All the berries in the Ribes family make good jams, jellies and preserves. For centuries in England, red currants have been made into a savory, mustardy Cumberland Sauce served with cold meats and a ...

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 ...

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 ...

1/2 cup cocoa nibs, finely chopped into small bits 1/2 cup dried currants Combine flour, sugar and salt in the bowl of an electric stand mixer. Using the paddle attachment, mix briefly. Cut each stick ...

These buttery almond cookies, infused with lemon, are simultaneously crisp (from the butter) and chewy (currants), an unusual feat for a cookie. They're made with all-purpose flour and almond flour, ...

In their splendid The Heritage of Spanish Cooking, Alicia Ríos and Lourdes March say that in the Valencian mountain interior, rice dishes are based on the broth of a cocido — a dish of boiled meats.

2/3 cup duck fat or oil, such as peanut or olive 1. Sprinkle duck with salt; set aside at room temperature. Place a rack on a baking sheet and place it in the oven. Preheat oven to 200 degrees. 2.

In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You ll get tall, flaky, buttery scones that are excellent partners with your finest jams. 1 large egg, well ...

1. Combine flour, sugar and salt in the bowl of an electric stand mixer. Using the paddle attachment, mix briefly. Cut each stick of butter into 8 pieces, add them to the bowl and mix on low until ...