10,000 spice recipes

Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.

Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.

Poppy seed chicken casserole with cream of chicken soup, sour cream, mushrooms, and a buttery cracker-poppy seed crumble topping. A Southern potluck classic.

Tangy banana bars with apricot preserves, brown sugar, chopped nuts, and sliced bananas, dusted with powdered sugar. A soft, fruity bar cookie that makes 36 pieces.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

A creamy, low-calorie vegetable chowder with broccoli, mushrooms, corn, and pimiento in a light chicken broth and evaporated milk base. Warm, filling comfort food on the table in 30 minutes.

This delicious dish is made with dried fruit, sweet cherries, juicy apples and seedless grapes.

30-minute Thai red curry chicken simmered in rich coconut milk with mushrooms, bell peppers, and fresh basil. Served over rice, this weeknight dinner brings bold Southeast Asian flavor home fast.

Add a traditional Mexican taste to your pot roast with this succulent recipe that brings families together at the dinner table.

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

Carrot tofu quiche with steamed carrots blended into a dill-scented tofu cream, poured into a whole wheat crust and baked with sesame seeds on top. A dairy-free, egg-free vegan main dish.

Lightning-fast angel hair tossed with sweet roasted pimientos, Parmesan, and fresh chives for an elegant 10-minute side dish with barely any effort.

Eggplant and tomato casserole baked under a parmesan crust, loaded with mushrooms, peppers, garlic, and a briny hit of capers. A rustic Mediterranean vegetable bake that works as a main or a hearty side.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

Quick Italian garden saute with zucchini, corn, green pepper, and fresh tomatoes in butter with basil and oregano. A 15-minute summer vegetable side dish from skillet to table.