Perfect TeaBy wpNotes: Taste the tea as it steeps, and remove leaves when the liquid tastes good to you, usually in 3 to 5 minutes--after 5 minutes tannins get bitter. For stronger tea use more leaves. To contain leaves for easy removal, place them in a tea ball or infuser (a metal basket or cloth bag) that allows plenty of room for leaf expansion. Or place loose leaves in a teapot; when the tea is ready, pour all of it through a fine strainer into cups or another heated pot.Pumpkin PilafBy wpNotes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.Habanero VinegarBy wpNotes: If making ahead, cover and chill vinegar up to 1 month.Salmon with Ginger-Banana SauceBy wpYellow RiceBy wpTomato Salad with Guacamole DressingBy wpWarm Potato and Green Bean Salad with Summer SavoryBy wpToasted Lentil WafersBy wpSavory Rice with Peas and CashewsBy wpNotes: At least 3 hours or up to 2 days ahead, in a 3- to 4-quart pan, combine 2 1/2 cups rinsed and drained basmati or long-grain white rice and 4 1/2 cups water. Bring to a boil over high heat. Reduce heat and simmer, uncovered, until most of the water is absorbed, 6 to 8 minutes. Cover and cook over low heat until rice is tender to bite, 8 to 10 minutes more. Pour rice onto a tray and let cool, then cover and chill until cold. To use, break grains apart with your fingers.