Pack a batch of cookbook author Paula Wolfert’s prunes in Armagnac into a Mason jar. (Awesome over vanilla ice cream or crepes.) They’ll be ready to eat in two weeks: You can include that on the ...

“YOU’RE so lucky -- you live in Paris!” I hear that a lot from people. I guess they’re assuming life here is a nonstop parade of chic Parisians and exquisite chocolates. It’s as if I said to folks ...

If you're late to the prune game, don't worry. Plenty of people are just discovering the latest research surrounding prunes and their potential health benefits. Prunes show promise in multiple areas ...

Q: We had a recipe for prune ketchup when I was a young boy. It goes great with venison. Would anyone have a great recipe? — Jim Statler, Yakima, Wash. A: Yes, indeed. Grant Achatz, the star chef of ...

1. Place prunes into a bowl and cover with boiling water. Let sit for five minutes, then drain. 2. Meanwhile, combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds ...

Of course stormy weather can sometimes force us to turn back a few paces for a reality check. But even if the weather stays warm, here’s an argument for holding spring at arm’s distance for a little ...

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a ...

To prepare prunes: Wash prunes thoroughly. In a medium bowl, soak prunes in 1 cup hot water for 12 hours. Strain prunes, reserving liquid. Place prunes in a steamer over gently boiling water, cover ...

1. Plumping the prunes: Put prunes into a bowl, and cover with cold water. Cover with a plate and let plump several hours or overnight. Drain well and set aside. 2. Pitting the olives: Remove pits by ...

In "Quick & Dirty," Salon Food's Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you — because quick and dirty should still be delicious. You watch ...

I heard about this dish from many members of the Tangier "literary set," who told me the Moroccan writer Mohammed Mrabet had cooked it for them. Despite all the descriptions, I couldn't figure out the ...

This tagine is a spin-off of a chicken dish found in one of the Silver Palate cookbooks. While the original was not thought of as a masterpiece, its prunes, olives, and capers were enough to inspire ...