Dried Fruit

Sweet, salty, and a little chewy, this almond granola bars recipe comes in handy for breakfast or a midday treat.

A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.

Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.

To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

Sip this beefy, faintly sweet, broth as is, or to make it even heartier, simmer diced root vegetables and/or little pastas in it.

Unctuous and spicy roasted eggplant, a favorite of chef Yotam Ottolenghi, makes a flavorful dish unto itself. Add an herb-flecked bulgur salad topped with yogurt, and the result is a stunning vegetarian main course.

Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

A good sticky toffee pudding recipe is a wonderful thing.

Candied orange peel is the star of this granola.

This pistachio nougat recipe makes you realize: why have you been buying it all of these years instead of making it?