2,495 ground recipes

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

Fresh stone fruits, nutty almond and pure maple syrup make this delicious and fruity bread. Unlike peach pie, this peach bread has a fluffy and crumbly texture, with the maple-glazed peaches on top, it is a great joy to have it.

Delicate butter cookies studded with ground pistachios, shaped into little fingers, and dusted with powdered sugar for melt-in-your-mouth holiday treats.

Mediterranean almond cookies made with ground almonds, egg whites, and candied cherries. Low-temperature baked treats dusted with powdered sugar and optional rosewater.

Homemade garam masala with roasted coriander, cumin, cardamom, cinnamon, cloves, peppercorns, and nutmeg. A fragrant Indian spice blend ground fresh for maximum aroma.

Sugar-free cinnamon shaker mix made with just sugar substitute and ground cinnamon. A zero-calorie topping for toast, oatmeal, fruit, and desserts.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

Traditional pemmican made from ground caribou jerky, cranberries, raisins, brown sugar, and rendered suet. A high-energy survival food with deep Indigenous roots.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Have been making all kinds of macarons recently, certainly has become my new addiction. These chocolate macarons are sandwiched with rich-silky chocolate ganache. They melt in your mouth.

Homemade tandoori masala spice blend with freshly ground cumin, coriander, and cayenne. Just 3 spices plus food coloring for that signature red tint. Stores for 2 months.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

A Moroccan-style carrot salad of tender cooked carrots tossed warm in a zesty dressing of lemon, garlic, cumin, and cayenne. Vegan, make-ahead, and even better after a few hours in the fridge.

Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.