1,922 feed recipes

Ranch oyster cracker mix with fish crackers, nuts, dill, lemon pepper, and garlic, baked low and slow until crispy. A classic party snack ready in 30 minutes that stores well in an airtight container.

Kosher dill pickles: classic garlic-and-dill brined cucumbers with snap and bite. A simple vinegar-brine canning recipe that turns out crisp, tangy pickles after a six-week cure.

A basic but savory dip that tastes wonderful with blue tortilla chips.

Simple cabbage soup with carrots, potatoes, onions, garlic, and dill. Five-vegetable peasant soup that costs under five dollars and tastes like grandmother's kitchen.

Low-calorie yogurt dill dressing with lemon juice, dry mustard, and garlic. A light, tangy dressing for green salads using just six simple ingredients.

Ice water pickles, classic homestead cider-vinegar pickles with cucumber spears, onions, and mustard seed. The ice-water soak gives them crisp snap that lasts in the jar.

Steamed Brussels sprouts tossed with toasted hazelnuts, extra-virgin olive oil, and ground cardamom. A simple 20-minute side dish with just four ingredients.

Fish fillets layered with red onion and tomato slices, seasoned with dill, and baked in cream. A Scandinavian-style one-dish dinner ready in 25 minutes.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

Overnight oat bran muesli soaked in low-fat yogurt with rolled oats, pumpkin seeds, and fresh fruit. No cooking needed. Mix, refrigerate, and wake up to a high-fiber breakfast.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Homemade curry pickles with thin-sliced cucumbers, vinegar, mustard, and celery seed. A tangy, spiced twist on classic canning pickles. Makes 3 pints.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.

Homemade Thai green curry paste with dry-roasted coriander and cumin, fresh green chilies, lemongrass, and shrimp paste. Stores in the fridge for months and beats store-bought every time.

Creamy soup made from toasted sunflower seeds simmered with scallions and chicken broth until nutty and rich.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.