Cinnamon

This is more of an infusion than a true tea, since it isn't made with tea leaves. You will have leftover spice tea to store.

"I'm a social worker running my own practice," writes Susan Haskell of Boston, Massachusetts. "In addition, I'm getting a doctorate in social work. So most of my time is spent either working with patients or writing my dissertation. Still, no matter what's on my schedule, nothing can stop me from going into the kitchen. During the week, I make the time to pore over food magazines to find recipes I want to try. On Saturdays, I cook for friends — because next to cooking, sharing the results is my favorite thing to do." Susan says this can also be made with fresh cherries, sliced peaches, nectarines, or pears.

Cape Malay Masala This version of masala is a variation of the traditional Indian spice mix known as garam masala.

Any leftover sauce would also be terrific served over ice cream. This recipe is an accompaniment for Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce.

Can be prepared in 45 minutes or less.

Spice Cookies Rice paper is traditionally used in this recipe, but is not essential. You can bake these cookies on buttered baking sheets instead.

This poultry dish features many of the flavors of the classic Moroccan dish b'stilla but is much easier to make.

A great cocktail snack to have on hand, these will keep for a week before serving.

Serve with bowls of diced tomato, sliced romaine lettuce, and purchased eggplant salad to spoon atop burgers in pitas. Finish with fresh apricots, grapes, and cookies.

Autumn has officially arrived, and after a summer of cool, light cooking, it's time for some homey, hearty meals. Braised meats, with their rich flavors, tender texture and intense, reduced sauces, are definitely homey, but you may never have tried to make them at home. They sound as if they might be complicated to prepare—like something best left to a restaurant chef—and what exactly is braising, anyway? Relax. Braising is easy—there are only two steps: The meat is browned first, then covered and simmered in seasoned liquid. According to Cory Schreiber, the chef at Portland's super-popular Wildwood Restaurant & Bar, braising is a great way to cook lamb shanks. In the recipe here, he does something slightly unusual: He simmers the shanks uncovered in the oven. That way, he says, "the dry heat caramelizes the top of the meat—giving it a bit of a crust—which adds nice texture and color." The lamb is accompanied by a roasted squash purée and wilted Swiss chard. With this recipe in hand, you can actually have your next homey meal at home. Add a salad and crusty bread, and you've got your first dinner party of the season. Use a pot that's at least 12 inches across.

Active time: 1 hr Start to finish: 6 hr