10,000 spiced recipes

Lebanese stuffed grape leaves filled with spiced lamb and rice seasoned with allspice and cinnamon, rolled tight and simmered over lemon slices. A traditional Middle Eastern appetizer.

Chicken fajita pizza combines sizzling chili-spiced chicken strips, caramelized onions, and bell peppers on a crispy crust with salsa and melted Monterey Jack. Tex-Mex meets pizza night in one crowd-pleasing pan.

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

Amish friendship bread is a quick fruit bread made from sourdough starter passed between friends. A community-tradition recipe that turns fermented batter into two cinnamon-spiced loaves.

Indian-spiced braised cauliflower, potatoes, and mushrooms with cumin, curry, and jalapeno, rolled in cheesy flour tortillas with tomatoes and sour cream. Sabzi meets burritos.

Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.

Apple pie with a coconut walnut crunch topping that bakes up golden and crispy. Cinnamon-spiced apples nestled in a flaky crust with a buttery streusel loaded with shredded coconut and chopped walnuts.

Rhubarb bulgur pilaf with dried apricots, cinnamon, and a kick of cayenne. A vegetarian grain dish balancing tart rhubarb with sweet fruit and warm spices.

Brazilian jubilee cookies blend instant coffee, cinnamon, and chopped Brazil nuts into a warm-spiced dough, then crown each warm cookie with a pressed chocolate kiss melted into a glossy frosting.

Tender chicken thighs simmered in aromatic spices with garlic, turmeric, cumin, and Thai chilies. This easy one-pan recipe takes 35 minutes and delivers bold, warming flavors with a squeeze of fresh lime.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Frozen pumpkin dessert layered with spiced pumpkin ice cream filling, crushed gingersnap cookies, and chopped pecans. No-bake, no-churn, garnished with fresh fruit.

Traditional Greek baklava with layers of buttery phyllo, cinnamon-spiced walnuts, and sweet lemon syrup. This classic nut strudel is crispy, sweet, and utterly addictive.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.