Dried Fruit

Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the 22 cup water.

The juicy Honeycrisp apple is the sweetest of the bunch. Combine it (instead of berries) with tart, creamy Greek yogurt for a seasonal, satisfying breakfast.

Cheese balls were all the rage in the 1970s, an easy, tasty, fab party food for any occasion. What's old is now retro-chic—this lightened-up cheese ball seduces with the sweetness of dates, the savory bite of blue cheese, a hint of shallot, and a teasing whiff of lemon zest.

If you're lucky enough to have a persimmon tree, you're guaranteed to have plenty of gorgeous persimmons come autumn. Or, if you have a neighbor with one, you're bound to find a bag of persimmons on your doorstep one fall day. The prolific trees are especially striking when the leaves drop and the traffic-stopping bright-orange orbs are still clinging to the bare, gnarled branches, silhouetted against a clear autumn sky. Even if you don't have a tree, or a neighboring one that you can benefit from, you might have seen persimmons at the market. Most likely they were Hachiya persimmons, the most common, elongated-shape variety. It's the one I recommend for this cake. They must be squishy soft before they can be used. If you buy them rock-hard, leave them at room temperature until they feel like water balloons ready to burst. When ready, yank off the stem, slice each persimmon in half, then scoop out the jellylike pulp and purée it in a blender or food processor.

These cozy, warm little desserts are just the sort of thing I like to eat when the weather turns cool. Like most people, I tend to have dessert as an occasional treat, rather than as a regular occurrence; these, however, I find almost impossible to resist. I like to eat them warm and steaming with thick cold cream—and sometimes a spoonful of warm honey, laced with grated lemon and orange zest.

Versions of picadillo—a savory dish of beef, onion, and tomato punctuated by olives and raisins—are served in many Latin American countries. Crowned with a tender biscuit topping made with arepa flour, it becomes a homey one-dish dinner.

These light pancakes are a great brunch entrée.

This traditional Irish cake uses porter, such as Guinness, Beamish or Murphy's, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it's perfect for St. Patrick's Day) if you like, and it will improve even more!

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.

"America needs more bran," says food editor Ian Knauer. It's hard to argue when your mouth is full of one of his crumbly, deliciously buttery bran muffins. Golden raisins add sunny bursts to this healthful snack.

There's something about salty-sweet treats that we find irresistible (and we know we're not alone). Here, as the dates bake they get deliciously sweet and caramely. And the salty part? That comes from the crispy pancetta-and the warm cheese.

Briny olives and sweet golden raisins work in tandem to bring balance to this simple, delicious one-pan fish dinner.

Very versatile and not too sweet, this fruit tart is perfect to serve at breakfast or brunch or with wine and cheese after dinner.

A flavorful dish from the Kripalu Center for Yoga & Health in Massachusetts.

Brown Betty recipes started showing up in the late 1800s, although nobody is sure who "Betty" was. Traditionally, a brown Betty is made with apples, breadcrumbs, and spices. In this updated version, pears stand in for the apples and the breadcrumbs are enriched with almonds. Keep in mind that this dessert is best eaten the day it's made (but any leftovers would be nice for breakfast).