Fruit

This delightfully floral and fruity cocktail is made with rhum agricole, elderflower liqueur, Aperol, and lime.

This gingery vodka cocktail has a complicated past, but the recipe couldn’t be easier to make.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

When made correctly, the Long Island Iced Tea is a bright, balanced cocktail with a totally reasonable amount of booze. (No, seriously.)

This fuss-free strawberry cake is perfect for springtime snacking. You’ll want fresh strawberries—this is not the time for frozen.

The classic Corpse Reviver #2 cocktail combines equal parts gin, orange liqueur, lemon juice, and Kina Lillet, an aperitif. It’s an easy drink for happy hour.

The Blood and Sand is a classic equal parts scotch cocktail that’s rich and bold. 

The Last Word, a classic gin cocktail, balances nutty, herbaceous, sweet, and tart flavors. It’s one of the most successful examples of the equal parts game.

Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.

These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort.

Baking salmon in a low oven keeps the fillets moist and tender for an elegant meal that’s virtually guaranteed to become a staple in your repertoire.

Think Italian-style lemon cornmeal cake, served in scone form. These lemon cornmeal scones are great to have in your freezer at all times.

These pretty pink-and-white scones are dotted with blue or black poppy seeds.

This cloud-like cake has all the joy of angel food—but it uses the yolks too.

This is a classic Ashkenazi Passover recipe, with a little brown sugar added for depth.

A simple homemade lime cordial and a touch of salt make this non-alcoholic cocktail just as special as any boozy option.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.