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cooking.nytimes.com
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to Mix them up with coconut and almond milks and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor This recipe is meant for breakfast, but if you add a little honey to the seeds as they swell, it will be sweet enough for dessert
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New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
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In a salt brine with spices, pickling cucumbers take just a week or so to turn into crunchy, delicious pickles in this easy Chef John recipe.
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Cottage cheese and fresh dill flavor these keto popovers made with gluten-free flour and a hint of xanthan gum.
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Red wine vinegar, dill, onion and garlic powder, and mustard blend to make this simple to prepare vinaigrette.
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You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.
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Bring something unique to the next party: a bowl of sweet crunchy brittle made with pumpkin seeds and beer. Cayenne pepper and cinnamon add their spicy notes to the candy.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Traditional South Carolina benne wafers, thin, crispy, toasted sesame seed cookies.
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Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.
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Pickled and un-pickled cucumbers, a bit of mayonnaise and lots of delicious hard-boiled eggs. Easy and satisfying.
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These crackers with a nutty, earthy flavor are light, but still sturdy enough for dips and spreads. Experiment with other seasoning combos.