Cardamom Gingersnap Cookies

Inspired by spice expert Monica Bhide, we give traditional gingersnaps a fresh update with the addition of sweet, pungent green cardamom.

Dark Molasses Cranberry Granola

This crunchy and colorful granola is simple to prepare and makes a great start to the day. Hmm, we like it at the end of the day, too, sprinkled over yogurt or ice cream!

Buffalo (Bison) Carbonnade

Use buffalo stew meat and dark ale to make this luscious and hearty Belgian-style braise.

Pea Soup with Spanish Chorizo & Sherry Vinegar

Warm up a chilly night with our Spanish-influenced pea soup, which you can make in a hurry in a pressure cooker, or take your time in a Dutch oven.

Root Veggie Latkes

A trio of root veggies, in lieu of traditional potato, make these latkes a touch sweet while exotic spices add a bit of heat.

Millet-Stuffed Kabocha Squash with Indian Spices

Millet soaks up flavors something fierce; in this case, the heady mix of Indian spices that pair so beautifully with Kabocha squash.

Coppa-Wrapped Dates with Blue Cheese

This appetizer recipe is adapted from Jill Hough's 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love. Super simple, and surprisingly tasty, little finger food!

Celery Root, Potato and Apple Mash

Celery root (celeriac) is a knobby root vegetable with mild celery flavor that pairs nicely with apple and potato in this riff on classic mashed potatoes.

Super Succulent Five-Spice Pork Shoulder

Super succulent meat tinged with the heady flavor of five-spice.

Chai-Spiced Amaranth Pudding

Cooked amaranth has a gelatinous quality that lends itself to pudding. If you have a chai spice blend on hand, substitute 1 teaspoon for the cardamom, cinnamon, ginger, and cloves.