Raisin

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

It looks like pesto... it tastes like pesto... but there's a secret ingredient lurking in the green sauce.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

The combination of lamb, spices, herbs, and raisins is truly addictive.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

This yogurt sauce is tzatziki's more stylish cousin.

Cauliflower is what you need and want

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

Get a serving of vegetables with this carrot cake oatmeal before you even leave the house!

Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.

Are raisin lard cookies the greatest recipe of all time?

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 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.

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.

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

This is seriously addictive—salty, sweet, and crunchy at the same time. Believe us.

You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.

Because these spicy pickled raisins add flair to a myriad of dishes, from salad to ice cream.

The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes­—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.