Dried barberries are incredibly tart, more so than any other dried fruit you'll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Author: Maggie Ruggiero
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.
This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled,...
Author: Diane Morgan
Author: Rozanne Gold
Author: Jayne Cohen
Author: Susan Reid
Author: Tracey Seaman
Author: Carolyn Beth Weil
Author: Ian Knauer
Author: Rebecca Rather
Author: Michael Psilakis
Author: Lauren Chattman
Author: Jill O'Connor
Author: Nancy Oakes
Author: Shauna Sever
Author: Sheila Lukins
This recipe comes to us from Martha Stewart Living Television senior producer Caroline Kelly; it was passed down to her from her great-great-grandmother Lucille.
Author: Gina Marie Miraglia Eriquez
Dried fruit, nuts, and oil-cured olives make this fruitcake something special.
Author: Elizabeth Falkner
Author: Bryant Terry
These tender, flaky scones are all about the butter-but the tart dried currants and a finish of flaky salt certainly don't hurt things.
Author: Genevieve Ko