Author: Jeannette Ferrary
Author: Paul Flynn
The salad below celebrates the colors and flavors of fall, adding squash and raisins to contrast the slightly bitter kale greens.
Author: Liz Alpern
Author: Sharon Lebewohl
Author: Lauren Chattman
These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and pack them in kids' lunch boxes.
Author: Susan G. Purdy
These gooey chocolate chip cookies with chewy coconut and raisins are perfect for the lunchbox or snack time.
Author: Cheerios
Author: Noah Bernamoff
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Gale Gand
A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a few high notes. And the bacon? That's what makes it...
Author: Mindy Fox
Author: Susan Spicer
Author: Melissa Roberts
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
Author: Alice Waters
You can fold all the toppings into the rice and it'll still be delicious-but you'll get maximum wow factor if you create a pattern with them on top.
Author: Andy Baraghani
Author: Raquel Carena
Braided Almond-Cream Wreath (Kranzkuchen) is an almond-paste and rum-raisin-stuffed sweet wreath. It is glorious: sticky and rich, winey with rum and almond paste, chewy, and flaky all at once. After baking,...
Author: Luisa Weiss
Author: Norma Shirley
Author: Susan Feniger
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Author: Claire Saffitz
The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best part? The salad is totally #wasteless, using the...
Author: Katherine Sacks
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess. The trick is to salt, drain, and squeeze out...
Author: Kendra Vaculin
Author: Amy Traverso
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.
Author: Kamal Mouzawak
Author: Bon Appétit Test Kitchen