Every spring, I dig through my spice cabinet and rotate in a few that have been waiting patiently for their time to shine. For those of you looking for some inspiration, you're invited to take a step into my kitchen and check out what I've been cooking— For morning eggs, shakshuka with Sun-Dried Tomato to deepen the tomato sauce's flavor, with a sprinkle of bright and tart Cured Sumac to finish. This works to kick up any style of eggs: fried, scrambled, or toad-in-the-hole. For roast chicken and veggies, nothing beats our Za'atar, but I'm also alternating with our Sweet Allspice as well as our golden Curry as the base for the rub. Spice rubs are an easy way to experiment with different spices — split your meat or veggies into three groups, give each one a different spice treatment, and repeat. For snacks and desserts, I've been making yogurt topped with granola, berries and a generous serving of Euphrates Mint, Woodland Honeys and a hearty drizzle of Pomegranate Molasses, plus some slivered almonds or chopped pistachios. I call this my lazy pavlova. Happy cooking! —Ori, Burlap & Barrel Co-founder & Co-CEO