3,684 seed recipes

One-pot pork chop supper with potatoes and carrots simmered in tomato soup with Worcestershire and caraway seeds. A complete skillet dinner with almost no cleanup.

Korean-style cucumber salad (oi-muchim) with sesame oil, toasted sesame seeds, cayenne, and lemon juice. Crisp, spicy, and refreshing as a banchan side dish.

Shrimp with golden lemon rice flavored with turmeric, mustard seeds, white wine, and pimentos. The shrimp sautes first, then the rice bakes in the buttery shrimp drippings for deep, layered flavor.

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.

Spiced couscous with butter-bloomed cinnamon, cardamom, and cloves, tossed with currants and toasted cashews or pistachios. A fragrant Middle Eastern side dish ready in 15 minutes.

Bratwurst simmered with caramelized shallots, tart apples, napa cabbage, and caraway seeds in a rich broth. A cozy German-inspired dinner for two, ready in under an hour.

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

Hungarian goulash braises chuck beef with paprika, caraway seeds, cola, and red wine for a rich, deeply flavored stew. Served traditionally over hot egg noodles.

President LBJ's famous Pedernales River chili recipe with venison, chili powder, oregano, cumin, and tomatoes. Authentic Texas-style no-bean chili.

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.

Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.

A big-batch Southern chow-chow relish made with half-ripe tomatoes, celery, green peppers, and onions in a tangy brown sugar and vinegar brine. Cures for 6 weeks before serving.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Cucumber stuffed with Roquefort and hazelnuts is a crisp, no-cook appetizer. Hollowed cucumber halves are packed with sharp blue cheese, cream, caraway, and toasted hazelnuts for cocktail hour.

German-style red beet salad marinated in vinegar, caraway seeds, horseradish, and cloves. Tangy, earthy, and best after soaking for several hours.