Fruit

The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.

A soul-warming, cozy but complex toddy to get you through the cold winter nights.

Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

A big batch of jalapeño-spiced orange-lime juice that you can top with seltzer or spike with rum. Your call.

A soothing green tea toddy you can drink on its own–or spike with mezcal.

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

It's not just for babies, okay?

Sweet and savory recipes to keep the doctor away, and then some.

From homemade cranberry sauce to baked oatmeal, check out our favorite ways to rethink the favorite berry of the fall.

We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.

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.