Cinnamon

Brisket is the centerpiece of many holiday tables, but pot roast, cooked to succulent tenderness in a full-bodied braising liquid brightened with the tang of wine and tomato and enriched with a heady trio of cinnamon, bay leaf, and thyme is just as special without sacrificing tradition.

Haroseth, a symbolic seder food, alludes to the mortar that the Jews used to build the pyramids when enslaved by the Egyptian pharaoh. Though haroseth visually mimes the unappealing look of cement, its taste is actually a delicious combination of fresh or dried fruit, nuts, spices and wine. There are as many variations of haroseth as there are seder tables around the world, and all reflect a myriad of traditions. This recipe is inspired by my grandmother's simple grated apple, walnut, and cinnamon version, along with the flavors of my husband's Middle Eastern background.

Among the few recipes known to have been used by the Washington family is this one for cherry bounce, a brandy-based drink popular in the eighteenth century. It seems to have been such a favorite of General Washington's that he packed a "Canteen" of it, along with Madeira and port, for a trip west across the Allegheny Mountains in September 1784. This fruity, spiced cordial requires a bit of work and time, but the result is well worth the effort. After pitting, halving, and mashing the cherries, be prepared to set away the sweetened brandied juice for twenty-four hours and then again for about two weeks after infusing it with spices. Enjoy small glasses of cherry bounce at room temperature, and keep the remainder on hand in the refrigerator.

Although Nelly Custis omitted sugar in her recipe for these lovely, delicate pancakes, published cookbooks of the period often suggested "strewing" sugar over them before sending them to the table. E. Smith, for one, additionally recommended garnishing them with orange, a suggestion also included here. This recipe can be readily doubled.

This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast.

To make perfect rings of fresh pineapple slice in 1/2"-thick circles, then round off the edges and punch out the core with 3 3/4"- and 1 1/4"-diameter cookie cutters, respectively.

Martin Cate, owner of the rum-centric Smuggler's Cove bar in San Francisco, shares his spiced rum recipe below. The secret: Start with good rum, and don't overinfuse the mixture.

"The best thing about serving a braise," says chef Cruz Goler, "is that timing isn't critical, making this a great party dish." French in technique but Italian in spirit, the recipe calls for pleasantly bitter Treviso radicchio to act as a foil to the rich pork. Be sure to let the pork cool in its liquid so that the braised meat can continue to soak up the sauce.

This fairly classic recipe for Key lime pie comes from Pepe's Cafe in Key West, Florida, and is a favorite of lime pie aficionado and author David L. Sloan. The addition of whipped egg whites, says Sloan, makes for a filling that's fluffier than those in more traditional versions. For more on Sloan and the story behind Key lime pie, see Molly O'Neill's feature, "The Curious Case of Key Lime Pie."

Fettuccine carbonara is a typical weeknight meal for many Italians, and I love it, too. I couldn’t resist adding an extra layer of flavor to this classic dish to improve on something that is already great. I know the sweet-salty combination of bacon with cinnamon sounds odd, but the flavors are extraordinary together. Try it; you’ll see.

Using cinnamon to flavor a beef dish may sound strange to anyone who is not familiar with the cuisine of southern Italy, where the Moorish influence is apparent in the seasonings of many dishes. I promise, though, the spice is a fantastic addition. The cinnamon gives the sauce a little sweetness and a little heat all in one without being spicy, per se. Try it.

Chock-full of grains, nuts, seeds, fruits, and natural sweeteners, granola is easy to prepare, and, when it’s homemade, it’s much lower in sugar and fat than store-bought varieties. This basic recipe can be easily adapted to create many different versions, including the three variations that follow. You can omit the nuts or the dried fruit, as desired. For a vegan option, simply omit the egg whites; the granola won’t be as crunchy but will still be delicious. Freeze granola in an airtight container for up to three months (it thaws quickly), or store at room temperature for up to two weeks.

Though available prepackaged, homemade five-spice powder is far more pungent and flavorful than store-bought. Rub it on fowl, fish, and meat.

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.