3,566 clove recipes

Spiced apple walnut bundt cake with grated fresh apples, whole wheat flour, and a warm apple cider sauce. Dense, moist, and loaded with fall flavor.

Peanut noodles with summer vegetables in a spicy sauce of peanut butter, soy sauce, lime, and cayenne. Carrots, broccoli, and snow peas cook right in the pasta water.

Kolkata-style curried salmon simmered with whole spices, yogurt, and mustard, served over crisp-tender steamed vegetables. Fragrant with cardamom, cloves, and fresh ginger.

Robust Italian beef stew with red wine, cinnamon, cloves, Nicoise olives, and roasted peppers, slow-simmered and ladled over soft polenta. A true feast-day spoon-and-fork dinner.

Yogurt-marinated chicken simmers in a rich sauce of freshly ground spices, poppy seeds, cashews, almonds, and coconut. An authentic Indian chicken korma built from scratch.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

South African Cape Malay fruit and vegetable curry with apricots, apples, raisins, and warm spices over rice. A fragrant, naturally vegan one-pot dinner full of sweet-spicy depth.

A hearty vegetarian holiday roast made with lentils, brown rice, millet, walnuts, and sage, served with homemade mushroom gravy. The plant-based centerpiece your table needs.

Layered chicken biryani with yogurt-marinated chicken, garam masala, fried onions, and basmati rice tempered with whole cloves, cinnamon, and cumin seeds. Fragrant, spiced, and deeply satisfying.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.

Creamy white bean chili with tender chicken, green chilies, and smoky cumin simmers in your slow cooker for 6 hours. Serve in tortilla-lined bowls with zingy toppings.

Vegetarian peanut butter stir-fry with crispy tofu, crunchy vegetables, and a ginger-garlic peanut sauce served over brown rice. Vegan-friendly with soy milk.

This is a perfect combination, there is a lot of omega-3 fatty acids. Very good for heart!

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.

Slow-simmered brisket chili with dried kidney beans, three kinds of chile peppers, masa harina, and brewed coffee. Bold, beefy, and deeply spiced.