Seed

This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.

This Filipino-style chicken stew is bright with vinegar, rich with coconut milk, and redolent with the aromas of turmeric, ginger, and bay leaves.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

An egg white is the secret ingredient that helps this savory granola form crunchy clusters.

You don’t have to book a reservation at your favorite seafood house to dig into flaky crab cakes—just make these simple ones in your broiler at home! Crab is an overlooked superfood, low in calories and high in complete protein, vitamin B12, and zinc, all key building blocks of your body and brain. Flaxseeds and hemp seeds bring in fiber and protein, so you stay full longer. If you spy reddish microgreens or fresh nasturtiums at your local farmers’ market, they will make lovely garnishes for this gourmet meal and add a spicy note.

Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

One of those dreamy cookies elicits a silent reverence in every chocolate lover who tastes it.

Whether you're following a grain-free diet or not, this coconut, almond, and mixed seed granola is so good you'll never miss the oats.

Juicy wild blueberries and a subtle sweetness from the mint pair well with the vegetal taste of greens in this aromatic smoothie.

A creamy yogurt glaze ups the tang factor of this loaf cake—and makes it totally suitable to serve for breakfast. 😉

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

Enchiladas stuffed with richly spiced slow-cooked beef are the ultimate weekend cooking project.

Why drink O.J. with your yogurt when you can mix it in?

Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Tossed with crunchy pumpkin seeds and drizzled with nutty brown butter is the best way to eat roasted cauliflower.