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Susan Feniger

Turkish Doughnuts with Rose Hip Syrup

Turkey is a paradise for street-food fans, and when Feniger travels there, she especially loves nibbling on the airy doughnuts soaked in syrup that are offered by many vendors. She made them her own by lacing a basic cream-puff dough with cardamom and cinnamon. Dried rose hips steeped in the syrup add a little texture and tartness to the sticky, fragrant bites.

Tamarind Ginger Cooler

Both ginger plants and tamarind trees grow in tropical spots around the world, including India, Asia, and Latin America, where the two seasonings are regularly used in marinades, sauces, and drinks. So it was only natural for Feniger to take some of the spicy ginger syrup she had developed for the Canton Ginger Kick and mix it with tart tamarind. The result is very fresh and very quaffable. Feniger says that when they make it at Street, they often save the tamarind pulp that's left in the sieve and add more water; that tamarind liquid will be thinner than the first batch, but it will still have enough of its signature fruity sharpness for another round.

Ginger Syrup

Consider making extra of this spicy syrup—it's delicious stirred into tea, added to smoothies, or drizzled over ice cream.

Yogurt-Braised Chicken with Cashews and Raisins

Serve this with a side of steamed basmati rice or Savory Semolina . Be sure to let guests know that there are whole cloves in the finished dish.

Coconut-Vegetable Curry

A flavorful, colorful vegetarian stew that's as beautiful as it is easy to make. Rice on the side makes the dish complete and soaks up all those great flavors.

Clarified Butter

In clarified butter, the milk solids are removed so the butter doesn't burn as easily. This can be made at least a week ahead.

Savory Semolina

Try this for breakfast or as a side dish.

Delhi-Style Yogurt-Marinated Lamb with Nut Crust

The lamb needs to marinate overnight.

Arugula-Mango Salad with Grilled Portobello, Sweet Red Pepper Sauce, and Chicken Scallopini

The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network show Too Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.

Spicy Shellfish and Sausage Stew

This dish from Ciudad in Los Angeles was inspired by the flavors of Portuguese cooking.