Fruit

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

How to buy, store, and cook with spring's pinkest produce.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

On the holiday that may as well be called National Brunch Day, Deb Perelman advises skipping the endless mimosas in favor of breakfast at home.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

To make sure your semifreddo is more sweet than savory, start with ⅛ tsp. CBD oil if it's particularly strong.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

It's got more than twice the potassium, calcium, and magnesium levels of maple syrup or honey, with up to 10 times the antioxidants.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

Because this crisp is barely sweetened, leaning into in-season berries instead of added sugar, it's a perfectly acceptable brunch or breakfast.

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

We took the classic, beloved Chicken Marbella and made it weeknight-friendly by using quick-cooking pork tenderloin instead.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either.

It’s a simple formula: sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese.

We can all agree that they're a terrible snack food, but cooking with raisins is a different story.

Like fresh farmstand berries in the summer, a platter of tropical fruit is winter's most perfect, effortless dessert.

Mixing toasted coconut into your coffee grounds before brewing means extra flavor without any added syrups.