Fruit

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

Incorporating Cheez-Its into the dough results in a toasty, buttery flavor that your friends will be able to identify as deliciousness, but not necessarily as cheesiness. (Trust us, we did a blind taste-test!)

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

No offense to soft apples, but we're looking for something firm and crisp.

And it’s far from the sad, soggy number you (and your great aunt) might be familiar with.

A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

Apples glazed in honey, deeply toasted pecans, and tangy buttermilk raise this muffin from Ochre Bakery far above average.

An unconventional panna cotta inspired by the flavors of falooda: rose syrup, pistachios, and golden raisins all join in.

Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)

Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.

One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”

A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.

You can use any combo of stone fruit in this galette, so dream big! Apricots and cherries would be divine. Peaches and nectarines make good friends…

This fill-in-the-blank, easy-going galette is here for your crisp fall apples or pears.

We mean it—any berry! This galette is as straightforward as it gets.

Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.

This limeade is addictive and will make your mouth pucker.

Maybe when it comes to dessert, we should just...try less.

Adaptable, tried-and-true recipes that leave you with plenty of time for napping/swimming/lounging.

All the recipes from our annual Simple Issue.

Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.

At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.