One winter I visited my friend Kate Hill, who lives in Gascony, a region famous for its tasty prunes, les pruneaux d’Agen. As a means of prying me away from the cozy kitchen hearth, where I could happily eat cassoulet and drink Armagnac all day by the fire, we decided to do something cultural and visit the local prune museum. It was all rather exciting: an entire museum full of educational displays on the history of prunes, including informative dioramas showing the various phases of prune production. We ended our visit with a thrilling film explaining prune cultivation and harvesting, which was a real nail-biter. On our way out, near the prune-filled gift shop (there was a comic book about a prune-fueled superhero…I’m not kidding), was a shrine with a jar holding what they claimed was the world’s oldest prune, dating back to the mid-1800s. For this recipe, you should use prunes that are wrinkled but not necessarily that old, and be alert that it’s become au courant to call them dried plums in America.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.