Fruit

If you're drinking your morning smoothie out of a glass, you're doing it wrong.

A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

Who needs cranberries when you can have pomegranate sorbet?

This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity pineapple glazed pan-roasted chicken. This recipe might change the way you look at pineapple forever.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

Kale, chia seeds, seaweed: these trendy superfoods have garnered a lot of buzz for their health benefits. But are any of them actually a “magic bullet” nutrition solution? We get to the bottom of it.

Dates? We've got 'em by the dozen.

Farmers' market grapes are way tastier than the supermarket varieties. Here's how to find the best of the bunch—and what to do with 'em.

Here's how to buy, store, and cook with apples, in season in October.

Here's how to buy, store, and cook cranberries, in season in October.

Pears and apples may get all the spotlight, but we're jonesing for rosy and aromatic quince this fall.

Consider this nutty, spiced-sweet fruit tart the dessert equivalent to a big, comfy sweater.

This dish of shatteringly crisp chicken skins tossed with peanuts, chiles, and lime is a riff on Chinese salt-and-pepper squid.

If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

Almost any fresh fruit (pears, apples, berries) can replace the figs.

You can stuff this slawlike salad inside your pita, or eat it on its own.

When in doubt, add soda. The resulting highball (about 2 oz. of any booze filled to the top with soda) is refreshing—and impossible to mess up.