2,644 spiced recipes

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

Meatless chili mole with cocoa powder, two kinds of kidney beans, corn, and melted Jarlsberg cheese. The cocoa adds rich depth without any chocolate sweetness.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.

Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.

Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.

Pozole Jalisco simmers pork, chicken, and hand-prepped hominy with tomatillos, dried red chiles, and toasted pepitas for a Mexican Sunday-supper soup with brothy depth and bright garnishes.

Mexican style chicken tortilla soup that's packed full of beans, veggies and chicken for a filling dinner.

Seafood Gumbo From the New Basic's Cookbook recipe

Make this sophisticated and scrumptious dish hassle-free by using the crockpot you got for Christmas last year.

Feeding a large a family? Don't worry, your crockpot can make this succulent dish that will make sure everyone's hunger is satisfied.

This is a quick and easy version of a French classic. It has been altered to use no flour and no sugar.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.