2,580 spice recipes

Old-fashioned oatmeal cookies loaded with figs, nuts, and warm spices create hearty, chewy treats perfect for holiday baking or lunchbox snacks.

Monkfish chili with kidney beans, bell peppers, and a bold spice blend of cumin, cayenne, and Cajun seafood seasoning. A seafood twist on classic chili with real depth.

Peach crumb pie with cinnamon-spiced fresh peaches under a buttery brown sugar and oat crumble topping. No top crust fussing, just golden, crispy streusel over juicy fruit.

Old-fashioned peach gingerbread upside-down cake: molasses-spiced gingerbread baked over fresh sliced peaches, then topped with butter-glazed peaches and a preserves brush. Late-summer dessert perfection.

Soft buttermilk drop cookies with a sweet date-pecan filling hidden inside. Spiced with cinnamon and baked golden, this big-batch recipe yields up to 6 dozen.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Moist carrot date nut bread with a blended carrot-orange puree, slivered dates, and walnuts. Spiced with cinnamon and nutmeg, this recipe makes two loaves that slice even better the next day.

Khichhari (khichdi) with yellow split peas, brown rice, turmeric, cumin, and tomatoes cooked in ghee. A one-pot Indian comfort dish that's vegetarian, warming, and deeply spiced.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Tex-Mex pork stew: slow-simmered pork shoulder with black beans, corn, green chiles, and chili spice. A dump-and-go stew for the crockpot or stovetop with bold southwestern flavor.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.