843 seed recipes

A Reuben sandwich in skillet form: corned beef, sauerkraut, and caraway seeds cooked with rice, then topped with Thousand Island dressing and Swiss cheese. One pan, 30 minutes, dinner done.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Pennsylvania Dutch pickled bell peppers stuffed with shredded cabbage, salt, and yellow mustard seeds, then submerged in cold vinegar. Old-fashioned cold-pack pickle that keeps for months without canning.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Nutritional yeast Parmesan: a 3-ingredient vegan cheese substitute made from nutritional yeast, sesame seeds, and salt. The dairy-free swap that nails the savory umami of real Parmesan.

Lapsi is a traditional Indian bulgur wheat dessert cooked in milk with saffron, cardamom, fennel seeds, and golden raisins. Topped with slivered almonds for a warm, fragrant sweet.

Plump bockwurst simmered in heavy ale with bay leaves, cloves, and brown sugar, served over apple cider sauerkraut with caraway seeds. A hearty German sausage dinner in under an hour.

Red beans tossed in a bold balsamic-prune dressing with fenugreek, coriander, and chili-garlic paste. A chilled bean salad bursting with sweet, tangy, spicy layers.

Crispy sesame-crusted tofu steaks coated in black and white sesame seeds with whole wheat breadcrumbs. Low-fat, vegetarian, and on the table in 20 minutes.

String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.

Apple-nut cinnamon streusel cake is a sour cream coffee cake folded with chopped apples and toasted sunflower seeds, finished with a cinnamon brown sugar streusel topping. Brunch and breakfast worthy.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.