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Badami Gosht is a rich Indian lamb curry simmered in saffron yogurt and coconut milk, thickened with ground almonds and fragrant with cinnamon, cardamom, and cloves.

Crustless artichoke quiche with marinated artichoke hearts, sharp cheddar, scallions, and a touch of hot sauce. A make-ahead brunch bake that cuts into squares for easy serving.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Sea bass simmered in a fragrant homemade curry paste of lemongrass, turmeric, ginger, and cumin with coconut milk. A from-scratch Thai fish curry that's deeply aromatic and satisfying.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

South Indian vegetable kurma with coconut, poppy seeds, cardamom, cloves, and cinnamon in a creamy spiced sauce. A fragrant vegetarian curry that pairs with rice or roti.

Layered shrimp and feta casserole with angel hair pasta, salsa, three cheeses, and a herbed egg custard. Mediterranean meets Southwest in one baked weeknight dish.

Chicken paprika with strips of chicken breast simmered in a paprika-vegetable juice sauce, finished with sour cream and served over rice. A quick Hungarian-inspired weeknight dinner for two.

Braune Zucker Platzchen, traditional German brown sugar cookies with cinnamon, cloves, orange zest, raisins, and nuts. Spiced drop cookies that store well in airtight tins.

Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.

Spicy bean cake made with mashed pinto beans, diced apples, raisins, and warm spices like cinnamon, cloves, and nutmeg. Add cocoa for a chocolate version.

Chicken Alejandro: chicken breasts simmered in a salsa-and-orange sauce with cinnamon, cloves, and bay. A Mexican-inspired sweet-savory dinner served over rice in under an hour.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Jamaican jerk chicken fingers marinated in citrus, then crusted with allspice, thyme, clove, and red pepper. Grilled tender strips with serious island heat.