Recipes

This exceptional lemon bar recipe comes to us courtesy of Chicago's The French Pastry School.

To make the most of sansho pepper, black garlic, and chilies in a single dish, I came up with the “Tangy Sauce.” It is amazing with fried fish.

The great thing about granola is that you can sub out so many ingredients to your preference.

Dill-flavored ice cream might raise an eyebrow, but dill pollen's flavor is so floral, light, and minty that it fits right into this sweet dessert recipe.

Whipped ricotta is the perfect appetizer for late spring and summer. The dill pollen really comes through in this creamy recipe. You can modify this with other flavors like roasted...

This dish is perfect for springtime, when the asparagus is at its peak freshness.

This flavorful galette is a delicious way to use spring vegetables, and an excellent brunch option! Dill pollen lends a delicate and pronounced flavor to balance these ingredients.

Fresh dill in egg salad is a classic move. Our dill pollen puts this recipe over the top.

This pasta dish is great served with a glazed salmon or sautéed shrimp.

This exceptional cinnamon roll recipe comes to us courtesy of Chicago's The French Pastry School.

With a Southwest spin, this recipe layers chili-and-cumin-spiced ground turkey, colorful bell peppers, generous handfuls of melty Monterey Jack cheese, and corn tortillas.

This decadent, yeasted baked donut features a coffee glaze, chocolate drizzle and crushed nuts.

This sauce is a staple condiment for Mediterraean and Middle Easter classics like gryos and shawarma. You can also serve this dip with your favorite sliced veggies for a quick...

This decadent dessert is delightfully rich and floral.

This is a dense, rich cake. The Hot Cocoa mix makes the chocolate swirls extra fudgy!