786 feed recipes

Chicken korma marinated in yogurt with freshly ground spices, simmered with a poppy seed-cashew-almond paste, coconut, and green chilies. A rich South Indian curry.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

No-yeast brown seed bread with whole wheat flour, bran, oats, sesame seeds, poppy seeds, honey, and yogurt. A dense, nutty quick bread loaded with seeds and grains that bakes in under an hour.

Homemade hot dog relish with red and green bell peppers, onions, apple cider vinegar, and mustard seeds. A tangy, sweet canning relish that makes 8 pints for summer cookouts.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.

Honeyed peanut butter spread made by whipping butter, peanut butter, and honey together with optional toasted sesame seeds. A rich, spreadable 5-minute pantry staple.

Thai satay sauce from scratch: a dry-toasted aromatic paste of chiles, shallots, garlic, and galangal cooked into coconut milk with peanuts, sesame, tamarind, and fish soy.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Crispy rye breadsticks flavored with caraway and molasses, rolled in sesame seeds. Dense, chewy interior with a crunchy crust.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Bircher muesli was first developed by a Swiss physician, Maximilian Bircher-Benner as part of the therapy he prescribed for his patients. Often called simply ‘overnight oats’ Bircher muesli is an ideal breakfast food – it can be assembled the night before, left in the fridge overnight and enjoyed in the morning – there is no cooking required. It's also a perfect combination of plant-based protein, slow-release wholegrain carbohydrates, and essential fats. The version below calls for pears and coconut, but alternative combinations are provided in the notes.