Recipes with spices

Homemade apple pie with a flaky vinegar-egg crust and spiced Granny Smith filling. Includes options for solid top or woven lattice crust with sugar-brushed finish.

Lighter snickerdoodles made with just an egg white and margarine for a tender, lower-fat cinnamon-sugar cookie. Rolled in cinnamon sugar and baked into 40 small bites.

Chocolate cinnamon angel food cake made with cocoa powder, cinnamon, and whipped egg whites. A fat-free, light-as-air cake with warm Mexican chocolate flavor.

Old-fashioned fruit cookies made with lard, brown sugar, cinnamon, and a full cup of chopped dates or raisins. A pantry-friendly farmhouse drop cookie from a pre-butter era.

Chilled cherry soup with white wine, sour cream, cinnamon, and optional brandy. A silky, sweet-tart Hungarian-style cold soup made from fresh cherries.

Easy cinnamon ornaments made from just applesauce and ground cinnamon, rolled, cut into festive shapes, and air-dried into fragrant, long-lasting holiday decorations. A no-bake craft, not for eating.

Old-fashioned cake doughnuts with cinnamon and nutmeg, rolled and cut by hand, then fried golden in hot shortening. A simple from-scratch recipe with just 9 pantry ingredients.

Crisp jalapeno cheesecake with fresh peppers, ginger, and cinnamon in a creamy filling on a graham cracker crust. A bold sweet-heat cheesecake with a whipped sour cream topping.

Old-fashioned rolled honey cookies with lard, sour cream, and warm spices: cinnamon, nutmeg, and cloves. A heritage recipe with a soft, cake-like texture and deep honey flavor.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Fresh peach pie with a creamy cream cheese and sour cream custard filling, sprinkled with cinnamon. A Southern summer pie that elevates ripe peaches with a tangy cheesecake-style base.

Chocolate top apple cake with chopped apples folded into a cinnamon batter, baked under a crunchy layer of brown sugar, nuts, and mini chocolate chips. A 9x13 crowd-pleaser.

Potato curry (Aloo Matar) with cumin, mustard seeds, turmeric, coriander, and cayenne, simmered until tender and finished with yogurt and green peas. A classic Indian vegetarian dish with whole spice flavor.

Pumpkin pie topped with a tall, golden meringue instead of whipped cream. Spiced pumpkin custard with cinnamon, nutmeg, and cloves in a flaky crust.

Peanut butter cookies with a hidden chocolate star in the middle, rolled in powdered sugar after baking. The classic surprise cookie that hides a chocolate kiss inside.

Warm grapefruit juice spiced with cinnamon, cloves, and nutmeg for a cozy citrus drink ready in 15 minutes. A simple caffeine-free winter warmer.

Dried fruit poached in sweet red wine with cinnamon, cloves, and lemon juice, served chilled with fresh bananas. A warm-spiced fruit compote dessert that's light and elegant.

Old-fashioned hand-shaped sugar cookies rolled into rings, scored with a knife, and finished in cinnamon sugar or with sesame seeds. A simple oil-based dough that bakes up crisp and yields about 100 cookies.

Old fashioned gingersnaps with a double hit of ginger from ground and crystallized pieces, dark brown sugar, molasses, and allspice. Crispy, crackly, and deeply spiced.

Chilled curried coconut soup with flaked coconut simmered in milk with curry powder and cloves, thickened with egg yolks, and served cold with toasted coconut.

Sesame-oat cinnamon swirl bread layers toasted sesame seeds, rolled oats, and whole wheat into a soft yeasted loaf with a spiral of warm cinnamon. Makes two loaves.

Pear buttermilk muffins spiced with cinnamon and nutmeg, topped with a crunchy spiced sugar crust. Lemon zest brightens the batter and the chopped pears keep every muffin incredibly moist.

Cheese apple pie with cinnamon-spiced apples topped with a cheddar biscuit crust baked until golden and crisp. The classic apple-cheddar pairing in dessert form.

Caraway ring cake with cinnamon batter and a cinnamon cream glaze. Five eggs separated for a light, tender crumb, baked in a tube pan. A British teatime classic.

Spiced cocoa doughnuts deep-fried into cake-style rings, scented with cinnamon and mace, dusted in cinnamon-powdered sugar. Old-school bakery-counter chocolate doughnut.

Potato raita with boiled potatoes in creamy spiced yogurt garnished with cumin, fresh coriander, and green chili. A cooling Indian side dish to serve alongside spicy curries.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.

Buttery sugar diamonds cookies with cinnamon and pecans. Sheet pan bar cookies with a crispy pecan topping that bake until golden at 300°F.

Mom's apple cake loaded with five fresh apples, crushed nuts, and cinnamon in a one-bowl oil batter. No eggs, no butter, and incredibly moist. Swap applesauce for oil for a lighter version.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

Old-fashioned brown sugar crumb cake uses a single mixture for both the cake and the crumb topping. A coffee-cake classic with cinnamon spice and a streusel-like crown, dusted with powdered sugar.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

Omie's apple torte loaded with chopped apples and nuts in a buttery cinnamon batter. A dense, rustic German-style apple cake that's more fruit than cake in every bite.

Beverwyks are old Dutch spiced cookies with cloves, allspice, cinnamon, and chopped raisins rolled and cut into shapes. A traditional holiday cookie from New York's Dutch heritage.

Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Apple coffee cake with a sour cream batter layered with sliced apples and a cinnamon-brown sugar-nut streusel. A buttery brunch cake with a hidden ribbon of fruit inside.

Golden apricot nog made from simmered dried apricots blended with skim milk, vanilla, nutmeg, and stiff meringue, spiked with rum or brandy. A fruity, lighter twist on traditional holiday eggnog.

Molasses crinkle cookies bake into chewy spiced rounds with a sugary, crackled top, deeply scented with cloves, cinnamon, ginger, and allspice. A lower-fat take using egg whites and soft margarine.

Creamy fresh tomato soup made from ripe tomatoes, basil, whole cloves, and brown sugar, pureed and finished with half-and-half and milk. Far better than anything from a can.

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Cinnamon-scented couscous with plump raisins and butter. A five-ingredient North African-inspired side dish that's ready in 10 minutes with no active cooking.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Frosted date ring cake: spiced buttermilk-oat cake studded with dates and nuts, baked in a mold and finished with orange buttercream and candied cherries. Holiday cake with vintage charm.

Tex-Mex corn macaroni with green chilies, bell peppers, fresh tomatoes, and chili-oregano seasoning. A naturally gluten-free pasta dinner using corn pasta.

Corn and cheese chili loaded with two kinds of kidney beans, crispy bacon, plum tomatoes, and sharp cheddar stirred in at the end. A hearty, no-meat-needed chili with smoky bacon richness.

Crispy baked croquettes packed with black beans, corn, scallions, and cilantro, seasoned with cumin and chili powder. A vegan Mexican-inspired appetizer that's perfect with avocado and salsa.