3,437 spice recipes

Lomi lomi tuna tosses fresh diced ahi with cucumber, tomato, red onion, lime, and chili sesame oil for a Hawaiian poke-style appetizer served on crisp baked wonton chips. Tobiko optional.

New Year's Eve polenta squares crisp tube polenta under the broiler, then top each bite with a tangy sun-dried tomato, caper, and parsley pesto. A make-ahead cocktail-party appetizer that feeds a crowd.

Chicken with thin noodles in a Asian inspired peanut sauce.

This is a very nice mushrooms recipe, very light and nutritional. It is also a good accompaniment too.

Healthy and yummy alternative to hamburgers! My mom made "salmon patties" growing up, so this is my version of her recipe. Enjoy!

Whole flounder stuffed with crabmeat, country ham, and sherry, baked in lemon butter until flaky and golden. A Southern coastal classic that brings the shore to your supper table.

Retro molded tuna salad with black olives, hard-boiled eggs, toasted almonds, and a creamy lemon-spiked mayo-sour cream dressing set with gelatin. A stunning cold lunch or party centerpiece.

Lettuce cups with ground beef and tofu in a savory chili-garlic, hoisin, and sesame sauce. A lighter take on Chinese lettuce wraps with hidden tofu stretching the beef.

Rosemary leg of lamb with roasted tomato compote: garlic-rosemary-crusted leg of lamb roasted medium-rare alongside tomatoes, onions, olives, and capers. A Mediterranean Sunday centerpiece for 8.

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Jumbo prawns butterflied and stuffed with a garlic-coriander-chicken paste, then grilled on skewers until bright orange. Served with a tangy sweet-sour cucumber salad on the side.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.