786 feed recipes

Hummus bi tahini is the traditional Middle Eastern chickpea dip, blended creamy with tahini, lemon, olive oil, and garlic. The tahini-first technique gives it that authentic silky texture.

Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

This Bialy recipe turns out chewy with just the right amount of onion filling; it freezes and reheats brilliantly.

Savory cheese bread with cottage cheese, cheddar and sautéed onions. Quick bread baked in a round pan topped with poppy seeds in 35 minutes.

Cinnamon and cloves perfume these twisted Greek sesame cookies with golden crusts and soft centers. Makes 72 cookies perfect for Mediterranean holiday cookie exchanges or gift tins.

Add a unique Dutch flavor to your family dinners with this scrumptious dish made with succulent pork, potatoes and kidney beans.

Lentils and spinach simmered in chicken broth with popped mustard seeds, coriander, and lemon juice, topped with melted cheddar. A hearty, high-fiber soup with Indian-inspired spicing.

Spicy garbanzo beans cooked with whole mustard seeds, cinnamon, ground cloves, and tomato paste. A warming, aromatic chickpea side dish ready in under 25 minutes.

Stuffed baked trout over caraway potatoes: whole trout stuffed with bacon, peppers, tomato, and onion, then baked with cream over a sliced potato bed.

Pasta with tomato, chard, and sunflower seed sauce where ground toasted sunflower seeds thicken a fresh tomato-basil sauce. A vegan, nut-free pasta with hidden protein and earthy greens.

Old-fashioned mustard pickles with cauliflower, green tomatoes, white onions, and bell peppers in a turmeric-mustard brine. Pennsylvania Dutch chow-chow style relish for canning by the case.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.