Recipes with spices

Hearty vegan chickpea loaf with tahini, cumin, and turmeric, packed with sauteed vegetables. A protein-rich plant-based main that slices like meatloaf.

Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.

Low-fat cranberry orange bran muffins with cinnamon and real cranberry sauce. Light, fiber-rich, and endlessly adaptable with banana-date, apple-raisin, and zucchini variations.

Homemade turkey sausage patties seasoned with sage, ginger, garlic, and red pepper flakes. A low-fat alternative to pork sausage with bold, spicy flavor in every bite.

Dallo is a Sri Lankan stuffed cuttlefish curry. Tender cuttlefish packed with roasted gram and spices simmer in a rich coconut milk gravy laced with cardamom, fenugreek, and curry leaves.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

Plump bockwurst simmered in heavy ale with bay leaves, cloves, and brown sugar, served over apple cider sauerkraut with caraway seeds. A hearty German sausage dinner in under an hour.

New Mexico red bean chili with ground beef, three cans of kidney beans, and pureed pimentos. Built on ground New Mexico chile with allspice, cumin, and coriander.

Simple apple crisp with tender cinnamon-spiced apples under a buttery golden crust ready in 40 minutes for an easy fall dessert that begs for vanilla ice cream.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Apple pickles in a sweet-spiced cinnamon vinegar syrup. A simple five-ingredient canning recipe that turns quartered apples into a tart-sweet relish for pork, ham, or holiday cheese boards.

This delicious dish is made with dried fruit, sweet cherries, juicy apples and seedless grapes.

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

This warm spiced wassail blends claret wine, dry sherry, citrus juices, and cinnamon into a fragrant holiday punch. Ready in 20 minutes, it's the coziest sip for cold-weather gatherings.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Gulai kambing, an Indonesian spiced lamb curry simmered in coconut milk with lemongrass, bird's eye chilies, cardamom, and ground macadamia nuts. Rich, aromatic, and served over rice.

Hot wassail punch with apple cider, apricot nectar, dark rum, brown sugar, and clove-studded oranges simmered low with cinnamon sticks. A big-batch holiday warmer for a party crowd.

Oven-baked crab quesadillas loaded with sweet lump crab, sauteed tri-color peppers, two melted cheeses, cilantro, and a kick of jalapeño and lime. Ready in 30 minutes for an easy seafood dinner or crowd-pleasing appetizer.

A scrumptious side dish made with savory mushrooms, black-eyed peas and a variety of spices!

Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.

Old-fashioned mincemeat pie with ground caribou, apple cider, raisins, currants, and warm spices, spiked with brandy. A lattice-topped holiday classic with a wild game twist.

Tangerine your chicken with this succulent recipe that calls for orange juice, cinnamon and tangerine peel.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

Sour cream spice cake with cinnamon, cloves, nutmeg, raisins, and chopped walnuts. A 13x9 sheet cake with tender, tangy crumb and warm fall flavors.

These scrumptious breakfast muffins are made with buttermilk, diced rhubarb and chopped nuts.

German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.

German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.

Hearty Greek meat stew simmered with broad beans, tomatoes, red wine, and warm cloves. Tender beef in a rich, rustic broth that fills the house with the smell of a Mediterranean kitchen.

Spicy seafood chili simmers shrimp, scallops, clams, and firm fish in a roasted-pepper tomato base with green salsa and Anaheim chilies. Southwestern coastal stew with a fiery kick.

Authentic Victorian mincemeat with boiled calf's tongue, suet, dried fruit, candied citrus peel, brandy, and whiskey. Cures in a crock for 7 weeks before becoming Christmas pie filling. Yields 96 servings.

Whole wheat Christmas fruit cake with grated carrot, raisins, almonds, hazelnuts, and warm spices, lightly sweetened and finished with a brandy soak. A wholesome, nutty take on the classic holiday cake.

Beef and sausage chili built on a scratch-made ancho chile sauce, with green chiles, tomato, cumin and Mexican oregano. Rehydrated dried anchos give it deep, smoky flavor you can dial up to taste. No beans.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

Kasha kugel: baked Jewish casserole of toasted buckwheat groats with apples, cottage cheese, yogurt, honey, and cinnamon. Healthier whole-grain take on the classic sweet kugel.

Halloween mini pumpkin cupcakes are tender pumpkin spice bites topped with cream cheese frosting tinted orange, black, and white. Decorate with candy and sugar crystals for spooky kid-friendly party treats.

Mayonnaise spice cake with raisins, cinnamon, cloves, and chopped nuts. No eggs or butter needed. The mayo keeps this old-fashioned cake incredibly moist with a tender, spiced crumb.

Moist Bundt cake made with applesauce, grape juice, dates, and pecans, spiced with cinnamon, cloves, nutmeg, and ginger. A nostalgic, butter-free cake dusted with powdered sugar.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

Persimmon walnut coconut cookies fold ripe persimmon pulp into a soft, cake-like dough with toasted walnuts, sweet coconut, cinnamon, and allspice. A late-fall cookie when persimmons hit the markets.

Hearty Texas-style chili with beef and pork, slow-simmered with cumin, oregano and cayenne. No beans, just meat and bold spices.

Applesauce cheesecake squares blend cream cheese, applesauce, and warm spice on a pecan-graham crust topped with the same crumb mixture. A fall-flavored bar that beats round cheesecake.

Homemade vanilla raspberry liqueur: fresh raspberries, vodka, vanilla bean, and allspice infused for weeks. Deep ruby-red cordial for sipping or cocktails.

Jewish apple pecan cake layers cinnamon-spiced Granny Smith apples through a moist tube cake batter brightened with orange juice. Pareve, dairy-free, and a Rosh Hashanah favorite.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Fiery homemade salsa made from oil-fried dried chile piquin blended with tomato sauce, cumin, and garlic. Five ingredients, ten minutes, serious heat.

Mrs Fields' applesauce oatmeal cookies loaded with chocolate chips, raisins, and walnuts. Soft, chewy, and spiced with cinnamon and nutmeg for a bakery-style cookie.

Moist and chocolaty cake, a decedent dessert to enjoy at any occasion.