Spice Inspiration

Spice inspiration

Chef Gale Gand shares her ideas about using pepper in desserts.

Recipes & Tips Blog

Read about our latest adventures in the kitchen and beyond. The latest entry: Sage Caramel Corn

Get our newsletter

TableFare is an affilate of Rouxbe.com, the online cooking school. Click to find out how to get your free 14-day membership.

Favorite spice recipes from our TableFare kitchen

Sage Caramel Corn

The robust herby flavor of sage is a perfect counterpoint to the salty, sweet caramel.

Go to recipe »

Our passion for cooking is only enhanced by our explorations in the kitchen. We believe the right ingredients and techniques can elevate a recipe from something ordinary to something inspired. And we'd like to share a few of our favorites with you here. Enjoy!

Beverages

Aleppo Pepper Basil Lemonade

Cocoamatcha Hot or Cold

Licorice Peppermint Spice Tea

Spiced Iced Mocha

Spiced Malted Milk Mix

Spicy Malted Hot Cocoa Mix

Breakfast

Asparagus with Poached Eggs and Parmesan
by Chef Gale Gand

Blueberry Ginger Granola

Cardamom Walnut Pancakes

Cranberry Almond Granola

Overnight Steel-Cut Oats

Pumpkin Pancakes with Cranberry Maple Syrup

Entrées

$5 Challenge Herb Roasted Chicken Legs and Vegetables

Braised Chicken with Lentils and Yogurt

Chicken & White Bean Chili with Fresh Basil

Chicken Stew (Doro Wett)
by Chef Marcus Samuelsson

Chicken Tagine with Apricots & Figs

Coriander Potato Soup
by Jerry Traunfeld

Cornish Hen with Pomegranate, Honey and Roasted Almonds
by Rafih Benjelloun

Fiesta Beef Potpie
by Editors of Grit Magazine

Grilled Rib Eye Steak with Dried Cherry and Fresh Sage Relish

Juniper Gin Chicken Pasta

Lima Bean Soup with Swiss Chard and Mushrooms

Pork and Hominy Stew

Rice Pilaf with Spinach and White Beans

Saffron, Zucchini , Mushroom & Onion Pasta Sauce

Sautéed Aubergine with Coriander Seed over Pasta

Schwarma Spiced Chicken

Spicy Red Lentil Stew

Spontaneous Spinach Soup

Desserts & Sweet Treats

Alderwood Smoked Salt Caramels

Apple-Maple-Raisin Pie
by By the Editors of Grit Magazine

Chewy and Slightly Gooey Chocolate Chunk Cookies

Chocolate Cream Pie with Meringue

Chocolate Cupcakes with Candied Pink Peppercorns

Chocolate Wafer Crumb Crust

Cinnamon Squares
by Dorie Greenspan

Cocoa Stout Cupcakes with Stout Caramel Corn

Coconut Kaffir Lime Ghost Chile Bon Bons

Coriander Caramel Apple Cake

Deep Chocolate Brownies

Flaky Pie Crust

Ginger Pastry Cream

Ginger Saffron Panna Cotta with Orange Supremes

Kumquat Fennel Seed Cake with Honey Mascarpone Icing and Almond Fennel Seed Brittle

Neil Gaiman's Birthday Cake

Pecan Shortbread with Fresh Ricotta and Honey

Pink Peppercorn Thumbprint Cookies

Sarah Blood's Neon Cake

Spiced Chocolate Bavarian Cream

Strawberries in Syrup
by Chef Gale Gand

Strawberries with Romanoff Sauce

Strawberry Rhubarb Pie

Swedish Rye Wafers
by Maida Heatter

White Pepper Shortbread
by Chef Gale Gand

Wild Blackberry Basil Pie with Crystallized Ginger Almond Crumb

Frozen Treats

Indian Coriander Toasted Almond Ice Cream

Shiso Sorbet with Mango and Grains of Paradise
by Chef Charlie Trotter

Toasted Sesame Honey Ice Cream

Baked Goods

Blue, Blue, Blueberry Corn Muffins
by Cresecent DragonWagon

Cast Iron Corn Bread

Coriander-Orange Scones
by Jerry Traunfeld

Cornmeal-Oatmeal Cranberry-Orange Loaf
by Cresecent DragonWagon

Yankee Spider Cornbread with a Custard Layer
by Cresecent DragonWagon

Party food

Avocado Grapefruit Salad Canapés

Baked Pita Chips

Butter Bean Puree

Caprese Bruschette

Devil's Food Eggs

Edamame and Spinach Hummus with Endive Spears
by Ann Gentry

Lamb Meatballs Skewers with Feta & Mint

Lemon and Dill Cucumber Finger Sandwiches

Pimentón Crackers

Rosemary Garlic Ricotta Cheese

Spiced Candied Pecans

Watermelon & Feta Brochettes

Side dishes

$5 Challenge Garlic Polenta

Coriander Chickpeas and Potatoes

Cornbread Stuffing Baked in a Squash

French Green Lentil & Kale Salad with Orange and Goat Cheese

Jicama-Carrot Slaw
by Ann Gentry

Mushroom and Kale Wild Rice Pilaf

Ratatouille Gratin

Roasted Brussels Sprouts and Pearl Onions

Roasted Cauliflower with Lemon & Dill

Roasted Winter Squash with Garam Masala

Saffron Rice with Cranberries, Almonds & Green Onion

Sautéed Lima Beans with Coriander Seed and Fresh Herbs

Veggie Cheesy Torte

Snacks

Cocoa Nib Pink Pepper Caramel Corn

Crispy Kale Chips

Curried Garbanzo Bean Nuts

Graham Crackers

Orange Fennel Caramel Corn with Pistachio Nuts

Sage Caramel Corn

Spicy Toasted Pumpkin Seeds

Sugared Cranberries with Ginger and Clove

Sweet Mustard & Hazelnut Biscotti

Salads

Creamy Grains of Paradise Dressing

Dinosaur Kale Salad with Meyer Lemon Fennel Seed Vinaigrette and Garlic Chips

Lemon Herb Tabbouleh Salad

Northwest Apple Salad

Spiced Feta with Apple, Cashew Crumb & Greens
by Chef Ana Sorturn

Condiments and Miscellanea

Berbere
by Chef Marcus Samuelsson

Citrus Herb Compound Butter

Coriander Vinaigrette

Home-rendered Lard

Homemade Vanilla Extract

Mandarinquat Marmalade

Rhubarb Quick Pickle Chips

Schwarma Spice
by Chef Ana Sortun

Spiced Apple Butter

Spiced Caramel Sauce

Spiced Cranberry Sauce

Spiced Crystallized Ginger

TableFare Herb Mix

TableFare Spice Rub

White Wine Dill Mustard