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I'll have some more . . .
By CHRIS SHERMAN, Times Food Critic
Published March 23, 2006
Poppy seeds.
They don't have the kick they did earlier in life, but poppy seeds still have great flavor and crunch. They're great on bagels and in muffins and banana breads, yet they can go beyond. Try them in Greek meatballs, salad dressings and curries, especially vindaloos. Why should sesame seeds have all the fun?
