This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but ...

Alchemists have tried for centuries to transform base metals into gold -- unsuccessfully, at least as far as we know. But it’s a lovely concept: Take the common and uninspiring -- lead, copper, prunes ...

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One fine way to smuggle some of summer into winter is to cook with dried fruit. Sunshine is packed into dried apricots, grapes (raisins), dates, currants, figs, plums (prunes), any number of both red ...

This tajine gets its complex flavor from sweet spices such as saffron, cinnamon, nutmeg and ginger. Its sweetness derives from the dried fruit — apricots and prunes — and a small amount of honey. Heat ...

In medium bowl, combine mint and all spices; mix well. Add lamb and toss to coat with marinade rub. Refrigerate, covered, for at least 30 minutes or overnight, to allow meat to absorb flavors. Preheat ...

Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour and up to 1 day. Melt butter in medium skillet over medium heat. Whisk in sugar. Add apricots; toss. Sauté until ...

Your Valentine is sure to love this delicious, easy-to-make dark chocolate bark. Refrigerate the bark until hardened, which means you can wait a few hours or let it chill overnight. Recipe makes 4 to ...

Rice salad isn’t just some quick side dish in Italy—it's a surprise, every single time. Italian cooks, you know, love to mix ...