3,771 feed recipes

Wok-steamed corned beef and cabbage uses beer, allspice, mustard seed, and bay leaf to steam a brisket fork-tender, finishing with cabbage wedges and a mustard-mayo dressing. Irish St. Patrick's Day classic.

Black Bean Chili with Toasted Spice Seasoning recipe

Yogurt-marinated chicken simmers in a rich sauce of freshly ground spices, poppy seeds, cashews, almonds, and coconut. An authentic Indian chicken korma built from scratch.

Besan barfi made with toasted chickpea flour, cardamom, pistachios, and almonds. This traditional Indian sweet uses a one-thread sugar syrup for fudge-like texture.

Christmas braided bread with candied fruit, walnuts, and mincemeat under a fragrant cardamom milk glaze. A festive holiday loaf using frozen bread dough as a head-start shortcut.

Poulsbo bread is a Pacific Northwest 7-grain bread machine loaf with whole wheat, molasses, buttermilk, and toasted sunflower seeds. A copycat of the famous Poulsbo bakery loaf from Washington's Sluys Bakery.

Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.

This mixed seed bread is very healthy, you can use this one replace the white bread!

Old-school Cajun pickled pork made with vinegar, mustard seeds, garlic, and hot sauce. Brine boneless pork butt for 3 days to create the essential base for authentic red beans and rice.

Hearty buttermilk muffins loaded with wheat germ, sesame seeds, and poppy seeds. Brown sugar sweetness with a nutty crunch in every bite. Makes muffins or a loaf.

Made this for lunch today, and it was yummy. It was like a frittata or omelette. The recipe was quite easy to follow, and I think I can use leftover chicken or turkey meat to replace pork. Have saved the recipe to my recipe box! Thanks for sharing it.

Tangy beet cabbage relish cooked with cauliflower, red pepper, onion, mustard seeds, and vinegar. A colorful, old-fashioned condiment for sandwiches, roasts, and charcuterie boards.

Try this succulent side dish that is perfect plain or served with crusty bread.

Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.

Basmati rice cooked with fresh green beans, black mustard seeds, cumin, turmeric, and asafetida in one pot. This South Indian-inspired side dish is vegan, fragrant, and ready in 40 minutes.

A creamy and delicious dip is also much lower fat. Serve it with carrot sticks, celery sticks, cherry tomatoes, tortilla chips or bagel chips or crackers.