860 feed recipes

Seed bread for the bread machine with poppy seeds, sesame seeds, and sunflower seeds in a honey-sweetened dough. Nutty, crunchy, and totally hands-off.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Homemade breadsticks with a simple olive oil yeast dough rolled into thin ropes and baked until crispy and browned. Plain or seeded with fennel, caraway, or poppy seeds. Keeps for weeks.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.

Sem Pullao with green beans, basmati rice, mustard seeds, cumin, and turmeric cooked in one pot. A fragrant Indian vegetarian side dish ready in 40 minutes.

Chinese cabbage salad with crunchy ramen noodles, toasted almonds, sesame seeds, and sunflower seeds in a warm sesame-rice vinegar dressing. A potluck favorite with serious crunch.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

Kashmiri spinach (haak) with asafetida, turmeric, cayenne, and a homemade garam masala of black cumin, cardamom, cloves, nutmeg, and cinnamon. A deeply spiced, vegan North Indian side dish.

Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Bombay cashews roasted with freshly ground coriander, cumin, hot paprika, cinnamon, and nutmeg. An addictive Indian-spiced snack that keeps for two weeks.

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.

Robb's creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.

Pulikacchal: the tangy-sweet South Indian tamarind paste for puliyodharai rice. Mustard seeds, chilies, jaggery, and sesame cooked down into a shelf-stable rice mix.

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.