Seed

Corn isn't the only thing you can pop. Here's how to get it poppin' (sorry) with quinoa, sorghum, and more.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.

Honey and sugar mellow the natural bitterness of poppy seeds. For the hamantaschen recipe, see here.

We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.

Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

Chia seeds form a gel when they’re soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.

Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

These seed recipes prove that pepitas, sunflower, sesame, and flax seeds can take you way beyond granola.

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.

When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.

Swap in veggie stock and make all your vegetarian relations happy.

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this salad from Hot Joy is an ideal counterpoint to the more decadent dishes on the table.