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Pumpkin pie spices are autumn superstars. Apart from the famous pie and the ever-popular spiced lattes, there are many recipes that could benefit from a pinch of this highly aromatic blend…which would allow us to indulge ourselves all year round!

It’s usually at the end of the autumn, better known as harvest time that we begin to have access to an impressive array of winter squashes – as opposed to zucchinis and summer squashes – on market stands. Apart from Halloween pumpkins and Butternut squash, which are often used in soups, there are many other varieties which can be cooked in a multitude of ways, including as desserts.

There is a great multitude of different eggplants in various shapes and colours- it is, after all, a vegetable that is grown nearly globally. Eggplant is slowing winning the hearts and mouths of Épices de Cru, although its still not universally beloved (it’s one of Philippe’s least favourite ingredients, though he still cooks it with remarkable ingenuity!). To persuade you of the eggplant’s value, or just cook with it more, we present you with a few recipes that appear on the menu for staff lunch regularly and always to rave reviews.​

Tomatoes are used for much more than traditional pasta sauces. In order to explore this fruit’s mindboggling versatility, we’ve curated some diverse recipes to help you discover its wide-ranging potential. ​

This spice blend pays tribute to Montreal's Litte Italy and to the Jean-Talon Market! Rich with herbs, garlic and chilies, we were inspired by Italian immigrants who chose to come to North America and to whom we owe a great debt. It goes without saying that this blend is your best friend at harvest time!

Les plats de viande et de poisson cru sont très populaires dans les restaurants, mais on éprouve une certaine inquiétude à les préparer à la maison. C’est tout à fait compréhensible, compte tenu des risques liés à la consommation de chair animale crue. Pourtant, les techniques sont très faciles à maîtriser ; il suffit comme toujours de bien suivre les règles!

Do you have some leftovers from your last corn roast? Have no idea what to do with them? No worries! Take advantage of this year’s amazing corn harvest to make a bunch of recipes. Salads, curries, bread, and soups – here are 12 delicious options to help put those leftovers to good use.

For much of the month of August, and often into September, our staff lunch is often corn on the cob. Accompanied by a simple salad or tomato sandwich (or a BLT, that’s even better!), it’s an ideal lunch for taking advantage of the best of what the market stalls have to offer during this time of year. Since our meals rarely lack spices (or really never), we’ve tested a lot of our different blends on our various cobs and voted for the best- we are in an electoral campaign, after all. And have no fear, we would never allow ourselves to neglect butter and salt too.

It’s hot and you need something fresh and invigorating during your vacation? 8 pepper strawberry Margaritas, Anise seed lemonade, BBQ Bloody Caesar, Cardamom spiked iced coffee, etc… thankfully there’s no inspiration drought this summer. Cheers!

​It’s hard to imagine summer cooking without thinking of BBQ’s and it’s even harder– especially for us – to think of spice-less BBQ’s! If you forgot to marinate your piece of meat, don't worry, spice rubs are real saviours. Simply coat the meat or the fish with the spice rub before grilling. Choose from one of our nine spice rubs here!