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    Recipes

  • Recipe

    Red-Wine Braised Duck Legs with Dried Fruit, Capers, and Lemon

    The rich, sweet sauce created by braising the duck with dried fruit and a whole head of garlic gets brightened just before serving with a dose of capers, lemon juice,…

  • Recipe

    Pacific Northwest Bread Stuffing

    Bacon, diced pears, prunes and toasted hazelnuts make this salty-sweet, crunchy bread stuffing a perfect partner for the Pacific Northwestern Roast Turkey and Gravy.

  • Recipe

    Lamb and Prune Stew

    Prunes and carrots lend sweetness to this stew, enhanced by warm spices like ginger, cinnamon, and turmeric which make it reminiscent of North African tagines.

  • Recipe

    Sake-Braised Short Ribs

    The gorgeous appearance of these sake-braised short ribs is reminiscent of the dish’s popular sister, American-style braised short ribs. But the flavor of this dish is distinctively Japanese, and the…

  • Recipe

    Chicken Tagine with Prunes and Almonds in the Style of the Rif Mountains

    I heard about this dish from many members of the Tangier “literary set,” who told me the Moroccan writer Mohammed Mrabet had cooked it for them. Despite all the descriptions,…

  • Recipe

    Chai-Spiced Fruit Compote with Yogurt

    Chai, an Indian tea made with a blend of spices including ginger, cardamom, cinnamon, cloves, and black pepper, lends a pleasant, subtle aroma to this sweet compote.

  • Recipe

    Harvest Bread Stuffing

    The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can…

  • Recipe

    Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy

    If you have an oval roaster with a cover (either an old-fashioned speckled enameled one or a newer model), this is an ideal time to use it. If your roaster…

  • Recipe

    Lamb Stew with Parsnips, Prunes, and Chickpeas

    North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.

  • Recipe

    Armagnac Prune Ice Cream

    This ice cream recipe uses David Lebovitz's simple formula to create your own custom ice-cream flavor with flavor infusions and add-ins. Here, chopped prunes soaked in Armagnac lend a flavor that…

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Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

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