10,000 spiced recipes

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

SPAM, sliced potatoes, carrots, and onions baked in foil packets with a sweet-tangy brown sugar, beer, and stone ground mustard glaze. A hands-off foil packet dinner with almost no cleanup.

Microwave Swiss steak with round steak braised in tomato soup, celery, onion, and green pepper. The 1970s comfort food classic, sped up to dinner-table fast.

Old-fashioned Dutch chicken noodle soup simmered from scratch for 3 hours with a whole chicken, carrots, onion, and bay leaf. Simple, honest, and soul-warming.

Chinese-style wok beef with fresh tomatoes and green peppers in a soy-wine glaze, ready in 30 minutes. The tomatoes cook down into a natural sweet-savory sauce that clings to every slice.

Vegetarian moo shu with bok choy, bean sprouts, mushrooms, and crumbled tofu stir-fried in sesame oil, rolled in Chinese pancakes with hoisin sauce.

Tomato, artichoke, and feta salad tosses marinated red onion and feta with canned artichoke hearts and ripe tomatoes in a red wine and herb vinaigrette. Classic Mediterranean summer side.

Maryland crab soup loaded with sweet lump crab meat, Old Bay seasoning, potatoes, corn, green beans, and carrots in a beef and tomato broth. The classic Chesapeake Bay vegetable soup.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

An easy way to braise pork chops and zucchini for a one skillet meal.

For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.

Beef bourguignonne baked in the oven with red wine, carrots, mushrooms, and tomatoes, served over buttered egg noodles. The classic French braise made hands-off with no stovetop searing required.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Easy fresh fruit parfait with sliced strawberries and bananas set in Jello and topped with whipped cream. Just 10 minutes of prep for a light, colorful no-bake dessert.

Strawberry rhubarb pie with a lattice crust, made with both cooked and raw rhubarb plus fresh strawberries and preserves. A diabetic-friendly version sweetened with fruit juice and preserves instead of sugar.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.