To boost the reputation of the much-maligned fruitcake, I wanted to create a version quite different from those sticky, oversweet loaves riddled with iridescent fruit and soggy pecans. This recipe was my answer: an exceptionally moist loaf, chockablock with freshly toasted nuts, perky dried cherries, and a double wallop of chocolate flavor, courtesy of cocoa powder and lots of chocolate chips. I was glad that my modern-tasting fruitcake made converts out of those who tried it. But I didn’t expect that so many would want to give it a traditional soaking of spirits to preserve the cake. I set to work and experimented a few times, but I had a hunch that something was amiss when I noticed some movement underneath the gauze wrapping. I unwrapped the cake and . . . well, let’s just say I discovered I was only one of the many creatures who enjoy this fruitcake. That was the end of my experiments. Instead, I just use kirsch-flavored glaze that can be added at the last minute.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.