10,000 spiced recipes

Cherry streusel coffeecake with almond-scented batter, cherry pie filling center, and a crunchy almond crumb top. Springform pan dessert, brunch-ready.

Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

Grilled beef and shrimp kabobs marinated in Italian dressing, red wine, and Worcestershire sauce, threaded with bacon, peppers, onions, and mushrooms. Backyard surf and turf at its best.

Vegan baked squash and yams layered with tomato sauce, soy milk, and chili garlic paste. A plant-based casserole with a sweet, savory, and spicy edge.

Apple matzo fritters with sliced apples, matzo meal, and cinnamon sugar topping. Crispy Passover-friendly dessert in 30 minutes. Kosher for Pesach.

Summer fruit salad bowl of nectarines, raspberries, and grapes over crisp iceberg, dressed with a cream cheese sauce thickened with macerated ginger-nectarine juices.

Crustless artichoke quiche with marinated artichoke hearts, sauteed mushrooms, and Muenster cheese in a savory egg custard. A low-carb gluten-free brunch ready in an hour.

Delicious pieces of chicken and sliced mushrooms in a creamy sauce full of flavour.

Tropical mango-pineapple-lime cheesecake on a gingersnap and macadamia nut crust with crystallized ginger, topped with fresh mango, kiwi, and pineapple slices.

Bacon, mushroom, and Monterey Jack egg casserole baked until golden and set. A crustless quiche-style brunch dish with scallions and celery salt that everyone asks for the recipe.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Warm Cajun potato salad with crispy kielbasa, red onion, and a tangy hot vinegar-mustard dressing. No mayo, all flavor. Served warm and ready in about an hour.

Peach and raspberry cobbler with a pre-thickened fruit filling and buttery drop biscuits baked golden on top. A quick, fruity summer dessert using frozen berries.

San Fernando Valley pinquitos are slow-simmered pinto beans cooked with raw sausage, sliced apples, tomato juice, and brown sugar. A sweet-savory Southern California classic.

Wok-braised vegetables with cauliflower, broccoli, green beans, and zucchini finished with cashews. A simple stir-fry technique that keeps every vegetable crisp-tender.

Steve's meatloaf: classic comfort-food meatloaf with marinara, garlic, and a hint of nutmeg, served with a creamy mushroom and sour cream sauce. Sunday supper at its most satisfying.