10,000 spice recipes

Traditional Chinese chicken soup with dried lotus seeds, black mushrooms, Smithfield ham, ginger, and sherry, thickened with lotus root powder. A refined, aromatic broth with healing roots.

This award-winning treat is has won the hearts of many with its perfect combination of moist, tender cake and the sweet, tart flavor of apples.

Broiled banana chocolate pudding with instant chocolate pudding topped with sliced bananas and brown sugar caramelized under the broiler. A 4-ingredient, low-fat dessert.

Scalloped chicken casserole with cooked chicken, elbow macaroni, and sliced hard-boiled eggs layered in a homemade roux-based gravy, topped with buttered breadcrumbs and baked golden.

Four pounds of beef chuck braised low and slow in beer with sliced onions, green peppers, chunky mushrooms, ketchup, and mustard. Feeds a crowd of 12 with minimal effort.

Festive rice side dish with crunchy water chestnuts, sweet petite peas, and sliced celery tossed in butter with steamed rice. A quick, colorful side ready in 20 minutes.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.

Minted quinoa fruit salad with strawberries, kiwi, and mandarin oranges tossed in a pureed mint-yogurt-orange juice dressing. A light, refreshing grain salad served chilled.

Beef stew topped with homemade biscuits and baked until golden. Tender stewing beef with carrots, celery, tomatoes, and onion under a fluffy biscuit crust.

Southern skillet fried green tomatoes cooked slow in cast iron until dark, caramelized, and olive-brown. Flour-dusted, garlic-kissed, and worried around the pan the old-fashioned way.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

Grilled vegetable and mushroom soup builds smoky depth by charring zucchini, summer squash, red onion, peppers, and shiitake on the grill before dicing them into a savory broth. Smoke and char in every spoonful.

Quinoa stuffed onions filled with mushrooms, chickpeas, celery, and garlic, topped with a creamy roasted walnut sauce. A hearty vegetarian main dish with plant-based protein.