Fruit

Don't burn the crust, the most crucial part! And don't let the fruit sugars make it way too sweet. Here's how to avoid them all.

Supermarket berries can taste sour and sub-par. Here's how to make "meh" berries taste sweeter and better.

These bright winter recipes will tide you over till spring.

Coconut oil? So last year. We're swooning over these new coconut pantry items.

Move over quinoa, coconut is the new trendy superfood.

The pawpaw has been growing wild for generations. Now chefs are finding creative ways to introduce it to diners.

Today’s chefs are doing way more than adding a squeeze of lemon to food. Take a peek at the modern chef’s acid arsenal.

A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

Five different types of coconut go into our quintuple-threat breakfast (or snack) bars. Nutrient-dense and sweet enough to satisfy even the youngest members of your household.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.

Citrus segments get saucy in our play on duck à l’orange.

Potent—but so much classier than your dive bar shots.

Why drink O.J. with your yogurt when you can mix it in?

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

So you can't hop a flight to the Caribbean. At least you can pretend with these recipes for mangoes, pineapples, papayas, and more.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

Don’t scoff at the sour cherries in this Chex mix recipe! Their sweet bite and chewy texture are the perfect foil for all the crunch and salt and spice. But if you’re really not into it, sub mini chocolate chips instead.