Seed

Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine. We use it here to bring up the flavors of corn, onion, and pumpkin seeds. We created this salad as a main course, but it's also a terrific side dish. Active time: 50 min Start to finish: 1 hr

Though similar in texture to a flourless chocolate cake, the addition of poppy seeds makes this torte delightfully different.

This Parisian version of a Bialystoker tsibele (onion) pletzel, also called onion zemmel, onion pampalik, or onion board, is very similar to an Italian focaccia. Try this flat bread sprinkled with rosemary, and you will see how very close it is.

As the story goes, the Maya served this dish to the Spaniards, calling it papadzules, which means "food for the lords."

This recipe originally accompanied Fruit Salad with Poppy Seed Dressing

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce.

These fruit-rich, nutty muffins were a highlight on a summer-beach-weekend menu. Can be prepared in 45 minutes or less.

Party alert: This spicy snack is perfect with chilled sparkling wine or ice-cold beer.

This recipe can be prepared in 45 minutes or less.

The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad.

Using purchased ready-to-bake bread dough makes this super-easy to prepare.

If you don't have the pastry rings we call for in this recipe, you can use 1/2-cup muffin cups. However, the batter will fill 6 muffin cups, making smaller cakes.

These fresh-from-the-oven rolls are made with frozen bread dough.