1,111 feed recipes

Firehouse-style cod baked in a roasting bag with a pound of garlic lemon butter. A big-batch fish recipe that feeds 12 and works straight from frozen.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

This simple recipe actually turned out very tasty, which definitely amazed me, especially with only these a few ingredients. The cumin, fennel and sesame seeds gave the dish load of yumminess. A great summer side dish.

A spicy paste of Spanish origin that contains garlic, caraway, cumin and coriander.

Chunky pickles brine cucumbers overnight, cook in vinegar, then steep in a brown sugar pickling syrup with cinnamon, allspice, mustard, and celery seeds. Sweet old-fashioned bread-and-butter style.

Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.

Fillet of sole sautéd in herbed butter. Very quick and easy. Serve with carrots and snow peas to make it a meal.

After carving that Halloween pumpkin, don't toss the seeds. Roast them for a delicious healthy snack.

This is an easy to make version of real homemade Canadian Bacon. Also known as peameal bacon in Canada. Works wonderfully for peameal on a bun.

Very popular Indian spice mix best known for use on Tandoori chicken.

This salad fits to pierogi with the meat filling. You may also try it with fried or grilled fish.

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

Quick and easy Asian glazed salmon. Perfect for a quick weeknight meal.

This should be one of the easiest and yummiest way to cook tuna. The beurre blanc was creamy and rich, wasabi added a bit zing. We didn't have cream, so just used milk instead, which was rich enough to our taste, and it worked deliciously with tuna. Sesame seeds added a bit crunch and nice nuttiness. The salmon was cooked to perfection, seared on both sides, and still moist on the inside. A very impressive dish.