Fruit

Delicately apricotty, this easy spritz can be made with or without Aperol. 

For this adaptation of a classic Cuban cocktail, you don't need a muddler. Tear the mint, then stir with lime juice, sugar, white rum, and soda water.

This New York-meets-Scandi-style treat combines cheesecake with plump cloudberries.

This refreshing sherry and watermelon cocktail gets a spicy kick from ginger kombucha.

This beet-tahini dip starts off sweet, then gets a little spicy.

Not to be mistaken for baba ghanoush, this eggplant and tahini dip leans on spices rather than citrus for its flavor.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

A classic Southern cake, after winning first prize at the county fair in Columbus, Georgia, Lane Cake also earned the name “Prize Cake.” 

Karpatka cake is like a cloud of rich milky frosting trapped between two layers of pâte à choux.

This cake has been a favorite since 1965, when a girl won a baking competition with her grandmother’s secret family recipe.

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don’t forget the ice cream.

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

Lemony sticky buns are the best buns.

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.