Fruit

One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.

These nutty, chocolaty treats are perfect for anyone who’s lactating—and just as delicious for everyone else.

A stupid-simple, ultra-comforting, dairy-rich pudding made with five ingredients.

Is this a salad you can eat with your hands? Or lettuce cups you can eat with a fork and knife? Either way this easy dinner is packed with flavor and ready in 30 minutes flat.

Tender roasted squash, crunchy apples, and creamy beans come together with a spicy country ham vinaigrette to create a balanced cold-weather salad.

Lemon bars on holiday in the tropics.

These coconutty fudgelike treats are are an easy (and gorgeous) addition to any celebration—and they require only four ingredients.

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

Broiling this cod for a minute at the end of cooking makes the raisin-and-nut-studded breadcrumb topping golden, crunchy, and delicious.

Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor.

Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.

With salty cheese, toasted seaweed, sweet pears, and bitter radishes, this salad checks all the flavor boxes.

This layered salad is a garden of textural delight with crisp Asian pear, creamy Greek yogurt, and a shower of quinoa.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.

Roasting strawberries is a great way to get that Valentine’s Day staple on your dessert menu, even with out-of-season berries.

We took the classic yeasted French dessert cakes known as babas on a tropical vacation with a boozy pineapple-rum sauce and pillowy whipped coconut cream.

Velvety dollops of whipped cream top an extra-crisp, delicate meringue shell for the perfect range of textures.

Each bite of this luscious, melt-in-your-mouth banana cake is crowned with a crackly sugar crust that’s worth grabbing a kitchen torch to make.

When sweet potato pie sheds its crust and takes a trip to the tropics, you end up with this delightfully spiced sweet potato pone. 

Ayesha Curry’s holiday-worthy rum cake gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the sticky maple glaze.

Childhood nostalgia gets a modern twist in this zippy, citrusy take on the classic grocery-store-style sugar cookie.

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

As good with a cocktail as they are with tea or coffee, these mostly savory scones are perfect for a hair-of-the-dog brunch when the party continues into the next day.