Fruit

The BA staff weighs in on the foods that are getting us through the last of the winter, from a spicy kimchi tofu stew to cheesy pastas to a potent ginger tea.

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

Saba is wine-grape juice that’s been reduced until syrupy and concentrated. If you can’t find it, use a few drops of aged balsamic vinegar.

The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.

Blood oranges are more tart than juicing or navel oranges; to substitute one of those types, cut back on the honey syrup.

This also makes a tasty spritzer—use club soda in place of water.

To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.

The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.

With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

Chia seeds form a gel when they’re soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.