Fruit

Portland-based Salt & Straw adds a drop of vinegar and a hint of pepper to balance the sweetness in this strawberry shake, plus a splash of rum to make it deliciously grown-up. If you're making this for the under-21 crowd, just omit the booze.

This limeade recipe is made with a surprise superfood ingredient: chia seeds!

Berries get a subtle herbal note from tea-infused whipped cream.

Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.

Simmer butter until its milk solids brown to unleash its nutty alter ego. Use it to bring deep flavor to baked goods, like these financiers, or as a sauce for fish or pasta.

There's so much more to leafy greens than lettuce. In this no-lettuce recipe, greens are tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.

To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. juice and 1-2 tsp. zest from a regular lemon instead.

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.

Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.

Serve this fragrant, Indian-inspired side dish with all things chicken.

Chef Raymond Vandergaag dresses up this pistachio cake recipe with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.

Dredging the scallops in curry powder before searing them means the spices toast as the scallops cook.

We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.

This assertive dressing loves hearty greens, plus chicken, steak, and lamb.

Parsley can reinvigorate your cooking--and your health.

These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert--and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.