Fruit

From crumbly pies to the classic lattice top, these apple pies will get you baking all fall

And it only takes five minutes to make.

Hard cider doesn't have to taste like apple juice. These 10 are dry, funky, sparkling, and thirst-quenching in all the best ways.

I'm am afraid of making jam. But not this one. This is your gateway jam.

Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.

For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.

The 15 sweetest, most flavorful raspberry recipes.

The aromatic sweetness of the vanilla complements the sharp blue cheese and smoky-spicy sausage, and, since we doubt you’re curing your own chorizo, it’s the single handmade element on this tapas plate. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.

A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.

Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying. Before you buy, things to know: The squat fuyu persimmon lacks the tannins that define their pointy-bottomed counterpart, the hachiya variety. While fuyus can be eaten when slightly underripe (they’ll be crunchy), the hachiya needs to be dead ripe or else it will be insufferably bitter. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

An addictive slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned! This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

A simple, two-minute dessert to carry you through all those end-of-summer cookouts.

Strawberry-basil, tea-infused simple syrup, a dash of sumac, and more genius ways to make lemonade even better.

Blue raspberry definitely isn't found in nature. So... what is it? We look at its very bizarre history.

Plus, find out why grocery store grapes are so blah.

Cucumbers and peaches: So weird, it totally works.

Fruit salad does not have to resemble baby food. Really.

A revelatory technique turns blah eggplant into something fancy enough for company.

A little bit sweet, a tad spicy, with the round, caramel flavor of bourbon to ground it, this drink proves that cocktails can be seasonal, too.

A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.