Fruit

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

The recipe that might make you ditch tomato sauce for the rest of your pizza life.

You know you wanna try it.

These are like homemade Sour Patch Kids, and we can't stop eating them.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

If using different-colored beets for this recipe, remember to toss them separately so they don’t stain one another.

This cake is a breeze for bakers of all levels.

Frozen blueberries are a kitchen staple for us. And we love these wild Maine blueberries more than any other.

It's extremely affordable and not sweet at all.

Do you have a Negroni recipe memorized? You probably should.

Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Eat this on yogurt, pancakes, or warm, straight from the pot.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

Lil' Deb's Oasis's take on Peruvian "tiger's milk" features the energizing combo of fresh citrus juice, ginger, and turmeric.

Yesss! And you can even use store-bought jam if you want.

We ever-so-slightly updated a hippie classic.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Oh, the joys of late-season fruit

The oaky Chardonnays and trophy Barolos of yesteryear have given way to a natural-wine culture that’s fun, unfussy, and a little tipsy. Here’s how to join the movement—quick—before someone finishes that magnum of unfiltered Beaujolais over there.

Make these recipes before it's too late!

Is that so wrong?