Poppy Seed

This spice mix can be used to make thandai to drink for holi, or baked into an assortment of sweets.

There’s something so playful about a lemon poppy seed cake—the lemon brings a zingy flavor, and the poppy seeds bring that delicate crunch.

The simple spices used in the sauce lend this chicken korma a lovely warmth while cashews, poppy seeds, and onions bring creaminess.

Developed for baking in the mountains, this flavorful pound cake is a winner, especially when topped with creamy homemade chocolate icing.

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch.

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

Make anything taste like your favorite bagel with a sprinkle of this savory mix of poppy seeds, onion, garlic, sesame seeds, and salt.

It’s not a Ukrainian Easter celebration without makoviy rulet, a poppy seed and nut roll. Here, the process is simplified with store-bought phyllo pastry.

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure total volume stays the same.

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

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.

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

Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.

These fluffy pancakes get an extra dose of nutrition (not to mention serious crunch) from a combination of poppy and sunflower seeds. Use any citrus you like for the batter, but we're especially fond of how oranges pair with the rosemary-infused maple syrup. All-purpose flour may be substituted for spelt, however we love the unique nuttiness that spelt brings to this recipe.

I'll eat just about anything with "sticky" in the title, which prompted me to create a sticky energy bar my raw foodie friends and I can savor together. I've cast sesame seeds in a lead role here because I'm tired of seeing one of my favorite ingredients marginalized atop hamburger buns and everything bagels—they have a terrific earthy-nutty flavor and a delicate crunch that goes well with so many dishes. Moreover, their nutritional profile will leave you star-struck. Sesame
seeds are a very good source of manganese and copper and a good source of protein, calcium, magnesium, iron, phosphorus, vitamin B1, zinc, and dietary fiber. Further, they contain two special types of fiber, sesamin and sesamolin, which are members of the lignans group and can lower "bad" cholesterol and help prevent high blood pressure. And did I mention chocolate? Namely, raw chocolate drizzle? Sesame seeds plus raw chocolate drizzle equals crazy good.

With a recipe that is simple enough for beginners yet customizable for experienced bakers, this bread will end the days of buying overpriced loaves. Choose your favorite 7- or 10-grain cereal and then experiment with your own mixture of seeds and nuts to determine the taste and texture that suit you. This loaf is special enough to be a gift but requires less than an hour of active prep time. Use it for sandwiches or eat it toasted with a smear of butter or jam.

Thank goodness Epicurious member Mary Jean Goodman from Woodbridge, Connecticut, has been testing and retesting different iterations for this breakfast cake since she tried it as a little girl. The recipe has seen many incarnations and is now perfection, yielding a sweet, crumbly slice that is perfect for brunch or a special occasion. Try substituting different citrus fruits to flavor the cake to your preference.

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.

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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.