1,922 feed recipes

Bread machine Scandinavian rye loaf with caraway, fennel, orange zest, and molasses. Dense, lightly sweet rye bread that bakes itself overnight. Perfect for smoked salmon and butter.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

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.

Toor dal with tadka: split pigeon peas boiled with turmeric, finished with a sizzling oil tempering of popped mustard seeds, cumin, onion, garlic, and chili. A quintessential South Indian vegan comfort dish over rice.

Egg-free banana sunflower seed cookies with just six ingredients. Soft, nutty drop cookies made with ripe mashed bananas and a full cup of sunflower seeds.

Swedish rye bread for the bread machine with fennel, caraway, cumin seeds, molasses, orange zest, and cracked wheat. A deeply flavored Scandinavian-style loaf with complex seed aromatics.

Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

Crispy sesame-crusted tofu steaks coated in black and white sesame seeds with whole wheat breadcrumbs. Low-fat, vegetarian, and on the table in 20 minutes.

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.

Potato curry (Aloo Matar) with cumin, mustard seeds, turmeric, coriander, and cayenne, simmered until tender and finished with yogurt and green peas. A classic Indian vegetarian dish with whole spice flavor.

Sephardic-style haroset for Passover made with dates, figs, raisins, walnuts, almonds, and sweet kosher wine. Spiced with cardamom, cumin, and cinnamon.

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.