2,644 spice recipes

Traditional Pennsylvania Dutch lebkuchen spiced with cinnamon, cloves, and wine, loaded with raisins and chopped nuts. A heritage holiday cookie baked in just 15 minutes.

Rhubarb-raisin chutney with curry spices and coriander seeds simmers into a tangy-sweet condiment perfect for Indian meals, cheese boards, or holiday gift-giving.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.

Ginger cheese muffins with molasses and grated cheese folded into a spiced batter for a savory-sweet quick bread that bakes in just 15 minutes.

Black bean stew baked over brown rice with sharp cheddar, cumin, oregano, and red wine. Bubbly, cheesy, and packed with warm spices in every bite.

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.

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.

A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.

Layered Tex-Mex turkey casserole with homemade spiced tomato sauce, corn, bell peppers, tortilla chips, and melted Monterey Jack. The best use for leftover turkey.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

Cincinnati-style 5-way chili spiced with cinnamon, chocolate, cardamom, and allspice. Served over spaghetti and topped with kidney beans, raw onion, and melted cheddar.

Green bell peppers stuffed with a tangy cabbage, onion, and chili filling, pickled in spiced cider vinegar. Old-fashioned canning at its crunchy, fiery best.

A fragrant bread machine loaf made with whole wheat flour, fresh orange juice, orange zest, and star anise. Citrusy, warmly spiced, and effortlessly hands-off.

One-pan baked couscous with chicken, Cortland apples, golden raisins, and toasted almonds spiced with cinnamon, coriander, and cloves. A 35-minute Moroccan-inspired dinner.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.