Dried Currant

These tender, flaky scones are all about the butter.

Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.

In many cultures dating as far back as the Middle Ages, crunchy, toothsome wheat berries have been sweetened and served for holiday celebrations. In Russia, poppy seeds, walnuts, and raisins are added for a dish called kutya. In Turkey, a similar dish is called kofyas, and in Greece it's known as koliva. The combination of wheat, honey, and dates has survived so long because it is heavenly. Serve small portions as it's quite filling.

It's likely that Mrs. Hughes and Mr. Carson were raised on this popular Victorian dessert, and Mrs. Patmore would have no problem reintroducing this to her staff. It's likely that, when enjoying this dish, Mrs. Hughes and Mr. Carson, usually so stoic, would experience intense nostalgia for their childhoods. Of course, they'd be careful to shield their intense feelings from the rest of the staff!

During the late nineteenth century, as part of their Protestant beliefs, the Templers arrived in Jerusalem from Europe and established the German colony, a picturesque little neighborhood southwest of the Old City that to this day feels unusually central European. This is the "civilized" part of town, where you go for a coffee and a slice of Sacher torte if you wish to escape the harsh Levantine reality. Germanic influences on the city's food are evident in Christian contexts—the famous Austrian hospice at the heart of the Old City serves superb strudels and proper schnitzels—but Czech, Austrian, Hungarian, and German Jews arriving in the city from the 1930s have also managed to stamp their mark, opening cafés and bakeries serving many Austro-Hungarian classics. Duvshanyot, round iced cookies, made with honey and spices, typically for Rosh Hashanah, are possibly a result of this heritage; they are similar to Pfeffernüsse. These are very loosely inspired by duvshanyot, or Pfeffernüsse. They are actually more closely related to an Italian spice cookie and are hugely popular on the sweet counter at Ottolenghi over Easter and Christmas. The recipe was adapted from the excellent The International Cookie Cookbook by Nancy Baggett.

She filched one anyway, and ate it on her way out. It was stuffed with chopped nuts and fruit and cheese, the crust flaky and still warm from the oven. Eating Ser Amory's tart made Arya feel daring. Barefoot surefoot lightfoot, she sang under her breath. I am the ghost in Harrenhal. —A Clash of Kings

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.

This aromatic stew can be made with other types of fish, including haddock or regular cod, but sablefish delivers higher amounts of omega-3 fatty acids. A whole-wheat baguette is good for sopping up the broth.

Pilafs originated in the Middle East, where they are usually made with rice. The rice is toasted in butter or oil along with aromatic vegetables such as onion, then the mixture is cooked with stock (or water) in the oven. The grain is ready for the liquid to be added when it gives off a nutty, toasted aroma. The desired texture of a pilaf is fluffy, with no grains sticking to each other. Pilafs can contain a variety of other ingredients, such as dried fruit, nuts, and pasta such as orzo. Here is a basic recipe, followed by two variations.

Currants and pine nuts are a classic combination in Sicilian cuisine, so even though I may never see carrots such as these on a restaurant menu in Sicily, the combination feels Sicilian to me. You could make many different vegetables, such as broccoli or cauliflower, using this recipe. It is an ideal vegetable preparation to serve at parties because it can be made ahead of time, and everyone loves it. This dish looks especially pretty made with a mix of carrots in different shapes and colors—such as white, yellow, red, or purple—and carrots that are round, like a golf ball.

Caponata, a traditional Sicilian eggplant preparation, is the perfect example of agrodolce, the Italian word for combining sweet and sour flavors in savory dishes. When people order this antipasto at the Pizzeria, we suggest they also get an order of Fett’Unta (page 65) to absorb the delicious flavors of the caponata. Caponata is an ideal dish to serve at a party, because you can prepare it in advance and serve it at room temperature.

I’ve been making a version of this condiment for as long as I can remember. Currants and pine nuts are a traditional Sicilian combination, so anytime I use this I feel like I am making a Sicilian dish.

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon, with a cup of Earl Grey tea. They can also be served after dinner as a light dessert.

This recipe can be made a day ahead and refrigerated; reheat before serving.

To make this recipe in advance, dice the beet and prepare as directed in step 1, and refrigerate it in the liquid, covered, up to 1 day.