Dried Fruit

Instead of the usual approach of topping dandelion greens with hot bacon dressing, here we tame the greens' bitter bite with a Spanish-inspired dressing flavored with almonds, raisins, and Sherry.

In this dish, inspired by Cuban cooking, hints of clove and cinnamon whisk a standby cowboy steak to the Caribbean.

Get your chocolate fix with this lush torte from executive pastry chef Philippe Niez at The Mayflower Inn & Spa. It tastes so rich, you won't even want seconds!

Semolina flour gives extra texture to the crust.

Haroseth, a fruit and nut condiment, is one of the six elements on the seder plate at Passover. It is traditionally eaten on matzo and symbolizes the mortar that was used to build the pyramids.

This recipe calls for two small roasts instead of one big one. They are easier to cook, and make for prettier slices.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Wild salmon, once so plentiful in Ireland that domestic servants could stipulate in their contracts that they should not have to eat it more than three times per week, has now become a luxury item on both sides of the Atlantic. However, when top-notch fish is available, this simple preparation is a great way to showcase it. The compound butter, with its use of raisins, harks back to the dried fruits popular in the Middle Ages, and the capers show the fondness of contemporary Irish cooks for Mediterranean flavors. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

The sweet and savory flavors coaxed from the bacon, onion, raisins, and vinegar in this dish complement the delicate trout without overpowering it.

This wintertime favorite, a great way to use up the leftover rice in your fridge, gets a surprise lift from lemon zest. For added crunch, sprinkle it with slivered almonds or pistachios before serving. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

A layer of sliced fried plantains forms the crust; picadillo — a Latin dish of ground meat, tomatoes, and spices — makes a savory filling. This would be a lovely supper with bread and a salad.

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

Try replacing the raisins with a different dried fruit, such as apricots. A pinch or two of cinnamon or nutmeg would also be a nice touch.

Editor's note: The recipe below is from Alex Jamieson's book, The Great American Detox Diet.

Editor's note: This recipe is from Erika Lenkert's book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. A luscious combination of salty and sweet, these pop-in-your-mouth morsels look especially pretty when arranged on a platter and sprinkled with chopped parsley.