Dried Fruit

As good with a cocktail as they are with tea or coffee, these mostly savory scones are perfect for a hair-of-the-dog brunch when the party continues into the next day.

Sweet, bitter, creamy, and so, so good, milk tea makes for an irresistible base for this bread pudding.

Tart cranberries meet their match in bright ginger and fruity golden raisins for a no-fuss sauce that comes together in minutes.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

A craveable, shareable, crowd-pleasing pie for every summer picnic and party.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.

This refreshing drink Sohla El-Waylly often uses to break fast during Ramadan gives all kinds of holiday vibes.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something.

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

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

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.