Food Recipes

What makes this dish sing is the hot paprika vinaigrette, which brings spice, heat, and a heady burst of garlic to flaky fish. What to do: For the vinaigrette, heat 1/2 c olive oil in a saucepan over medium heat. Add 4 sliced garlic cloves and saute until golden. Remove from heat and carefully pour in 3 tbsp red wine vinegar. Stir in 1 tbsp sweet smoked paprika and 2 tsp Burlap & Barrel Smoked Pimentón Paprika. Season with salt and pepper. Set aside off heat. In a wide pot, bring 8 c seafood stock (2 cartons) to a gentle simmer, then lower in 4 six-ounce sea bass, Chilean sea bass, or black cod fillets. Poach until fish just flakes with a fork, 7-12 minutes depending on thickness. Transfer fish to plates. Reheat vinaigrette briefly. Spoon 1-2 tbsp poaching liquid over each fillet, then drizzle generously with paprika vinaigrette. Garnish with chopped fresh herbs like parsley, cilantro, and chives. Serve with grilled crusty bread drizzled with more vinaigrette. Serves 4.

These veggies turn extra delish when roasted up! Simply toss them with a good olive oil, salt, and pepper, and pop in the oven at 375 F until tender while the aromas fill your kitchen.

Seasoned with Burlap & Barrel Cured Sumac, this fish is perfect with rice, veggies, or in tacos. Use cod or another flaky, white fish fillet: Preheat your air fryer to 400 F. Rub 1 fish fillet with 2 tsp olive oil. Season fillet all over with 1 tbsp Burlap & Barrel Cured Sumac and 1/2 tbsp Burlap & Barrel Dried and Ground Black Garlic. Then, season filet with salt and pepper to taste. Place the fillet in the air fryer basket (use parchment for easier clean up). Air fry for 10 minutes and finish with a squeeze of lemon juice before serving.

Recipe by Radhika Sharma and shared by Burlap & Barrel.

In a large, heavy pot, heat 3 tbsp Colavita olive oil over medium heat. Add 1 finely diced onion and cook, stirring occasionally, until softened, 3-5 minutes. Stir in 3-4 cloves minced garlic, 1 tsp salt, 1/4 tsp pepper, and 1 tbsp Colavita hot chilis. Cook until fragrant, about 30 seconds, then pour in 14 oz crushed tomatoes and 14 oz marinara sauce. Bring the mixture to a bubble, then lower heat to a gentle simmer; let simmer at least 20 minutes. Meanwhile, fill a large pot with salted water and bring to a boil. Add 1 lb rigatoni and cook until al dente (about 1 minute less than suggested). Reserve about 1/2 c of the pasta water before draining. Stir the pasta into the simmering sauce and let cook about 1 minute. Add a splash of the reserved water for a saucy consistency. Roughly chop 1/2 c basil, then stir most of it into the pot. Divide the pasta among bowls and garnish with remaining basil and grated Parmesan or Pecorino.

Try this Chinese-style duck infused with irresistibly fragrant aromas: To a medium saucepan, add 2 c water, 1/4 c black tea leaves, 1/4 c sugar, 3 tbsp salt, 2 tsp dark soy sauce, 3 star anise, 1 tsp Burlap & Barrel Royal Cinnamon, a smashed 1-inch piece of ginger, 1 tsp whole cloves, 1 tsp Allspice, and 1 tsp peppercorns (1/2 tsp ground pepper). Bring to a simmer over medium heat and continue simmering for 5 minutes. Let cool, then strain into a large cup. Pat 4 duck breasts (about 24 oz) with paper towels and place in a zip-top bag or other resealable container. Pour in tea mixture and let soak 8 hours (or overnight). When ready to cook, remove duck from bag and pat dry with more paper towels. Let rest at room temperature about 30 minutes. Drizzle 1 tbsp olive oil in a cold cast-iron pan, then add duck skin-side down. Place pan over medium-low heat and cook until skin is brown and crisp, 12-15 minutes. Flip duck and cook on other side until desired doneness is reached (3-4 minutes for medium). Place duck on a cutting board and let rest 15 minutes. Slice, garnish with sliced scallions, and serve with hoisin or soy sauce for dipping.

Recipe by Kristina Cho and shared by Burlap & Barrel.

Say cheese! We're still in love with this classic pair that'll take you back to childhood. Stick to the classics with white bread and cheddar (and #allthebutter) and dunk away in rich, velvety soup.

We love this chili recipe because it's super versatile and goes well with just about any toppings: Drain and reserve the liquid from 1 can chipotle peppers. Finely dice one pepper and reserve. Heat 1 tbsp olive oil in a large pot over medium. Add 3 cloves minced garlic, 1 diced onion, and 1 diced bell pepper. Cook until onion is translucent. Add 1 lb ground beef, breaking it up into pieces, and season with salt and pepper. Cook 1 minute, tossing every now and then. Stir in diced chipotle and reserved sauce and cook another minute. Stir in 1 can each drained and rinsed black beans and red beans, along with 1 can diced tomatoes. Increase heat to high and bring to a boil. Reduce heat slightly and let simmer 15-20 minutes. Serve with any toppings that you like.

Get your green on with best-of-season produce from our favorite farms. In winter, we love crisp pears, crunchy walnuts, and a simple cider vinegar dressing.

Vietnamese pho is traditionally made by slowly simmering the soup, but this adaptation uses packaged broth to cut down on the effort significantly: Place 1 halved onion and a 3-inch piece ginger directly in the flame of a grill, gas stove top, or broiler. Let the outer skin char, turning to blacken all over. Let cool, then rub off any flaky black spots on the onion. Peel the ginger, then thinly slice. In a pot, place the charred onion, ginger, 3 cloves garlic, 3 pieces star anise, 1 stick cinnamon, 3 cloves, and 6 c chicken bone broth. Set over medium heat and let simmer for about 1 hour. Strain the broth through a sieve and stir in 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar. Taste and season more as needed. When almost ready to serve, bring a large pot of water to a boil and cook 7 oz rice noodles according to package instructions. Drain and divide noodles between 4 bowls. Prepare some garnishes including roughly chopped mint, basil, and/or cilantro, lime wedges, bean sprouts, thin slices of the remaining onion, and sliced jalapeno. Top each with roughly a half cup of shredded cooked chicken. Pour over the hot broth and serve immediately with the garnishes, sriracha, and hoisin sauce.

One of our fave quick dinners as the seasons change, this recipe cooks up quickly and tastes great while being easily adaptable for younger palettes. While ravioli is boiling, heat some butter and some fresh sage leaves in a pan until the butter starts to turn golden brown and smell nutty (remove pan from heat once it starts to smell nutty so the butter doesn't burn). Once ravioli is cooked, toss with the brown butter and sage, then salt to taste. Top with parm and a couple twists of freshly ground pepper. Done!