1,007 seasoning recipes

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

This new spin on the delicious squash is perfect for the Autumn season and just in time for Thanksgiving.

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Tater tot casserole with seasoned ground meat, golden mushroom soup, onions, and red bell pepper baked under a crispy layer of tater tots. Easy weeknight comfort food.

TVP burritos give you the heft of seasoned taco meat with zero meat. Textured vegetable protein soaks up taco spices and simmers with kidney beans for a high-protein, budget-friendly vegan filling.

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

Quick vegetable stir fry with green beans, mushrooms, scallions, and slivered almonds seasoned with soy sauce, garlic, and ginger. Ready in 20 minutes.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Savoy cabbage wedges steamed in the microwave and topped with a Swiss cheese sauce seasoned with paprika, garlic salt, and dill. A low-calorie vegetable side dish.

Broiled grouper fillets seasoned with lemon juice and cracked black pepper, ready in under 10 minutes. The simplest low-fat preparation for one of the Gulf's best fish.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.