Herbs & Spices

This single recipe is a complete Thanksgiving dinner.

Eat this with plain rice and make the sauce as hot as you like. In Bengal, the mustard seeds are ground at home, but to make matters simpler I have used commercial ground mustard, also sold as mustard powder. You may also use halibut instead of the salmon.

The minty mojito is taken to a sparkling new level with this variation on a tropical themed drink. It is remarkably refreshing—an excellent opening act for an evening of fun and fine dining.

Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the 22 cup water.

Charlie Trotter, Charlie Trotter's, Chicago, Illinois
Lee Jones, The Chef's Garden, Huron, Ohio (carrots) A semifreddo is basically an ice cream cake, and Chef Trotter uses carrots, chocolate, and spices as unexpected partners in his version. Star anise enhances the sweetness in the carrots and adds a distinctive hint of licorice to the rich chocolate. There are no egg yolks in this recipe—it's the meringue that gives the semifreddo a smooth texture.

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Cèpes (also known as porcini) are perfect with roast duck. Pair this dinner-partyworthy dish with a New Zealand Pinot Noir.

For perfect gnocchi, don't work the dough too much and add as little flour as possible. It's okay if the dough is a little sticky.

Celery leaves (which are left over from the celery used in the soup) are great in the dumplings.

The combination of shrimp and root veggies is unexpected—and fantastic. For a vegetarian main, skip the shrimp.

Because the veal shanks are so impressive, Lidia likes to bring the veal (still on the bone) to the table for guests to admire. She then takes the meat back into the kitchen, carves it, and serves it family-style.

The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.

For ideas on what to serve with the macaroni and cheese, see "On the Side."

The bris (circumcision) of my twins, Jake and Joey, was rather hectic. After Jake's turn, I was instructed by the mohel to take him upstairs and comfort him. That meant that I completely missed Joey's turn. I was starving and remembered that my friend Trudy Jacobson had brought me her challah. It has a unique sweetness from the honey, a very soft texture from the margarine, and I think the saffron performs some other magic to create a very tasty challah. The rising times are longer that my classic challah, but worth the time.

The tortillas and filling are layered (instead of rolled) to reduce prep time.