Fruit

Victoria sponge cake’s simple filling of whipped cream, jam, and fruit makes it the perfect dessert for a celebration.

Almond extract boosts the coconut flavor of these streamlined macaroon cookies. The recipe makes four bite-size confections but can easily be doubled.

Capirotada is a classic Mexican bread pudding, usually served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard with torn bolillo rolls.

If you like mojitos, you’ll like this minty swizzle from the Queen’s Park Hotel in Trinidad. The swizzle is a category of cocktails named for the special bar tool used to mix all crushed-ice cocktails in the days before blenders. A swizzle stick is a long stick made with three to five forked branches originally made from the allspice bush. If you don’t have one, though, you can use a bar spoon to churn the drink with a similar motion, rotating the stick by rubbing your hands back and forth again …

Audrey Saunders created this sparkly hybrid of a French 75 and a mojito at her bar, New York’s Pegu Club.

The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.

This classic waffle recipe from Gourmet combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center.

Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.

We combined our favorite elements from the most popular banana bread recipes on our site to create the ultimate version of this sweet, nutty, supremely moist quick bread.

Rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot that I even entertained the idea of making it myself.

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.