Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.
This versatile salsa also pairs well with scallops or roast fish.
Author: Bon Appétit Test Kitchen
Author: Lana Sills
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Zell Schulman
Author: Art Smith
Author: Anne Jones
Author: Alexis Touchet
Author: Chris Morocco
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Mark Bittman
Author: Bon Appétit Test Kitchen



