Fruit

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

Bright, bubbly, and hard to resist, a well-made peach bellini is a thing of beauty.

Crisp, clear, and preferably ice cold, a vodka martini is anything and everything you want it to be.

A Hollywood hopeful turned all-American success story, this 1970s classic deserves a modern renaissance.

Martinis get all the glory, but this is the first cocktail James Bond ever ordered.

Consider this citrusy sidecar cocktail recipe a friendly reminder to stock up on cognac.

Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well.

These crisp-tender air fryer green beans are gently browned while retaining a subtle snappy texture.

Soft, sweet, and buttery, scallops are like candy from the sea, and they pair beautifully with a bright and luscious piccata sauce.

The Clover Leaf is a floral, fruity, and sweet gin drink, made with grenadine, lemon juice, and egg whites, which has the taste and texture of berry cream soda.

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.

These shortbread-like cookies are tossed in a mixture of freeze-dried fruit pulverized with granulated sugar, coating the outsides in a fun blanket of fruity flavor.

This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

This juicy gin punch from veteran bartender Al Sotack gets warm winter vibes from allspice dram.