Fruit

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

These breezy cocktails are the kind of thing you can drink all afternoon.

"Until the day I live in Hawaii and can pick them off the tree, I will continue to hate bananas and all that they stand for." —Andrew Knowlton, BA restaurant and drinks editor

Cold butter is critical for flaky doughs, as the super tender crust of this pie proves. 

This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.

This date-orange filling is one of three filling varieties you can use in our hamantaschen recipe.

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.

You're one bright cocktail away from a mini tropical vacation in a glass.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish.

This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

When you can't eat another piece of braised meat, these winter salad ideas will inject a little lightness and brightness into your repertoire (thanks, citrus!).

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Lemon curd is an iconic dessert—learn how to make three versions of it, from no-bake lemon bars to a stunning pie.

Baked lemon bars will be stable and set at room temperature. Unbaked bars should be refrigerated until ready to serve, otherwise the lemon curd will soften. This is part of BA's Best, a collection of our essential recipes.