Dried Fruit

Salty, crunchy, sweet, and meaty, this warm mix is a combination of party appetizer heavy hitters.

What began as a prank is now a beloved brunch cocktail at Cafe Mutton in Hudson, NY. Who knew prune juice, lemon juice, vodka, and Fernet could be so delicious?

Lean on the oven for a hands-off approach to Sicilian-style caponata goodness.

Michael W. Twitty combines the best of custardy kugel with rich rice pudding of the American South for this take on the Rosh Hashanah classic.

Sweet dates and nutty coconut make this sunny fried rice right at home at your brunch table.

For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential. 

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.

Shawarma spices aren’t just for chicken and meat.

Crunchy, creamy, and chewy, this salad is a textural masterpiece.

Not just another chocolate chip cookie.

It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.

Sweet and creamy meets crunchy and tart.

Inspired by Filipino adobo, this comforting braise gets depth and balance from Medjool dates.

Our favorite carrot cake recipe gets a crunch from toasted walnuts and a boozy punch from rum-plumped raisins, which are optional but recommended.

Is this a salad you can eat with your hands? Or lettuce cups you can eat with a fork and knife? Either way this easy dinner is packed with flavor and ready in 30 minutes flat.

These nutty, chocolaty treats are perfect for anyone who’s lactating—and just as delicious for everyone else.

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

Broiling this cod for a minute at the end of cooking makes the raisin-and-nut-studded breadcrumb topping golden, crunchy, and delicious.

As good with a cocktail as they are with tea or coffee, these mostly savory scones are perfect for a hair-of-the-dog brunch when the party continues into the next day.

Sweet, bitter, creamy, and so, so good, milk tea makes for an irresistible base for this bread pudding.