Seed

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.

These hearty monster cookies have it all for nursing parents.

These triangular cookies—traditionally stuffed with poppy seed filling, but often with jam or jelly—are a signature of Purim.

As good as this lemon cake is, it’s the tangy icing that finishes it off perfectly. The cake holds up well in the fridge, so you can prepare it in advance.

In this ceviche verde, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas.

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

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.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.

An agua fresca made with fermented pineapple rind, tepache is wonderful not only because of its flavor but because you are using what would otherwise be scraps.

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.

A practically perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavor that comes from using white miso and salt together.

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 til sunset.

This Ethiopian dish of chickpeas in a berbere-spiced, flaxseed-thickened sauce makes for a quick, filling, and wonderfully flavorful meal.

Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.

You can fill this tart shell with your choice of sweet or savory fillings—from cheeses, to roast vegetables, to stone fruits.

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. 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.

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.

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.

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout.