1,922 feed recipes

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.

Crisp whole green beans pickled with dill seed, garlic, red pepper flakes, and alum for extra crunch. A classic canning recipe that yields 7 pints of spicy, tangy dilly beans.

Vermont honey dressing with dry mustard, celery seeds, and a tangy vinegar-lemon base. Blends up smooth in minutes. A sweet, punchy vinaigrette for fruit salads and cheese plates.

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.

Lemon poppy seed bundt cake that starts with yellow cake mix and gets a fresh lemon juice kick, crunchy poppy seeds, and a tangy glaze drizzle. A shortcut bakery cake that tastes from scratch.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Aromatic curry stock simmered with onions, ginger, garlic, ghee, cloves, and cardamom. The foundation every Indian curry, biryani, or dal deserves in place of plain water.

These are very tasty potatoes, and it was a huge hit.

This easy pickled chutney can transform rice and leftovers into something special.

Heritage crystal pickles brined for 5 days, boiled with ginger and alum, then simmered in sweet pickling spice syrup until glass-clear. A Southern canning tradition worth the wait.

Whole wheat bread machine loaf made with carrot and apple pulp, honey, cinnamon, cloves, nutmeg, and sunflower seeds. A lightly sweet, spiced yeast bread with a tender crumb.

No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

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

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

These scrumptious snacks are perfect for a light breakfast or for the kids lunchbags.