780 feed recipes

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Crispy-fried chickpea fritters spiked with cumin, garlic, and red chilies, tucked into warm pita pockets with fresh vegetables for authentic Middle Eastern street food.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Freshly baked bread is always a winner. Try this three celery bread that's made with celery seeds, fresh celery and fresh celery leaves. You will be surprised by how delicious and moist this bread comes out.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Orange wakame salad with cucumber, radishes, scallions, and toasted sesame seeds. A Japanese-inspired seaweed salad that pairs ocean-sweet wakame with bright citrus and crisp vegetables in 15 minutes.

Bread machine Swedish limpa rye with anise extract, molasses, orange zest, fennel seeds, and applesauce for moisture. A fragrant, slightly sweet Scandinavian rye loaf with zero hands-on effort. Just press start.

Homemade seasoned salt with paprika, thyme, marjoram, curry powder, dry mustard, dill seed, and celery salt. A Lawry's-style copycat with 10 spices you already have.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Italian-style winter salad of shaved fennel, juicy orange slices, pink grapefruit, red onion, and bitter radicchio dressed with citrus-spiked olive oil. A bright, anise-scented cold-weather starter.

Pimiento sweet pickles made with 24 red bell peppers brined overnight and simmered in a spiced vinegar syrup with cloves, cinnamon, allspice, mace, and mustard seeds.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.