This traditional Iranian mixture of nuts, seeds, and dried fruits is a nice mix of sweet and salty and will keep for up to two weeks; it first appeared in our December 2012 issue along with Ramin Ganeshram's story Midnight Snack. See the recipe for Ajil (Persian Trail Mix) ». Todd Coleman

Dried fruits from prunes to apricots elevate a simple dish by adding natural sweetness and a pleasant bite.

Plum Pudding

A plum, says Webster’s, is “a raisin when used in desserts;” traditional English plum pudding hasn’t had real plums in it for generations. See the recipe for Plum Pudding »
See the Recipe Paolo Destefanis

Apricot and Currant Chicken

The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken »
See the Recipe Christopher Hirsheimer
Wild Rice Salad with Dried Sour Cherries
Use real wild rice, not the cultivated variety, for this salad; it takes longer to cook but has more flavor and a better texture. See the Wild Rice Salad with Dried Sour Cherries recipe Brooke Slezak
This delectable French dessert, inspired by Elizabeth David’s recipe in French Country Cooking (John Lehmann, 1951), pairs beautifully with a scoop of pumpkin ice cream. See the recipe for Pumpkin Tart with Prunes »
Pear and Currant Chutney
This delicious chutney’s flavor improves with age. See this Recipe Christopher Hirsheimer
See the Recipe Sarah Karnasiewicz
This dense, savory meat loaf, usually a main course, is studded with sweet prunes. See the recipe for Auvergne-Style Meat Loaf »

Oaxacan Stuffing

This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Get the recipe for Oaxacan Stuffing »

Hazelnut and Apricot Rochers

Hazelnut liqueur adds an extra-sweet, nutty flavor to chopped hazelnuts, dried apricots, and semi-sweet chocolate.
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.

Pork in Red Chile Sauce (Asado de Bodas)

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
A delicious way to use leftover rye bread, this sweet pudding enhances the bread’s tangy flavor with the addition of spices and dried fruits.

Spiced Wheat Berry Pilaf

Eastern spices like cumin and cardamom bring bright notes to this earthy, pleasantly chewy pilaf. Get the recipe for Spiced Wheat Berry Pilaf »
These fried pies are stuffed with classic picadillo. See the recipe for Piononos » Back to Puerto Rican Christmas »

Raw Kale Salad with Lemon, Pecorino, and Currants

In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.

Bobotie (South African Curry Meat Loaf)

Bobotie (South African Curry Meat Loaf)

Embutido (Filipino Meat Loaf)

The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo. See the recipe for Embutido (Filipino Meat Loaf) »

Yogurt and Cucumber Dip (Mast-o Khiar)

Topped with rose petals and golden raisins, this simple dip is an elegant mezze.

Tah Chin (Baked Rice with Barberries)

This northern Iranian specialty is topped with dried barberries, a tart local fruit. See the recipe for Tah Chin »

Apple Cider Levain Loaf

Apple Cider Levain Loaf

Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblana)

In Mexico’s most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that’s ideal for spooning over chicken.


This classic Italian-American dish is made from a lean cut of beef pounded thin, spread with a layer of grated cheese, fresh herbs, prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. See the recipe for Braciola »

Chicken Tagine with Apricots, Figs, and Olives (Tagine Djaj Bzitoun)

Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.

Ajil (Persian Style Trail Mix)

This traditional Iranian mixture of nuts, seeds, and dried fruits is a nice mix of sweet and salty and will keep for up to two weeks; it first appeared in our December 2012 issue along with Ramin Ganeshram’s story Midnight Snack. See the recipe for Ajil (Persian Trail Mix) »

Beef Brisket and Picadillo-Stuffed Empanadas

Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for sugar-dusted, savory-sweet empanadas. Get the recipe for Beef Brisket and Picadillo-Stuffed Empanadas »

Goat Cheese and Apricot Truffles

This layered no-cook appetizer from former test kitchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly “truffles” can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d’oeuvres for the busy host or hostess. Get the recipe for Goat Cheese and Apricot Truffles »