The large, whole spices (cardamom pods, whole cloves, cinnamon stick, and bay leaves) are not meant to be eaten.

I just use any 9×13″ brownie mix and make it according to package directions. After it’s cooked, I add marshmallow cream and frosting as this recipe details.

“Bulgur is ubiquitous in Middle Eastern cooking but also pairs deliciously with Asian seasonings. This simple side dish is perfect with beef, lamb or poultry. For variations, substitute toasted sesame seeds for the almonds, or carrot juice (it is surprisingly good and certainly nutritious) for orange juice.”

Serve with cooked rice.

“This rich, crunchy stuffing is the perfect side to the Southwestern turkey. Look for pepitas (shelled pumpkin seeds) at health-food stores and in the Southwestern aisle of gourmet markets. If you can’t find them, substitute slivered almonds.”

“Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert.”

TIP
Kitchen tip To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped. Kitchen note A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Equipment: 9-inch springform pan | To make ahead: Cover and store at room temperature for up to 2 days.