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This is an utterly delicious spread with lively flavors. It comes from southeast Turkey, where red peppers and cumin seeds are used abundantly and pomegranate syrup is a staple ingredient used as a souring agent. Although there is no real substitute for the sweet and sour flavor of pomegranate syrup, lemon juice will be adequate.

Adapted from Classical Turkish Cooking by Ayla Algar (Harper Perennial 1991).

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Fesenjan: Persian Chicken with Pomegranate and Walnuts is one of the most revered dishes of Persian cuisine, and deservedly so because it is so exquisite. The recipe calls for pomegranate syrup, which you should be able to find in your supermarket or at a store that specializes in Middle Eastern foodstuffs. Pomegranate syrup comes in two forms: very thick dark grenadine “molasses,” which is quite tart, and one that is sweeter and thinner called concentrate or syrup. (You can use bottled pomegranate juice, but you have to reduce it to a syrupy consistency.) Whichever pomegranate extract or juice you use, you will have to balance the sweet to tart ratio with lemon juice and sugar and cook the sauce until it is thick. The best results come with the molasses or concentrate rather than the plain juice. Fesenjan is usually served with chelo, Persian-style rice pilaf.

Adapted from The Tagine Deck by Joyce Goldstein (Chronicle Books 2008).

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This recipe is from The Fresh Egg Cookbook by Jennifer Trainer Thompson, published by Storey Publishing, LLC.

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This recipe is from The Fresh Egg Cookbook by Jennifer Trainer Thompson, published by Storey Publishing, LLC.

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This recipe is from The Fresh Egg Cookbook by Jennifer Trainer Thompson, published by Storey Publishing, LLC.

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Buffalo tenderloin steaks cook up quickly and easily. Succulent and tender, they need little in the way of sauce or condiments. In this easy-but-elegant recipe the steaks are lightly coated with crushed peppercorns, seared, and drizzled with a light creamy sauce enhanced by mustard, cognac, and a touch of Marsala wine.

If you don’t have a mortar and pestle for crushing the peppercorns, put them in a sealed plastic bag and crush them with the back of a heavy skillet. If you aren’t very experienced at cooking steaks (and even if you are) it can be very helpful to have an instant-read thermometer on hand to determine the internal temperature. These are very inexpensive and easy to find wherever kitchen products are sold.

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Chili is a versatile dish that takes well to experimentation. It’s the perfect dish for inexperienced cooks, and kids usually love it, especially if they can help cook it. This recipe may be multiplied and freezes very well. Keep some on hand for chilly days for an easy and luscious bowl to warm body and spirit.

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Adapted from the recipe for Chicken and Pepper Dumplings in Nathalie Dupree’s cookbook New Southern Cooking (Alfred A. Knopf, Inc. ©1986)

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