Dried Fruit
Date & Blue Cheese Ball
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.
By Diane Morgan
Maple-Almond Granola with Dried Berries
By Tori Ritchie
Meatballs: The Spuntino Way
By Frank Falcinelli , Frank Castronovo , and Peter Meehan
Everyday Granola
By Molly Wizenberg
Persimmon Cake with Cream Cheese Icing
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.
By David Lebovitz
Marshmallow Semifreddo with Hazelnuts, Dried Apricots, and Chocolate
By The Bon Appétit Test Kitchen
Warm Date and Almond Puddings
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.
By Skye Gyngell
Picadillo Arepa Pie
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.
By Ruth Cousineau
Orange and Raisin Matzo Meal Pancakes
These light pancakes are a great brunch entrée.
By The Bon Appétit Test Kitchen
Porter Cake
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!
By Rachel Allen
Country Captain with Cauliflower and Peas
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.
By Molly Stevens
Golden Raisin Oat Bran Muffins
"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.
By Ian Knauer
Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint
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.
By Lora Zarubin
Rustic Pear-Cranberry Tart
Very versatile and not too sweet, this fruit tart is perfect to serve at breakfast or brunch or with wine and cheese after dinner.
By The Bon Appétit Test Kitchen
Balsamic-Glazed Salmon with Spinach and Olives
Briny olives and sweet golden raisins work in tandem to bring balance to this simple, delicious one-pan fish dinner.
By The Bon Appétit Test Kitchen
Baked Halibut with Almonds
A flavorful dish from the Kripalu Center for Yoga & Health in Massachusetts.
Chocolate-Nut Tart with Dried Fruit
Chop your favorite nuts and dried fruit to fill this tart. If desired, use toasted coconut or chopped crystallized ginger instead of toffee bits for the garnish.
By The Bon Appétit Test Kitchen
Dried Fig, Apricot, and Cherry Slump
This homey dessert gets its name from its lack of structure, which causes it to slump on the plate. Slumps are also known as grunts, a name that may describe the sound berries make as they cook. No matter which name you use, this old-fashioned treat is usually made of cooked fruit with a biscuit topping. Here, dried figs, apricots, tart cherries, and raisins make up the filling. The light, airy biscuits are similar to dumplings.
By Julie Richardson
Pear, Almond, and Dried-Cherry Brown Betty
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).
By Julie Richardson