1,882 seed recipes

Spicy bread originating from the Catskill mountains.

Bok choy and shiitake are always good combination together, served with this refreshing sesame orange dressing, light and delicious side dish.

Chicken thighs marinated overnight in honey, sesame seeds, lime, and warm spices like cinnamon, cumin, and ginger. Grilled or broiled until sticky and caramelized with a gentle kick of cayenne.

Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.

Cucumber mint raita with plain yogurt, grated cucumber, fresh mint, roasted cumin seeds, and cayenne. A cool Indian condiment ready in 10 minutes with no cooking.

Roquefort and cheddar cheese biscuits coated in toasted sesame seeds. Savory, crumbly bite-sized appetizers baked golden in just ten minutes.

Pad phed pladuk: a fiery Thai catfish curry built on a from-scratch pounded chili paste of lemongrass, galangal, and kaffir lime, with fish fried in fresh coconut cream. Bold, aromatic, and seriously hot.

Ensalada de Nochebuena, a traditional Mexican Christmas Eve salad with oranges, bananas, beets, jicama, pineapple, peanuts, pomegranate seeds, and sugar cane on a lettuce-lined platter.

This simply delicious bread comes out moist and tasty.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

Paper-thin swordfish paillard flash-cooked until just opaque, topped with blanched leek julienne, fresh grapefruit segments, and a tangy mustard seed vinaigrette. An elegant 30-minute dinner.

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

Braided Sicilian bread made with half whole wheat, half white flour, brushed with egg white and topped with sesame seeds. A gorgeous, crusty loaf with just one rise.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.