10,000 spice recipes

Cincinnati four-way chili with cinnamon, allspice, and warm spices over spaghetti, topped with cheddar and raw onions. Ready in 30 minutes.

Mexican hash with seasoned ground beef over crispy hash browns, topped with sliced tomatoes and melted cheese. A quick, spiced skillet dinner broiled until bubbly and golden.

Italian sweet-pickled cauliflower (cavolfiore in agrodolce) with blanched florets and onions jarred in a spiced white wine vinegar syrup with mustard seeds, cinnamon, and cloves. Ready in a week, keeps all year.

Tender crockpot pork chops in a curried sour cream sauce with chicken broth, slow-cooked for 7-8 hours until fall-apart tender with savory, spiced gravy.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

Deep-fried fruit cookies with a jelly center, spiced with cinnamon and nutmeg, then dusted in powdered sugar. Crispy outside, jammy inside.

Hearty meatless chili from Pawtucket, RI loaded with kidney beans, chickpeas, tomatoes, and a warm spice blend of cumin, oregano, and chili powder. Low-fat, plant-based, and ready in 40 minutes.

Tender whole wheat rolls studded with chewy figs and fragrant anise seeds, sweetened with molasses for a hearty breakfast treat that fills your kitchen with warm, spiced aromas.

Sweet potato pecan pie: a layer of spiced sweet potato custard topped with classic pecan filling, served with a bourbon-spiked vanilla cream sauce. The ultimate Southern Thanksgiving pie.

Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.

Moroccan-style roasted root vegetables with a chermoula oil of garlic, paprika, and cumin. Russet and sweet potato, turnip, rutabaga, carrot, and butternut squash roasted into crisp-edged, spice-slicked fall flavor.

Szechuan beef stew braises chunky beef chuck for two hours in a spiced soy sauce broth with red pepper flakes, fennel, cloves, and ginger until fork-tender. A warming, deeply savory one-pot dinner for six.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Lightly curried chicken salad with aromatic spices served over fresh cantaloupe for elegant brunch or light summer lunch

A stunning dessert fried rice with caramelized sugar, vanilla-soaked dried fruit, toasted almonds, and warm cinnamon-clove spice. Wok-tossed in butter for a side dish that steals the show.

Chunky black bean dip with carrot, celery, garlic, and warm spices folded into sour cream. Half-mashed beans give body while whole beans add bite. No-cook party dip ready in 15 minutes.