5,569 spice recipes

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Traditional homemade wine fermenting dried apricots with raisins, citrus slices, ginger, and yeast for 30 days before bottling.

Crispy pan-fried tofu tossed in a fiery Sichuan wok sauce with yellow bean paste, red and green chilies, leeks, and a splash of dry sherry. Dinner for two in 30 minutes.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

Easy refrigerator pickles with thin-sliced cucumbers and onions in a sweet-tangy brine of vinegar, sugar, mustard seed, celery seed, and turmeric. No canning equipment, no processing, just four days in the fridge.

Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.

Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.

Freezer pickles made with sliced cucumbers, onions, sugar, vinegar, and celery seed. No canning, no water bath, no special equipment. Just salt, slice, and freeze for bread-and-butter flavor any time of year.

Spanish omelettes: vegetable-loaded egg substitute omelettes with zucchini, mushrooms, peppers, and tomato sauce. A lighter breakfast built for watching cholesterol without skipping flavor.

Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.

Cold cucumber pasta salad in a sweet vinegar dressing with mustard, parsley, and sliced onion. A tangy, refreshing no-mayo summer side dish perfect for cookouts.

Fresh fruit with sliced almonds, a splash of rum, and a golden broiled meringue topping. Part fruit salad, part baked Alaska. A showstopping warm dessert ready in 20 minutes.

Sweet-and-tangy overnight slaw with shredded cabbage, onion, and a hot vinegar-oil dressing poured over and chilled 24 hours. A no-mayo coleslaw that holds up at any picnic or barbecue.

Homemade peach butter with just three ingredients: peaches, sugar, and water. Slow-cooked until thick and spreadable with intense, concentrated peach flavor.