3,566 clove recipes

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.

This is a wonderful fall soup, and only 200 calories per serving.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

Broccoli simmered in reduced chicken broth with garlic, onion, and caraway seeds, then finished with dollops of ricotta that melt into a creamy, light sauce over pasta.

Beefy no-bean chili with cubed stewing beef, chorizo sausage, jalapenos, and Mexican beer simmered low and slow. Bold, smoky, and built for serious chili lovers.

Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.

Salata tahina, a creamy Middle Eastern tahini sauce with crushed garlic, lemon juice, cumin, and parsley. Serve as a mazza dip, salad dressing, or drizzle for grilled meats.

Chunky apple butter made overnight in a crockpot with Granny Smith apples, applesauce, brown sugar, and warm spices. Set it before bed and wake up to fall in a jar.

Potted herrings in Guinness bake rolled herring fillets in a stout-and-vinegar bath with onion, bay, cloves, and peppercorns. Classic Irish preserved fish, served cold.

Juicy Italian-style beef patties smothered in spaghetti sauce with sauteed mushrooms, peppers, and melted provolone over a bed of spaghetti. Ready in under an hour!

Deep plum pie with halved plums baked under overlapping pastry rounds, sweetened with brown and white sugar, warmed with cloves or cardamom and thickened with quick tapioca.

Sweet and sour pot roast braised low and slow with ketchup, vinegar, brown sugar, and plump raisins. A tangy, fork-tender beef dinner that practically cooks itself.

Baked salmon fillets topped with pistachio-basil compound butter made from pistachios, fresh basil, garlic, and lime juice. Baked in white wine for an elegant, easy dinner.

Mixed greens with cumin steams a tangle of greens, then tosses them with a garlic-parsley-cilantro paste bloomed in cumin and paprika oil. Vegan, gluten-free Moroccan-inspired side dish.