It’s become tradition at my house to make new traditions, especially during Rosh Hashana, which begins today at sundown. Unlike the holiday meal for Passover, with its ingredient restrictions, the ...

This tart star of the cheese and charcuterie boards at Louis M. Martini, this slightly sweet mostarda gets plenty of gentle heat and acid from dry mustard, mustard seeds, and red wine vinegar. Dried ...

You see them for a few summer weeks in farmers market stands, baskets of fresh currants in gorgeous garnet clusters. Then they’re gone, before most of us figure out what to do with them. Luckily, some ...

This bread stuffing recipe is filled with goodness in the form of red mustard greens, sweet currants, and savory pine nuts. Position rack in center of oven and preheat to 375°F. Cut bottom crust and ...

Serves 8. Reprinted with permission from “2-Ingredient Miracle Dough Cookbook” by Erin Renouf Mylroie. The author says, “I’m duty bound to make this special bread for St. Patrick’s Day every year, but ...

Line a baking sheet with parchment paper; set aside. In a small saucepan, combine currants and brandy. Heat over medium, just until warm; remove from heat. Cover and let stand for 15 minutes; drain.

This storied Southern dish with British colonial roots serves up spiced stewed chicken with plump currants and toasted almonds. Emeril Lagassé is an American celebrity chef, restaurateur, television ...