1,354 whole recipes

Authentic curry powder from scratch with toasted cumin, coriander, fenugreek, and black pepper blended with whole cloves, cardamom, cinnamon, mace, and red chile. Homemade Indian spice blend that improves with keeping.

Honey oat bran yeast bread with a crunchy egg-white-glazed crust. Freezer-friendly dough recipe that makes two hearty loaves with whole grains and a chewy, golden crumb.

Quick sweet pickles for canning, eight pounds of cucumbers in a sugar-vinegar brine spiced with allspice, celery seed, and mustard seed. A big-batch summer canning project.

Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.

Soft, cakey cranberry drop cookies loaded with whole fresh cranberries, walnuts, and a touch of lemon juice. Makes 3 dozen festive holiday cookies with a tender crumb.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Pickled figs in a spiced syrup with clove, allspice, cinnamon, and mace. Old-Southern preserve that turns whole figs into glossy, jewel-like jars for cheese boards and roasted meats.

These nutty burgers are a barbecue favorite, great on whole-wheat onion bun with the traditional toppings of tomato, cheese, lettuce and so on.

Dense, jewel-toned fruit cake packed with whole dates, walnuts, and candied cherries held together by just enough batter. A showstopper for holiday giving.

Greek-style charoset with whole orange, dates, raisins, cherry preserves, sweet wine, and pine nuts. A Sephardic Passover recipe with warm spice and fruit.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Stuffed baked trout over caraway potatoes: whole trout stuffed with bacon, peppers, tomato, and onion, then baked with cream over a sliced potato bed.

Chocolate hazelnut tart sets a glossy, gooey chocolate filling studded with toasted hazelnuts into a tender chocolate pastry crust. A rich, gianduja-style dessert with an optional splash of rum.