Fruit

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

All you need is one baking sheet and a hot broiler.

The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.

Savory fruit toast is the new avocado toast.

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

You can use any cooked grain—and any type of sausage you want—for this healthy but hearty dinner bowl.

Slow-cooked fish with grapefruit and... cabbage? It works, just trust us.

It's free of refined sugar, too.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

The combination of lamb, spices, herbs, and raisins is truly addictive.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Jam. Jelly. Preserves. Marmalade. They're all good on toast, but what makes them different?

This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

For the holidays, Vivian Howard always receives a few jars of ‘Apple Pie’ cocktail as gifts.

For the clearest caramel and smoothest custard, we found that ceramic or glass baking dishes work best.

You could also use dried tart cherries or whole dried figs in place of the cranberries.