Pack a batch of cookbook author Paula Wolfert’s prunes in Armagnac into a Mason jar. (Awesome over vanilla ice cream or crepes.) They’ll be ready to eat in two weeks: You can include that on the ...

Considering everybody on your holiday gift list -- friends, family, co-workers, neighbors, your kids’ teachers -- you might be needing a stimulus package before you even get to the big-ticket items ...

Of course stormy weather can sometimes force us to turn back a few paces for a reality check. But even if the weather stays warm, here’s an argument for holding spring at arm’s distance for a little ...

The prunes are so intensely flavored they can be eaten almost as a candy, to finish off a meal. These boozy prunes are among my favorites. A classic of southwest France, land of confit, pâté, and foie ...

1. Place prunes into a bowl and cover with boiling water. Let sit for five minutes, then drain. 2. Meanwhile, combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds ...

1. Plumping the prunes: Put prunes into a bowl, and cover with cold water. Cover with a plate and let plump several hours or overnight. Drain well and set aside. 2. Pitting the olives: Remove pits by ...

Q: We had a recipe for prune ketchup when I was a young boy. It goes great with venison. Would anyone have a great recipe? — Jim Statler, Yakima, Wash. A: Yes, indeed. Grant Achatz, the star chef of ...

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a ...

In the world of glamorous fruits and vegetables, prunes probably rank near the bottom, somewhere close to rutabagas. Yet these luscious, sweet dried plums are commonly used in cakes, pies and desserts ...

In "Quick & Dirty," Salon Food's Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you — because quick and dirty should still be delicious. You watch ...