1,005 feed recipes

No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.

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.

Quick tomato-spinach pasta sauce blended with fresh basil, dill, garlic, and vegetable soup mix. A pantry-friendly sauce that stretches a jar of spaghetti sauce into a full vegetable-rich dinner.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Grilled fruit skewers with peaches, plums, mango, and papaya brushed with butter and sprinkled with cardamom sugar. Served with fresh strawberries, blueberries, and raspberries.

Oatmeal sesame crisps with brown sugar, butter, rolled oats, and sesame seeds baked into a thin slab and snapped into pieces. Crunchy, nutty, no-flour cookie bars in under 25 minutes.

Old-fashioned buttermilk rolls topped with poppy seeds and brushed with melted butter. Soft, tangy, and ready in about an hour. Makes 2 dozen dinner rolls.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Armenian lavosh flatbread with a simple yeast dough rolled thin, topped with sesame or poppy seeds, and baked crisp. Ancient cracker bread, perfect for cheese boards and dips.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Traditional German Spekulatius Christmas cookies spiced with cinnamon, cardamom, and cloves, made with ground almonds and butter. Thin, crisp, and warmly spiced, these are a holiday cookie tin essential.

These scrumptious appetizers are made with cheddar cheese, prepared mustard and a hot roll mix.