10,000 spice recipes

Try these German-style pork chops that are simmered in pineapple juice and sauerkraut.

Sausage and beans simmered with ketchup and Worcestershire, served platter-style with eggs, sliced avocado, and fresh orange for a hearty weekend brunch.

Margarita-braised chicken thighs go from a paprika-dusted sear into a boozy braise of tequila, orange juice, lime, and sweet dried tropical fruit. Juicy, citrusy, and built on forgiving boneless thighs.

Two-cheese meatloaf with Parmesan mixed into the meat and Monterey Jack melted over the top until bubbly. Green olives and tarragon give this loaf a bold, briny twist you won't find in a standard recipe.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Shrimp linguine with a quick cream sauce of Swiss, blue, and parmesan cheeses, fresh tomato, garlic, and oregano. Restaurant-style seafood pasta on the table in 30 minutes.

Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.

A dish that has all the great tastes enjoyed in eating Buffalo wings dipped in blue cheese. Great dish for parties!

Chicken and spinach linguine in a white wine cream sauce with mushrooms, mozzarella, thyme, and lemon juice. A one-pan pasta dinner topped with Parmesan.

Sorrento lemon chicken and potatoes, bone-in chicken and crispy russet wedges roasted with oregano, then drenched in a tangy lemon-garlic-parmesan broth and broiled until golden. A zesty Italian dinner.

Chicken sinigang with bone-in pieces sauteed with garlic and tomatoes, then simmered in a tangy tamarind broth with radish and mustard greens. Filipino comfort food in one pot.

Asian-style flank steak marinated overnight in soy sauce, barbecue sauce, ginger, and garlic, then broiled and basted until caramelized. Slice thin across the grain.

A whole cut-up chicken microwaved in spaghetti sauce with green chilies, Parmesan, dill, and lemon pepper. Sounds unconventional, tastes surprisingly good. 30 minutes, one dish, done.

Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.

A savory tomato pie layering ripe red and tart green tomatoes in a flaky crust under a golden mayonnaise-Parmesan-garlic topping. A Southern summer classic that uses up late green tomatoes.

Seared skirt steak smothered in a smoky chipotle-tomatillo salsa with 15 cloves of roasted garlic and caramelized onions. Bold, beefy Mexican-inspired comfort on one plate.