As the weather gets cooler, my dinner thoughts turn to comforting roasts. Then the time crunch of real life intrudes. To satisfy my craving but keep cooking time short, I slice pork tenderloin (the ...

Main Dish: Can you smell that delicious aroma of a dish simmering gently? It's the promise of our lamb tagine with prunes! A combination of sweet and savory flavors for a dish to share with the whole ...

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 ...

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 is the ultimate autumn recipe, said Claire Thomson: it's one to cook in mid-November, when beaujolais nouveau is released. The other ingredients – prunes, thyme, garlic and Dijon – will also ...

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 ...

Maricel Presilla, chef and owner of Cucharamama and Zafra in Hoboken, New Jersey, has been cooking with pisco, the South American aged grape brandy. "It's wonderfully aromatic, slightly grape-tasting ...

1. Cut bread into ¾-inch cubes; you should have 10 to 12 cups. Spread on wire racks set over a baking sheet and let dry completely overnight. Store in a couple of zip-top plastic bags up to 48 hours.

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

Welcome to Recipe Improv, in which Fork in the Road throws three disparate ingredients at a chef to see what he or she can come up with. (Check out the full series here.) This week’s contestant is ...

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 ...