dried currants

English Scones

flour

baking powder

salt

sugar

unsalted butter

whole milk

currants,

This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard’s legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.

James Beard’s Farmer’s Chicken

bone-in, skin-on chicken thighs (or a combination of thighs and

Kosher salt and black pepper

olive oil

yellow onion,

red bell pepper, stemmed, seeded and minced

oregano

sweet paprika

dry white wine

chicken stock

mild green olives,

currants

lemon

parsley

almonds (optional)

rice

Pat chicken pieces dry and sprinkle with salt and pepper.

In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.

Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.

Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.

Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)

When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.

In this new incarnation of my soda bread recipe, I kept the crosses, but to maximize the surface area of the crumbly, crunchy outer crust, I baked the dough into small buns instead of a large loaf. That way, I was able to get more of the bumpy-textured crust in each bite.

Soda Bread Buns

unsalted butter,

all-purpose flour (1 1/4 cups), more as needed

whole wheat pastry flour (3/4 cup)

sugar (1/4 cup)

baking powder (1 1/2 teaspoons)

salt (1 teaspoon)

baking soda (3/4 teaspoon)

buttermilk, more for brushing

dried currants (about 2/3 cup)

caraway seeds (about 1 1/2 teaspoons)

Heat oven to 375 degrees. Lightly grease a large rimmed baking sheet.

In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs. In a small bowl, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough. Stir in currants and caraway seeds.

Turn dough out onto a lightly floured surface. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.) Brush tops with a little buttermilk, and dust lightly with flour.

Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. Cool 10 minutes before serving.

Melissa Clark shows how to make an American version of a St. Patrick’s Day classic.

Irish Soda Buns

Have a stash of these seeded chocolate rounds ready to go and you'll never be caught out in a 3pm slump.

Coconut and pepita chocolate rounds

dark (70%) chocolate, chopped

(90 grams) desiccated coconut

tbs coconut oil

(75 grams) pumpkin seeds

(80 grams) sunflower seeds,

(75 grams) dried currants

Sea salt flakes,

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Top 4 dried currants recipes from across the web

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English Scones

James Beard’s Farmer’s Chicken

Soda Bread Buns

Coconut and pepita chocolate rounds

Top 4 dried currants recipes from across the web

The most viewed dried currants recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

English Scones

James Beard’s Farmer’s Chicken

Soda Bread Buns

Coconut and pepita chocolate rounds

The most viewed dried currants recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine