1,922 feed recipes

Quick sweet pickles for canning, eight pounds of cucumbers in a sugar-vinegar brine spiced with allspice, celery seed, and mustard seed. A big-batch summer canning project.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Toast cumin, cardamom, and fenugreek until fragrant, then grind with dried chilies and shallots for an aromatic Ethiopian spice blend that's ready in minutes.

Almond-stuffed Madinah dates rolled in toasted sesame seeds, a traditional Arabic sweet served alongside gahwa. Just two ingredients and 25 minutes.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.

Pickled zucchini with onions and bell peppers in a sweet cider vinegar brine spiced with mustard seed, turmeric, celery seed, and cinnamon. A classic canning recipe.

Madras curry mixture is a homemade South Indian curry powder built from coriander, ginger, hot chilies, black mustard, fenugreek, black pepper, and curry leaves. Bolder and fresher than store-bought.

Traditional Greek sesame honey candy (pasteli) made with just two ingredients. Toasted sesame seeds and boiled honey set into crunchy, chewy sticks that store beautifully.

Oven-toasted sunflower seeds with optional oil and salt. Golden and crunchy in 8 minutes. A simple, healthy snack or salad topper.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Old-fashioned bread and butter pickles with the classic ice-and-salt soak that locks in jaw-cracking crunch. Sweet vinegar brine with turmeric, celery seed, and mustard seed. Makes 32 jars.

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.

Homemade tandoori masala spice blend with freshly ground cumin, coriander, and cayenne. Just 3 spices plus food coloring for that signature red tint. Stores for 2 months.

Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.