Fruit

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

Just ask the man who's owned a cactarium for 36 years.

Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.

Garnish with a grapefruit slice and quirky out-of-office automatic reply.

When Anita Shepherd stopped eating dairy, she refused to leave yogurt behind.

One of the first signs of summer is sunbathing in the nude. The other is strawberry-rhubarb pie.

Hint: brown is better.

Feeling that third glass of rosé? Pucker up.

Because nothing says "Thanks for raising me" like a whole roast chicken.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

Break us off a piece of that.

We're crushing the coconut licuados at Atla in NYC.

Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.

Angel food cake is so simple, but the specific ingredients and equipment matter.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Don’t call this compote jam, but it would be quite fine on toast.

This sweet, creamy, and simple recipe hits all the classic flavor profiles.

You’ll need seven to eight limes to make all that juice.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Choose dates that are soft and pliable—even if that means pitting them yourself.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.