Pack a batch of cookbook author Paula Wolfert’s prunes in Armagnac into a Mason jar. (Awesome over vanilla ice cream or crepes.) They’ll be ready to eat in two weeks: You can include that on the ...

Of course stormy weather can sometimes force us to turn back a few paces for a reality check. But even if the weather stays warm, here’s an argument for holding spring at arm’s distance for a little ...

If you're late to the prune game, don't worry. Plenty of people are just discovering the latest research surrounding prunes and their potential health benefits. Prunes show promise in multiple areas ...

1. Place prunes into a bowl and cover with boiling water. Let sit for five minutes, then drain. 2. Meanwhile, combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds ...

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a ...

1. Plumping the prunes: Put prunes into a bowl, and cover with cold water. Cover with a plate and let plump several hours or overnight. Drain well and set aside. 2. Pitting the olives: Remove pits by ...

To prepare prunes: Wash prunes thoroughly. In a medium bowl, soak prunes in 1 cup hot water for 12 hours. Strain prunes, reserving liquid. Place prunes in a steamer over gently boiling water, cover ...