843 seed recipes

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Persian lentil-filled pastries with rose water and cardamom dough deep-fried until golden and puffed for an aromatic vegetarian snack.

Silky noodles tossed in nutty sesame oil, soy sauce, and toasted sesame seeds come together in 15 minutes for an addictive Asian side dish or light lunch.

Goan shakoothi chicken with dry-roasted whole spices, toasted coconut, and a garlic-ginger-green chili paste. An authentic West Indian curry built entirely from scratch.

Turkey legs braised in a rich mole sauce built from chocolate, peanut butter, raisins, ground chile, and warm spices. This authentic Mexican mole delivers deep, layered flavor that will have you licking the plate clean.

Grilled mahi-mahi with a Dijon mustard crust, buttered breadcrumbs, fresh herbs, and mustard seeds. Seared on a hot grill for marks, then finished in the oven until golden.

Considered the national dish of Malaysia, nasi lemak is a breakfast staple in Singapore hawker centres, but is also recognised as one of the least healthy breakfast options - no surprise since lemak means 'fatty' and refers to the rich white rice cooked in coconut cream. When served with fried chicken, the dish really does pack a calorific punch. However, with a few tweaks and substitutions it is possible to create a healthier version of the dish to enjoy on weekends at home with family.

Tomato and watermelon salad with cucumber, avocado, fresh herbs, and freshly ground coriander seed in an aged balsamic vinaigrette. A juicy, summery side dish that tastes like August on a plate.

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.

Here's a sweet chutney that has a lot of flavor and is perfect for flat breads.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.

Flaky, golden borekas filled with cheesy mashed potato or garlicky spinach, brushed with egg wash and topped with sesame seeds. A beloved Israeli and Sephardic pastry that's worth every fold.

Gluten-free sesame rice cookies made with tahini, honey, rice flour, and almonds. Nutty, naturally sweetened, and tender with a delicate crumb that melts on the tongue.

Sandbakelse, traditional Scandinavian butter cookies with cardamom, pressed into mini tart tins and filled with jam. Delicate, sandy-textured holiday cookies dusted with powdered sugar.

Steamed Brussels sprouts tossed with toasted hazelnuts, extra-virgin olive oil, and ground cardamom. A simple 20-minute side dish with just four ingredients.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.