5,569 spice recipes

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.

Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.

Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.

Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.

A lighter, healthier yet still tasty pizza is made with fresh homemade pizza dough, and topped with caramelized onion, artichoke hearts and parmesan cheese. Feel free to use store-bought or pre-made pizza dough or crust, it will still come out delicious.

Hearty tofu stew loaded with sweet potatoes, parsnips, turnips, zucchini, and mushrooms in a ginger-spiked broth with mirin and sake. A warming, veggie-packed bowl for cold nights.

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.

Jerusalem artichoke gratin with thinly sliced sunchokes layered with garlic, cooked in stock until tender, then finished with hot cream and fresh parsley. An elegant French-style side.