For our final recipe from Forgotten Skills of Cooking by Darina Allen I couldn't resist sharing this riff on an Irish Soda bread known as Spotted Dog. As far as I can tell, the whimsical name either refers to the spotting of raisins on the bread's surface, or it's a derivative of spotted dick, a steamed pudding dotted with currants. More

[Photograph: Nick Kindelsperger] We all know brussels sprouts and bacon love each other—that's just a fact. But who knew raisins should tag along with these two? This may sound like a chaotic dish but it's actually perfectly balanced. The raisins... More

[Photograph: stiangd on Flickr] Salt cod is a decidedly old world food, with a history of over 500 years. Way back in the old days, cod was salted and air dried to preserve the nutrients, add flavor, and ensure a... More

[Photograph: rockyeda on Flickr] Pasta with Sardines is one the most popular pasta dishes in Sicily—Palermo to be exact—but for all of America's love for pasta this dish has never really caught on. My theory is that pasta con sarde... More

[Photograph: Nick Kindelsperger] My wife swears she's sent me this recipe numerous times before, but I never gave it much thought until I personally found it on the The Daily Green and sent it to her excitedly, like it... More

First things first: what is Osgood Pie, anyway? Said to have taken its name from the phrase "Oh So Good Pie," it's an old-time recipe in the tradition of chess and vinegar pies, comprised of a thick, custardy filling made of eggs, vinegar, sugar, raisins and spices. More

The other night I was looking for a potato curry recipe for dinner. Let me tell you that deciding on one was no easy task with Raghavan Iyer's 660 Curries sitting in front of me. There are pages upon pages... More

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on kale. —Ed Levine... More

I'm on a bit of a pine nut and golden raisin kick—this is the second time this week (here's the first). The combination of sweet and tangy with fancy nuttiness is irresistible. So when I was flipping through Tyler Florence's... More

It’s amazing what a handful of pine nuts can do to a recipe. Even these sliced zucchini sautéed in olive oil magically changed in my skillet from out-of-season blandness to a subtle, nutty satisfaction. And while the pine nuts had... More