Instead of using jarred poultry seasoning, associate food editor Kellie Evans quit the bottle and tailor-made a seasoning blend from fresh herbs and freshly ground spices. Lo and behold, she was rewarded with a lively, pungent flavor that puts the jarred stuff to shame. A new tradition was born. The recipe leaves out salt, so you can add it directly to turkey, stuffing, or Cornell Chicken without fear of over-seasoning.
For this beloved dish of China's Sichuan province, a tangle of wheat noodles is topped with a spicy, pungent pork sauce. This recipe is adapted from one in Fuschia Dunlop's Land of Plenty (W.W. Norton & Company, 2003).
Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Substitute store-bought red pepper jelly for homemade, if you like.