773 seed recipes

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.

If you cannot find fresh peaches, use frozen ones (they will further thicken the smoothie). Peaches were first cultivated in China where they are considered a symbol of immortality and friendship. Nutritionally, they are a good source of selenium and vitamins A and C. Chia seeds are not only a complete protein, but supply the much needed omega-3 fatty acids missing from so many modern diets.

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

Crispy sesame-crusted cheese crackers made with just 3 ingredients: cheddar spread, Bisquick, and toasted sesame seeds. Slice-and-bake snacking at its easiest.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Dry potatoes (Sukhi Aloo) are an Indian side dish of boiled potato cubes fried golden with cumin seeds, amchur (mango powder), garam masala, and red pepper flakes. Crispy, tangy, and warmly spiced with no sauce.

Homemade Thai green curry paste with dry-roasted coriander and cumin, fresh green chilies, lemongrass, and shrimp paste. Stores in the fridge for months and beats store-bought every time.

Ice-water pickles: quartered cucumbers chilled in ice water, packed over onions, and covered with a boiling apple cider vinegar and mustard seed brine. Sweet, crisp, classic refrigerator pickles.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Ham and cheese crescent pinwheels rolled with thin-sliced ham, mustard, and American cheese, then sliced and baked into bite-sized party appetizers. Game day snack ready in 30 minutes from a tube of crescent dough.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Hearty oatmeal bread with caraway seeds, made from a yeasted dough with quick oats for a chewy crumb and rustic texture. Makes two loaves.

Heritage crystal pickles brined for 5 days, boiled with ginger and alum, then simmered in sweet pickling spice syrup until glass-clear. A Southern canning tradition worth the wait.

Homemade bagels made with potato water for extra softness and chew. Boiled in sugared water then baked until golden - this classic method delivers that glossy, crispy crust. Makes 30 bagels.