Seed

Rae: We wanted to come up with a version of this Purim pastry that was light and crumbly but not dry, and these really fit the bill. At Mile End we make the three classic kinds: apricot, poppy seed, and prune. If you want to make a mixed batch, just make all three fillings, using a third of the amount of each of the filling ingredients called for below. Mile End's baker, Rich Maggi, swears by his tortilla press for flattening the dough, though a rolling pin will also do the trick.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

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Packed with oats, nuts, and seeds, this energy booster can be made up to 1 week ahead. Serve it as a snack, or for breakfast with yogurt and any kind of seasonal fresh fruit.

This is our version of shichimi togarashi, the spicy Japanese condiment.

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

I see no reason why salads should be limited to greens. This one has a ton of different textures and flavors and is as visually rewarding as it is delicious. Vermont is famous for its fall color, so when I thought of this dish, I wanted all the components to come together on a platter in the same way that autumn leaves fall together in a collage of color on the forest floor. There are bits of roasted squash, blanched squash, pickled squash, and even toasted squash seeds. While I don't like dishes that are so fussy and manipulated they look less like food and more like art, I can't deny that we eat first with our eyes.

This homemade cereal is hearty, wholesome, and filled with nutritious ingredients such as walnuts, rolled oats, raisins, and sunflower seeds. Granola is very flexible, so you can add whatever fruits and nuts are your personal favorites. This granola is great with milk or yogurt, or even as a topping on pancakes. Because raisins can make the granola soggy, we add them right before serving. The granola keeps well for a long time, so this is a big batch—it makes three pounds. Just keep it in an airtight container and eat it for breakfast all week, as we do at Bubby's or cut it in half to feed a smaller crowd.

Crackers are one of the easiest things to pop into the kitchen and make. They're simple and impressive. People will do a double-take when they hear that you've shown up at their party and brought homemade crackers. Served with goat cheese, an aged cheddar cheese, or spicy hummus, these crackers shine. Oh! P.S. They're healthy, too.

Chock-full of grains, nuts, seeds, fruits, and natural sweeteners, granola is easy to prepare, and, when it’s homemade, it’s much lower in sugar and fat than store-bought varieties. This basic recipe can be easily adapted to create many different versions, including the three variations that follow. You can omit the nuts or the dried fruit, as desired. For a vegan option, simply omit the egg whites; the granola won’t be as crunchy but will still be delicious. Freeze granola in an airtight container for up to three months (it thaws quickly), or store at room temperature for up to two weeks.

In this version of a granola bar, clusters of quinoa, apricots, pistachios, and sunflower seeds make a sweet and delightfully chewy snack. White quinoa is used in this recipe, but you can substitute any variety; all share the same nutritional qualities, flavor, and texture.

This salad’s simple appearance belies its delicious combination of Mexicaninspired flavors. Studded with corn, pumpkin seeds, and red peppers, it makes a substantial lunch on its own, or a side dish for dinner.

Although more commonly cooked, brussels sprouts, Swiss chard, and kale also make delicious raw salads, as long as they’re thinly sliced. This salad—which combines two of the vegetables—serves as a particularly nice fall or winter first course, when it’s hard to find flavorful leaf lettuces.

Store-bought snack nuts tend to contain high amounts of salt and sugar, and can sit on the shelf for months. This healthier mixture relies on spices and honey for flavor, and it tastes much fresher than the prepackaged varieties.

This rich pumpkin-seed sauce, based on traditional Mexican moles, is made with green herbs, and is just as satisfying as cheese- or cream-based sauces but contains far less saturated fat and fewer calories. Serve the dish with rice for an authentic accompaniment.

Banana breads tend to be high in fat and sugar, but this wholesome loaf relies primarily on bananas to keep the bread moist and flavorful. Walnuts and a generous amount of ground flaxseed add texture and plenty of nutrients; substitute toasted pecans for the walnuts if you like, or omit the nuts altogether.

These potatoes are buttery, golden, and crisp with a wonderful flavor. Yukon golds are waxy and fry well, finishing with a beautiful golden flesh with browned edges. It’s important to pan-fry them in clarified butter and a little vegetable oil, a mix that can withstand the high heat required to get the potatoes crisp and browned without burning.

This recipe is really all about the tomatoes. For the best results, make these tacos in summer when tomatoes are at their sweetest and seasonal best. Thicker-fleshed varieties, like Romas, work better for this filling as they give off less juice and cook down to a firmer consistency. After roasting, the tomato slices turn soft and crinkly. Thin shavings of buttery, piquant Spanish Manchego cheese makes a wonderful addition, as do leaves of peppery arugula or sprigs of cilantro. Pumpkin seeds are available toasted, which deepens their flavor, or you can easily toast them yourself in a hot, dry skillet. These tacos can easily be served in place of a salad course for a dinner party. The pesto will hold for one week in the refrigerator and shines with pastas, seafood, or meat dishes. For a quick version, substitute about four ounces purchased roasted tomatoes, stocked at specialty markets. Look for them in bulk where olives are sold, packed with herbs and a bit of oil.