coriander seeds

cumin seeds

whole cloves

black peppercorns

cardamom seeds

cinnamon sticks

bay leaves

0.5 teaspoons cardamom seeds, preferably from black pods

3 cinnamon sticks (each 3 inches long), broken into smaller pieces

Garam Masala

A popular Indian spice blend, the ingredients in garam masala can vary slightly from cook to cook. In this version, from cookbook author Raghavan Iyer's "600 Curries," whole cinnamon sticks add a light sweetness to the mix, which is bolstered by cloves, cumin, coriander and black cardamom. Black pepper brings a small amount of heat and bay leaves add roundness. But feel free to play around with the quantities and make the mix your own.

Start with whole spices so you can toast them, an essential step that awakens their aromatic compounds. But be sure to let the warm spices cool before grinding them together. This ensures the blend will stay fresher, longer.

For more spice blend recipes and ideas for how to use them, see <a href='https://www.washingtonpost.com/news/voraciously/wp/2020/08/10/6-spice-blends-to-make-at-home-including-garam-masala-ras-el-hanout-and-cajun-seasoning/'>this story</a> over on Voraciously.
Store in a tightly sealed container, away from excess light, heat and humidity, for up to 2 months.



tablespoon

teaspoon

sausages

potatoes

carrot

celery

shallot

balsamic vinegar

olive oil

salt

black pepper

24 ounces Morteau sausages, or other smoked, cooked sausage

6 (10 ounces) fingerling potatoes, on the large side

1 medium carrot, peeled and halved lengthwise

1 stalk celery, cut into very thin 3-inch long batons

Warm Morteau Sausage With Potato, Carrot and Celery Salad

Morteau sausages, from the Franche-Comte region of France, are made of pork in natural castings and have been smoked over pinewood for 48 hours.  They are available online from FabriquesDelices.com and EnjoyFoieGras.com. 

Locally, sausages made by the New Jersey specialty food company D'Artagnan are available from gourmet grocers.  You can substitute American andouille or cooked garlic sausage in this recipe.  




ounce

stalk

unsalted butter

peanut oil

spinach

pumpkin

onion

nutmeg

3 tablespoons to 4 tablespoons unsalted butter

2 tablespoons to 3 tablespoons mild olive oil or peanut oil 

2 pounds fresh spinach (tough stems removed), washed

1 pound to 1.25 pounds pumpkin, peeled and cut into matchsticks 2 inches long and 1/8-inch thick (julienne)

Wok Saute of Pumpkin and Spinach

This festive side dish can be prepared in just a few minutes, combining tender greens with crunchy matchsticks of yellow-orange pumpkin. 




pound

unbaked pie shell

chocolate chips

eggs

sugar

flour

walnuts

vanilla extract

whipped cream

8 tablespoons (1 stick) unsalted butter, melted and cooled

Not Derby Pie

As former Food section editor and restaurant critic Phyllis Richman described in her piece, “Derby Day: Louisville’s One and Only, Absolutely Authentic Derby Pie” (April 28, 1982), this recipe could not be called the real thing; legalities and trademark violations were involved. But, as she says, it looks and tastes pretty close.




kosher salt

chicken pieces

vegetable oil

Dijon mustard

thyme

breadcrumbs

About 3 pounds bone-in, skin-on chicken pieces, preferably of similar thickness 

Broiled Chicken With Mustard 

Based on Julia Child’s classic Poulet Grille a la Diable, this recipe swaps the butter-oil mixture for a simple basting with oil instead.

It’s preferable to have an instant-read thermometer for monitoring the doneness of the chicken. 

Serve with baked, whole tomatoes and steamed green beans, as Julia recommends.





water

active dry yeast

egg yolks

brandy

apricot or strawberry preserves

confectioners' sugar

2 envelopes (1/2 ounce total) active dry yeast

4 cups flour, plus 2 tablespoons more if necessary

7 tablespoons unsalted butter, at room temperature

0.25 cups apricot or strawberry preserves

Sifted confectioners' sugar, for sprinkling

Sufganiyot (Israeli Hanukkah Doughnuts)

To a Jewish child in the United States, Hanukkah means parties, potato pancakes (latkes) and presents. To his cousin in Israel, it is the time to enjoy fluffy doughnuts filled with red jam.

The sufganiyot, or doughnuts, that originated in central Europe -- and are prepared from Romania through Hungary, Austria and Germany to Alsace in France -- have become widespread in Israel because many of the pastry chefs there are Austrian and Hungarian.

Indeed, the common Hebrew word used for pastry shop is "konditoria," from the German konditorei. Sufganiyot are lighter than American doughnuts and don't have holes. Two types of sufganiyot are prepared in Israel, the classic type made with yeast and a quick version made with baking powder. At Hanukah, the yeast version, freshly made, is sold by all the bakeries.

Other popular flavorings for these doughnuts without holes, besides the brandy used in this recipe, are vanilla, grated lemon rind, cinnamon and nutmeg. 




envelope

dried breadcrumbs

baking powder

semisweet chocolate

unsweetened chocolate

almond extract

baking soda

pecans

light rum

lime juice

8 ounces (2 sticks) unsalted butter, plus more for greasing the pan

Fine dried breadcrumbs, for dusting the pan

2 ounces semisweet chocolate, coarsely chopped

1 ounce unsweetened chocolate, coarsely chopped

2 cups (about 7 ounces) pecans, toasted (see NOTE), broken into medium pieces

For the cake

For the rum syrup

Key West Rum Cake

Popular on the Internet, this rich recipe makes the most of a successful lime and rum combination. 




large

chicken

hard-cooked eggs

dill pickles

tomato

cucumber

mayonnaise

sour cream

fresh dill

scallions

black olives

parsley

2 cups cooked white-meat chicken, diced (skinless)

3 medium potatoes, boiled, peeled and diced 

2 kosher dill pickles, or more to taste, diced

1 medium cucumber, peeled, seeded and diced

Scant 1 cup mayonnaise (may substitute half mayonnaise, half sour cream)

Pitted black olives, for garnish (optional)

Russian Salad

Here's another version of Salad Olivier, named for the French-speaking chef who invented it in a Moscow restaurant in the 1860s. The original recipe included grouse meat, crayfish and truffles. Nowadays it is likely to include peas, cooked carrots, even apples or oranges.




medium

turkey

Chestnut and Thyme Stuffing

thyme leaves

bay leaf

low-sodium chicken broth

1 15-pound turkey (giblets removed; gizzards reserved), preferably fresh

Chestnut and Thyme Stuffing (see related recipe)

2 onion, cut in half, then cut into thin half-moon slices

1 rib celery, cut crosswise into thin slices

8 tablespoons (1 stick) unsalted butter, at room temperature, plus 1/2 cup (1 stick) unsalted butter, melted and cooled

4 cups good-quality low-sodium chicken broth

Butter Roasted Chestnut- and Thyme-Stuffed Turkey

This is a turkey of style and substance; it turns golden brown because it is open-roasted and basted frequently. Its cavity is gently filled with a hearty chestnut-laden stuffing; the stuffing in the bird is basted by natural juices, but it can be baked separately and be just as tempting.

Remove the stuffing immediately and let the turkey rest for at least 30 minutes before carving.




sprig

small

good quality egg bread

flat-leaf parsley

chives

ground bay leaf

chestnuts

golden raisins

3 loaves slightly stale, good quality egg bread, trimmed of crusts and cut into cubes (about 3 pounds)

24 tablespoons (3 sticks) unsalted butter, cut into large pieces

1.5 cups roasted, peeled chestnuts, coarsely chopped

0.5 cups golden raisins, plumped in 1/4 cup hot red vermouth for 10 minutes, and drained (water may be substituted for the vermouth)

This, a soulful, comforting stuffing, is particularly delicious with turkey. The deep, smoky flavor of roasted chestnuts enhances the flavor of the meat (light and dark). 

Roasted, peeled chestnuts are available at larger stores and at Trader Joe's. 




The stuffing may be assembled and refrigerated in an airtight container for up to 6 hours before filling the cavity of the bird.

loaf

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