Fruit

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. 

Refreshing, alcohol-free (just don’t call it a mocktail), and a noble destiny for that bag of citrus hanging out in the fridge.

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.

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.

When you can’t decide between cake and cookie, bake classic New England hermits, which are dense, chewy, and spiced with Christmas flavors.

This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.

Cognac doesn’t deserve to gather dust in the back of your liquor cabinet. Here it fits seamlessly into a tropical punch with the help of a creamy condensed milk and pineapple syrup.

Mochi that’s this soft and chewy (the key is coconut milk!) is practically begging to be paired with a delightfully crunchy peanut filling.

This rum punch is very simple to throw together, but cranberry-studded ice makes it feel deceptively fancy, doubling as a festive garnish and temperature control.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.