10,000 spiced recipes

Add some spice to your short ribs and let a tantalizing aroma from your crockpot roam your kitchen.

Slow cooker eight-layer casserole with ground beef, rice, corn, and bell pepper in a chili-spiced tomato sauce. Just layer and let the crockpot do the work for 5 hours.

Pumpkin nut cake (a.k.a. pumpkin dump cake) layered with spiced pumpkin custard, dry yellow cake mix, chopped nuts and melted butter on top. Bakes into a gooey-bottom, crisp-top fall classic.

Healthy gingerbread men with whole wheat flour, bran, and artificial sweetener. Low-calorie holiday cookies with orange juice and warm spices, crisp and guilt-free.

Spiced TVP taco filling simmered with tomatoes, cumin, chili powder, and herbs. A high-protein, plant-based meat substitute for tacos, wraps, and burritos in under 45 minutes.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Caramelized slow-cooked spiced apples served with angel food cake and ice cream. Undoubtedly apple euphoria. Crockpot or slow cooker recipe.

Indian-spiced brown rice pilaf with cumin, garam masala, ginger, and asafetida, finished with toasted nuts, seeds, and raisins. Vegan, fragrant, and meal-worthy.

Albondigas soup with cumin-spiced beef meatballs simmered in a rich broth with cabbage, zucchini, tomatoes, green chiles, and fresh cilantro. A hearty Mexican meatball soup.

Moist Bundt cake made with applesauce, grape juice, dates, and pecans, spiced with cinnamon, cloves, nutmeg, and ginger. A nostalgic, butter-free cake dusted with powdered sugar.

Gluten free gingersnaps: classic spiced molasses cookies made with soy flour, cornstarch, and potato starch instead of wheat. Crisp edges, chewy centers, ready in 20 minutes.

Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Moroccan fish couscous: halibut poached in a golden onion t'faya sweetened with raisins and deeply spiced with saffron, ginger, turmeric, and cinnamon. Served over whole wheat couscous with toasted almonds.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.