Spiced Chicken Legs with Apricots and Raisins
Fruity and peppery, this exotic dish will perk up your midweek menu. Yet it's no more trouble than the simplest chicken recipe in your repertoire. Stay true to this Moroccan-inspired dish and pair the chicken with couscous and roasted vegetables--we think root veggies like carrots and parsnips are a delicious, colorful addition to this dish. The sweetness of the chicken, thanks to the dried fruit, pairs beautifully with an aromatic white wine.
Sautéed Spinach with Pancetta and Dried Cranberries
Sweet cranberries and crispy pancetta dress up this quick spinach side dish.
Roasted Veal Loin with Pickled Golden Raisins
Suzanne Goin covers this veal roast with herbs and butter before cooking to get extra-rich pan juices. They are delicious spooned over the exceptionally tender meat and served with the sweet roasted garlic cloves.
Quinoa with Za’atar, Grilled Chicken and Dried Cranberries
Tossing quinoa with the Middle Eastern spice blend Za'atar is a simple way to boost the flavor in this healthy dish.
Eggplant Caponata with Golden Raisins
As a nod to the grape harvest, chef Ben Towill of Silkstone and The Fat Radish restaurant in New York City adds golden raisins to this tangy caponata. It's delicious on toast or with pecorino cheese.
Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce
Pam Anderson likes to serve sliced tenderloin--a very lean cut of pork--with a tangy raisin-and-ginger-flavored sauce that tastes much more decadent than it actually is, thanks to a secret ingredient: cornstarch, which gives the sauce body while avoiding added fat.
Pan-Fried Pork Chops with Quinoa Pilaf and Dried Fruit
Instead of calling for ordinary rice pilaf, this recipe pairs juicy pork chops and dried fruit with crunchy quinoa, a nutritional powerhouse that delivers both protein and carbs, as well as fiber, potassium and riboflavin.
Zinfandel-Braised Lamb Chops with Dried Fruit
A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
Dried-Fruit Chow Chow
Chow chow is a mustard-based vegetable relish. In this sensational sweet-spicy variation, Grace Parisi substitutes dried apricots and cherries for the vegetables and adds apricot jam and grainy mustard.
Elizabeth Falkner loves eating these energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. "Eat two of these as a snack or with some juice for breakfast, and you're satisfied," she says.
Pumpkin Cookies with Dried Fruit and Pistachios
Inspired by the best qualities of holiday fruitcakes, these tender, scone-like cookies get a boozy kick from the brandy in the glaze. To make them more kid-friendly, you can use milk instead.
Cranberry Apple Raisin Crisp
We like to serve this homey dessert warm with vanilla ice cream. If you prefer it straight, reduce the amount of ground cloves to one-eighth teaspoon, or the flavor may be overwhelming. Be sure your baking dish is at least two inches deep so the sweet juices don't bubble over the edge and burn onto your oven floor. If the crisp comes to the top of the dish, put a baking sheet under it.
Milk Chocolate, Nut and Raisin Clusters
These crispy (feuilletine flakes), crunchy (corn flakes), nutty (toasted hazelnuts and pistachios) and chewy (golden raisins) mounds with just the right amount of salt are incredibly complex--and dangerously good.
Riesling Pâte de Fruit
The sugar-crusted squares of just-set fruit puree are a confection that’s worth making at home, especially with our own Justin Chapple’s genius method. Using Riesling in place of water enhances the apricot flavor and gives the candies extra dimension.