Fruit

If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.

Why choose between pecan pie, sticky toffee pudding, and a butterscotch sundae if you can have something that tastes like all three?

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling.

Why make a marinade and a dressing when you can make one tangy, spicy-sweet sauce that works as both?

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

In her weekly newsletter, food director Carla Lalli Music shares the only way to make applesauce

Caramelization isn't only for onions. Get to know our favorite flavor-building maneuver.

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.