3,684 seed recipes

Learn how to make Bibimbap, one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Crispy fried pastries shaped like elephant ears, dusted with cardamom sugar and toasted pistachios. Afghan teatime treats that puff up golden and shatter when you bite in.

African spice and herb mixture. Classic Ethiopian style flavors to spice up your meals.

Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe

Nutty sesame seeds, sharp Parmesan, and aromatic celery seed combine in this versatile homemade salad seasoning mix. Sprinkle it on tossed greens, baked potatoes, or stir into sour cream for a quick dip.

Quick sweet pickles for canning, eight pounds of cucumbers in a sugar-vinegar brine spiced with allspice, celery seed, and mustard seed. A big-batch summer canning project.

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

Million Dollar Pickles: classic sweet bread-and-butter style pickles with cucumbers, onion, and bell peppers in a turmeric-mustard-celery seed brine. Shelf-stable home canning recipe.

Toast cumin, cardamom, and fenugreek until fragrant, then grind with dried chilies and shallots for an aromatic Ethiopian spice blend that's ready in minutes.

Homemade Bombay-style mild curry powder with roasted coriander, cumin, fennel, fenugreek, cinnamon, and chili, finished with garlic, turmeric, kokum skins, and curry leaves.

Indian-style fried potatoes simmered in a tomato curry with asafetida, fenugreek, fennel, mustard seeds, and turmeric. Bold, layered spice work over crispy potato cubes.

Summer pickled cucumbers with a hot vinegar brine spiced with celery seed and mustard seed. Classic bread-and-butter pickles ready for jars, no pressure canning required.