10,000 spice recipes

Orjaleves is a traditional Hungarian pork and beef bone soup: a rich, clear golden broth perfumed with paprika and saffron, full of root vegetables, tender pork and hand-rolled spiral egg noodles. A heritage feast-day soup.

Upside-down apple coffee cake with a sticky brown sugar, cinnamon, and pecan base under a tender sour cream batter. Flip it onto a plate and watch breakfast become the best part of everyone's morning.

Baked bananas in a Caribbean-style rum caramel sauce with fresh orange juice, cinnamon, nutmeg, and vanilla. A simple, warm dessert inspired by Grenada.

Yukgaejang-style Korean beef stew with shredded flank steak, scallions, sesame oil, and cayenne in a spicy soy-based broth. Serve with rice and kimchi.

Buttery brown sugar shortbread pressed into a sheet pan, brushed with egg white, and topped with cinnamon sugar and sliced almonds. Cut into elegant diamond shapes for a cookie platter showstopper.

From-scratch griddle cakes with sliced fresh strawberries folded right into a light, fluffy batter. Thirty minutes from bowl to breakfast table, served hot with syrup and butter.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Pashka, a traditional Russian Easter dessert made with cream cheese, butter, egg yolks, crushed pineapple, and toasted almonds. A no-bake molded cheesecake chilled overnight in a clay pot.

Old-fashioned apple cake loaded with sliced apples, walnuts, and cinnamon in a moist oil-based batter. No mixer needed for this rustic 9x13 sheet cake.

Thai-style fried rice with red curry paste, green beans, and garlic, finished with fresh cucumber, cilantro, and scallions. Ready in 30 minutes, vegetarian, and easily made gluten-free.

Vegan pesto tofu manicotti: shells stuffed with mashed soft tofu, basil pesto, scallions, peppers, and mushrooms. Topped with marinara and shredded soy mozzarella, baked until bubbly. Plant-based dinner-party comfort food.

Salmon fettuccine in a creamy sherry-dill sauce made with low-fat milk, Dijon mustard, and green onions, served over spinach pasta. A lighter take on creamy pasta.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Mock apple pie made with peeled, sliced zucchini under a buttery crumb topping. Cinnamon, nutmeg, and lemon juice complete the apple illusion. The pie bakes inside a paper bag for an even, juicy finish.

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.

Peach cheese pie with a baked cream cheese filling topped with sliced peaches arranged in a petal pattern under a glossy peach juice glaze. A beautiful chilled summer dessert.