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Natalie Rose

Rosa de Jamaica Margarita with Sweet and Salty Rim
Rosa de Jamaica Margarita with Sweet and Salty Rim

Tart rosa de Jamaica juice, sugar and tequila combine to make this perfect summer cocktail. The sweet and salty rim is a special twist!


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Lime-Spiked Rosa de Jamaica Granita with Mint
Lime-Spiked Rosa de Jamaica Granita with Mint

Granita is a light refreshing frozen dessert that works well with a variety of flavors. In this recipe, tart rosa de Jamaica is sweetened and paired with lime and mint for a pretty and tasty treat.


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Traditional Pepian
Guatemalan Pepían

The kitchen is my refuge in times of struggle. My fingers know how to deftly curl around the handle of a knife, my wrist flicking up and down in a fluid motion now as instinctive and natural to me as blinking. No vegetable is safe while I stand at attention in front of my cutting board. The stove welcomes me with open arms when stress is high, and the kitchen is my best friend, therapist and my lover mixed into one.


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Traditional Pepían
Traditional Pepían

A typical Guatemala dish, Pepían is a thick, hearty stew composed of numerous vegetables, like güicoy (rounded zucchini) and the güísquil (chayote), a protein of chicken, pork, or both, and a sumptuous broth. It’s an easy dish to feed a crowd as it stretches when served with rice or tortillas.


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Best Steak Ever Espresso Blend
Best Steak Ever Espresso Blend

Steak is a great use for this bitter, salty and sweet rub, but it is also a winner on pork chops or loins and is amazing on racks of ribs. Panela is an unrefined cane sugar that resembles brown sugar and strong espresso keeps the rub from becoming too sweet.


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Fiery Asian Blend with Sesame
Fiery Asian Blend with Sesame

Try this aromatic Asian-inspired salt blend on chicken, fish or seafood. Ginger and sesame seeds add a spicy nutty touch that is both unexpected but very versatile.


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Southwestern Blend with Chili Powder and Cumin
Southwestern Blend with Chili Powder and Cumin

This blend, full of cumin, garlic and chile, works great on chicken or thin white fish filets, like tilapia, but also is great sprinkled over fresh grilled corn.


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4 Ways with Gazpacho
4 Ways with Gazpacho

I admit; I was not the biggest fan of gazpacho. I was one of those people who couldn’t stand the idea of ladling a cold, salsa-like soup into her mouth with a spoon instead of with requisite tortilla chips.


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Classic Gazpacho
Classic Gazpacho

Classic Gazpacho is a summer staple and makes a great light lunch or the perfect appetizer. In this version, instead of using bread to thicken the soup, the chunky soup is served over crunchy laced garlic croutons for extra flavor and extra texture.


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