For many years, yellow raisins have been a welcome sweet, chewy element in my coleslaw concoctions. I toss them in higgledy-piggledy, without the traditional soak in hot water to make them tender.

This video shows how to make Ecclefechan Tarts — a traditional Scottish recipe from the town of Ecclefechan. These rich, ...

Making fermentation work for us is one of the original hacks that allowed humans to make food last longer, and festivities more interesting. [Mike G] has been experimenting with making his own vinegar ...

Ribbons of collards are combined with plump raisins, crunchy almonds and a splash of vinegar in a side that's swift and easy enough for any day of the week. Preheat oven to 350 degrees. Spread almonds ...