Dried Fruit

Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Are raisin lard cookies the greatest recipe of all time?

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

If you only have an 8½x4½" pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!

This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.

This date-orange filling is one of three filling varieties you can use in our hamantaschen recipe.

For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

This could be sweet and mild or more savory, depending on the olive oil you use. It’s all good.

For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Dates get even more Middle Eastern, dunked in tahini.

Dried limes—you many not have them in your pantry yet, but here's why you should

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.