Fruit

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”

Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

Watermelon, cantaloupe, and honeydew might be the easiest melons to find, but grab one of these lesser-known varieties from the farmers’ market and you’re in for a sweet surprise

This Southern melon pickle deserves a spot in your fridge. Here’s how to get just the right flesh-to-rind ratio.

This summer, take juicy, ripe cantaloupes, honeydews, and more beyond the fruit plate. These are our best melon recipes.

Peaches are perfect right now, so put that bushel to use with a light, biscuity shortcake, effortlessly elegant toasts, and more

An in-depth look at the beauty standards used by the USDA and supermarkets to determine which fruits and vegetables should be sold to consumers

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

Loaded with oats and bananas, this is a great treat to have on hand after soccer or baseball practice.

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.

It’s simple, sweet, and gets better as it sits.

The best blue cheese for this is salty but creamy, not too sharp or funky.

This peach jam recipe makes enough to give a few jars away as gifts, or you could easily halve it.

Use store-bought meringues and skip the first step, if you prefer.

The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.