Fruit

Tart cherries meet rich chocolate in this easy snacking cake recipe that can be dressed up however you like.

Citrusy, perfumed, and utterly delicious, this lemongrass dressing works as a marinade for chicken and a heavenly dressing for salads or roasted vegetables.

The sourness of tamarind breathes new life into the classic millionaire’s shortbread.

The Hot Lips is a spicy, citrusy tequila drink that's stirred, not shaken.

The Prizefighter No. 1 is a bold sour made with lemon, Fernet-Branca, and Carpano Antica sweet vermouth. 

Serve these poached pears as a replacement for a traditional cheese course or as the first course of a meal.

A broken oven led to the creation of these grilled-nectarine-topped scones.

Mezcal and bourbon meet pineapple and cinnamon in this bar-worthy cocktail. Serve with a flaming presentation, or leave the pyrotechnics to the professionals.

Invite Campari and grapefruit into your G&T for an extra-refreshing (and easy) cocktail.

With lemon juice, gin, and sparkling wine, the French 75 makes any cocktail hour feel like a special occasion.

Grilled cauliflower marinated in a simple spiced yogurt goes on skewers with mango for an easy and delicious main or side.

The classic mimosa requires just sparkling wine and orange juice—just make sure it’s freshly squeezed.

With all due respect to the mighty gin and tonic, the rickey may just be the world’s most refreshing gin cocktail.

With its signature foamy white head and Angostura bitters garnish, the pisco sour is a stunner.

Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look. 

You want to bake a blueberry pie, but you don’t wanna fuss with a lattice crust. We’ve got just the thing for you: blueberry crumble pie, a fresh option for summer. 

Nothing hits harder on a hot day than this nonalcoholic frappé: ruby strawberries, herbaceous basil, and tangy pineapple will quench your thirst.