Ingredients

　　Toasting whole seeds releases their flavor, adding a dimension to recipes that raw seeds do not. Although some recipes call for oil, we prefer to dry-toast the seeds, so no additional fat is added to the recipe and the flavors of the toasted seeds remain clean and fresh. To toast seeds, heat a heavy skillet, such as cast iron, over medium-low heat. Add the seeds, and shake the skillet gently to move the seeds around so they toast evenly and do not burn. Toast the seeds until they are aromatic and barely take on color. Allow them to cool slightly, and use as indicated in the recipe. Often, seeds are transferred to a spice grinder and pulsed into a fine powder.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.