2,468 spice recipes

A succulent pork dish that is simmered to perfection in apple juice and a variety of spices.

Hearty potato and pig's foot stew with carrots, lima beans, and a curry-spiced milk gravy. A nose-to-tail comfort stew that's rich, warming, and budget-friendly.

Vospapur is a traditional Armenian lentil and spinach soup spiced with cumin, coriander, and paprika, finished with a bright squeeze of lemon. Hearty, healthy, and oil-free.

Pumpkin wheat bread for the bread machine: an autumn-spiced whole wheat loaf with real pumpkin puree. Set the cycle to whole wheat, press start, and walk away.

Sri Lankan fish curry (Malu Hodhi) simmered in coconut milk with turmeric, coriander, fennel, and curry leaves. A fragrant, mildly spiced seafood curry ready in 35 minutes.

Sliced beet salad marinated with grapefruit, bay leaf, cloves, and allspice for a tangy, warmly spiced side dish. Diabetic-friendly and vegetarian.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.

Versatile fruit sauce with dried apricots simmered in apple juice, then thickened with honey, orange juice, and warm spices.

Hearty cinnamon buckwheat yeast bread with a dark golden crust and earthy, spiced crumb. Makes two loaves with a satisfying chew from bread flour and buckwheat.

Cinnamon, clove and nutmeg ornaments are fragrant homemade holiday decorations, not edible: a no-bake dough of warm spices and applesauce, cut into shapes, air-dried, and hung to scent your home with Christmas spice.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Caribbean-marinated grilled pork chops soaked in orange juice, lime, dark rum, and warm spices. Ziplock bag marinade, 12 minutes on the grill, island vibes on your plate.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.