Fruit

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.

Call them UFOs, Sauzee Swirls, or Flat Wonderfuls—flat peaches are taking over the world one market at a time.

Because every other citrus juicing contraption pales in comparison to this $16 citrus squeezer.

Nothing fancy here. Just a really damn good corn salsa recipe.

If you’ve never thought, “Why doesn’t my fruit salad have more salt on it?”, well, why not?!

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.

If you love hummus or baba ganoush, this dairy-free dip will become a new favorite.

Whatever you don’t finish for dessert, you should eat for breakfast.

Imagine a mash-up of cinnamon toast, bread pudding, and pie.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.