Next, add the eggs, milk, oil, and caraway seeds to the flour mixture, stirring into the dry ingredients just until they are moistened and well combined. Spread into a greased 9 x 13″ baking pan ...

In caraway's defense (she is a spice merchant after all), Erd says the spice's history, if not illustrious, is noteworthy. "It seems caraway was Europe's oldest condiment," she says.

Caraway seeds are widely used in Central and Eastern Europe to flavour rye breads, biscuits, cakes, stews, meat dishes, cheeses, sauerkraut and pickles; they are also often combined with potatoes ...

In a small bowl, mix the cooled caraway, creme fraiche, pepper and salt. Start the gravlax 48 hours before you want to serve it. You will need about 2 square feet of cheesecloth to wrap the gravlax.

Finally, fold through the lemon zest and juice and the caraway seeds. Spoon the batter into the tin and spread out to the sides. Bake for approximately 40 minutes.

1 tbsp rapeseed oil or vegetable oil; 80 g (3 oz) unsalted butter; 800 g (1 lb 14 oz) red onions, finely sliced; 160 g (5½ oz) caster sugar; ¾ tbsp caraway seeds, toasted in a dry frying pan; 80 ...

Makes 5 to 6 dozen. Note: This recipe is from a new cookbook, "Salty Snacks" by Cynthia Nims (Ten Speed Press, $16.99). Nims uses a round cookie cutter, but cut them in any shape you wish. Preheat ...