177 current recipes

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Old-fashioned boiled fruitcake with raisins and warm spices. Simple one-bowl method where you boil fruit first then fold into spiced flour for incredibly moist cake.

Venison steaks with a Scotch whiskey sour sauce made from cranberries, orange juice, currant jelly, and Dijon mustard. A refined wild game dish with a sweet-tart pan sauce.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Scandinavian cinnamon fruit soup with dried apricots, prunes, peaches, and pears thickened with tapioca. Served chilled as either a Nordic dessert or a sweet starter.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Irish barmbrack is a traditional yeasted fruit bread studded with raisins, currants, allspice, and lemon zest. Soft, lightly sweet loaves often baked for Halloween and All Saints' Day.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Christmas pudding steams grated carrot and potato with raisins, currants, suet, and warm spice blend into a moist holiday dessert. Serve with brown sugar sauce or custard.

Sweet raisin sauce for ham or tongue made with brown sugar, currant jelly, apple cider vinegar, Worcestershire, cloves, and mace. Make-ahead friendly and ready in 20 minutes.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Boiled fruit cake with raisins, currants, mixed fruit, and warm spices like allspice, cloves, and cinnamon. An eggless, no-butter fruit cake thats dense and deeply spiced.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.