3,684 seed recipes

Pepper-rubbed broiled pork chops with cumin, coriander, three peppers, and garlic. Ready in 30 minutes with a crackling spice crust and juicy pink center.

Indian gobhi samosas stuffed with grated cauliflower, peas, cumin seed, garam masala, amchoor, and asafetida, then deep-fried until golden and crisp. A spiced vegetarian snack perfect with chutney.

Savory cheese bread with cottage cheese, cheddar and sautéed onions. Quick bread baked in a round pan topped with poppy seeds in 35 minutes.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Greek oil cake (gliko tapsiou me ladi) is a dairy-free, egg-free spice cake made with olive oil, orange juice, walnuts, and raisins. Naturally vegan and Lenten-friendly.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Homemade naan bread with yogurt, milk, and poppy seeds, cooked on a hot griddle then finished under the broiler. Soft, pillowy, and perfect with curry.

Greek sesame turnovers filled with ground walnuts, almonds, and sesame seeds in an olive oil pastry. Finished with orange flower water and powdered sugar for a fragrant, flaky bite.

Bread machine Christmas bread: a sweet cardamom-scented yeast loaf with cinnamon, sugar, and chopped nuts. Scandinavian holiday baking made hands-off.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Wisconsin-style pizza fondue with ground beef, cheddar, mozzarella, and pizza sauce seasoned with fennel and oregano. A hearty, meaty dip served with crusty bread for dunking.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Southern-style coleslaw with creamy buttermilk dressing, apple cider vinegar, mustard, and celery seed. A tangy, sweet, and crunchy cabbage slaw that gets better after chilling for 2 hours.