Potlucks are more than shared meals; they are expressions of community, cooperation, and gratitude, bound together by the simple act of cooking for one another. In a culture that often prizes speed and convenience, gathering around a shared table invites us to slow down and remember that nourishment is not only about what we eat but about how we connect. Each dish carries a story, whether it is a family recipe passed down through generations, a spontaneous creation inspired by seasonal herbs, or a heartfelt offering made to share warmth and care with friends and coworkers.

This blog is part of a 6-part series on recipes featuring our recently new line of organic flavor extracts. Stay tuned for more flavor inspiration coming soon!

Beloved and recognized throughout the world, vanilla bean needs no formal introduction. With a unique ability to enhance rather than overshadow pretty much anything it's paired with, it’s no wonder vanilla has been crowned with such a reputation in the flavoring hall of fame. With that being said, even the most famous flavors are subject to their fair share of controversy.

I know that for many folks a drop in temperature marks the start of pumpkin spice season, but for me it signals the beginning of soup season! Although if I am truly honest, it is always soup season in my heart (and in my kitchen). I can enjoy a steamy bowl of ramen, rich French onion soup, or spicy New Mexican green chile stew even in the height of summer. There is just something deeply satisfying to me about a meal that magically transmutes disparate ingredients into one delicious note—and in one pot no less (fewer dishes for the win!).

As someone that is incapable of getting out of bed on time, I’m forever in need of quick, easy, and healthy breakfast options. Without a doubt, granola is a reigning champion in that arena. For a speedy morning meal nothing beats a bowl of granola and yogurt with some fresh fruit! However, even though granola has gained a reputation for being healthy, it can be deceivingly sugary. Over the years, my desire for nutrient dense and low sugar options has led me away from store bought brands and into my kitchen, where I happily discovered that making your own granola is incredibly easy and fun! And to my fellow late risers: let me tell you, when I happen to have a big container of homemade granola on hand during a rushed morning, I swear that I could cry tears of gratitude that my past self was so proactive!

Picture this: the evening is winding down after a satisfying meal, and just as your nearly full stomach ponders the sweet-sounding idea of dessert, an ooey-gooey chocolate chip cookie decorated with a generous scoop of vanilla ice cream is served before your eyes. Better yet, picture that cookie being about the size of a dinner plate and served straight from the skillet it was baked to golden perfection in. Couldn’t get any better, right? Well, what if I told you that cookie was also bursting with an unexpected, yet nostalgic flavor pairing that will turn your preconceived notions of cookie classics upside down? The elusive cookie behind this mouthwatering mental image is none other than my olive oil and orange chocolate chip cookie.

Under the sweltering sun during the long, lazy days of summer, chances are you’ll find me on my patio, melting away with a good book in one hand and an ice-cold beverage in the other. Sipping a cold, creamy drink while lounging in the shade is something I cherish so much that my fridge always has a few options prepped and ready for whenever that cool-off craving strikes. When I’m not reaching for my go-to iced matcha latte or an herbal tea on the rocks, I’ve lately been whipping up batch after batch of a delightfully creamy, dreamy beverage that is as rich as it is refreshing—horchata!

Summer is full effect right now and that means our gardens are overflowing with the season’s generous bounty of herbs, flowers, and early vegetables. Mint and lemon balm cascade over into the garden paths and our oregano patch has grown far beyond its designated borders. It’s time to harvest these wonderful herbs and enjoy their flavors and aromas in myriad culinary creations.

Here are a couple of universal truths about being friends with foodies. The first is that there will never be a gathering that you will leave not absolutely stuffed with a variety of delicious dishes. And the second, is that you will always be looking for unique recipe inspiration for your own creations. Because while I know my friends will love classic potluck faire, there is something deeply satisfying when I’m able to surprise them with something new and exciting. With barbecue and picnic season in full swing I went searching for a new take on a very familiar favorite, deviled eggs.

During the blooming warmth of June, take a cruise along the rural farmland roads of Oregon, and you’re bound to stumble across a local farm with a hand-painted “U-Pick Strawberries” sign proudly displayed out front. If you dream of strawberry season every year as I do, you will have your car parked with a bucket in hand before your eyes have time to adjust to the sunny, red-speckled field before you. After a few blinks, the once eagerly empty bucket will overflow with the ripest and most mouthwatering strawberries that grocery stores could only dream of. If you can resist devouring the entire ruby-red bounty on the way home, these precious berries deserve to shine in a dessert that highlights their vibrant yet delicate flavors, reminiscent of early summer.

Cheesecake is something that most people would agree is pretty darn delicious. The rich, creamy, and endlessly versatile nature of cheesecake easily makes it a top-tier dessert for me. Plain, chocolate, raspberry, caramel, blueberry—you name it, there is almost certainly a cheesecake out there that boasts every flavor and topping in the book. Believe it or not, even wasabi cheesecake is a thing! Admittedly, my tastebuds have yet to be brave enough to give it a try, but I was fascinated by the confounding creation, nonetheless.

Growing up in a small-town baseball family, I spent many sweltering hot summer days melting away on dusty bleachers and impatiently waiting in line at the local ballpark concession stand. It was at this very ballpark where I came to discover one thing, which admittedly has very little to do with baseball: the controversy over condiments. Not a single foil-wrapped hotdog appeared to present the same selection of toppings, including my own, which I piled high with each and every condiment in sight. Ketchup, mustard, relish, mayonnaise—you name it; everyone has their unique feelings about them. At the center of condiment controversy seems to be the richly thick and tangy sauce we all know and (some) love: mayo.