Recipes with cloves, ground

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.

Pork medallions seared and finished with a red wine pan sauce built on shallots, ginger, balsamic, honey, and butter. Bistro-style technique that turns boneless pork loin into a 35-minute dinner.

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Halloween dead bones cookies are pillowy almond meringue-style cookies spiced with ground cloves, dusted in powdered sugar to look like ancient ghostly bones. A spooky kid-friendly Halloween treat from old European tradition.

Glazed apple cake: silky McIntosh apple purée folded into a warm-spiced batter, topped with fanned Granny Smith slices and a glossy apricot jam glaze. A bakery-style fall dessert.

Summer fruit bread for the bread machine with frozen blueberries, chopped peaches, whole wheat flour, and warm spices. A fruity, lightly sweet loaf with purple-streaked crumb.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Spiced applesauce bread with cinnamon, cloves, plumped raisins, and walnuts. A moist quick bread loaf baked with real applesauce for tender crumb.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Spiced creme anglaise adds the creaminess, moist and richness to the ginge bread, it is a brilliant way to serve ginger bread.

Sauerbraten meatballs: cooked beef meatballs simmered in a tangy-sweet German-style gravy thickened with crushed gingersnaps. A 30-minute weeknight riff on the slow-braised classic.

Classic Bananas Foster with brown sugar, butter, cinnamon, rum, and brandy flambéed over vanilla ice cream. This legendary New Orleans dessert comes together in just 20 minutes.

Festive pumpkin pie with a cream cheese-enriched filling, warm spices, and a sour cream topping baked right on. Part pumpkin pie, part cheesecake, all holiday showstopper.

Orjaleves is a traditional Hungarian wedding soup made with beef bones, pork, saffron broth, root vegetables, and handmade spiral egg noodles. A rich, celebratory first course.

Chicken Alejandro simmers boneless breasts in salsa spiked with cinnamon, cloves, and bay leaf, then thickens into a glossy sauce finished with fresh orange segments. Mole-adjacent flavors over rice.

Old-school saloon pickled eggs and beets in a spiced brown sugar-vinegar brine with cinnamon and cloves. Brine the beets a week, add eggs, wait three days.