Dried Currant

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this country mince pie recipe is deeply fruity and loaded with warm spices.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.

Unctuous and spicy roasted eggplant, a favorite of chef Yotam Ottolenghi, makes a flavorful dish unto itself. Add an herb-flecked bulgur salad topped with yogurt, and the result is a stunning vegetarian main course.

The bakers at London's St. John Bakery shape these loaves into free-form bâtardes. For the best results in your home kitchen, set them up and bake them in metal loaf pans.

This bread stuffing recipe is filled with goodness in the form of red mustard greens, sweet currants, and savory pine nuts.