Fruit

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

I have many big plans for the slim pink-and-green stalks.

Here's looking at rhubarb.

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. 

Other reasons include: whiskey, lemon, and that foamy top. 

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

These sticky-salty-sweet pork steaks are a new summer grilling staple.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.

All you need to make is the salty, crumbly pistachio topping in this super simple dessert.

These fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée to capture all that gooey sticky bun glory without being overly sweet.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Making tart, tangy ingredients the star is one of the simplest (and most delicious) ways to brighten up your cooking.

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

Everything you need to know to squeeze the most out of citrus season.

Creamy, sweet Ataulfo mangoes are ideal for this simple, vibrant dessert.

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar. 

This is a spicy slaw, but charred scallions give it deep, toasty flavor.