Fruit

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.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

This refreshing drink Sohla El-Waylly often uses to break fast during Ramadan gives all kinds of holiday vibes.

Move aside, succulents.

In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.

A simple and refreshing Trinidadian chow made with pineapple or mango.

The interplay between the fish sauce, chiles, and sweet juicy fruits makes this a simple but refreshing dish.

These recipes are an ode to Mazatlán, my time there alone, and my wonderful neighbor who cared for me through food.

Here’s everything you need to know.

“My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writers chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. It’s a wildly simple (four-ingredient) recipe with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like Ortiz’s, but it brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”

We’ve got three techniques for making the most of late-season peaches, berries, and melons.

This is your last chance for peaches—so use them wisely.

It’s destined for greater things than the garbage. 

The zestiest chicken thighs, a peachy chaat, and more reader favorites from this month.