140 sweet slice recipes

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

"SOUTH TO NORTH -- `Everything' Salsa Adds Zing to, Well, Everything." Jacqueline Higuera McMahan

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

A delicious and hearty stew made with kohlrabies, sweet potatoes, chickpeas and raisins.

Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Jumbo prawns butterflied and stuffed with a garlic-coriander-chicken paste, then grilled on skewers until bright orange. Served with a tangy sweet-sour cucumber salad on the side.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Pan-fried chicken rubbed with lemon and cinnamon, served with sauteed bananas and a creamy pan gravy. A Southern classic with an unexpected sweet-spiced twist.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Sweet spiced crabapple pickles simmered in a cinnamon and clove syrup with vinegar and sugar, then canned in jars. An old-fashioned preserve that's tart, warm, and festive.

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.