2,519 spice recipes

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Freezer mix goulash turns a frozen beef-tomato base into a quick weeknight dinner with paprika, mushrooms, ketchup, and egg noodles. Ready in about an hour.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

Five-ingredient upside down coffee cake with pineapple rings, maraschino cherries, and brown sugar glaze over refrigerator biscuits. A retro brunch shortcut.

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.

Simply delicious salad that can be served with any main course.

Canned tuna gets a serious upgrade in this sweet and sour stir-fry with pineapple, tomatoes, and green pepper. Budget-friendly, feeds 8, and ready in 45 minutes over rice or noodles.

San Francisco-style seafood stew loaded with shrimp, clams, crab, and whitefish simmered in a garlicky tomato-wine broth. A homemade shellfish stock from the shrimp shells builds deep, briny flavor.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Quick stir-fried shrimp with garlic, ginger, green onion, and a brandy flambe finish. Butterflied shrimp seared over high heat and ready in under 5 minutes.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Vegetarian lentil macaroni bake with tomatoes, mushrooms, peppers, and elbow pasta. Slow-baked one-pot meal with high fiber and meaty texture from lentils.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Lemon-ginger marmalade uses whole lemons soaked overnight, simmered with fresh ginger juice and sugar until set. Just four ingredients, water-bath canned, and shelf-stable for up to a year.