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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
cooking.nytimes.com
Give commonplace cauliflower an upgrade and it becomes holiday fare Take a classic Venetian approach by using a mixture of sweet spices Caramelized onions, saffron and cinnamon build the fragrant foundation, along with fennel and coriander seeds
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These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They're filling and tasty. None of the nuts and seeds in this low-maintenance...
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Hungry barhoppers are treated right in Venice, where drinks can be chased with freshly made snacks known as cicchetti. Try broiled green figs sprinkled with fennel seeds and wrapped in pancetta.
cooking.nytimes.com
The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
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Sesame and poppy seeds are just two of the fun ingredients in this super summer salad. Cucumber, onion, bell peppers, tomatoes and broccoli are tossed with pasta, Parmesan, seeds, paprika and cayenne, then coated with Italian-style dressing.
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
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Make your own crackers using chia seeds and whole wheat flour for a crispy and easy treat.
Ingredients: whole wheat flour, seeds, salt, water
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A quick and easy, delicious salsa recipe to accompany steak and meat dishes is this bell pepper salsa, seasoned with red chile flakes, onions, and parsley, basil or arugula.
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Caprese salad ingredients--tomatoes, basil, mozzarella cheese--arranged creatively on Ritz crackers make adorable ladybug bites.
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This is an old Sicilian recipe for pomegranate-marinated quail. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.