5,464 spiced recipes

Creamy peanut butter and yogurt dip spiked with cayenne and coriander. No cooking required. Pair with fresh fruit, seafood, crackers, or vegetables for a bold snack.

Sharp cheddar cheese bread with dry mustard, Worcestershire sauce, and black pepper, made effortlessly in a bread machine. A savory loaf that turns sandwiches and toast into something special.

Masala Vangi: baby eggplants stuffed with toasted coconut, coriander, and cayenne, then simmered and drizzled with tangy ginger-tamarind sauce. A vegetarian Indian classic.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

Colombo de giraumon: a Caribbean curried pumpkin stew with tomatoes, sultanas, cloves, and red chili. A fragrant vegetarian side dish from the French Antilles that pairs with rice and grilled meats.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Sai Grog: ground pork mixed with red curry paste, lemongrass, kaffir lime leaves, coriander root, and fish sauce, grilled in natural casings. Authentic Thai spicy sausage in 40 minutes.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Spicy brown bread made with cornmeal, whole wheat pastry flour, carob, and molasses, spiced with cinnamon, ginger, and nutmeg. A quick vegetarian bread ready in 30 minutes.

Five-ingredient baked Parmesan chicken topped with melted mozzarella and served with salsa. Minimal prep, maximum flavor, and on the table in 30 minutes.

Pinto bean muffins with raisins, brown sugar, cinnamon, nutmeg, and cloves. Beans puréed into the batter add moisture and protein without anyone knowing. Ready in 40 minutes.

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Vegetarian chili with kidney beans, raisins, cashews, beer, and Swiss cheese. Spiced with cumin, allspice, and Tabasco, simmered two hours for deep, complex flavor.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.