755 seed recipes

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Moghul masala spice blend ground from whole cinnamon, cloves, black peppercorns, nutmeg, and cardamom. A warm, aromatic Indian spice mix for curries, rice, and meat dishes.

Chicken curry mix from fresh onion, garlic, ginger, whole cloves, cardamom, and cinnamon stick. A foundational Indian aromatic blend that flavors a pot of chicken curry the right way.

Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

Tamarind chutney with pureed raisins, toasted cumin, and a whisper of cayenne. Sweet-sour imli chutney for samosas, chaat, pakoras, and every Indian snack worth eating.

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

A hearty hot cereal with oat bran, shredded apple, raisins, and a hint of caraway, sweetened with maple syrup for a healthy breakfast.

Here's a tasty, mayonnaise-free version of a favorite American salad.

Bisochos (also known as Ka'ak or Crozettes), traditional Sephardic sesame-coated bread rings with anise, fennel, or coriander seed. Crisp, nutty, and dipped in egg before sesame.

No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.

Homemade pork sausage loaded with triple coriander: whole seeds, ground spice, and fresh cilantro. Includes step-by-step casing and linking instructions for DIY sausage makers.

Thick, creamy goji berry and strawberry smoothie with soaked flax seeds and almond milk. A naturally gluten-free, nutrient-packed blend with a gorgeous pink hue.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Veal with onion, after broiling, very fresh, and nice flavour!

Make-ahead freezer bread sticks shaped, frozen unbaked, and stored for up to 4 weeks. Thaw, rise, brush with egg wash, sprinkle with sesame or poppy seeds, and bake fresh whenever you need them.