Fruit

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.

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.

These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick ‘n’ zesty yogurt. 

Sweet, bitter, creamy, and so, so good, milk tea makes for an irresistible base for this bread pudding.

Tart cranberries meet their match in bright ginger and fruity golden raisins for a no-fuss sauce that comes together in minutes.

If the joy of frolicking in a field of flowers could be captured in a cookie, it would be these crackly, chewy lavender-lemon crinkle cookies.

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.