Fruit

This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

While many cocktail sauce recipes call for chili sauce, ketchup lets you add your desired level of spice to tailor it to your exact taste.

For this green cocktail sauce recipe, salsa verde gets amped up with fresh cilantro, lime juice, green hot sauce, and horseradish to embolden its color and add a bright, herby flavor. 

This homemade shrimp cocktail gets dressed up with classic cocktail sauce—plus two other optional sauces that'll really make it a party.

This remoulade recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through the richness of seafood.

With three layers of chocolate sponge cake, a spiked sour cherry filling, and whipped cream frosting, this German classic is bound to impress.

A summery lemon shandy is easy to make and may just be the world’s most refreshing drink.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Cinnamon and brown sugar bring warm flavor to this puffy, large-format apple pancake.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.

Fresh sour cherries are only in season for a short stint in early summer, but they are worth seeking out for their intense, tart flavor.

Our favorite thing about banoffee pie isn’t the bananas, toffee, or whipped cream. It’s that you can make it without turning on the oven.

Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers—for this creamy, tangy dressing.