facebook share image   twitter share image   pinterest share image   E-Mail share image

Extreme Granola

Author: Tracey Seaman

Maple Cranberry Compote

Author: Abigail Johnson Dodge

Spiced Lamb and Dill Yogurt Pasta

This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat...

Author: Sohla El-Waylly

Endive and Arugula Salad with Pickled Onions and Blue Cheese

It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.

Ancho Mole Cookies

Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.

Author: Rick Martinez

Fruity Rum Bundt Cake

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred the slices.

Author: Rick Martinez

Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts

This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled,...

Author: Diane Morgan

Wheat Germ Scones with Dried Fruit and Nuts

Author: Bon Appétit Test Kitchen

Orange and Poppy Seed Stollen

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.

Author: nigel slater

Lamb Chops with Pomegranate and Dried Fig Relish

Author: Bon Appétit Test Kitchen

Chocolate Nut Tart with Dried Fruit

Author: Bon Appétit Test Kitchen

Rockin' Moroccan Stew

Author: Mark Scriver

Peppery Fig and Cider Compote

Author: Ian Knauer

Bara Brith

Author: Anne Jones

Saffron Quinoa with Dried Cherries and Almonds

Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....

Author: Louisa Shafia

Blueberry and Cream Cookies

Author: Christina Tosi

Swedish Lucia Breads

Author: Trina Hahnemann

Curried Chicken Salad Sandwich

Author: Kelly Mickle

Harvest Tart

Author: Sheila Lukins

Tangy Vinegar Chicken With Barberries and Orange

Dried barberries are incredibly tart, more so than any other dried fruit you'll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online.

Author: Andy Baraghani