Fruit

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

This fleeting jewel of a winter-time fruit will transport you to a warmer, sweeter place.

The tart sweetness of the pomegranate relish cuts through the richness of the lamb.

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

A simple white wine pan sauce brings this one-skillet dinner together.

Poach the figs in Calvados until just softened: Overcooking or intense boiling will render them a tough instead of lush addition to this chocolate torte.

Pomegranate adds an appropriately seasonal touch and almonds add a crunch to this Museli.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

Because these spicy pickled raisins add flair to a myriad of dishes, from salad to ice cream.

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

From adding some spice to switching up your sweetener, here are 6 ways to upgrade your applesauce.

Eat enough of these toxic fruits and vegetables, and you'll suffer the consequences.

Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.

A little cider vinegar in the filling keeps this apple pie from being too sweet.

Transform leftover turkey into the ultimate grilled cheese.

If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.