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Each breakfast bar is packed full of rolled oats, nuts, raisins, coconut, and almonds. The ingredients are just toasted, chilled, and cut into bars.
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Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass, or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.
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A gorgeous fruit salad composed of soaked, cooked dried fruits with pine nuts and just a hint of honey. It's nice served cold with yogurt and a sprinkling of Demerara sugar.
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Another white soda bread, this one features buttermilk and raisins, and a quick shake of caraway seeds on top.
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For the regal and expensive pork crown roast, Food and Wine's Test Kitchen Associate Melissa Rubel replaced the run-of-the-mill garlic-herb coating with a smoky harissa version. "I love the way it turns from a paste to a crispy crust,
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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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Take a shortcut and use prepared apple pie filling to make this fragrant quick bread loaded with raisins and walnuts. it's guaranteed to please!
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Oatmeal cookies with raisins and craisins.
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This yeast bread is a cold-rise version. The good thing about it is that you can make plain yeast rolls out of it, or make it into a cinnamon-raisin swirl loaf. Plus, this dough will last about 1 week, if you keep it wrapped in plastic wrap in your refrigerator.
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Dried cranberries and golden raisins sparkle in this mix of nuts and snack sticks.