10,000 spice recipes

This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.

Dum gobi is a fragrant North Indian cauliflower and pea curry, the steamed florets folded into a creamy yogurt-tomato gravy spiced with garam masala, cardamom and turmeric. A golden, lacto-vegetarian classic.

Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.

Matar paneer is a popular Indian dish consisting of paneer (a type of fresh cheese) and peas (matar) cooked in a spiced tomato-based gravy. It combines the soft, creamy texture of paneer with the sweet pop of green peas, all enveloped in a rich, aromatic sauce.

Curry is the quiet, unassuming little spice that doesn’t get talked about enough. It is packaged as a spice, but it has so many super powers that it should have its own healthy comic book. If you are in pain you can call on curry to help. If you want to boost your immune system or maybe your bone health, curry is what you need. It’s ready to protect you against heart disease and help fight Alzheimer’s symptoms. In this recipe, we pair this superhero with a sidekick called, “Pasta”. This gluten-free alternative is a giant help when curry needs a tasty accomplice. Try this pasta dish with your family for an exciting, action packed adventure.

These muffins came out so moist, loved the flavor from honey and spices; pumpkin puree let the muffins so moist, and walnuts added some crunchiness and nutty flavor. I used half of the butter and half the olive oil, and the result was outstanding. They are great treat at any time!

This party mix is perfect for the holiday season or whenever you have company. It is subtly spiced with pops of sweetness from the raisins and combines corn, rice, and wheat boxed cereals for a flavor and texture combination that will surely be a hit at any gathering.

Authentic Goan pork vindaloo with ground red chiles, cumin, ginger, garlic, and vinegar-spiked marinade slow-cooked low for fork-tender pork and a deep, fiery curry.

Caribou and pork sausage with grated potato mixed right into the grind. Allspice and cayenne bring warmth while the potato keeps every link moist and hearty.

Ground venison casserole layered shepherd's-pie style with green beans, creamy mashed potatoes, and melty cheese on top. A hearty one-dish dinner that puts lean game meat to good use.

This Greek stye salad uses quartered cherry tomato, after sitting for half an hour, spin most of the juice out, which makes a not watery salad, then reduce the juice with other spices to create a tangy dressing, and the black olives, cucumbers and feta cheese together create this flavorful, succulent, and refreshing salad.

This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.

I've always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, peaches and thyme, rhubarb and rosemary. They're all delicious, so can there be any question that blackberries and rosemary would just be a match made in heaven?

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

This dish was extremely easy to prepare. The chicken was amazing tender and juicy and very flavorful.

WOW. This was AMAZING! I got so many compliments on it, and a few people said they liked it better than pumpkin pie. I have to say I might just agree with that. I made it exactly as it said on the recipe, except I omitted the nuts and added a bit extra cinnamon and some pumpkin pie spice to the cake batter.