3,201 spiced recipes

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

Baked whole apples glazed in cinnamon-citrus syrup, opened like flower petals, and topped with vanilla ice cream and homemade chocolate liqueur sauce.

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

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.

Upside-down potato tarts layered with creamy Brie, prosciutto, and herbs get topped with puff pastry and baked into elegant French-inspired appetizers.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

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.

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

Bird of Paradise chicken braised in pineapple syrup with sherry, soy sauce, and crystallized ginger, topped with bell pepper, celery, papaya, and a glossy pan sauce.

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.