10,000 spiced recipes

Baklava rolls turn the classic Greek pastry into individual cigar-shaped pieces filled with cinnamon-spiced walnuts, dipped in honey-lemon syrup. Easier to portion, easier to serve, and the texture is impossibly crisp.

Black bean and chicken chili simmers tender chicken breast, black beans and sweet red peppers in a spiced tomato base splashed with beer for depth. A lighter, quicker chili ready in about 45 minutes.

Hearty Mexican-style vegetarian chili with corn, kidney beans, tomatoes, and warm cumin-chili spice. Chili con elote is thick, smoky, and bean-loaded, ready in under an hour with zero meat required.

Jamaican jerk chicken wings marinated in a fiery blend of allspice, scotch bonnet heat, thyme, scallions, and warm spices, then roasted hot until lacquered and crisp. Island flavor on a party platter.

Pumpkin nut pie baked in a buttery nut cookie crust with brown sugar, warm spices, and evaporated milk. Topped with brown sugar whipped cream for a nuttier twist on the holiday classic.

Hearty bean soup combines kidney beans, sweet corn and tomatoes in a chili-cumin spiced broth, topped with shredded cheddar. A 35-minute pantry meal that feels like it simmered all day.

Nutmeg muffins built on freshly grated whole nutmeg with heavy cream and milk for a buttery, tender crumb. The bakery-style breakfast muffin where the spice is the star, not an afterthought.

Spicy chicken tortilla soup where crushed tortilla chips simmer right into the broth, thickening it and lending a toasty corn flavor. Chipotle and cayenne bring the heat, lime and cilantro the bright finish.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Rolled baklava swaps the usual diamonds for crisp phyllo logs filled with spiced walnuts, baked golden then dipped in honey-lemon syrup. The cold-syrup dip keeps every flaky roll crisp, not soggy.

Ginger molasses muffins fold whipped egg whites into a buttermilk batter spiced with cinnamon, nutmeg, and fresh ginger. Crackly tops, tender tangy crumb, and the warming bite of dark molasses in every bite.

Pumpkin pie squares with a crumbly oat-and-brown-sugar shortbread crust and a fully spiced pumpkin custard. Bakes in one pan, cuts into 16 squares, and travels better than a round pie.

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Libby's pumpkin pound cake is a dense, buttery loaf with canned pumpkin folded into a classic creamed-butter batter. No spice rack required, just clean pumpkin flavor in a tender crumb that holds up to a sugar glaze.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

The recipe blends equal amounts of gueuze and Chardonnay to make these mussels fragrant, and adds Cajun spices for heat. We suggest a farmhouse ale in the Flemish tradition to pair with the mussels.