Cardamom

Cardamom is a spice not commonly used in the United States. A member of the ginger family, this warm, sweet spice is traditionally found in Indian cooking, flavoring a wide variety of curries, rice dishes, and Indian-style desserts. It is best to purchase the pod and grind the seeds yourself; once ground, cardamom begins to lose its essential oils. You can also crush the pods lightly, then add them hearty stews and lentil or other bean soups. The outer pods will dissolve, but the little black seeds within will pleasantly spice the mix. [This mix in used in the recipe for Carrot Cardamom Soup.]

Serve the oranges alone or alongside a wedge of angel food cake or pound cake.

"I have a 'stragglers Thanksgiving' — that's what I call it — at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house." An impressive holiday entrée.

Replacing the cinnamon with cardamom in this easy applesauce is a great way to appreciate the taste of the bracing spice.

A big finish for a big celebration dinner.

Found throughout the Middle East, this shortbread-style cookie remains white after baking. Some people make diamond-shaped or round cookies with this dough, but the ring shapes are more common.

Serve this soup with a sandwich or a salad for a delicious lunch or light supper.

Ground cardamom is a clever addition to the sugar in this simple recipe.

This jam has a good, concentrated flavor: The only liquid comes from the rhubarb and berries interacting with sugar and lemon juice. The quick-to-prepare jam also makes a nice filling for tarts.

Active time: 20 min Start to finish: 40 min

Applesauce can begin as a soothing breakfast fruit and end as a dessert, tucked inside a buckwheat crêpe or made into the glorious dessert. The pressure cooker in tandem with the food mill eliminates the need to peel and core the apples. You can have applesauce in 15 minutes. Quinces give applesauce an elusive perfume and turn it rosy pink.

One recipe, two different looks: Half of the cookies are rolled in granulated sugar mixed with cardamom; the rest are sprinkled with a powdered sugar-cardamom mixture.

Can be prepared in 45 minutes or less.

A touch of cardamom lends subtle spice to these innovative crescent-shaped rolls.

A cardamom- and orange-scented syrup is spooned over warm pears and scoops of vanilla ice cream in this lovely dessert. Refrigerate leftover poaching syrup to serve over ice cream later in the week.

The White Horse tavern accompanies this with lightly sautéed swiss chard.