10,000 spiced recipes

Slow-cooked onions melt into beef stock sweetened with sugar and enriched with Parmesan for a hands-off crockpot version of classic French onion soup.

Chinese vegetable soup with shiitake mushrooms, napa cabbage, soba noodles, and a ginger-tamari broth. A low-fat, brothy noodle bowl with savory mushroom depth.

Italian-style chicken breast saute with mushrooms, green peppers, garlic, sage, and rosemary in a white wine pan sauce. One-pan rustic dinner that feeds a crowd.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Upside-down potato tarts layered with creamy Brie, prosciutto, and herbs get topped with puff pastry and baked into elegant French-inspired appetizers.

Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.

Creamy chicken stew with mushrooms, thyme, and sour cream sauce. A 30-minute comfort meal that's wonderful over egg noodles or crusty French bread.

This tasty dish can be served with a salad or by itself. Either way, it will have you wanting more!

This quick and tasty soup that can be served as a side dish or just with a crusty bread and crackers!

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.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Tender beef chuck marinated overnight in a sweet-tangy sauce with apricot preserves, teriyaki, and red pepper flakes, then pressure cooked on a bed of onions until fall-apart tender. Big Texas flavor, minimal hands-on time.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Rigatoni alla Fontina baked with layers of melted Fontina, Parmigiano-Reggiano, butter, and nutmeg. A rich Italian baked pasta with just 7 ingredients.

Down home grilled hamburgers fold sour cream, green onions, breadcrumbs, and lemon pepper into ground beef for juicy patties. Topped with ice-water-crisped onions, ripe tomatoes, and a three-condiment spread.