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This article explores the cultural significance of Día de Muertos, a Mexican holiday that honors the deceased. It discusses the tradition of building altars and ofrendas to remember loved ones, as well as the experiences of chefs who incorporate Día de Muertos into their cooking. The article emphasizes the importance of family and taking time to celebrate and remember those who have passed away. It also provides three recipes inspired by the chefs' family traditions, including a cheesecake with tequila cajeta, entomatadas, and mole negro with chicken. Each recipe is accompanied by personal stories and detailed instructions for preparation. [Extracted from the article]

This article from Food & Wine features a collection of Thanksgiving recipes from well-known chefs and food personalities. The recipes include dishes such as Beets and Green Beans with Mustard Vinaigrette, Apple Salad with Almonds and Blue Cheese, Candied Sweet Potatoes with Bourbon, Buttery Pull-Apart Garlic Knots, and Creamed Spinach-Stuffed Squash. The recipes are accompanied by detailed instructions and tips for preparation, and can be made ahead of time. The document provides four additional recipes for stuffed acorn squash, fruit and nut stuffing, mini cranberry tarts, and orange soufflé coffee cake, each with step-by-step instructions and make-ahead tips. [Extracted from the article]

This article covers a range of food-related topics, including the resurgence of prime rib on menus and the popularity of steak knives from brands like Laguiole and Opinel. It also explores the trend of fish aging lockers as an interior design statement in seafood-centric restaurants. The article discusses the combination of XO sauce and citrus as a delicious pairing, the comeback of butter in restaurants, and the popularity of the Japanese shaved ice dessert known as kakigori. Additionally, it delves into the trend of mash-up pastas in American restaurants, particularly in Los Angeles, where classic Italian pastas are used to showcase non-Italian flavors. The article also discusses the rising popularity of highball cocktails and highlights unique recipes from different bars and restaurants, including the Hemingway Highball, Bourbon Revival, Apricot Rye Highball, and Meyer Lemon Limoncello Highball. Lastly, it briefly mentions the popularity of caviar in various dishes at different restaurants. [Extracted from the article]

This article from Better Homes & Gardens offers a variety of fall-inspired recipes that highlight the use of cinnamon. The recipes include Cinnamon Crunchies, Stuffed Snickerdoodles, Cinnamon Roll Cheesecake, Cinnamon Budino, and Pumpkin Butter Pastry Pockets. The article also provides information about different types of cinnamon and their culinary applications. Each recipe is accompanied by detailed instructions and nutritional information. The text aims to provide library patrons with a collection of recipes that incorporate the warm and aromatic flavor of cinnamon, while respecting diverse perspectives and cultural sensitivities. [Extracted from the article]

This document from Food & Wine offers recipes for three different marinades: Al Pastor Marinade, Char Siu Marinade, and Salmoriglio Marinade. Each marinade is paired with a recipe for a specific dish that incorporates the marinade. The document also provides information on where to find the necessary ingredients for the marinades. The recipes showcase a range of cultural influences, including Latin, Chinese, and Sicilian cuisines. [Extracted from the article]

This article from Food & Wine magazine provides a recipe for Carla Hall's Spiced Cider-Glazed Ham. The author describes the process of making the glaze, which includes simmering apple cider, brown sugar, butter, bourbon, mustard, vinegar, and spices until it thickens. The glaze is then brushed onto a spiral-cut bone-in ham and baked, resulting in a glossy, golden crust. The article also includes tips for using leftover ham and making ham stock. The recipe serves 10 and can be made ahead of time by preparing the glaze in advance. [Extracted from the article]

Mingled with spicy chiles, fragrant bay leaves, and caramelized pan-seared pork chops, the salty olive brine and aromatic gin help make a sauce that's pure magic. Leeks b B 5 garlic cloves, divided b B 1¼ lb. turnips (about 3 medium turnips), peeled and cut into ½-inch pieces b B 2 Tbsp. all-purpose flour b B 1 cup chicken stock b B 3 Tbsp. (1½ oz.) Dry sherry b B ¾ cup heavy cream b B 1 Tbsp. Dijon mustard b B 1½ tsp. finely chopped fresh thyme, plus thyme sprigs for garnish b B ½ tsp. ground nutmeg b B 5 oz. Return pork chops to skillet; cook, basting pork with sauce, until hot, 1 to 2 minutes. [Extracted from the article]

The addition of chicken bouillon doubles down on savoriness, giving the chicken deep, concentrated umami that's enhanced by the smokiness from a brief stint on a charcoal grill. i SUYA SPICE B 1 cup salted roasted peanuts b B 2 (0.2-oz.) Spice-Crusted Pork Chops ACTIVE 30 MIN; TOTAL 1 HR 5 MIN SERVES 4 I Sazón, a popular Latin American spice blend, gives these pan-fried chops added savoriness from MSG and an inviting orange hue from annatto. Raita TOTAL 15 MIN; SERVES 6 I Raita is a popular Indian side dish and condiment made of creamy yogurt topped with panch phoron, a spice mixture known as Indian five-spice, which is made from a variety of seeds such as fenugreek and nigella. Throw away the sifter tops from your spice jars, and be free. [Extracted from the article]

Cookbook author Jennifer Latham combines fresh ginger, molasses, and warm spices to create an effortless and versatile gingerbreadlike cake that can be dressed up for dessert or served unadorned with coffee or tea. Low-lift, showstopping treats from four of our favorite pastry pros Molasses and Ginger Spice Cake ACTIVE 30 MIN; TOTAL 3 HR 40 MIN SERVES 10 I The batter for this tender cake is made entirely in a blender. Let chocolate harden slightly, 5 to 8 minutes; sprinkle chocolate side of cookies with flaky sea salt and pink peppercorns. Divide whipped cream evenly among ramekins, smoothing sides and leveling tops so that whipped cream sits about ½ inch above rim of ramekins. [Extracted from the article]

I - JUSTIN CHAPPLE i B CIDER b Crisp, dry heirloom apple cider: 2022 Thacher Winery Kentucky Ranch Cider Cider-Glazed Chicken Breasts With Apple-Kohlrabi Slaw ACTIVE 1 HR; TOTAL 1 HR 20 MIN; SERVES 4 I Bathed in a schmaltzy pan sauce made from chicken jus and apple cider, this simple chicken dinner is perfect for a weeknight at home. Saucing apples include both common supermarket apples like B McIntosh b and B Golden Delicious b as well as heirloom apples like B Pound Sweet, Jonagold, Rusty Coat, b and B 20 Ounce, b an aptly named giant apple that was developed in the 19th century. Heirloom apples and autumnal recipes are all it takes to fall in love with America's number one fruit all over again. Add ¾ cup cooled apples (reserve any excess apples for another use); fold just until apples are evenly distributed and dry ingredients are incorporated B 5. b Working in batches of 3, scoop about 3 tablespoons batter using a large spoon, slightly flatten batter using another spoon, and scrape batter into hot oil. [Extracted from the article]

Softened b B 1 Tbsp. green yuzu kosho (such as Yakami Orchard) (see Note) b B 1 Tbsp. honey b B ½ tsp. gochugaru b B ¼ tsp. kosher salt, plus more to taste b HUSH PUPPIES B Canola oil, for frying b B 6 Tbsp. unsalted butter (3 oz.), Cans diced tomatoes (undrained) b B 7 Tbsp. unsalted butter, divided b B 2 Tbsp. cashew flour (see Note) b B 1 Tbsp. fish sauce b B 1 Tbsp. granulated sugar b B Kosher salt, to taste b B 1/3 cup heavy cream b B Fresh parsley leaves and chopped unsalted raw cashews, for garnish b B 1. Homemade orecchiette takes this to the next level, but good-quality store-bought pasta is also delicious. i B 2/3 cup drained canned chickpeas, rinsed and patted dry b B 1 cup packed fresh basil leaves b B ½ cup olive oil b B 2 oz. B B 1/3 cup heavy cream b B 1 tsp. vanilla extract b B 1 cup chopped toasted pecans b B 1. [Extracted from the article]

Roasted peanuts, coated with pungent jerk seasoning, add subtle warmth, a touch of spice, and crunchy contrast to the vibrant tartare. i B ½ cup salted roasted peanuts b B 1½ Tbsp. jerk seasoning (such as Spicewalla) b B 1 Tbsp. olive oil b B ½ cup unsweetened coconut milk b B 1½ Tbsp. tamarind paste (such as Neera's) (see Note) b B 1½ tsp. fish sauce (such as Red Boat) b B 1 tsp. grated lime zest plus ½ tsp. fresh lime juice (from 1 lime) b B 1 lb. sushi-grade tuna, cut into ¼-inch pieces (about 2 cups) b B 1 large avocado, chopped b B Flaky sea salt, to taste b B Torn fresh cilantro and fresh mint leaves, for garnish b B Taro chips (see Note), for serving b B 1. b Preheat oven to 325°F. SAINT K.P. B Blackened Scallops with Charred Brussels Sprouts and Corn b I with McBride Sisters Collection Sauvignon Blanc i B TO PAIR WITH THE b McBride Sisters Collection Sauvignon Blanc, Saint K.P., a chef based in New Orleans, created a dish of seared scallops served over a colorful bounty of roasted and sautéed vegetables seasoned with a smoky and spicy homemade blackened seasoning (recipe p. 90). Add red bell pepper, green bell pepper, onion, and 2 teaspoons blackened seasoning; cook, stirring often, until tender, about 5 minutes. For a speedy weeknight dinner, make the blackened seasoning and chop the vegetables ahead of time. i B 1 Tbsp. smoked paprika b B 2 tsp. kosher salt, plus more to taste b B 1 tsp. cayenne pepper b B 1 tsp. chili powder b B 1 tsp. garlic powder b B 1 tsp. dried thyme b B 1 tsp. dried oregano b B ½ tsp. onion powder b B ½ tsp. black pepper b B 12 oz. brussels sprouts (about 3 cups), halved lengthwise b B ¼ cup grapeseed oil, divided b B 3 cups fresh corn kernels (from about 4 large ears) b B 6 Tbsp. unsalted butter (3 oz.). [Extracted from the article]

Chef Ravi Kapur, owner of Liholiho Yacht Club and Good Good Culture Club, has created a turmeric spirit called Olehna that celebrates Hawaiian culture. Kapur was inspired to create the spirit after realizing that many tropical drinks associated with Hawaii failed to showcase the island's indigenous ingredients. Olehna is made with ginger- and turmeric-infused vodka and is herbaceous, citrusy, floral, and bittersweet. It is produced in San Francisco using California-grown turmeric and ginger, and Kapur plans to transition to a sugarcane base to highlight another aspect of Hawaiian culture. Olehna is not sweet and is 80 proof, making it similar to gin or vodka. It can be used in cocktails such as a Negroni or a Ginger Sunset. [Extracted from the article]

CELEBRATING THE ROOTS AND EVOLUTION OF CARIBBEAN BARBECUE B IN THE CARIBBEAN, b low-and-slow cooking rooted in the expansive power of smoke is the hallmark of really good barbecue. Uncurl lobster tail meat, and skewer lengthwise using 2 (12-inch) wooden skewers to keep tail straight. Lobster Tails With Scotch Bonnet - Honey Glaze ACTIVE 45 MIN; TOTAL 1 HR 25 MIN SERVES 4 I Joseph lathers these sweet lobster tails with an aromatic herb butter and grills them over pimento wood until they are juicy and lightly charred. Smoke carries the aromas of cooking meat and the earthy, warming flavors of allspice. [Extracted from the article]

We cook apricots low and slow into a tender pulp called lekvár (recipe p. 97), a fruit butter to spread on rolled pancakes. B B ½ cup almond flour (about 1¾ oz.) b B 1 Tbsp. baking powder b B ½ tsp. fine sea salt b B ¾ cup granulated sugar b B ½ cup packed light brown sugar b B ½ cup unsalted butter (4 oz.), If you don't have homemade apricot lekvár on hand, substitute good-quality preserves or fruit spread. i B 4 large eggs b B 1½ cups whole milk b B 1 Tbsp. unsalted butter, melted, plus more for pan b B 1/8 tsp. fine sea salt b B 1 cup all-purpose flour (about 4¼ oz.) b B ¼ cup club soda or sparkling water b B ¾ cup Sárgabarack Lekvár (Apricot Fruit Butter) (recipe p. 97) b B 2 medium (6-oz.) She serves it on palacsinta (Hungarian pancakes, recipe p. 100) and says the sweet and tangy apricot butter is also often given as a treasured gift to dear friends and neighbors. i B 3 lb. ripe apricots (about 24 apricots) (unpeeled), halved b B 1½ cups granulated sugar b B 1 Tbsp. fresh lemon juice b B 1. b Place a small plate in freezer. [Extracted from the article]

It's one of my earliest culinary memories: Her pounding and grinding whole spices, coriander root, garlic, or herbs in her favorite stone apparatus signaled that a luscious curry paste or sauce was underway. Add shallots, garlic, and remaining ½ teaspoon salt; mash until liquid releases and mixture resembles a chunky paste. You can finely chop and smash foods using a knife, but turning them into a smooth paste is difficult - especially when working with foods with tough skins or fibrous ingredients such as ginger or lemongrass. [Extracted from the article]

We sent nine writers to scour the world for the best emerging cities for food lovers. With nearly 400 years of history, it is the country's oldest metropolis, and at the heart of the food scene is a collection of family-owned food stalls that are constantly reinventing themselves while staying true to tradition. For the city's best Vietnamese food, head to lunch-only B Nguyen-Hoang b (facebook.com/nguyenhoangmarseille), where chef Hanh Hoang cooks Vietnamese classics like bún riêu (fresh crab and tomato soup), bánh xèo (shrimp crêpe), and bò bún (rice noodles topped with herbs, veggies, and grilled meat), served by her son. Some say celebrity chef Vikram Vij put Surrey's food scene in the spotlight with the opening of his first solo restaurant, B My Shanti b (vijs.ca), in 2014, which pays homage to his travels around India. [Extracted from the article]

AT HER BROOKLYN HOME, CHEF NASIM ALIKHANI WELCOMES THE PERSIAN NEW YEAR WITH A SPRINGFEAST OF RENEWAL. It's well worth the effort for the delicious, compact, crispy wedges it yields. i CANDIED BARBERRIES B 1 cup dried barberries (see Note) b B 2 Tbsp. light olive oil b B 3 Tbsp. granulated sugar, divided b KUKU SABZI B 1 medium (10-oz.) B B ¼ tsp. saffron powder b B 3 Tbsp. boiling water b B 1 to 2 tsp. rosewater (such as Cortas) b B ¼ cup salted butter, melted b B 1. b Preheat oven to 350°F. Skinless red snapper fillets, pin bones removed b B 1/3 cup all-purpose flour b B 2 tsp. kosher salt b B 2 Tbsp. light olive oil b B 1 medium-size fresh lime (about 4 oz.). [Extracted from the article]

This article from Better Homes & Gardens provides a recipe for a Stone Fruit Upside-Down Cake. The recipe suggests using a combination of apricots, plums, peaches, and/or nectarines, arranged in a floral pattern on top of a buttermilk-almond flour cake base. The cake is lightly spiced with cinnamon or ginger. The article includes step-by-step instructions for preparing and baking the cake, as well as tips for selecting and slicing the fruit. The recipe serves 8 and each serving contains approximately 396 calories. [Extracted from the article]

Scallion Potato Pancakes B THESE CRISPY, SAVORY FRITTERS b combine traditional Jewish latkes with crispy Chinese scallion pancakes to create the perfect festive fried food. And for side dishes, we went for stir-fried amaranth and scallion-pancake latkes - a dish similar to both Chinese and Jewish potato pancakes (though the plate-sized potato pancakes I've had in China are usually just flavored with chile flakes). Can) b COCONUT SAGO B 12 cups water b B ¾ cup sago or small pearl tapioca (such as Bob's Red Mill) b B 2½ cups well-shaken and stirred coconut milk (from 2 [13.5-oz.] Add 12 Thai chile halves, 2 teaspoons chile powder (if using), 2 teaspoons Szechuan peppercorn powder (if using), and 1 teaspoon salt to wok. [Extracted from the article]

I - OSET BABÜR-WINTER i Chile Shrimp TOTAL 40 MIN; SERVES 4 I It's no surprise that Rajat Parr's chile shrimp recipe has stood the test of time. Sherry b B ½ cup golden raisins b B 1 lb. 90% lean ground beef b B ¼ cup water b B 1 cup finely chopped yellow onion (from 1 medium [9-oz.] Can whole peeled San Marzano plum tomatoes b B ½ tsp. kosher salt b B ½ tsp. granulated sugar (optional) b B ¼ tsp. black pepper b B 1. b Melt lard in a medium saucepan over medium-high. WHAT'S OLD IS NEW AGAIN AS WE DELVE INTO THE FOOD & WINE ARCHIVE TO SHARE FOUR HOLIDAY RECIPES THAT STAND THE TEST OF TIME. [Extracted from the article]

A combination of cornmeal, rye flour, and mesquite flour mimics the caramel notes of barrel-aged whiskey. i B 1 cup dark rye flour (about 4½ oz.) b B ¼ cup all-purpose flour (about 1 oz.) B B ¼ tsp. ground cardamom b B ¼ tsp. coarse kosher salt (such as Morton) b B 1/8 tsp. ground nutmeg b B ½ cup unsalted butter (4 oz.), At room temperature b B 1 cup plus 1 Tbsp. granulated sugar, divided b B 1 large egg, at room temperature b B 1½ tsp. vanilla extract b B 1½ cups all-purpose flour (about 6 3/8 oz.), B B ¾ cup granulated sugar b B ½ cup white rice flour (about 2¾ oz.) b B ½ tsp. baking powder b B ½ tsp. kosher salt b B 2 Tbsp. (1 oz.). [Extracted from the article]

Cut into ½-inch pieces and chilled b B Cooking spray b B ¾ cup golden raisins b B 3 Tbsp. demerara sugar b B 2 Tbsp. honey b B 1. b Pour milk into a medium-size microwavable bowl. B 3. b Spoon ¼ cup goat cheese mixture into each of 8 (12-ounce) cups or parfait glasses; top each with about 1 tablespoon hazelnut mixture and ¼ cup persimmon mixture. While the cake alone is fantastic, a thick and creamy blanket of dark chocolate ganache makes it irresistible. i B Cooking spray b B 1 cup plus 2 Tbsp. hot strong coffee or black tea (such as English breakfast) (see Note) b B ¾ cup (about 3 oz.) Work quickly and use a bench scraper to prevent the dough from sticking to your hands. i B ¾ cup whole milk b B ½ tsp. saffron threads b B 3½ cups bread flour (about 14 7/8 oz.). [Extracted from the article]

Serve lamb biryani with lemon wedges, pickled red onion, and additional yogurt and mint. Marinate the lamb: b Place lamb in a large ziplock plastic bag; add spiced yogurt marinade, and gently massage marinade into lamb. Lamb Biryani ACTIVE 2 HR; TOTAL 6 HR 50 MIN, PLUS 16 HR CHILLING SERVES 6 TO 8 I Layers of lamb, rice, dried fruit, nuts, and spices are baked under a flaky crust in this celebration dish. A dome of baked dough hides layers of spiced lamb and rice in this celebratory dish. [Extracted from the article]

$48; mungo.us PHOTO (COLOR): 6 Pet Portrait Phone Case Customize a smartphone case with a portrait of your furry friend. $22; gentlemenshardware.com PHOTO (COLOR): 3 Out-Of-Office Kibble Storage Bag Holds up to 20 cups of dry food for weeklong trips. $5 each; friendsheepwool.com PHOTO (COLOR): 8 Wild One Treat Pouch Recycled knit fanny pack has a built-in poop bag dispenser and is roomy enough for treats and your phone. [Extracted from the article]

This article from Allrecipes provides a recipe for baked s'mores sliders, which are a twist on the classic campfire treat. The recipe involves halving Hawaiian sweet rolls and jumbo marshmallows, and then layering them in a baking pan with various fillings and toppings. The fillings include combinations such as chocolate chunks and graham crackers, peanut butter and bananas, pretzel crackers and caramel sauce, and cinnamon squares cereal and sliced apple. The sliders are baked in the oven and can be served immediately. The article also includes photos of the finished sliders. [Extracted from the article]

This article from Allrecipes provides a collection of food-related facts, travel suggestions, and cooking tips. It mentions that California is the main producer of dried and fresh figs in the United States. It also highlights the wide variety of edible potato types worldwide, with around 200 available for purchase in the US. The article further discusses the different types of cinnamon, including Cassia cinnamon and Ceylon cinnamon, and their respective flavors and uses. Additionally, it suggests visiting Mercier Orchards in Blue Ridge, Georgia, for apple picking and enjoying the scenic views of the North Georgia mountains. The article also offers a tip for keeping cheese fresh by using a damp paper towel with white vinegar. Lastly, it mentions National Dumpling Day and provides a link to top-rated dumpling recipes. [Extracted from the article]

Turkey "Carnitas" With Green Mojo ACTIVE 50 MIN; TOTAL 1 HR 5 MIN SERVES 4 I Tender turkey meat replaces the more traditional shredded pork in this crisp and juicy riff on carnitas tacos. Make the most of an easy sheet-pan holiday roast with reimagined turkey leftovers. Serve the hand pies on their own, or pile a mixed greens salad alongside them for a complete meal. i B ½ cup buffalo-style hot sauce (such as Frank's RedHot) b B 2 Tbsp. unsalted butter b B 2 cups chopped cooked turkey (white meat) (about 12 oz.) Leftover Turkey Broth ACTIVE 55 MIN; TOTAL 4 HR 25 MIN SERVES 8 TO 10 I This is the perfect broth to get the most out of your Thanksgiving turkey carcass. [Extracted from the article]

GREENS, AVOCADO, AND BLUEBERRY SALAD TOTAL 15 MIN; SERVES 6 TO 8 I Harris keeps specialty vinegars such as a honey-ginger white balsamic to bring instant interest to salad dressings like her sweet and fragrant sesame-honey-ginger dressing. BACON-WRAPPED WATERMELON RIND PICKLES PHOTO P. 95 ACTIVE 15 MIN; TOTAL 40 MIN SERVES 8 TO 10 I Gently rendered, crispy bacon comes together with sweet-and-sour pickled watermelon rind in this salty, tangy, chewy snack. While the specialty ingredients add an elegant touch, the Food & Wine test kitchen came up with a few simple substitutions to make this a weeknight staple (see Note). i SESAME-HONEY-GINGER DRESSING B ¼ cup sesame oil (untoasted) b B ¼ cup honey-ginger white balsamic vinegar (such as LeRoux) b B 1 tsp. herbes de Provence b B ¾ tsp. blueberry-honey sea salt (such as Martha's Vineyard Sea Salt), plus more to taste b SALAD B 1 (about 3½-oz.) AN ODE TO MEALS AND MEMORIES FROM A SUMMER HOME ON MARTHA'S VINEYARD B THE GRAY-SHINGLED HOUSE b with the pink shutters opposite the tennis courts in Oak Bluffs has been a part of my life for so long that I cannot recall what it was like not to journey to Martha's Vineyard each summer. [Extracted from the article]

5 COOK THE TORTILLAS Cook tortillas over medium-high until they release from comal and edges lift, 20 to 30 seconds. If tortilla breaks or folds over, it's OK; just reroll tortilla into a ball, and repeat flattening process in tortilla press. F&W Best New Chef Fermín Núñez shares his method for homemade corn tortillas. Flip tortilla; cook until tortilla is matte white and looks dry on bottom, about 15 seconds. [Extracted from the article]

I - THE WRECK BAR AT RUM POINT, GRAND CAYMAN, CAYMAN ISLANDS i Painkiller TOTAL 5 MIN; SERVES 2 I Silky cream of coconut and a sweet-tart blend of fresh orange and pineapple juices get a delicious hit of rich vanilla and molasses notes from rum in this famously soothing cocktail. Aruba Ariba TOTAL 5 MIN; SERVES 1 I Fresh pineapple and orange juices paired with sweet, syrupy grenadine tint this vibrant Aruban cocktail a stunning deep orange-red. Rum (such as Pusser's Rum), to taste b B 2 Tbsp. cream of coconut (from 1 [15-oz.]. [Extracted from the article]

B TO BUY: b Edible Cookie Dough, from $34; doughp.com. B TO BUY: b I Dew Care Headbands, $7 each; amazon.com. 9 A FLASK WITH FIDO ON IT Personalize a water bottle with their pet's image, and they won't forget to drink their H O. B TO BUY: b Custom Pet Portrait Water Bottle, from $35; samandjack.com. B TO BUY: b Pasta Boards Set, $48; fruitsuper.com. [Extracted from the article]

This article provides information on the shelf life of dried herbs and spices. It states that whole spices like cinnamon sticks, peppercorns, and mustard seeds can last 3 to 4 years, while ground spices like cumin, paprika, and turmeric last about 6 months. Dried herbs like basil, rosemary, and bay leaves can last around 2 years. The article also includes a recipe for Indian-spiced roasted potatoes, which uses fresh spices and chiles for bold flavors. The dish is described as comforting and can be served with raita or yogurt, naan, or rice. [Extracted from the article]

For New Orleans - based Castro, cooking chayote reminds her of her abuela and growing up in Mexico City; it helps to ease passing waves of homesickness. Roast in preheated oven until chayotes are easily pierced using a knife, about 1 hour and 30 minutes, turning chayotes once halfway through roasting time. B NOTE b Chayote squash are gourds that are typically in season October through March. [Extracted from the article]

An introduction to the section of the periodical is presented which features recipe chocolate and sprinkled with cinnamon, Chocolate–Peppermint Cookie and chocolate delights.

There's no better way to wake up than to the wafting smell of cinnamon and baking apples, and these apple muffin recipes will help you do just that. Studded with tender pieces of apple, plenty of spices, and often mix-ins like chopped nuts or dried fruits, these sweet muffins are the ultimate autumn breakfast. Bake a batch over the weekend and enjoy them throughout the work week reheated with a pat of butter. [ABSTRACT FROM AUTHOR]

The house may be visually resplendent, the halls decked, and the tree trimmed, but the seasonal ingredient that might be the most powerfully evocative (and ethereal) is scent. Sometimes I have a memory (say, someone I haven't thought about in a while pops into my head) that's initiated by a fleeting aroma (such as their perfume) before I'm even aware of what the scent is. Like unexpectedly finding a faded snapshot in a book, using scent mindfully can help us preserve memories for ourselves and our loved ones, delivering a deeper level of emotions that bind our shared past with the present. [Extracted from the article]

Add vegetable oil, salt, cayenne pepper, 1 tablespoon garam masala (reserve remaining garam masala for another use), and reserved ground seed mixture; process until just combined, about 15 seconds. "In India, barbecuing is a serious business, left in the secure hands of professional chefs and the small-time entrepreneurs who occupy storefronts in the bazaar." Jaffrey offers a simple method for her cardamom-forward garam masala; the leftover spice blend can be used to add complexity to simple dishes like sweet potato fries or roast chicken. [Extracted from the article]

In my riff on tostadas, for example, a braise of chicken thighs, tomatoes, onions, and charred poblano chiles sits atop creamy mashed potatoes. Can diced tomatoes, undrained b B 1 cup water b B Warm corn tortillas or mashed potatoes, for serving b B 1. b Sprinkle chicken evenly with pepper and 2 teaspoons salt. Bone-in, skin-on chicken thighs, patted dry b B 1 tsp. black pepper b B 1 Tbsp. kosher salt, divided b B 1 lb. poblano chiles (4 to 5 chiles) b B 1 medium-size (about 10-oz.). [Extracted from the article]