3,133 cove recipes

Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.

Fresh currants simmered with sugar, vinegar, cinnamon, allspice, and cloves into a sweet-tart spiced relish. This old-fashioned preserve is a natural alongside roasted meats, cheese boards, or warm biscuits.

Homemade garam masala from whole roasted cinnamon, cardamom, cloves, and mace ground fresh. This essential Indian spice blend takes 20 minutes and blows store-bought versions out of the water.

Mei Kwei Tao(Pickled Peaches in Red Rose Petals) recipe

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

A simple homemade Christmas incense blend of pine needles, hemlock needles, powdered sassafras bark, and whole cloves. Fill your home with the woodsy, spicy scent of the holidays in 5 minutes.

Homemade pork sausage patties seasoned with allspice, cloves, and ginger. Six simple ingredients, no casings, and pan-fried golden brown in minutes.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Old-fashioned pickled prunes simmered in a sweet vinegar brine with cinnamon, whole cloves, and allspice. A tangy-sweet condiment perfect alongside roasted meats or on a cheese board.

Versoffene Jungfern: a German dessert sauce of spiced red wine reduced with cinnamon, clove, and lemon zest, poured hot over fresh dumplings. Simple, warming, and ready in 40 minutes.

Sweet zucchini pickles with cinnamon sticks and cloves in a vinegar-sugar syrup. Refrigerator pickles, no canning, perfect for summer's zucchini surplus.

Maple glazed ham for the smoker: a 7-pound cooked ham basted in spiced maple syrup, studded with cloves, and smoked slow with pineapple and cherries for a holiday showstopper.

A from-scratch red chile sauce: a lard-and-flour roux loosened with stock and built up with ground red chile and garlic. The foundation sauce for enchiladas, burritos, and huevos rancheros, with heat you control.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

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.