Recipes with spices

This easy to make enchilada casserole can easily feed your whole family without rushing, and ever body will enjoy this scrumptious dish!

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

Sweet potato pie blends mashed sweet potatoes with butter, sugar, cinnamon, nutmeg, vanilla, eggs, and evaporated milk into two pies. Southern Thanksgiving classic.

Old-fashioned homemade chili sauce simmered for hours from fresh tomatoes, bell peppers, brown sugar, and warm spices including cinnamon, cloves, and ginger. A classic American canned condiment recipe.

Slow-simmered Italian tomato sauce with whole garlic cloves, beef bouillon, and optional bacon. This classic Pasta Pomodoro cooks for 2 hours until thick and rich, tossed with elbow macaroni and Parmesan.

Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that's bold, earthy, and completely unexpected.

Chocolate Zucchini Cake with Cream Cheese Frosting recipe

Myrtle's fruit cake bakes a brown-sugar-and-golden-syrup batter loaded with currants, sultanas, candied orange peel, and warming spices. British-style heritage Christmas loaf cake.

A dense, moist Jewish honey cake rich with cinnamon, cloves, cocoa, and golden raisins. This Rosh Hashanah staple bakes into a fragrant loaf that symbolizes a sweet new year.

Roasted spiced root vegetables toss chunks of potato, sweet potato, turnip, rutabaga, carrot, and butternut squash in a garlicky paprika-cumin oil, then roast until caramelized. A warming winter side dish.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

A traditional Persian-inspired stew of browned chicken simmered in a rich walnut and pomegranate sauce with cinnamon and lemon. Sweet, tart, and deeply savory with every spoonful.

A fiery Caribbean-style spice rub blended with lime juice, chives, allspice, cayenne, and cinnamon. Marinate overnight and grill for chicken with serious island heat and flavor.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Individual chocolate cheesecake tarts in a buttery macadamia nut crust, spiked with creme de cacao, and plated over silky vanilla custard sauce. Dinner party worthy.

A Sweety tasting pork roast which comes apart when removing from pot. Great Diferent plavor than most other pork roasts.

Vegan white chili with cubed tempeh, sliced mushrooms, navy beans, and bell peppers in a ginger-cumin broth. Plant-powered, protein-packed, and ready in 45 minutes.

Double-crust pie layered with sliced apples and tart sour cherries, spiced with cinnamon and nutmeg, and dotted with butter. The best of two classic pies in one.

Chinese five-spice pork satay with homemade coconut peanut sauce. Marinate overnight in sesame oil and Shaoxing wine, grill to charred edges. Authentic Asian street food for BBQ.

A spice cake mix upgraded with rolled oats, low-fat yogurt, and chopped apples, finished with a crunchy brown sugar and oat crumble topping. Bakes in one pan, ready in an hour.

Pot Roast Caribe braises a 3-pound chuck roast in a mole-inspired sauce with cocoa, chili, cumin, cinnamon, ground almonds, and orange zest. Caribbean-style pot roast for 6-8.

Crispy, spiced sweet potato waffles made with whole wheat flour, cornmeal, and soy milk, topped with a warm homemade blueberry syrup. A wholesome brunch that feels indulgent.

Three-layer pumpkin cake with cinnamon and cloves, topped with billowy seafoam frosting made from brown sugar and egg whites. Layered with chopped walnuts between each tier.

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.

Pickled pink eggs tinted with beet juice and brined in a vinegar-pickling-spice mix with garlic and bay leaf. Classic pub-snack or potluck appetizer that gets better the longer it sits. Just six ingredients.

Pumpkin Spice Cookies with Raisin and Walnut recipe

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Irish whiskey cake with raisins soaked overnight in Jameson, brown sugar, and a lemon glaze dripping down the sides. Traditional St. Patrick's Day cake with a warming whiskey-soaked crumb.

Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.

Satisfy your sweet tooth with this simple recipe that will be in your cookbook once you're done!

Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.

Sugar-free apple pie sweetened only by frozen apple juice concentrate. Sliced apples simmered with cinnamon, allspice, and nutmeg in a pre-baked pie shell. Diabetic-friendly dessert.

A hearty Greek stew of tender veal cubes braised low and slow with whole pearl onions, tomatoes, red wine vinegar, cinnamon, and cloves. Sealed in a casserole and baked until meltingly soft, this stifado fills the kitchen with the warmest spiced aromas.

German-style honey spice bars with cinnamon, allspice, cloves, ground almonds, and lemon zest, finished with a rum-almond glaze. These keep for weeks in a sealed container, making them ideal holiday baking.

White chicken chili with dried white beans, green chiles, cumin, and oregano, finished with shredded Monterey Jack, salsa, and sour cream. Serves twelve from one pot.

Cozy winter turkey chili: a lean, hearty chili with cooked turkey, kidney beans, tomatoes, green pepper, and warming chili-cumin spices. The lighter alternative to beef chili that doesn't taste like a compromise.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

Homemade plum liqueur infused with vodka, sugar syrup, and a pinch of cinnamon. Just 30 minutes of prep, then 3 months of patience - worth every day of the wait.

A bright, zesty bulgur salad dressed with lime juice, cumin, and oregano, tossed with red bell pepper, scallions, and fresh parsley. Vegetarian, diabetic-friendly, and refreshing.

Old-fashioned raisin pie with plump fruit simmered in brown sugar, cinnamon, and orange juice, sealed under a flaky double crust. A pantry-staple Amish dessert known as funeral pie.

A spiced harvest pie filled with shredded apples, zucchini, carrots, and walnuts in a brown sugar custard with cinnamon and nutmeg. Topped with leaf-shaped crust cutouts.

Braided yeast bread filled with cinnamon sugar and topped with sliced almonds. Mixed in a food processor for quick, easy dough that bakes into a golden, pull-apart breakfast centerpiece.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.

Fresh fruit crunch with apples, peaches, or rhubarb layered between buttery oat-cinnamon crumble and a vanilla cornstarch sauce. Baked golden and served warm.