Seed

Posto, cardamom pods, and whole dried red chiles are available at Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com).

The name of this cake derives from the flavors that are reminiscent of the classic mole, an aromatic, delicious chocolaty savory sauce that originated in Pueblo, Mexico. I have always thought that dried chiles were a surprisingly good match for chocolate, and with the addition of canela, cloves, and pumpkin seeds, the full mole flavors emerge. For a shortcut, substitute sectioned grapefruit for the orange caramel.

Can be prepared in 45 minutes or less.

Though similar in texture to a flourless chocolate cake, the addition of poppy seeds makes this torte delightfully different.

This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.

Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.

Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.

Soft and sticky slow-roasted spuds topped with crunchy pumpkin seed dukkah and heaps of soft cheese make for a textural delight in every bite.

A PSL lover’s dream come true. Big, soft bakery-style pumpkin muffins with crunchy pumpkin seed streusel and lots of spice. Great with butter and coffee.

Just a sprinkle of this hot, warm, and sweet spice blend will enhance any dish—especially when you take a few minutes to make it yourself. 

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait.