3,650 clove recipes

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Moist bundt cake spiked with apple schnapps, applesauce, and warm spices. Raisins and nuts add texture. Beat for 4 minutes total for ultra-tender crumb. Great for fall gatherings or holiday gifting.

Buttermilk Spice Cake with Butter Cream Frosting recipe

Brandy-soaked apples baked into a moist sheet cake with walnuts, raisins, and warm spices. Simple mixing, no mixer needed.

Cheesy baked grits with Swiss, cheddar and Parmesan cheese.

Rice Pilaf with Apricots, Raisins and Pine Nuts recipe

"You're ready to invite the gang over for a last-minute party any time as long as you can pull this favorite from the freezer and pop it in the oven. Watch them go crazy! (Warning: habit forming!)"

Moist and flavorful Red Lion Inn pumpkin bread with walnuts and raisins. Easy recipe for loaves or muffins, perfect for fall baking. Ready in under 90 minutes!

Old-fashioned boiled fruit cake loaded with raisins, figs, and warm spices. The boiling method creates an incredibly moist crumb that stays fresh for days. Serves 12.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Monkfish with Almonds, Sweet Red Peppers and Saffron recipe

Pennsylvania Dutch shoofly pie filled with chopped apples, molasses, and spiced crumb mixture. The wet filling soaks into buttery crumbs as it bakes. Traditional comfort food with a fruity twist.

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.