Sugarplums, made famous by the “Dance of the Sugarplum Fairy” in Tchaikovsky’s ballet, The Nutcracker Suite, is an old-fashioned English word for candy. It evokes the sweet glory of a dried plum, also known as a prune. Lately, body-cleansing properties of prunes have made them embarrassing. But so what if they are healthy? They are also beautifully sweet like candy, full of wrinkle-fighting antioxidants, and charged with fiber and vitamins. In this recipe, with an assist from dark chocolate, prunes regain their rightful place as sugarplums. This sauce makes a fine duet with ice cream or a slice of pound cake (see Breakfast-in-Bed Pound Cake, page 26).
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This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.