1,490 ground recipes

Gourmet seasoning salt blends salt with dry mustard, oregano, marjoram, thyme, curry powder, garlic, celery seed, and dill. An all-purpose herb salt for everyday cooking.

Warm spiced apple cider punch infused with cinnamon sticks, whole cloves, and fresh nutmeg, blended with orange and lemon juice for holiday gatherings.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.

Slow-simmered pinto beans with smoky ham hocks, onion, and garlic. Soaked overnight and cooked low until creamy and tender, this Southern classic is comfort food at its most honest and satisfying.

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

Fresh pineapple pie with dried apricots, macadamia nuts, and a splash of rum in a flaky double crust. A tropical twist on classic fruit pie with Hawaiian accents.

Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that's the star of every church potluck and German family reunion from Cincinnati to Milwaukee.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Creamy cucumber dressing with nonfat yogurt, garlic, lemon juice, and white pepper. Light, tangy, and cool. A falafel-friendly dressing that doubles as a fresh salad topper.

Make amazing sandwiches with this recipe that uses cucumbers, tomatoes and garlic.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Irish vegetables simmered in white wine vinegar with bay leaf, broccoli, cauliflower, carrots, and corn. A bright, diabetic-friendly side dish ready in 30 minutes.

Whole bananas baked in their skins, then pan-fried in honey-allspice butter and flambeed with rum. A show-stopping Caribbean dessert with a squeeze of fresh lime to finish.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.