3,568 spiced recipes

Angel hair pasta tossed with fresh chopped tomatoes, basil, parsley, scallions, green olives, and olive oil for a no-cook sauce that comes together in minutes.

Lard boeuf bourguignon layers thin sliced rump beef with carrots, mushrooms, and pork fatback in burgundy wine and cognac. A slow-cooked French country casserole.

Celeriac and apple salad with yogurt, red onion, and a blender honey mustard vinaigrette, served on spinach with radishes. A bright, bistro-style salad in 15 minutes.

Layered banana pineapple dessert: a no-bake 9x13 with graham crust, sliced bananas, vanilla pudding with cream cheese, crushed pineapple, and a fluffy whipped topping. Feeds a crowd of 15.

Varicose Veins on a Leaf is a creepy Halloween appetizer with French-style green beans dyed red to look like veins, arranged on lettuce leaves with sliced almond bones. Spooky, edible, fun.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Whole wheat spaghetti tossed with crisp asparagus, smoky mozzarella, prosciutto ribbons, garlic, and fresh basil. A 25-minute Italian pantry pasta with bold flavors and a hint of springtime.

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

No-cook pimento-onion relish marinated overnight in a sweet vinegar brine with fine herbs. A bright, tangy condiment that pairs beautifully with grilled or roasted meats.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

Italian apple tart (crostata di mele) with lattice top and minimal sugar. Thinly sliced apples in homemade tart dough bake until golden. Simple, rustic, and authentically Italian.

A quick coffee cake made with refrigerated dough, spread with apricot preserves and sweetened cream cheese, then topped with sliced almonds.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Sweet, sour and crunchy! I don't think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.