Chef de cuisine Chris Kurth evokes the coming fall with this end-of summer dish by imparting a piney flavor to sweetbreads. He makes a granola out of puffed black and white rice and rough-chopped toasted macadamia and pistachio nuts, and puts those ingredients in a pan with oil, salt, pepper, honey and a French curry spice blend called vadouvan. He cooks that mixture at a low temperature in the oven until the honey caramelizes and dries. The granola should feel tacky when it comes out of ...

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