Cardamom

This dessert has a silky texture and intense flavors. Begin preparing it a day ahead.

Chai tea spices — ginger, cinnamon, cardamom — flavor this delicious pudding.

Sweet potatoes have been cultivated in the South since at least the 1700s. A touch of cardamom gives this dish modern flair.

Look for whole cardamom pods in the spice section of your supermarket or in Indian markets (do not substitute ground cardamom). And if your store doesn’t carry blood oranges, use navel oranges instead.

Can be prepared in 45 minutes or less.

Raw sugar crystals (sold at natural foods stores and some supermarkets) are baked onto the edges of the free-form crust.

Rupa De of West Lafayette, Indiana, writes: "Since I am originally from India, many of my non-Indian friends have asked me for a chicken curry recipe, and this is the one I give them. I hope your readers will enjoy it, too."

The flavor of this chutney improves if made at least one day ahead. Serve with: Indian dishes (such as basmati rice and curries), lamb, duck, pork chops, or sharp cheeses.

Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too. To read more about Neil and Australian cuisine, click here. In this dish, the combination of pastry, fish, sauce, yoghurt and spinach makes a complete dish. The cardamom and tomato are a perfect match, and the fish steams gently inside as the outside of the pastry crisps up. This dish also works beautifully with the flat fish of Europe and America. It is important that the vegetables are well-seasoned and cooked until they caramelise to impart their flavour to the sauce. The depth of flavour of aromatics is so often lost when they are not allowed to do their job properly. The Tomato and Cardamom Sauce goes nicely with all seafood; its deep, rich flavour enlivens the taste buds. The tomatoes are cut up, skin, seeds and all. Slice into thin rounds, then into julienne and chop the julienne to give a uniform dice. Don't chop them as if cutting for concassé, they lose too much juice that way.

These creamy custards feature the flavors of chai, a spiced tea that's enhanced with cinnamon, cloves, cardamom, and ginger.

A nice dish for a brunch buffet.

Cardamom pods can be found in the spice section of most supermarkets; 1/2 teaspoon ground cardamom can be substituted.

We've substituted Cornish game hens (which are much easier to find) for the squab used at Gary Danko in San Francisco. At the restaurant, the squab is stuffed with a mixed-grain pilaf. We suggest serving this with couscous or rice pilaf.

Active time: 15 min Start to finish: 4 hr (includes cooling)

Just a few short years ago, crème brûlée was found only in four-star French retaurants. Now almost everybody makes one using a favorite and often exotic flavoring. This ice-cold custard with the crackling sugar top is the most popular dessert at my restaurant. So much so that I sometimes think it is the only dessert I should make. Perhaps it is the ease of preparation that makes me think so!

A lovely change of pace from café au lait, cappuccino or hot chocolate, and lower in fat and calories, too.

Begin at least a day before you plan to serve the vacherins. (Don't make them on a humid day; moisture prevents meringues from drying properly and staying crisp.) Use a 3 1/2-inch round cookie cutter or a 3 1/2-inch round can to trace the bases.

(Ghotab) After trying several kinds, we concluded that Iranian and Turkish pistachios* have the best flavor. Active time: 1 1/4 hr Start to finish: 4 hr

If you are using salted pistachios, omit the 1/4 teaspoon salt in the ingredient list.