393 spicey recipes

The variety of spices in this recipe help create a wonderful aroma in the kitchen. Can be used in place of any seasoning or marinade!

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.

Pumpkin spice popcorn snack mix with dried apples, cranberries, raisins, and walnuts tossed in brown sugar and cinnamon. A no-cook fall treat ready in 10 minutes.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Pepper-crusted fresh tuna loin seared in a screaming hot cast iron pan, sliced thin, and served with a soy-sesame-ginger dipping sauce spiked with five spice. This Japanese-inspired tataki appetizer is ready in 20 minutes.

Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

This slow simmering stew is full of flavor and will fill you up and warm you up.

Chicken wings marinate in aromatic five-spice powder, soy sauce, and white wine for hours, then bake until caramelized. Perfect for game day or party appetizers.

Old-fashioned spiced raisin drop cookies with brown sugar, buttermilk, and cake flour for a soft, cakey texture. A simple, homey cookie with warm mixed spices and plump soaked raisins.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Bring out the grass-skirts when you sit down to eat this scrumptious and spicy dish.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.