Currants

Silky bitter greens plus sweet dried currants. ...read more

Two whole lemons go into this salad. Boiling the fruit tenderizes and mellows the flavors of both the skin and the pulp. ...read more

Sicilians’ taste for spicy sauces comes from Arab influences, notes Giorgio Locatelli, chef at Locanda Locatelli in London and author of Made in Sicily. ...read more

Crinkly savoy cabbage leaves (which pull apart more easily than white cabbage) are stuffed with a combination of lentils, currants, and olives, then blanketed in a spicy tomato sauce. Serve over rice. ...read more

Preparing this pilaf in a skillet rather than a saucepan guarantees the quinoa and legumes cook evenly. Dried currants and balsamic vinegar give the meal a hint of sweet-and-sour flavor. ...read more

Apples, pears, cranberries, and dried fruit are heaped into a prepared crust to create a bountiful holiday pie. ...read more

Fresh black currants have a very short season, but both the fruit and this dessert sauce freeze well. For the coulis, simply fill containers three-quarters full and freeze. Serve with yogurt or ice cream. ...read more

A background of turmeric-tinted rice brings out the gem-like colors of dried apricots, cranberries, and currants in this simple side dish. ...read more

Brown rice flour, vegan margarine, orange zest, and vanilla come together to make a crunchy-sweet topping for a fruity winter dessert. ...read more

This hurry-up version speeds the process of making mincemeat by simmering the filling ingredients with brown rice syrup. ...read more

These little cakes are based on the French financier, a light tea cake made with almond flour and egg whites. Red currants add some tartness to every bite. You can also top the tea cakes with black currants, blueberries, or raspberries. ...read more

Irish soda bread is just barely sweet and biscuit-like—perfect with a savory meal.  It’s usually baked in a large round, but here we’ve cut it into scone-like wedges that take only 20 minutes to bake. ...read more

North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors. ...read more

Chewy seitan makes a satisfying replacement for chicken in this flavorful lunch option. To keep the pita pockets from getting soggy, line the sides with the shredded lettuce, and place the tomato slices and seitan salad in the center. ...read more

A specialty from Nice, in the south of France, this dessert surprises anyone outside of Provence or Italy (where they make a similar sweet), because few people think of putting greens in a tart. ...read more

The dough can be made a day ahead, refrigerated, then baked before serving for hot scones on New Year's morning. ...read more

Once you’ve discovered how easy it is to stuff your own grape leaves, you’ll want to make this appetizer all the time. ...read more

Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe. ...read more

Heating and popping the mustard seeds make their flavor a nutty, not hot, addition to this fragrant rice casserole. For best results, use a mild vegetable broth, such as Imagine or Swanson, preferably one not made with tomatoes. ...read more

This fragrant dish was inspired by the Turkish method for making pilaf. ...read more

This variation of Greek spanakopita calls for a single layer of puff pastry rather than two of phyllo. Be sure to squeeze the spinach dry. ...read more

These appealing tacos contain a sweet-savory filling that kids will enjoy. Keep tortillas warm before filling so they are pliable. ...read more

High in protein, quinoa is a good source of calcium, phosphorous, iron, vitamin E and several B vitamins. Leeks, which often retain sand in their tight layers, require thorough cleaning. Cut off and discard the roots, and slice the leek in half lengthwise. Fan the layers open, ...read more

You will love what a splash of fresh lemon juice and a touch of mint can do for rice. ...read more