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Entries tagged with 'dried fruit'

Chewy Trail Mix Bars

Serious Eats Carrie Vasios Mullins 1 comment

These chewy granola bars are packed with dried fruit and nuts. More

Winter Apple and Dried Fruit Pie

Serious Eats Lauren Weisenthal Post a comment

This variation on apple pie lends some variety in texture and flavor. You can (and should) customize the sweetness, based on the levels of tartness of the apples and dried fruits that you choose. More

Fettuccine with Brussels Sprouts, Cranberries, and Caramelized Onions

Serious Eats Nick Kindelsperger 2 comments

Homemade Fig Newtons

Serious Eats Bravetart 10 comments

Many homemade Fig Newton recipes include orange juice with the filling, but if you try a Newton, you'll find the orange flavor in with the cake. To get that same flavor, my Newton dough has a bit of orange zest and a splash of juice too. More

Fruit-Studded Polenta Shortcake

Serious Eats MarĂ­a del Mar Sacasa Post a comment

This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan. More

Strawberry 'Pop Tarts'

Serious Eats Bravetart 15 comments

Either Kellogg's now manufactures Pop-Tarts using a reformulated recipe or the tastebuds I possessed as a child had not developed enough to distinguish between crap and yum. As a kid, I thought Pop-Tarts represented the absolute pinnacle of deliciousness. I remember each nibble bringing supreme, no, divine pleasure. My adult palate, however, finds every bite a new adventure in disappointment. More

Holiday Granola

Serious Eats Lucy Baker 4 comments

This crunchy, sweet granola is studded with toasted almonds, pumpkin seeds, and dried cranberries and peaches. Feel free to substitute any combination of nuts and fruit, or swap the maple syrup for honey. It makes an ideal holiday gift, and... More

Thanksgiving Salad

Serious Eats HeartofGlass 4 comments

Cook the Book: St. Joseph's Fig Cookies

Serious Eats Caroline Russock 5 comments

In honor of St. Joseph's Day, a feast day for the patron saint of cabinetmakers, engineers, Canada, and confectioners (which is where the sweets come in), try this recipe for St. Joseph's fig cookies. They're like a better, homemade version of Fig Newtons. The figginess is much less cloying and sticky and gets combined with a nice mix of sherry, orange, lemon, raisins, and walnuts. More

Cook the Book: Grand Central Bakery Scones

Serious Eats Caroline Russock 7 comments

"They're moist in a way you don't expect scones to be." [Photograph: Caroline Russock] As far as breakfast pastries go, I'd never really been much of a scone enthusiast. Give me a danish or muffin over a dry, crumbly coffee... More

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