10,000 spiced recipes

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

Old-fashioned green tomato pie that turns end-of-season unripe tomatoes into a tart-sweet apple-pie alternative. Sugar, cinnamon, and butter spice thinly sliced green tomatoes under a flaky double crust.

Rich spiced cake with cookie-crisp edges and a moist, chewy center loaded with apples, nuts, and brandy. Stiff dough bakes into bars with crunchy tops and brownie-soft middles.

Soft persimmon cookies spiced with allspice, nutmeg, and cinnamon, loaded with dates and walnuts. Fall harvest baking at its finest.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Tender beef chuck slow-braised with cinnamon, cumin, tomato paste, and pearl onions, then crowned with crumbled feta. This Greek stifado fills the kitchen with warm spice and Mediterranean soul.

Rich West Indian Christmas cake soaked in rum and sherry with dried fruits, warm spices, and browning for deep color. Start the fruit a month ahead for a dense, boozy holiday cake worth the wait.

German sauerbraten marinated four days in spiced vinegar, then slow-braised fork-tender in a sweet-sour gravy thickened with crushed gingersnaps. The classic sweet-and-sour pot roast, here with a lean bison twist.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.

Crispy cumin-spiced corn fritters fried golden and served with a zesty orange marmalade dipping sauce spiked with ginger, mustard, and hot pepper. Sweet heat in every bite.

Traditional British Christmas plum pudding with cognac-soaked dried fruit, walnuts, suet, and warm spices, steamed in a mold and served with brandy butter sauce. A Victorian holiday classic.

Russian-style boiled beef simmered low and slow with marrow bones, root vegetables, dill, and a spice bag. Fork-tender rump roast in a rich, fragrant broth that serves 10.

Creamy vanilla fudge scented with aromatic cardamom and studded with walnuts and pistachios. Traditional candy thermometer fudge with exotic spice.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Warmly spiced chocolate cake with mayonnaise, sour cream, cinnamon, cloves, and allspice, topped with a cocoa cream cheese frosting. A cozy, old-fashioned charmer.

Punjabi peas kofta curry with deep-fried green pea dumplings simmered in a spiced tomato and potato gravy. Vegetarian Indian comfort food with garam masala, ginger, and green chiles.