Fruit

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

This mango and cumin lassi from chef Preeti Mistry strikes the right balance of sweet and savory. Try adding white rum, “if that’s your thing.”

The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.

Some people got puppies, some got pregnant, and I got grapes.

Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.

Make the most of vitamin C-son.

Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.

Don't throw those empty shells away!

A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

The high notes of these umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

Hibiscus is used in drinks throughout the African diaspora but most notably in Jamaica. Inspired by sorrel—a festive Caribbean punch—this sauce is sweet, tangy, earthy, and the perfect complement to the peppery profile of Jamaican jerk. Rum, allspice, and fresh ginger add a level of warmth and richness of flavor that is the signature of Caribbean cuisine. Serve with Jerk Turkey Sheperd’s Pie. 

Tart and sweet individual cranberry pies from Amanda Mack of Crust by Mack in Baltimore.

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.