5,569 spice recipes

Quick praline peach topping with brown sugar, chopped almonds, and butter spooned over angel food cake. A 5-minute warm dessert sauce with fresh or frozen peaches.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Venison shortcake with ground venison or elk in a savory mustard-ketchup gravy, piled between homemade biscuit halves. A rustic hunter's meal with from-scratch biscuits.

Fisherman's Catch sandwiches are kid-friendly fish-shaped bread sandwiches filled with canned salmon, cream cheese, and cucumber, decorated with cucumber slice "scales."

Posole with hot Italian sausages, golden hominy, green tomatoes, onions, and oregano in a tomato-based broth. A Mexican-Italian fusion stew served in bowls with lime slices and warm tortillas.

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

Marinated herring salad with diced potatoes, beets, apples, and dill pickles dressed in a whipped cream dill dressing. A classic Maritime Canadian cold salad with Scandinavian roots.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Classic homemade hummus with chickpeas, tahini, lemon juice, garlic, parsley, and scallions, blended thick and creamy. Vegan Middle Eastern dip ready in 15 minutes.

Grilled soft-shell crab sandwiches: whole crabs grilled hot for two and a half minutes per side, piled onto rolls with green chile aioli, mixed greens, and sliced tomato.

Stir-fried tofu or beef with onions tosses pressed tofu (or sliced flank steak) in a sherry-soy-ginger marinade, then wok-cooks with caramelized onions and garlic.

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.