3,650 clove recipes

Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.

Salmon loaf bound with nutty bulgur and loaded with vegetables, baked into a tender ring and topped with a tangy sour cream horseradish sauce. A wholesome, fiber-rich twist on the classic salmon loaf.

Mulligatawny soup with chicken, apples, potatoes, and curry spices in a rich broth. This Anglo-Indian classic balances warm curry and allspice with sweet apple for a deeply layered bowl.

A savory dish that can be made with the convenience of having a crockpot in your kitchen.

Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.

Deep-fried chicken chunks in a water chestnut flour batter, tossed with crispy peanuts and scallions in a fiery sauce of chili-garlic paste, dark soy, red vinegar, and sesame oil. Authentic Chinese restaurant-style kung pao.

Vegetarian curry with black-eyed peas, kidney beans, sautéed bananas, and apple in a spiced yogurt sauce. Served over rice with peanuts and cilantro.

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.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.

Vegan chili with kidney beans, bulgur wheat, fresh tomatoes, and a heavy hand of mild and hot ground chilies. A hearty meatless chili where bulgur replaces ground meat for satisfying texture.

Hearty firehouse-style chili with hot Italian sausage and ground beef, red kidney beans, tomatoes, red wine, and honey. A bold, slightly sweet, slightly spicy crowd-feeding bowl.

Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.

Creamy seafood tetrazzini with crab and shrimp in a white wine, clam juice, and Parmesan sauce tossed with vermicelli and baked until bubbly and golden.

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.

Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.