Herbs & Spices

Can be prepared in 45 minutes or less.

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

Healthy bonus: Bone-building magnesium and calcium from arugula

This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It's best to make this mojo a bit ahead of time so that the color of the red onion "bleeds" into the sour orange. The traditional accompaniment is grilled pork, but it's also wonderful with well-roasted chicken — charring its skin brings out the full flavors of the mojo.

Brining these pork chops keeps them plump and juicy, but if lemon verbena for the brine isn't readily available, you can leave it out. Its subtle flavor probably won't be missed, especially if you serve the chops with the distinctly lemony hoppin' John risotto.

These apples are a perfect garnish for the spiced apple cake and caramelized apple crêpes. They're terrific as a topping for ice cream, too. Active time: 25 min Start to finish: 25 min

Lamb has a tender consistency and a rich flavor that enhance the texture of wines such as Hermitage, Côte Rôtie, and Shiraz.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Can be prepared in 45 minutes or less.

María A. Alvarado-Gómez of Erie, Pennsylvania, writes: "I came to the United States as an exchange student, after spending the first 18 years of my life in Mérida, Yucatán. On school vacations I would go home and cook with my mother and sisters so that I wouldn't lose my touch. My mother was a skilled cook, and I was lucky to have learned at her side. Her food was so popular in our neighborhood that she sold portions of our daily meals to other families. With nine well-fed kids, she said we were her best advertisement. "I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever." Fresh and lively, like a cooked ceviche.

Michael McLaughlin, cookbook author, says, "Not all Thanksgiving traditions originated decades ago. This recent addition to my holiday menu lineup was inspired by my move to Santa Fe. With locally grown green chilies readily available and pine nuts growing on piñon trees right outside my back door, a southwestern-style stuffing incorporating both ingredients seemed a natural. The tequila-soaked raisins are a sweet surprise." Make the corn bread a day ahead.

We like this stew with egg noodles (12 ounces of dried pasta), cooked and tossed with two tablespoons of reduced-fat sour cream and a quarter cup of chopped fresh dill.

A light, fizzy take on the classic Mint Julep. 

Jim Fobel, cookbook author, says, "During my high school years, I always had two Thanksgiving dinners: one with my family at midday, and another later at the home of my girlfriend, Susie Mednick. Her mother cooked the turkey on a bed of caramelized onions, which mixed with the turkey drippings to produce the best gravy I’ve ever tasted. This gravy features those onions along with my mother's favored seasonings: sage and nutmeg." Watch how to prepare and carve your bird with our streaming video demonstration.

Fresh horseradish can have very intense flavor and heat, which is why we start with a small amount — taste the sauce and add more only if desired.

Marge Dawson of Ivoryton, Connecticut, writes: "My daughter and I went to Thali, an Indian restaurant in New Canaan, Connecticut, and had a superb meal. I have never been a fan of rice pudding, but their version was out of this world. Is there any chance you could get the recipe?"