Fruit

This star of this springtime spritz is an easy homemade rhubarb syrup.

This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry scones.

Trifle is not just a dessert—it can be eaten for breakfast, too.

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

Crystallized ginger adds spice to this brunch staple.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

What makes these nuts irresistible is the sourness of lemon and a scent of saffron, in addition to the salt.

This easy Irish soda bread recipe gets a little tang from buttermilk and pops of concentrated sweetness from dried fruit.

Making this cocktail is as simple as it gets; you only need dark rum, ginger beer, and a quick squeeze of lime.

The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.

In this Passover breakfast, crumbled matzo replaces the typical rolled oats and gets toasty and crisp in the oven before getting mixed with chopped walnuts, shredded coconut, and raisins.

This moist and flavorful pistachio cake is incredibly fragrant thanks to the addition of orange zest.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.