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Thumb_14951_Mango Ice Cream With Cardamom

Thumb_14951_Mango Ice Cream With Cardamom

No machine is required to make this Indian ice cream called kulfi. If you can't find canned or frozen mango purée, make your own by blending ripe mango pulp in a blender or food processor. Read more about this recipe at the Washington Post.

Thumb_18179_Mulled Apple Cider

Thumb_18179_Mulled Apple Cider

Mulling spices can be brewed loose (then strained for serving) in the pot that warms the apple juice; or gather the crushed spices into an extra-large tea ball and immerse it in the warming brew, removing it before serving. Read more about this recipe at the Washington Post.

Thumb_9585_Molten Chocolate Cookies

Thumb_9585_Molten Chocolate Cookies

The little surprise of gooey chocolate in the center make these a rich treat for any occasion. They are best served warm, maybe over a scoop of vanilla ice cream or with a tall glass of milk.

Thumb_12970_Plum Cardamom Loaf

Thumb_12970_Plum Cardamom Loaf

I recommend using an extra virgin cold-pressed olive oil with a fairly clean taste. Otherwise it might clash and overwhelm the plum's tartness. Read more about this recipe at Cook & Eat.

Thumb_9102_Lamb Stew With Ginger, Cardamom And Cloves

Thumb_9102_Lamb Stew With Ginger, Cardamom And Cloves

This Indian-inspired  lamb stew is fragrant with garlic, ginger, cardamom, and cloves.  Add an extra dolop of yogurt on top for garnish.

Thumb_8321_Pears Poached In Red Wine And Cardamom

Thumb_8321_Pears Poached In Red Wine And Cardamom

Poached pears are an elegant dessert option, and become even more beautiful when cooked with red wine and spices. Prepare ahead of time and served chilled, or serve hot on a winter evening. 

Thumb_10633_Spice Crepes with Meyer Lemon Applesauce

Thumb_10633_Spice Crepes with Meyer Lemon Applesauce

To me, these crepes are like a warm blanket on a cool spring morning… comforting, but light and fresh. If you’ve been intimidated by crepes before, give these a try… they are much easier than you think. Read more about this recipe at Cook & Eat.

Thumb_8656_Chocolate Spice Drops

Thumb_8656_Chocolate Spice Drops

These cookies are plenty rich, but the spices give them a nice edge. Be careful not to overbake them - it's hard to tell when the bottoms are browning. They should be soft to a gentle touch when they're finished.

Thumb_13788_Cardamom Lassi

Thumb_13788_Cardamom Lassi

If you can find it, or have the patience to make your own, use coarsely ground cardamom rather than the finely ground stuff. To make your own, buy the cardamom pods, empty the seeds into a mortar and pound them a bit. Read more about this recipe at Cook & Eat.

Thumb_17106_Rice Pudding With Cardamom And Pistachios

Thumb_17106_Rice Pudding With Cardamom And Pistachios

Inspired by recipes from India, Southeast Asia and the Middle East, this rice pudding starts with a liquid mixture that needs to set overnight in the refrigerator. Read more about this recipe at the Washington Post.

Thumb_4595_Broiled Chicken With An Indian Spice Rub

Thumb_4595_Broiled Chicken With An Indian Spice Rub

An intensely flavored spice rub - an Indian-inspired one in this case -- is a good way to wake up weeknight boneless skinless chicken breasts.The chicken broth isn't strictly necesseary, but it will help keep the chicken moist; a splash of water or wine would work fine in its place.

Thumb_7031_Lamb Vindaloo

Thumb_7031_Lamb Vindaloo

Vindaloos are classic Indian dishes, that actually originated from a Portugese dish "vinho de alho".  This version isn't terribly spicy, though you could add more cayenne pepper to taste. 


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