Dried Fruit

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.

This is seriously addictive—salty, sweet, and crunchy at the same time. Believe us.

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.

“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

Because these spicy pickled raisins add flair to a myriad of dishes, from salad to ice cream.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes­—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

This is one of those sleeper recipes that’s more complex-tasting than it sounds. Each element is supereasy to prepare and can be made days in advance, but the finished dessert is a stunner.

Cooking the liver till just medium-rare keeps it from tasting chalky; straining it through a fine-mesh sieve gives the finished mousse a silky texture.

Yes, making this rice is a time commitment and a labor of love. But the ingredients aren't difficult to find, and the finished dish is stunning.

Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.

This flavorful condiment is a great topper for homemade Bibimbap.