10,000 spiced recipes

Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.

A simple but succulent beef dish that is perfect to make after a long, hard day at work.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.

Tropical bread pudding layers French bread with sliced bananas and flaked coconut, then bakes in a vanilla custard. Caribbean-inspired twist on the classic comfort dessert.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.

French chicken soup with apples, leeks, and Calvados in cream-enriched broth. Elegant autumn soup ready in 60 minutes for sophisticated dinners.

Sesame ham and cheese bites: layered ham-prosciutto-Gruyere squares breaded with sesame seeds and parsley breadcrumbs, baked until golden and melty. Forty-eight bite-sized party appetizers.

Broiled flank steak (London broil) with lemon-garlic oil baste and buttery sauteed onions. Sliced thin against the grain for tender beef in 30 minutes flat.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Classic Southern chicken and dumplings simmered from a whole chicken with carrots, onions, parsnips, and fresh herbs. A slow-cooked, soul-warming one-pot supper like grandma made.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Beet greens are sauteed with ginger, garlic, scallions and tossed with soy sauce, chili bean sauce, sesame oil, and sesame seeds. A tasty and light stir-fry that can be served as a side dish or with some rice, or a few slices of bread to become a light meal.

Vegetable bulgur pilaf with mushrooms, zucchini, carrots, and red pepper simmered in broth with tarragon. A light, nutty whole grain side dish ready in 30 minutes.

This is just like the recipe my mother used to make, that I lost and have been searching for, for Christmas dinner.

Hearty cheese vegetable chowder loaded with cabbage, peas, carrots, and creamed corn in a sharp cheddar broth. One pot, 30 minutes, and thick enough to stand a spoon in.