Fruit

This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture and bittersweet chocolate for its antioxidant virtues. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.

You can prepare steel-cut oats according to package directions. Or quicken the morning cooking by soaking the oats in boiling water before you turn in the night before; in the morning, just put the pot on the stove and they’ll cook in about 10 minutes

Tips for buying, storing, and cooking chestnuts, in season in December.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor

Had kasha or soba? You’ve tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

Prefer a different berry? Feel free to swap it in.

“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor

If the batter thickens as it sits, thin with more club soda.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

Tips for buying and storing oranges, which are in season in December—plus 10 recipes

Tips for buying, storing, and cooking with lemons, in season in December.

Rich in flavor and color, these 5 lesser-known but totally awesome berries add a powerful punch to sweet and savory dishes alike

Choose an unaged aquavit like Aalborg.

Incorporate a little Thanksgiving flair and transform your traditional margarita vibe. Fall is such a wonderful season of opportunity, don’t you agree?

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

Beating the butter and sugar until light and fluffy is essential to this pound cake’s moist, tender crumb and the Grand-Marnier Poached Apricots add a boozy yet sweet kick.

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.