10,000 spice recipes

Ginger chicken stir-fry with double ginger, mushrooms, bamboo shoots, and a glossy soy-cornstarch sauce. Marinated chicken strips cooked in a wok with fresh and ground ginger.

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

These simple almond sugar cookies are flavored with almond extract and topped with sliced almonds.

A savory bean stew that's made with delicious cornmeal dumplings which will satisfy your family's hunger.

Vegan hot and sour soup with dried Chinese mushrooms, silken tofu, fresh ginger, lime, and chilies. A bright, cleansing Thai-style take on the classic, naturally low-fat.

Roll-and-cut almond cookies with toasted sliced almonds folded into a buttery dough and finished with a dusting of powdered sugar. Crisp edges, tender centers, and a double hit of vanilla and almond extract.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Country-style sandwich maker pockets stuffed with egg, grated cheese, zucchini, and onion, toasted in a sandwich press. A quick hot snack from the toastie-maker era of home cooking.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.