Recipes with spices

Applesauce tea bread is an eight-ingredient quickbread sweetened with applesauce instead of butter. A heavy hand of cinnamon and skim milk keep this loaf low-fat and pantry-simple.

A decadent and delicious pumpkin pie that is bound to wow your family after Thanksgiving dinner!

Creamy pumpkin cheesecake on a chocolate cookie crust with warm spices. A stunning fall dessert with optional chocolate drizzle.

Traditional sweet potato muffins loaded with raisins, walnuts, and butter. Rich, bakery-style muffins with cinnamon-sugar topping that bake to golden perfection.

Old-fashioned spice cake with cinnamon, nutmeg, and cloves baked with sour milk for a tender crumb. Loaded with walnuts and raisins, finished with a dusting of powdered sugar.

Bacon, Italian sausage, and ground beef simmer low and slow with mushrooms, tomatoes, and red wine in this robust spaghetti sauce. Hints of cinnamon and cloves add depth.

Vegetable coconut curry simmers cauliflower, zucchini, beans, and potatoes in coconut milk with cardamom, turmeric, and cinnamon. A vegetarian, gluten-free Indian-style korma ready in 30 minutes.

Mjuk pepparkaka, a soft Swedish spice bread with cinnamon, ginger, cardamom, and cloves in a sour cream batter. A moist, fragrant Scandinavian loaf that's not a cookie.

Crispy fried banana puffs rolled in cinnamon sugar and served with jam. Just 3 ingredients in the batter: mashed banana, self-rising flour, and lemon juice. An Austrian-style treat ready in minutes.

Cuban-style black beans and rice with sofrito of onion, garlic, and green pepper, finished with a splash of vinegar, hot sauce, and honey. Served with a tableside oil-and-vinegar drizzle.

Tender yeast rolls swirled with cinnamon, brown sugar, and pecans, shaped into unique butterflies. A showstopping sweet bread for brunch gatherings or holiday breakfast tables.

Medianyky, traditional Ukrainian honey cookies spiced with cinnamon, cloves, ginger, and nutmeg, topped with almonds and sugar crystals. A fragrant holiday cookie with Old World charm.

Tamarind chutney with pureed raisins, toasted cumin, and a whisper of cayenne. Sweet-sour imli chutney for samosas, chaat, pakoras, and every Indian snack worth eating.

Freshly ground spice blend with turmeric, coriander, cumin, and cardamom, toasted in a pan until fragrant. Make your own curry powder in five minutes and never go back to the jar.

A show stopper of an apple custard pie recipe with tender apple halves baked in a luscious, creamy vanilla custard filling.

Texas-style venison chili con carne with no beans, loaded with cumin, paprika, oregano, and pure chili powder. Lean, bold, and freezer-friendly wild game chili.

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

Cajun crab and rice casserole baked with tomatoes, green pepper, Worcestershire, and a Parmesan crust. Bayou comfort food that feeds four in about an hour.

Moist carrot zucchini cake with a hidden cream cheese filling baked right inside. Pumpkin pie spice and shredded veggies make this easy one-pan dessert irresistibly tender.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.

Traditional fruitcake studded with dates, figs, candied citron, pecans, and brandy-soaked fruits becomes a family heirloom recipe worth making.

Fresh pear Bundt cake with cinnamon and a powdered sugar glaze. A moist oil-based cake packed with 3 cups of sliced pears that stays tender for days.

Ultra-rich New York-style cheesecake with a chocolate cookie crust, three cups of sour cream, and a splash of bourbon. Silky, dense, and crack-free thanks to a slow oven cool-down.

Soft, spiced ginger cookies using prune butter to replace fat. Crackled sugar-coated tops with chewy centers, perfect for guilt-free snacking.

Texas venison chili browns cubed venison and beef, then simmers them with jalapenos, tomatoes and a masa harina thickener for deep, corn-rich body and real heat. A hearty wild-game chili with black beans.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

Chocolate almond zucchini bread: a moist, deeply chocolate quick bread that hides grated zucchini for tenderness and toasted almonds for crunch. Two loaves from one batch.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.

Overnight sourdough cinnamon rolls with brown sugar, cinnamon, and raisins. An overnight starter builds tangy flavor, then you roll, fill, and bake to dark golden with buttery edges.

Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.

Cream cheese peach pie layers vanilla pudding cake with sliced peaches and a tangy cream cheese topping. Cinnamon and nutmeg sugar finishes the pie with a fragrant golden crust.

Add something new to dinner with this simple and tasty bread pudding that everyone will enjoy!

Love these fritters, and they are perfect breakfast on the weekends.

A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.

Velvety pumpkin soup spiced with cinnamon and ginger, topped with buttery cinnamon-sugar croutons. A cozy fall soup that's ready in about an hour.

Plum relish slow-cooks plums with apples, onions, vinegar, brown sugar, ginger, and cloves into a thick sweet-spicy condiment. Big-batch chutney for cheese boards and roasts.

No-roll apple pie with a press-in-pan oil crust and a sweet streusel top. Cinnamon and ginger spice six cups of sliced apples for a beginner-friendly pie that skips the rolling pin entirely.

C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.

Cajun-spiced beef stew with cayenne, cumin, and hot sauce simmered low with potatoes, carrots, and celery. Stick-to-your-ribs comfort with a fiery kick.

This delicious passover cheesecake is a hit, delicious and creamy.

Kukul mas is the classic Sri Lankan chicken curry. Chicken rubbed with tamarind, cardamom, and curry powder simmers in thick coconut milk with lemongrass and fenugreek until fall-off-the-bone tender.

Vegan fruit cake packed with dried fruit, candied peel, orange rind, and almonds, leavened with a soy milk and vinegar reaction instead of eggs. A dense, dairy-free holiday cake baked low and slow.

Heritage crystal pickles brined for 5 days, boiled with ginger and alum, then simmered in sweet pickling spice syrup until glass-clear. A Southern canning tradition worth the wait.

Almond ricotta custard: Italian-style baked dessert with creamy ricotta, evaporated milk, almond extract, and a hint of lemon, topped with sliced almonds. Silky, rich, and good chilled or warm.