345 spiced nut recipes

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

A quick microwave chickpea and zucchini curry with seitan, raisins, and mild curry paste in tomato sauce. Vegetarian, low-fat, and ready in 30 minutes.

Pickled zucchini with onions and bell peppers in a sweet cider vinegar brine spiced with mustard seed, turmeric, celery seed, and cinnamon. A classic canning recipe.

A savory and hearty stew made with okra, juicy tomatoes, corn and potatoes.

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Classic smoked salmon bagel sandwich layers light cream cheese, lox, capers, red onion and tomato on a toasted bagel. The 5-minute New York deli breakfast at home.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

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.

A from-scratch vegetable bean soup simmered for hours with dried kidney beans, chunky potatoes, carrots, zucchini, leeks, savoy cabbage, and brown rice. Old-fashioned, freezer-friendly, and endlessly customizable. One big pot feeds 8.

Curried fruit compote with peaches, apricots, fresh pineapple, and cantaloupe in a curry-spiced sugar syrup with lime slices. A canning recipe that yields four quarts.

Fruit salad with plums, peaches, bananas, and grapes dressed in hot pepper-infused champagne and rice milk. A dairy-free salad with unexpected heat and elegance.

Grilled Pork Tenderloin with Steamed Asparagus recipe

Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.

Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.

Try this delicious rendition of stew that's made with great northern beans, wheat berries and a bit of cumin and turmeric.