Author: Lillian Chou
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.
Author: Rhoda Boone
This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make sure total volume stays the same.
Author: Anna Jones
Author: Maggie Ruggiero
The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can...
Author: Andy Baraghani
Author: Suzanne Goin
Author: Bon Appétit Test Kitchen
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges,...
Author: Martin Oswald
Author: Lillian Chou
Author: Elana Amsterdam
Author: Andrea Albin
Author: Maria Helm Sinskey
Author: Andrea Albin
We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.
Author: Dawn Perry
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow...
Author: Katherine Sacks
Author: Alain Ducasse
Author: Jane Stern
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 Rosh Hashanah table.
Author: Uri Scheft
Author: Chris Morocco
These energy bites not only hit the spot for something sweet, they're also nutrient-dense and hit all your macros.
Author: Cara Clark
A pinch of salt makes everything taste better, including savory smoothies.
Author: Claire Saffitz
Author: Charlie Trotter
Author: Raji Jallepalli
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and protein!) to, or just eat it straight out of the...
Author: Anna Stockwell
Known as mendiants in France, these adorned chocolate bites are a holiday tradition.
Author: Claire Saffitz
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
Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this addictive granola.
Author: Anna Stockwell
Author: Julie Sahni
Author: Eric Werner
Author: Madhur Jaffrey