755 seed recipes

Shrimp boiled in spiced beer with garlic, bay, celery seed, and cayenne, served hot with lemon-Tabasco butter or chilled with mayonnaise. Easy peel-and-eat shrimp with deep flavor from the beer broth.

Homemade sweet gherkins the old-fashioned way: a 4-day process of soaking, brining, and building layers of spiced vinegar-sugar syrup. Turmeric, cinnamon, and celery seed. Water bath canned for the pantry.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Indian gobhi samosas stuffed with grated cauliflower, peas, cumin seed, garam masala, amchoor, and asafetida, then deep-fried until golden and crisp. A spiced vegetarian snack perfect with chutney.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Southern-style coleslaw with creamy buttermilk dressing, apple cider vinegar, mustard, and celery seed. A tangy, sweet, and crunchy cabbage slaw that gets better after chilling for 2 hours.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Mashed sweet potatoes blended with roasted bananas, orange juice, brown sugar, cinnamon, cardamom, and a pinch of red pepper flakes. A naturally creamy, butter-free holiday side that skips the marshmallow fluff.

Tea-smoked turkey thighs infused with black tea, fennel, ginger, and clove, then glazed with teriyaki and ketchup. Oven-smoked Chinese-inspired poultry without a smoker.

Homemade seasoned salt with paprika, thyme, marjoram, curry powder, dry mustard, dill seed, and celery salt. A Lawry's-style copycat with 10 spices you already have.