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.

Sweet and sour in Italian cooking, or agrodolce, has roots that predate the Romans, but credit Sicily— and the North African influence on their cuisine — with keeping it alive. Sicilians slather a ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...