Outside of lemon-poppy seed muffins and poppy seed bagels (oh, those ubiquitous office breakast staples!), the tiny black seeds of the poppy flower are often overlooked in American cuisine. In this month's Saveur,
tagliatelle with poppy seeds and prosciutto that makes the most of a spoonful or two.sweet and vaguely floral, but dark, too, with hints of earth and nuts." And if "less is more" describes your culinary philosophy, no worries -- there's also a recipe for
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