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I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy


We’ve got recipes! From sugar to spices, coffee to chocolate and mangoes to melons, nearly everything we cook contains at least one ingredient from the tropics.  If you think chocolate, vanilla, coconut, cinnamon and nutmeg are only for desserts and beverages, you are in for a delicious surprise!  Explore our recipe database for fresh and flavorful options for spicing up both daily cuisine and special celebrations.  Visit our database regularly as new recipes are posted each week.

Black Pepper and Vanilla Spiced Chicken Breasts With Mango and Cashews

It’s cold outside and I’m thinking about cozy soups, fragrant  stews and other warming foods that speak of waning sunshine and chilly nights.  Especially when I was fighting with the wind while raking leaves. However, as I cruised the produce section I spotted bright yellow Ataulfo mangoes, one of the sweetest and most flavorful varieties that comes into our markets here in the States. What to do? I can’t imagine mango soup and stews call for root vegetables — parsnips and potatoes, carrots and onions. Then I remembered a wonderful dish I created when I worked with New Leaf markets. A black peppered, spicy mango chicken saute with cashews. Served over a rice pilaf, I could have the best of both worlds — a warming dish but with tropical overtones. I bought the mangoes!

Vegan Lemon-Vanilla Cupcakes


First, I admit I’m not a vegan or even a card carrying vegetarian (though I lean in that direction), but I have friends who are and I like wowing them with a new dessert on movie nights. I also love learning new techniques, culinary styles and recipes from different cultures and regions. So cooking and baking vegan intrigued me.

Chocolate Souffle

Courtesy of David Lebovitz from l’appart: The Delights and Disasters of Making My Paris Home

About the following recipe, David says, “Chocolate souffle remains one of my all-time favorite desserts, and even though I now have a variety of porcelain souffle molds in my kitchen here in Paris, I prefer to bake a chocolate souffle in a shallow baking dish. Some can barely wait to get past the crust, to dive into the warm, tender pool of dark chocolate underneath, but I like the fragile, cocoa-colored crust just as much as what hides beneath it. It’s a balance between the tough, and the tender, and one rarely exists without the other….Although I have my share of regrets, using good chocolate to make a souffle is never one of them.”

Chicken Tagine with Apricots and Almonds


 Courtesy of David Lebovitz: The Sweet Life in Paris

Tagines (also spelled tajine) are a perfect antidote to cold, wintry nights. Remarkably enough, they’re also wonderful on warm summer nights. Why? because they are so richly flavored, all of your senses will come into play. They’re also warming, filling and unique enough for serving at intimate dinner parties or even for a special date night for two.

Stylish, Delicious Winter Salads


Love salads as an entree but when the weather turns cold, not so much? That’s my problem. Easy to make, they can be as simple or complex as your mood or time allows, they’re healthy and, if you’re clever, you can get in your days’ worth of greens at one sitting. The problem? Facing a crisp, cold green salad on a cold, wet or snowy day! So, what’s the alternative?

Onion Confit

If you’ve ever eaten a burger, a sandwich or anything else that features caramelized onions, you likely had a wow moment — a how could something as humble as an onion be so sweet and pack so much flavor? Really. Onions?

So, in late November, as I was stalling as long as a I could before climbing out of bed and into the chilly morning, I started thinking about something new I could make to give friends and family for the holidays. Onion jam came to mind.

Sticky Toffee Pudding

1-Sticky Toffee 2

During my time in Devon, England, one of my goals was to try Sticky Toffee Pudding. For those of you unaware of English vernacular, “pudding” is used interchangeably with “dessert” and includes cakes, and other baked goods. To add to the confusion, puddings can also be savory, such as Yorkshire Pudding, which is served with roast beef. So Sticky Toffee Pudding is actually a cake that can be baked or steamed and is smothered in a caramel-like sauce.

Vegan Chocolate Cupcakes


Although I’m not vegan, I have dear friends who are. I’m also always looking for recipes that can accommodate family and friends with food allergies or food intolerance issues. When I read on food 52 about Joanne Chang’s cupcakes, I saw a winner. Joanne, who owns Flour Bakery in Boston, has created a recipe that is moist, deeply flavorful, and fully satisfies the craving for chocolate and the desire for a rich, moist cake or cupcake — vegan or otherwise!

Vanilla – Saffron Scented Butternut Squash Risotto


The delicious autumn hard shelled squashes are so welcoming to find at the farmers’ market or in the produce section, especially as nights grow dark earlier and the weather turns chilly or cold. They all but beg us to take them home to make something warm, filling and comforting! What I love about this recipe is that you get an unusually silky, risotto as the butternut squash is used two ways. Half of the roasted butternut squash is pureed, which adds to the creaminess of this dish.

Pumpkin Chiffon Cake

Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked pumpkin cake or pie — or latte, I might add? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.

Vanilla Scented Chicken Scaloppine with Mushrooms


This recipe (with some adaptations) comes to us from Jerry Di Vecchio, the woman who helped change the way the West eats. By West, I mean the Western United States. A gracious and amazing woman, Jerry spent her entire career working at Sunset Magazine, and many of those years as the editor/director of the food division. She also inadvertently launched my career as an international expert in vanilla. But that’s a story for another time. Instead, this easy-to-make, delicious entree is one you’re going to want in your collection of favorites, whether for a weeknight dinner or for a special meal with guests.

White Chocolate Macadamia Cookies


This is a spinoff of the World’s Best Cookies, but worthy of its own recipe. It’s a reliably good cookie, keeps well because of the relatively high-fat level (though they don’t usually last long enough for that to be a problem), and you can switch out white chocolate for milk or dark chocolate, as well as the nuts. Part of the appeal of these cookies is the slight crunch from the cornflakes and slightly chewy thanks to the oats.

Icy, Creamy, Grapes with Vanilla and Mint


When I was fifteen, I spent a memorable summer with my Connecticut cousins. Our Aunt Patricia (yes, I was named after her — we were known as Big Pat and Little Pat) worked and lived in New York City, and in our eyes she was all we aspired to be.  My cousin Deborah and I took the train to Manhattan and spent a day with Big Pat. It was a classic New York summer day — hot and sultry — but my aunt had prepared a sophisticated cold lunch, which included the perfect dessert: half-frozen table grapes in sweetened sour cream. This was before yogurt was mainstream and sour cream was considered a gourmet item. I’ve been making some version of this refreshing dish ever since.

Roasted Ratatouille


Too much summer squash? Whether your neighbors look the other way when they see you coming with an armload of zucchini or you’re just looking for  another recipe to enjoy it, here’s my solution. When you roast squash, it shrinks like crazy and becomes deliciously sweet. I frequently roast potatoes, sweet potatoes and squash early in the morning before the heat sets in and one day I decided to see what ratatouille would look like if I roasted the squash and eggplant instead of braising them with onions and tomatoes. I’ve been making my version of ratatouille this way ever since. Yes, it requires an extra couple of steps, but I think it’s worth it. Here’s my “no recipe” for roasted ratatouille. You can decide for yourself if you want to make it or just roast the squash to add to salads, pasta or fritattas.

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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