Raisin Recipes

New Orleans-style bread pudding loaded with pecans, raisins, and apple, baked low and slow in spiced custard, then drenched in a rich bourbon butter sauce. Pure Southern indulgence.

Oatmeal cookies loaded with golden raisins and chocolate chips. Chewy, hearty, and ready in 30 minutes from start to finish.

These buttery and soft saffron buns are great for breakfast.

Homemade mincemeat with raisins, currants, apples, almonds, candied peel, and brandy. No suet needed. Ground twice, baked, and aged for rich, spiced holiday filling.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Moroccan chicken stew with acorn squash, chickpeas, raisins, and warm spices served over fluffy couscous. A microwave-friendly one-pot North African dinner with toasted almonds and fresh mint.

Nothing beats a tasty stew and savory dumplings that warm you up during the winter season.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

Bread pudding loaded with pecans, raisins, and chopped apple, baked in a spiced custard and drowned in a rich bourbon butter sauce. A classic New Orleans-style dessert.

Canterbury jumbles: chewy, generously loaded drop cookies with shredded coconut, macadamia nuts, raisins, and semi-sweet chocolate chips. The everything-but-the-kitchen-sink cookie that lives up to its name.

Malai kofta are golden-fried potato and paneer-style balls stuffed with cashews and raisins, simmered in a cashew-cream sauce warmed with cloves, cinnamon, nutmeg, and cayenne. A North Indian restaurant classic.

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.