• Ingredients: 41
  • Serves: 5

Cardamom chai with water, whole or reduced-fat milk, seeds from 1 green cardamom pod, ground, black tea leaves, preferably strong-tasting assam tea, sugar, or to taste.




  • *Available at Latin American markets and many supermarkets.

For the ragout

  • 2 tbsps. olive oil
  • 1 lb. fresh shiitake mushrooms, stems discarded and the caps quartered
  • 1 cup medium-dry Sherry
  • 1 cup chicken broth
  • 3 tbsps. soy sauce
  • 2 teaspoons cornstarch, dissolved in 1 tbsp. cold water
  • 3 tbsps. minced fresh parsley leaves

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Heat the water to a boil. In a separate pan, heat the milk to a boil, stir in the cardamom, cover, and set aside.

    For this step you will need

  2. Step 2 Place the tea leaves in a heavy pot. Pour in a little of the hot water, then pour it off. Add the remaining hot water.

    For this step you will need

  3. Step 3 Place over medium heat, bring to a boil, and boil for about 30 seconds, then pour the tea through a strainer into a pot.

    For this step you will need

  4. Step 4 Add the hot milk by pouring it through a cloth-lined strainer into the tea. Add the sugar and stir.

    For this step you will need

  5. Step 5 If you wish to froth the tea, pour the mixture into another pot, then pour it back, continuing until it’s frothy.

    For this step you will need