Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a...
Author: Floyd Cardoz
A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them...
Author: Katherine Sacks
Author: Peter Hoffman
Author: Monica Reinagel
An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.
Author: Carla Lalli Music
Swedish Cardamom Rolls
"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It...
Author: Claire Saffitz
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey...
Author: Claire Saffitz
This festive, seeded challah recipe from Uri Scheft's Breaking Breads: A New World of Israeli Baking makes a gorgeous and delicious centerpiece for your...
Author: Uri Scheft
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all...
Author: Sarah Copeland
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Author: Katherine Sacks
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Author: Anna Stockwell
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This...
Author: Louisa Shafia
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Author: Adeena Sussman
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
Author: Sarabeth Levine
Author: Odessa Piper
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through...
Author: Sarah Jampel
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Author: Susan Spungen
Author: Sergio Remolina
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Julie Sahni
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean....
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern...
Author: Suvir Saran
Author: Suzanne Goin
Author: Bon Appétit Test Kitchen
Gluten-free and literally packed with good things, a slice of this bread is a great way to get your daily dose of seeds and nuts.
Author: Donna Hay
This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it's so good you won't want to make it any other way.
Author: Fany Gerson
Author: Ian Knauer