fridge, tightly covered, for future salads.)

Roasted Grape Tomatoes

Winter tomatoes aren’t summer tomatoes here in New England. But roasting them deepens their flavor & a touch of honey brings out their sweetness. If you make the salad during tomato season, use fresh grape or cherry tomatoes, instead.

1 pint grape tomatoes, washed & dried

2 teaspoons olive oil

Pinch dried Greek oregano

Pinch salt

1 teaspoon honey

Preheat the oven to 400˚ F. Cut the tomatoes in half lengthwise & pile them in the center of a rimmed baking sheet. Drizzle them with the oil & use your hands to toss them gently, coating them (and the pan with oil). Arrange the tomatoes, cut side up, in a single layer. Crush the oregano & sprinkle it over the tomatoes. Sprinkle them with salt, then drizzle the honey over them. Roast for 40–45 minutes, until the tomatoes are almost collapsed & have caramelized edges. Let them cool to room temperature before using. They can be made up to a day ahead.

Kozani Spice Marinated Feta Cheese

7 ounces Greek sheep’s or goat’s milk feta cheese, drained

1 tablespoon fresh lemon juice

1 tablespoon Kozani Spice

2 tablespoons olive oil

Put the block of feta into a wide bowl or glass pie plate. Drizzle half the lemon juice over it, then flip the block over & drizzle the other side with the remaining juice. Sprinkle half the Kozani Spice on top of the block, then flip it over & repeat on the other side. Drizzle the oil over the block. Let stand for 20 minutes, then crumble the cheese into bite-sized chunks and let stand for another 20 minutes (or up to overnight, covered & refrigerated).


Our Kozani Spice blend takes its name from the Northern Greek region where saffron is grown.

The blend is wonderful in savory dishes, but its sunny flavor is also at home in simple desserts.

See accompanying card for the vinaigrette recipe.


Kandy Spice Pumpkin Jam

Makes about 3 cups or 3 half-pint jars.

Try this jam as an seasonal treat on buttered toast or freshly baked brioche. Add a dollop of pumpkin jam to the dressing for an autumn salad or fill blind-baked tart shells with it and top them with créme fraîche and toasted walnuts. It’s also a nice served with sharp cheddar and hearty crackers.

1 15-ounce can pumpkin
14 ounces sugar
1 tablespoon lemon juice
1½ teaspoons fine sea salt
1½ teaspoons Kandy Spice blend
¼ teaspoon ground cloves

Combine the pumpkin, sugar, and lemon juice in a heavy saucepan and set it over medium-

high heat. Stir to combine and bring to a boil, then reduce the heat to medium and continue to simmer, stirring occasionally, for 12-15 minutes. Pour the hot jam into scalded jars, put on and tighten the lids, and set the jars aside until the jam has cooled to room temperature. Store in the fridge (keeps for months).

You could water-process this jam for shelf-stable storage — if you do, process following time guidelines for “no-pectin” jam recipes and your jar size.

Thanks to our friend and mentor Maura Kilpatrick of Sofra Bakery & Café from whom we learned to make pumpkin jam.


Our Kandy Spice blend is inspired by the place in central Sri Lanka where we source our fair-trade cinnamon.

In this recipe, the warm flavors of Kandy Spice are the familiar but interesting companions to pumpkin.


Roasted Tomatoes with Kandy Spice and Honey

Serves 4-6 as a side, more as an appetizer.

Roasting brings out the deep richness of tomatoes and onions, complemented here with a drizzle of honey and the sweet aroma of our Kandy Spice. This dish is tasty with cheese, roast chicken, pork chops or poached fish.

3 cups cherry tomatoes, cut in half
1 cup very thin onion “half-moon” slices
3 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Kandy Spice blend
1 lemon, for zest

Preheat the oven to 375°. Pour 2 tablespoons of oil into a 9” x 13” rimmed, metal baking sheet. Use your fingers to spread the oil out over the bottom of the pan.

Arrange the tomatoes, cut side up, in a single layer on the oiled sheet. Arrange the onions in a mound on top of the tomatoes. Drizzle the remaining oil over the vegetables, and sprinkle with salt and pepper. Drizzle the honey over the vegetables, then sprinkle the Kandy spice over them.

Roast for 30–40 minutes until the tomatoes are collapsed and the onion tips are deeply browned. Take the baking sheet out of the oven. Grate the lemon zest over the vegetables, then allow them to cool to room temperature right on the pan, which will allow the tomatoes to reabsorb most of the juices.

Best served at room temperature. Covered, this dish will keep in the fridge for a day or two.


Our Kandy Spice blend was inspired by the city in central Sri Lanka where we source our fair-trade cinnamon. It blends sweet spices, including cinnamon, cardamom, mace, and fennel with black pepper and ginger, which give it some sparkle. Try it when baking desserts and in savory dishes or mulled wine.


Kandy Spice Granola

Makes about 10 cups.

Kandy Spice is inspired by the place in central Sri Lanka where we source our fair trade cinnamon.

In this granola recipe, the warm flavors of Kandy Spice contrast with the bright ones of dried apricots and candied ginger.

4 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
2 cups raw sliced almonds
1/4 cup whole sesame seeds
3 tablespoons organic brown sugar
1 teaspoon kosher salt
4 teaspoons Kandy Spice
1/2 teaspoon dried orange zest
1/3 cup light oil, such grapeseed or safflower
3/4 cup mild honey
1/2 cup finely chopped candied ginger
1 cup diced dried apricots (about 24)

Preheat the oven to 325 degrees. Lightly coat a rimmed half-sheet baking pan with baking spray or oil and set it aside.

Combine the dry ingredients, except the apricots and ginger, in a big bowl. Warm the oil and honey on the stove or for 45 seconds at half-power in the microwave. Pour the oil-honey over the dry ingredients and mix until the oats are evenly moistened. Dump the mixture onto the prepared pan and spread it out in an even layer.

Put the pan in the oven and bake for 10 minutes. Remove the pan from the oven and stir/turn the granola. Repeat twice more. Remove the pan from the oven and sprinkle the ginger over the granola, stir/turn to mix it through the granola. Return the pan to the oven for 3–4 more minutes. Remove the pan from the oven and sprinkle the apricots over the granola. Cool for about 15 minutes, then stir/turn the granola and allow it to cool completely. Store in an airtight container for up to 2 weeks or freeze for a month.


Kandy Spiced Pumpkin Cookies with Orange Glaze

Makes 30 cookies.

These soft and chewy cookies are a favorite from Claire’s childhood. We’ve updated the recipe to include our Kandy Spice blend, which pairs perfectly with pumpkin.

4 cups all purpose flour*
2 cups old fashioned rolled oats
2 teaspoons baking soda
1 tablespoon Kandy Spice blend
1 teaspoon salt
3 sticks unsalted butter, softened
2 cups light brown sugar, packed
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 can pumpkin (15 or 16 ounces)

For glaze

2 cups powdered sugar, more if needed
Juice & zest of 1 orange

Preheat the oven to 350 degrees. Lightly grease two cookie sheets. Set aside.

Mix the flours, oats, baking soda, and salt, and baking powder in a bowl. Set aside. Use an electric mixer to cream the butter and sugars until light and fluffy, then beat in the egg and vanilla extract.

Stir about a third of the dry ingredient mixture into the butter mixture, then add about a third of the pumpkin and stir it in. Repeat these alternating additions two more times. Drop the dough in quarter-cupfuls onto the baking sheets. Flatten the dough very slightly.

Bake for 20– 25 minutes. The cookies will be cake-y without much browning around the edges. Transfer to cooling racks.

While the cookies cool, make the glaze by stirring the orange juice and zest into the powdered sugar. The glaze should be thick-but-runny (like caramel). Drizzle the glaze on the cookies while they are still slightly warm. We suggest grating a light dusting of nutmeg over the glaze for an extra layer of deliciousness!

Store in a sealed container at room temperature for up to three days.


Optional add-ins:

1/2 cup chopped nuts

1/2 cup chocolate chips

1/2 cup plump raisins

Grated orange zest


Ooh-La-La Herbed Cheese Spread

Makes about 1 1/4 cup.

Remember Boursin cheese? It was very popular back in the 1970s – 80s and because it came from France it seemed very sophisticated. We think it’s due for a revival and suggest that you make your own with our Herbes de Romance. Serve it with rustic crackers, crudités, or spread on a vegetable sandwich.

5 ounces plain chèvre
4 ounces cream cheese
2 tablespoons olive oil
1 teaspoon grated garlic
4 teaspoons Herbes de Romance
1/4 teaspoon sea salt
Black pepper to taste

Bring the cheeses to room temperature (or soften them in the microwave with a quick 15-second spin at half power).

Put the oil into a small saucepan, add the grated garlic, add the HdR, crushing it with your fingers as you do. Warm the oil mix gently over medium low heat, just for a minute or two, until the it feels warm to the touch. (This mellows the garlic’s bite and helps to release the herbs’ flavors.)

Put the cheeses and oil mix into a medium bowl. Add the salt, black pepper and a squeeze of lemon juice, then whip the mixture until it’s fully combined and fluffy. Taste and adjust the seasoning, adding more lemon, salt, or pepper, if needed.

Transfer the cheese to a container with a tight-fitting lid and stow it in the fridge to chill for at least two hours before serving. Tightly covered, the spread will keep for a week in the fridge.

Dark Chocolate Spiced Macaroons

Makes 2 dozen cookies.

Coconut macaroons get a flavor update with deep chocolate & our fragrant Kandy Spice. These cookies will please both your grown-up palate & your inner child!

½ cup sugar
2 tablespoons excellent cocoa powder, such as Valrhona
2 teaspoons Kandy Spice
¼ teaspoon (heaping) kosher salt
3½ cups shredded, unsweetened coconut
4 egg whites
1 teaspoon vanilla extract

Preheat the oven to 350˚ F. Line 2 cookie sheets with baking parchment. Set aside. Set a large skillet over medium heat & add 2 cups of water to it.

Put the sugar, cocoa, Kandy Spice & salt into a large, metal mixing bowl; stir to combine.

Add the coconut & stir to mix in. Add the egg whites & stir until all the coconut is moistened

& evenly chocolaty looking (it will seem as though there’s not enough liquid, but there is).

The water in the skillet should now be simmering; turn the heat down to medium-low, & set the bowl filled with the coconut mixture into the water. Use a rubber spatula to stir the mixture continuously for 5–7 minutes, making sure to scrape the bottom of the bowl. The mixture will become moist & glossy; there will be a dull film on the sides of the bowl. Take the bowl out of the water. Stir in the vanilla Let the mixture rest for 30 minutes.

Wet your hands, pinch off about 2 tablespoons of the coconut mixture. Gently press it into a ball that’s about the size of a golf ball. Set it on one of the cookie sheets. Repeat, placing the balls about 2 inches apart, until all the coconut mixture has been used (you will need to re-wet your hands a couple of times).

Bake for 5 minutes at 350˚, then turn the oven temperature down to 300˚ & bake for an additional 10–11 minutes. Let cool completely before serving.

The macaroons are best on the day they’re baked. However, stored in an airtight container at room temperature, they’ll taste delicious for 3-4 days but will lose their crispy exterior.

Baker’s Tip

You can re-use baking parchment — brush off any loose crumbs, then give the paper a rinse under warm running water. Hang to dry. This will work many times on the same piece of parchment, so long as it’s not been used for baking something very oily or oozy.


Our Kandy Spice blend is inspired by the city in central Sri Lanka where we source our fair-trade cinnamon. In this recipe, its warm, sweet spices are the familiar-but-interesting companions to coconut & dark chocolate.


Herbed Goat Cheese Dressing

Makes a bit more than 1 cup.

Creamy goat cheese and our Herbes de Romance team up in this luscious dressing. The recipe comes just in time for the start of salad season, but we suspect that you’ll want to make it year round.

Try drizzling the dressing over a simple salad of early season head lettuce, baby arugula, some chive flowers, and lots of thinly sliced radishes. Top with crumbled hard-boiled egg.

2 ounces chèvre-style goat cheese
2 tablespoons buttermilk or plain kefir
½ cup mild oil, such as canola or grapeseed
¼ cup white wine vinegar
1 small garlic clove, grated (½ teaspoon)
1½ tablespoons Herbes de Romance blend
¼ teaspoon sea salt
Black pepper to taste

Put all the ingredients in a bowl or jar and use stick blender to combine them until the dressing is smooth and creamy. Use the dressing right away or store it, tightly covered, in the fridge for a week or more.

Note: You can make another delicious salad dressing by following this recipe and substituting our Kozani Spice blend for the Herbes de Romance.


Our Herbes de Romance blend is inspired by the French classic “Herbes de Provence.”

Its fragrant combination of herbs and flowers almost magically transforms the humblest dish into something special, try it on omelets, baked fish, roast chicken, and in potato salad or rice.


Ginger-Pecan Granola

Makes about 10 cups.

4 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
¼ cup whole sesame seeds
2 tablespoons natural cane sugar
1 teaspoon kosher salt
2 teaspoons ground ginger
¼ teaspoon each ground cardamom and ground cinnamon
1 orange, zest
1/3 cup light oil, such as grapeseed or canola
¾ cup mild honey
2 cups roughly chopped pecans
2 cup finely chopped candied ginger

Preheat the oven to 325 degrees. Lightly coat a rimmed half-sheet baking pan with baking spray or oil and set it aside.

Combine the dry ingredients, except the pecans and candied ginger, in a large bowl. Warm the oil and honey on the stove, or for 45 seconds at half-power in the microwave. Pour the oil-honey over the dry ingredients and mix until the oats are evenly moistened. Scoop the mixture onto the prepared pan and spread it out in an even layer.

Bake for 10 minutes, then remove the pan from the oven and stir/turn the granola. Repeat once more. Remove the pan from the oven, sprinkle the nuts and ginger over the granola then stir/turn to combine. Return the pan to the oven for a final 10 minutes.

Remove the pan from the oven and let the granola cool for about 15 minutes, then stir/turn and allow to cool completely. Store in an airtight container for up to 2 weeks or freeze for a month.


This granola is delicious at breakfast over yogurt and fruit (of course), but it also makes a wonderful topping for baked apples or grilled plums.


Fleur Spiced Cranberry Relish

Makes about 2 cups.

Fresh cranberry relish adds a welcome tart, bright counterpoint for a rich holiday menu. It’s dead easy to make and can be made days in advance.

8 ounces fresh cranberries
1 orange
4 tablespoons sugar
¾ cup diced, peeled apple
1 tablespoon Fleur Spice
Pinch ground Ceylon cinnamon
Pinch sea salt
Pinch freshly ground black pepper

Put the cranberries into the bowl of a food processor that’s fitted with the metal chopping blade. Pulse a few times to coarsely chop the cranberries. Add the sugar and spices, salt and pepper, and the grated zest of the orange. Pulse a few more times to combine.

Cut the orange in half. Cut the peel off one orange half. Roughly chop the peeled orange half and add it to the to the cranberry mixture in the food processor; add the juice of the other half. Pulse a few more times until the mixture is the texture of very coarse sand.

Finally transfer the cranberry mixture a bowl or storage container and stir in the diced apples. Cover tightly and refrigerate for at least 1 hour (and up to 3 days) before serving, so that the flavors have time to settle into one another.


Fleur Spice is a flower-filled blend — pink pepper imparts its bright, floral note which is balanced by the citrusy flavor of hibiscus and the intoxicating scent of rose petals.