10,000 spiced recipes

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Shell-on shrimp marinated in lemon juice and peanut oil, grilled over hot coals, and served with a sweet soy-brown sugar dipping sauce. A hands-on, peel-and-eat barbecue shrimp that's all about summer.

Cubed chicken with mushrooms, water chestnuts, red pepper, and slivered almonds in a creamy soy-mushroom sauce, topped with crunchy chow mein noodles and baked bubbly. Retro comfort in one pan.

Hula ham sandwich on a kaiser roll with smoked ham, Swiss cheese, pineapple rings, Dijon mustard, and lettuce. A Hawaiian-inspired cold sandwich ready in 15 minutes with no cooking.

Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.

Asian-style chicken in a creamy mushroom-teriyaki sauce with water chestnuts, bamboo shoots, and fresh mushrooms. A quick skillet dinner served over rice with chow mein noodles for crunch.

Vegetable lasagna made the easy way with uncooked no-boil noodles, layered with sauteed zucchini, peppers, and onion in a creamy three-cheese ricotta filling. No giant pot of boiling water required.

Quick beef and wild rice skillet with sirloin, corn, stewed tomatoes, and scallions. A fast one-pan weeknight dinner with bold Southwestern flavor and minimal cleanup.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Low-calorie saffron chicken braised with mushrooms, peas, and olives in a creamy paprika sauce, served over rice. Skinless chicken breasts keep it light and lean.

Crescent roll Monte Cristo sandwich loaf layered with smoked turkey, ham, Muenster cheese, and raspberry preserves. Brushed with honey and sesame seeds, baked golden.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Cold red beans and rice salad with cilantro, lime, cumin, and chili powder. Zesty Tex-Mex style make-ahead dish, great for picnics and meal prep.

Egg-marinated chicken breasts coated in seasoned breadcrumbs, sauteed golden in butter, then layered with mushrooms and provolone in a bubbly broth-soaked casserole. Comfort food with a crispy, cheesy finish.

Italian hunter's-style chicken browned and baked in tomato sauce with red wine, garlic, bell peppers, and mushrooms. Finished with Parmesan for a rustic, hearty dinner.

Celery sukiyaki with thin-sliced flank steak, water chestnuts, and onions simmered in a savory soy-ginger broth. Serve over rice for a fast weeknight stir-fry.