• 1 Tbsp. plus 1½ tsp. Kashmiri chile powder
• 2 tsp. ground fennel
• 2 tsp. ground ginger
• 1 tsp. asafoetida
• 1 tsp. cumin seeds
• 8 green cardamom pods
• 2 mace blades, or 1 tsp. ground mace
• 1 cinnamon stick, halved
• ⅓ cup ghee
• 4 lamb shanks (about 3 lb.), halved crosswise (ask your butcher to do this)
• Kosher salt
• 2 black cardamom pods, cracked with the heel of a knife or in a mortar and pestle
• ¼ tsp. crushed saffron threads
• 2 Tbsp. coarsely chopped cilantro leaves, for serving
• Cooked white rice or naan, for serving (optional)

• ¾ cup Dutch-process cocoa powder, sifted
• ½ cup all-purpose flour
• ¾ tsp. ground cinnamon
• ½ tsp. cayenne pepper
• ¼ tsp. freshly ground black pepper
• ¼ tsp. kosher salt
• 1 cup sugar
• 1½ tsp. vanilla extract
• 1 large egg
• 12 Tbsp. cold unsalted butter, cut into small pieces
• Melted white chocolate, for drizzling

• Kosher salt
• 2 lb. ramps, green leaves trimmed to about 1 in.
• 1 cup sugar
• 1 cup white wine vinegar
• 1 tsp. mustard seeds
• 1 tsp. pink peppercorns
• 1 tsp. white peppercorns
• ½ tsp. caraway seeds
• ½ tsp. cumin seeds
• ½ tsp. fennel seeds
• 1 bay leaf

For the mulled cider syrup:

• 1 cup apple cider
• ½ tsp. freshly grated nutmeg
• 4 whole cloves
• 2 green cardamom pods
• 2 cinnamon sticks
• 2 whole star anise

For the Bellini

• 1 oz. vodka
• 12 oz. chilled prosecco

• ¼ cup extra-virgin olive oil
• 1 lb. broccoli, stemmed and cut into florets
• 3 garlic cloves, smashed and peeled
• ½ tsp. crushed red chile flakes
• Kosher salt

For the tankora powder:

• 1 cup roasted, unsalted peanuts, crushed to a fine powder
• 1 tsp. ground ginger
• 1 tsp. kosher salt
• 1 tsp. freshly ground white pepper
• ½ tsp. ground cayenne pepper

For the kebabs:

• 1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in.
• 2 Tbsp. plus 1½ tsp. finely grated white or yellow onion
• 1 Tbsp. tomato paste
• ½ tsp. finely chopped garlic
• ¼ tsp. finely grated fresh ginger
• 1 chicken bouillon cube, crumbled (optional)
• 1 Tbsp. peanut or vegetable oil
• 1 tsp. freshly ground white pepper
• ½ tsp. cayenne pepper
• ½ tsp. kosher salt

• 6 Scotch bonnet chiles, stemmed
• 2 cups chopped fresh mango
• 6 garlic cloves, chopped
• 1 chopped red onion
• 1 Tbsp. honey
• 2 tsp. whole allspice berries
• 1 tsp. mustard powder
• ¼ cups plus 2 Tbsp. coconut vinegar
• Kosher salt

• 2 cups red wine
• ¹⁄₄ cup sugar
• 1 bay leaf
• 1 cinnamon stick
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• Freshly ground black pepper
• 4 (¾-in. thick) slices white country bread
• ¹⁄₄ cup olive oil
• 1 pint strawberries, hulled and halved
• Vanilla ice cream, for serving
• Mint leaves, for garnish

• 6 oz. sharp cheddar cheese, coarsely grated
• ¼ cups <a href="https://www.saveur.com/article/recipes/diy-garlic-aioli/">plus 2 Tbsp. garlic aioli</a>
• 2 tsp. Sriracha sauce
• 1 tsp. apple cider vinegar
• 3⁄4 tsp. paprika
• 3⁄4 tsp. Worcestershire sauce
• 2 medium scallions, finely chopped
• 1 roasted red bell pepper, peeled, seeded, and finely chopped
• Kosher salt and freshly ground black pepper
• Romaine lettuce

• ⅓ cup vegetable oil
• 2 lb. bone-in chicken thighs, skin discarded, patted dry with paper towels
• Kosher salt
• 1 large yellow onion, finely chopped
• ¼ cup finely chopped ginger
• 4 dried chiles de árbol
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• ½ tsp. freshly ground black pepper
• ½ tsp. ground cumin
• ¼ tsp. ground cinnamon
• ¼ tsp. fenugreek seeds
• 3 whole cloves
• 2 Tbsp. tomato paste
• ¾ cup smooth salted peanut butter
• 4 cups homemade chicken stock or low-sodium chicken broth
• 1 cup canned diced tomatoes
• 1 medium eggplant (about 1 lb.), peeled and cut into 1-in. cubes
• 10 okra pods (about 4 oz.), cut into 1-in. lengths
• Steamed white rice, for serving
• 1 fresh red chile, such as peri-peri or bird’s-eye, thinly sliced
• Roasted salted peanuts, coarsely chopped, for garnish

• 3 Tbsp. olive oil
• 10 Tbsp. unsalted butter, melted, divided, plus more as needed
• 1 lb. pearl onions, peeled
• 2¾-lb. boneless stew veal, cut into 2-in. chunks, patted dry with paper towels
• Kosher salt and freshly ground black pepper
• 1 tsp. freshly grated nutmeg
• 1 tsp. ground allspice
• 1 serrano chile, seeded, and finely chopped
• 4 cups veal or chicken stock
• 16 phyllo dough sheets (8 oz.), thawed