Fruit

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways. 

You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Choose the best-quality fish for this simple ceviche.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

If you only have an 8½x4½" pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!

Epicurious launched an Apple Watch timer app to make sure we get cooking-on-the-fly right every time.

Banana desserts get a bad rap, but we're defenders of underdogs. Here's why we're loving the new guard of banana desserts.

These cookies are both vegan and gluten-free, but you’d never know it. You can find most of these ingredients in health food stores, well-stocked specialty grocers, and online.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!

Two different types of apples give you a mix of textures and an ideal sweet-tart filling. If you’re looking to streamline, use one or the other (Pink Ladies are less sour).

Use your favorite nut—or mixed nuts—in place of the cashews.

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).

Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.

Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.