1,882 seed recipes

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

High-fiber winter garden salad: shredded cabbage, carrots, broccoli, raisins, and sunflower seeds tossed in a curried yogurt and chutney dressing. Crunchy, sweet, lightly spiced.

Crunchy Chinese coleslaw with crispy ramen noodles, toasted almonds, and sunflower seeds tossed in a tangy-sweet vinegar dressing. Perfect potluck side ready in 30 minutes.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Crispy golden vegetable samosas stuffed with spiced mashed potatoes, peas, and garam masala. Homemade pastry fried until shattering-crisp, served with mango chutney.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

Gingered Tomato Broth with Pappadam Noodles recipe

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

Homemade crunchy coating mix with cornmeal, cornflake crumbs, Parmesan, toasted sesame seeds, and herbs. A Shake 'n Bake alternative you can keep in a jar for weeks.

Tangy cabbage relish simmered in red wine vinegar with tomatoes, Dijon mustard, turmeric, and warm spices. Makes ahead beautifully and keeps for 5 days.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.