10,000 spice recipes

New England baked beans made with navy beans, molasses, dry mustard, and tomato sauce. Pressure cooker speeds up the soak, then the slow cooker does the rest. No pork, all flavor.

German potato salad with crispy bacon, tangy vinegar dressing, and a flour-thickened sauce served warm. A diabetic-friendly version using sugar substitute.

Southern-style oxtail and potato stew in a thick tomato base loaded with corn, carrots, and celery. Optional macaroni or okra stretch the pot further, served with cornbread or saltines.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Okra shoyu-zuke quick-pickles thinly sliced raw okra and onion in rice vinegar and soy sauce. Three-ingredient Japanese refrigerator pickle ready in minutes for rice bowls and bento.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

A simple but scrumptious dish that is made with chicken, shrimp and fettuccine pasta.

No-bake peach pie with a raw almond-date crust, fresh sliced peaches tossed in maple syrup and almond extract, topped with shredded coconut. Naturally sweetened and gluten-free.

Orange Pork Tenderloin with Orange, Honey and Soy Marinade recipe

A simple, yet scrumptious dish that will have you enjoying every single bite. Leftovers are great in a sandwich!

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

A golden, billowy oven-puffed pancake with lemon zest and vanilla, crowned with sweet black cherries, sliced almonds, and a dusting of powdered sugar. Inn-worthy brunch in 40 minutes.

Just from the list of the ingredients, you can imagine how delicious this sandwich is, so why wait, start to make it now!

Mexican sausage stew braises beef brisket and hot Italian sausage with cinnamon, allspice, beer, and beef stock, then thickens with sweet potato and corn. Topped with melty Monterey Jack and cilantro.

Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.