5,464 spiced recipes

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

Velvety peach butter simmered with brandy, lemon, and fresh spearmint then canned for year-round spreading. A sophisticated twist on a Southern pantry classic that makes a stunning homemade gift.

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.

Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.

Preserved blueberries in orange liqueur syrup with fresh lavender flowers, canned in a boiling water bath. Spoon over vanilla ice cream, fold into yogurt, or gift a jar to someone who deserves something truly special.

Mild curry powder blend of toasted cloves, cinnamon, black pepper, mace, cardamom, cumin, and bay leaves, ground fresh and aged for a smooth, mellow finish. The homemade pantry blend that ages a year in the jar.

Homemade Italian seasoned bread crumbs with Parmesan, oregano, garlic, parsley, and onion. Mix once and freeze for up to 6 months of ready-to-use coating and topping.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.

Herb sauce is very nice, with the green beans, they taste very great!

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

There is no need to purchase the ready-made packet. Here's a quick and easy homemade Taco seasoning mix.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Based on Dean Ornish's Eat More Weigh less. I give this as Christmas presents each year and get rave reviews.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.