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 ...

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 ...

The sweet aroma of this bread baking takes me back to my grandmother's kitchen, where a freshly baked loaf would be cooling on her wire rack when we visited. "It's not just any quick bread," she'd say ...

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 ...

“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 ...

I invite you to transport your taste buds to exotic Morocco with this savory Moroccan chicken and prunes dish. With aromatic ...

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 ...

Preheat oven to 350F (180C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan. Line a rimmed baking sheet with parchment ...

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 ...

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 ...

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 ...