I'm not really a math guy, but there's one equation I've got down pat: The lower the temperature, the more frequently I reach into my spice cabinet. That means that this week, I'll be raiding my spices a lot—probably cooking with a different fall spice every night. This is how I'll do it—and how you can cook along.
MONDAY: CINNAMON
Tagines are perfect for fall nights—they're warm, they're comforting, but they don't have the heaviness of a chili or stew. This recipe leans on cinnamon to keep the lamb and prunes tasting bright.
TUESDAY: ALLSPICE
This dinner has all the fun of individual-sized hand pies, but with a savory twist. Ensure the most flavor-packed pie possible by adding allspice, cardamom, and cumin.
WEDNESDAY: NUTMEG
Making spaetzle at home doesn't have to be a Herculean task. This nutmeg-infused dough gets turned into the little dumplings easily with a simple colander trick.
THURSDAY: CLOVES
Cloves make their way into this duck confit dish by being stuffed into a head of garlic.
FRIDAY: CARDAMOM
A pre-dinner cocktail is still part of dinner, right? This drink combines crushed whole cardamom pods with sugar, water, and orange zest for a spiced simple syrup that pairs well with chilled Prosecco and Angostura bitters.
