56 Turmeric Recipes to Help Reduce Inflammation

From the Recipe Creator: With its mix of delicious colors, textures and flavors, this soup is something special. —Dilnaz Heckman, Buckley, Washington

From the Recipe Creator: I enjoy cooking ethnic foods, especially those that call for lots of rice. Like my mom, I often prepare this dish for special Sunday get-togethers. Traditional paella uses saffron, but turmeric is a budget-friendly alternative. —Ena Quiggle, Goodhue, Minnesota

From the Recipe Creator: If you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and it is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire

From the Recipe Creator: Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. —Helen Toulantis, Wantagh, New York

From the Recipe Creator: A hand-mixed spice rub makes ordinary chicken worthy of a special occasion. Plus, it takes awhile to marinate, so you can do other things while the spicy yogurt sauce works its magic. —Dena Leigh at Amici's Catered Cuisine, Oldsmar, Florida

From the Recipe Creator: This turmeric, lemon, ginger water is a fantastic pick-me-up when you are feeling a little under the weather or find yourself in need of a health boost. Turmeric is commonly used in Indian cuisines, and studies indicate it’s chock-full of antioxidants. —Taste Recipes Test Kitchen

From the Recipe Creator: It's hard to find a dinner that both my husband and kids will enjoy—and even harder to find one that's fast and easy. This is it! No matter how much I make of this dish, it's gone to the last bite. —Esther Erani, Brooklyn, New York

From the Recipe Creator: Give your friends the gift of good health. Red lentils are protein powerhouses and are loaded with folate, iron and fiber. Oh, and this soup tastes amazing too. —Taste Recipes Test Kitchen

From the Recipe Creator: Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas

From the Recipe Creator: The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house—see if it doesn't do the same at yours! —Melissa Pride, Plano, Texas

From the Recipe Creator: Is there a better place than Texas to find a fantastic barbecue sauce? That’s where this one is from—it’s my father-in-law’s own recipe. We have served it at many family reunions and think it’s the best! —Bobbie Morgan, Woodstock, Georgia

From the Recipe Creator: While living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken ... or add all three. —Bonnie Brann, Pasco, Washington

From the Recipe Creator: This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York

From the Recipe Creator: Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. —Loren Martin, Big Cabin, Oklahoma

From the Recipe Creator: I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana

From the Recipe Creator: A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut

From the Recipe Creator: I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois

From the Recipe Creator: This was the first “country” recipe I received after moving away from the city—a new neighbor shared it. It’s wonderful made with garden-fresh ingredients and tasty served with your favorite meat. —Jean Peterson, Mulliken, Michigan

From the Recipe Creator: A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste Recipes Test Kitchen

From the Recipe Creator: For a change from spicy Buffalo sauce, try these sweet and sticky wings. There's a good chance they'll become your new favorite! —Susan Seymour, Valatie, New York

From the Recipe Creator: Tofu takes on the taste and texture of egg salad in this quick-fixing sandwich from Lisa Renshaw of Kansas City, Missouri.

From the Recipe Creator: I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan

From the Recipe Creator: An interesting blend of veggies that includes okra, kale and black-eyed peas goes into this bright and hearty soup. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado

From the Recipe Creator: This golden-colored soup is brimming with an assortment of seafood and is paired with savory, colorful sourdough toast with spread.— Lauren Covas, New Brunswick, New Jersey

From the Recipe Creator: My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. —Ruth Hawkins, Jackson, Mississippi

From the Recipe Creator: Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!—Karen Owen, Rising Sun, Indiana

From the Recipe Creator: I had paella for the first time in Spain. It was so good that I've been on the quest to re-create the rich flavors ever since. We love the shrimp, chicken, veggies and olives in this easy homemade version. —Libby Walp, Chicago, Illinois

From the Recipe Creator: Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas

From the Recipe Creator: Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. —Pamela Vitti Knowles, Hendersonville, North Carolina

From the Recipe Creator: A creative way to serve the super grain quinoa, this recipe combines the flavors of citrus, crunchy Brazil nuts, vegetables, garlic and saffron. Cayenne and roasted peppers add a spicy accent.—Kathy Patalsky, New York, New York

From the Recipe Creator: Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. —Janet Roth, Tempe, Arizona

From the Recipe Creator: If you love spicy food like we do, then these tasty candied jalapenos—also known as cowboy candy—are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. —Rita Ladany, Edison, New Jersey

From the Recipe Creator: Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. —Theresa Baehr, Williamsburg, Michigan

From the Recipe Creator: Since I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.—Linda Green, Kilauea, Kauai, Hawaii

From the Recipe Creator: Have grill masters on your Christmas list? Consider giving them a special homemade mustard flavored with maple syrup, allspice and turmeric. Everyone just loves it. —Lorraine Caland, Shuniah, Ontario

From the Recipe Creator: I love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. —Lydia Becker, Kansas City, Missouri

From the Recipe Creator: I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC

From the Recipe Creator: We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. —Bill Staley, Monroeville, Pennsylvania

From the Recipe Creator: Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio

From the Recipe Creator: I make chana masala, the classic Indian chickpea curry, in my slow cooker. First browning the onion, ginger and garlic really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas

From the Recipe Creator: This side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California

From the Recipe Creator: My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin

From the Recipe Creator: This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan

From the Recipe Creator: My family and I are big picnickers, and I'm always looking for new dishes to try in the great outdoors. The amazing flavors at our favorite Indian restaurant inspired these mini pizzas. —Angela Spengler, Tampa, Florida

From the Recipe Creator: Quinoa is such a fantastic salad base—it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. —Shannon Dobos, Calgary, Alberta

From the Recipe Creator: The tandoori-style spices in this chicken give it a bold flavor that’s so hard to resist. It tastes incredible tucked between pieces of naan, then grilled to make Indian-inspired panini. —Yasmin Arif, Manassas, Virginia

From the Recipe Creator: I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. —Susan Smith, Mead, Washington

From the Recipe Creator: These healthy little treats work well as a side or as fun bite size appetizers. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. —Amy Berry, Poland, Maine

From the Recipe Creator: For national soup month in January, I came up with a new recipe every day. This one is my favorite! It’s so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. —Diane Nemitz, Ludington, Michigan

From the Recipe Creator: These drumsticks are crispy with just the right amount of zing to get your mouth watering for more! They are super easy to make and are baked rather than fried so they save on fat but not on flavor. Boneless, skinless chicken breasts or assorted chicken parts can be used instead of all drumsticks. —Lynn Kaufman, Mount Morris, Illinois

From the Recipe Creator: The hints of Mediterranean flavor in this chicken dish make it a family favorite. —Tabitha Alloway, Edna, Kansas

From the Recipe Creator: This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. —Paula Diaz, Billings, Montana