780 feed recipes

Microwaved artichokes transform into edible bowls filled with tangy yogurt-dill sauce and crowned with tender poached shrimp for an elegant appetizer that looks restaurant-fancy but cooks in 45 minutes.

No time to make a loaf of yeast bread, try this quick bread that's made with whole wheat flour, oats, wheat germ and sunflower seeds. It's loaded with goodness.

Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.

Sugar-free chocolate coating melts together with crunchy cereal and seeds, then hardens into bark candy that's perfect for diabetics or anyone watching their sugar intake without sacrificing sweet treats.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Classic bread and butter pickle slices with cucumber, onion, and green pepper in a sweet-tart cider vinegar brine with mustard seed, turmeric, and celery seed. Canned for the pantry.

Cajun prime rib roasted with a thick crust of black pepper, garlic, and onion, then chilled and sliced into steaks for blackening in a screaming hot cast iron skillet. A two-day showstopper.

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.

Asafetida, mango powder, and black salt distinguish the chat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. 'Chat' refers to various snacks and to the North Indian cafes that serve them. Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the (Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

If you love fish, you will enjoy this delicious dish that will have you licking your lips!

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.