3,650 clove recipes

This tasty quinoa dish can accompany any meal you prepare for supper. It tastes so good, your family will be giving out compliments to the chef.

Fight off the vampires with this succulent dish that has an evil, but scrumptious taste.

A very easy and great tasting soup made with parsley leaves and a bit of cayenne pepper.

A favourite served at Din Tai Fung gets a healthy make-over. Water spinach, commonly known as kangkong, is rich in fibre, magnesium, vitamins A and C and is very low in calories. Word of caution: do not eat it raw as it may carry parasitic cysts from the waterways that are its natural habitat.

A low-fat dish that's succulent taste will have you scooping out a second helping.

A spicy and delicious curry recipe that can be served over rice or noodles.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.

Old-time beef stew simmers floured chunks of stew meat with carrots, potatoes, and a secret splash of lemon juice and a pinch of allspice. Stovetop in 3 hours or crockpot all day.

Make your chicken breasts feel super with this simple recipe that creates a wonderful taste your family will love.

If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Low-fat apricot cardamom bars with apricot nectar, finely snipped dried apricots, and applesauce in the batter, finished with an apricot icing drizzle. Fragrant and easy.

Why use meat when you can enjoy a delicious dish like this which will keep you wanting more!

Chicken breasts braised in a sweet and spicy homemade tomato chutney with apples, golden raisins, cinnamon, and lemon. A one-pan dinner bursting with flavor in just 30 minutes.

Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.