Fruit

You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

Good things come to those who wait—three days, to be exact.

Pastéis de nata have a melt-in-the-mouth, fragile, flaky crust and a not-too-sweet custard that is caramelized and darkened in spots.

This 5% ABV sherry colada is incredibly tasty and still has wonderful complex flavors that keep it from being candy.

The virgin piña colada already exists. This nonalcoholic piña colada goes further, in search of balance and complexity.

With its winning combination of coconut, pineapple, and rum, this piña colada recipe is creamy, just sweet enough, and utterly refreshing.

This mai tai stars two types of rum, with orange juice, lime juice, orgeat, and Cointreau for a fruity but balanced take on the original.

Sheer korma is a traditional dessert of milk, nuts, and vermicelli that’s served on the morning of Eid in many Indian households.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.

Discovering exactly how quickly and easily fruit curds (like lemon curd and passion fruit curd) can be made in the pressure cooker is a game-changer.

Kunafa is one of the most ubiquitous pastries across the Middle East and is such a simple dessert to make that it can be on the table in an hour.

Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout.

This easy Egyptian bread pudding (called Om Ali or Umm Ali) is made with puff pastry, perfumed with rose water, and topped with an assortment of toasted nuts.

These date-filled cookies—qrass bil-tamr—are a typical Ramadan sweet, offered to guests and snacked on during the night before the fast begins again at dawn.

Maamoul are delicate pastries—filled with pistachios, walnuts, or dates—that are served on special occasions like Eid Al-Fitr and Easter.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.