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5 whole allspice

5 whole black peppercorns

1 dried bay leaf

1 whole cinnamon stick

Unsalted butter, melted, for brushing, plus more at room temperature for the pan

3 acorn squash, sliced into 1-inch-thick rings, seeds removed

Coarse salt

1. Preheat the oven to 450°F. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard the spices.

2. Line a baking sheet with parchment paper. Butter the parchment. Lay the squash rings on top of the parchment; brush the tops with melted butter, and season with salt.

3. Roast the squash until tender when pierced with a paring knife and the undersides are well browned, about 30 minutes. Turn the squash over, and brush the tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from the oven; brush the squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

cauliflower puree

SERVES 4

For a garnish, sauté a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

1 head (1¾ pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped

1 cup water or chicken stock, preferably homemade

2 to 3 tablespoons sour cream

1 tablespoon unsalted butter, softened

Coarse salt and freshly ground pepper

1. Combine the cauliflower and water or stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until the cauliflower is very tender, about 10 minutes.

2. Using a slotted spoon, transfer the cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add the sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.

mexican-style corn

SERVES 8

Set out the sour cream, cheese, and corn, and let each person fix his own.

1 cup sour cream or crème fraîche

1/8 teaspoon paprika

2 cups grated dry, aged cheese, such as Jack or Asiago

8 ears corn on the cob

1. Heat a grill to medium-high. Place sour cream in a small bowl and sprinkle with paprika; set aside. Place cheese in a small bowl; set aside. Grill corn until tender, about 15 minutes, turning frequently.

2. Remove from the grill; when cool enough to handle, pull back the husks and remove the silk. Brush the corn with sour cream, and roll in cheese.

asparagus and shiitake stir-fry

SERVES 4

To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

1 tablespoon dark sesame oil

1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1½-inch lengths

8 ounces fresh shiitake mushrooms, trimmed and sliced into ½-inch-thick pieces

1 tablespoon sesame seeds, toasted

Coarse salt and freshly ground pepper

Heat the oil in a large skillet or wok over medium-high heat. Add the asparagus and mushrooms, and sauté just until tender, about 5 minutes. Remove from heat. Sprinkle with the toasted sesame seeds, and season with salt and pepper. Serve hot.

fried green tomato wedges

SERVES 4 TO 6 AS AN APPETIZER

2 cups yellow cornmeal

4 teaspoons coarse salt, plus more for seasoning

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

2 cups buttermilk

2 large eggs

2 tablespoons fresh lime juice (about 2 limes)

Canola oil, for frying

3 large green tomatoes, cut into 1-inch-thick wedges

Basil-Lime Mayonnaise (recipe follows)

1. In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.

2. In a large cast-iron or heavy skillet, pour oil to a depth of ½ inch; heat until a deep-fry thermometer measures 375°F. Meanwhile, working in batches, dip the tomatoes in the buttermilk mixture, then in the cornmeal mixture.