Fruit

Lemon juice, lemon zest, and lemon glaze make damn sure of that.

More akin to natural wine than beer, the new crop of naturally fermented hard ciders are pleasantly funky and never too sweet.

Every cook should have at least one good dessert up their sleeve, and this classic, lightly-glazed lemon pound cake should be yours.

Your apple pie should have cheese in, on, and around it at all times.

A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.

All you need is some rice to soak up all that spiced, coconut-y goodness. This chicken curry recipe is a winner.

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything.

The Spritzy Americano is not a coffee tonic, thank you very much.

Spaghetti al limone is here to take your cacio e pepe’s place on the weeknight pasta shelf.

For Nikiko Masumoto, farming is a powerful act of resistance.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

It also has toasted walnuts, lots of mint, and a drizzle of sweetness on top.

And we mean lots.

A showstopping tequila-soaked vanilla cake with sweet mango curd filling.

Some chocolate cakes can be overwhelmingly intense, but this one manages to feel light and balanced, with no single component dominating the others.

Yes, you can eat butternut squash raw!

Adding silken tofu to the base of this kid-approved recipe both enriches it with a little added protein and lends it a satiny texture.

This sheet-pan sausage dinner is here for you when doing a pile of dishes isn’t on your to-do list.

This recipe is a new weeknight essential. Now I’ll explain the whole zombie thing.

The transition time between summer and fall is when the market is at its peak. Here’s what we’re making.

When summer is technically over but it's still pretty hot outside, I'll be here eating chilled noodles.

Before Alison Roman made The Cookies, she made The Cake.

The classic we all know and love—but better.

Grilled pork chops, skillet clams and corn, fast panna cotta, and more recipes from the great Claire Saffitz.