10,000 spice recipes

Salmon and potato pie layers flaked salmon, potato and carrot in a creamy paprika white sauce under a golden pastry crust. A comforting main that works beautifully with canned salmon and pantry staples.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

Mexican beef salad with seared round steak strips, hominy, olives, and Monterey Jack over lettuce and tomato in a cumin-oregano vinaigrette. A Tex-Mex taco-salad alternative.

Savory onion-tomato cheese pie with sweet onions, Swiss cheese, and sliced tomatoes in a custard filling. A microwave-friendly quiche-style main dish.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

A hearty free-form meatloaf packed with sauteed mushrooms, carrots, celery, and onions, seasoned with fines herbes and soy sauce. Baked crusty-brown on a sheet pan. Serves 4 to 6.

Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Slow cooker Italian sausages braised in spaghetti sauce with green peppers and onions until fork-tender. Serve on buns for sausage subs or sliced over spaghetti.

Slow cooker vegetable stroganoff combines mushrooms, broccoli, carrots, and onions in tomato-stock sauce, finished with yogurt and sour cream over noodles. Vegetarian comfort food without the beef.

Filled pizza with a double crust stuffed with mozzarella, mushrooms, green peppers, and parmesan, sealed tight and baked hot. A Chicago-style stuffed pizza cousin with pure Italian spirit.

Rustic Italian chicken and vegetable soup with zucchini, carrots, and diced tomatoes simmered in light chicken broth. One Dutch oven, under an hour, with a handful of grated Parmesan on top for a nutty finish.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Pork Diane skillet supper with tenderloin, red potatoes, mushrooms, and a Worcestershire pan gravy. A complete one-pan dinner ready in about an hour.

Crisp mixed greens tossed with red grapes, walnuts, celery, shredded coconut, and mandarin oranges. A quick 10-minute side salad with sweet, crunchy, tropical flair.

Flank steak marinated overnight in soy sauce, dry sherry, and garlic, stir-fried with green peppers and fresh tomato wedges in a glossy cornstarch sauce. Serve over steaming rice for a satisfying Chinese-style dinner.