Fruit

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.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

You probably have all the (vegan!) ingredients in your kitchen right now.

The first ever Rent Week drink recipe is here. And it's loaded with ginger.

When everyone is getting sick around you, make a superfruit salad.

We’re very on board with our senior food editor’s current obsessions.

This cocktail gets its fluffy froth from egg whites and its soft smoky-tangy-sweet flavor from a mix of mezcal and amaro.

Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.

Welcome to our 2019 pantry.

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

It’s got 300 antioxidant-packed berries per tablespoon. What?!

There's no searing or chopping. You barely need a knife!

It is truly easy (no equipment required!), seriously impressive, and I never get tired of making (or eating) it.