Fruit

What makes these nuts irresistible is the sourness of lemon and a scent of saffron, in addition to the salt.

This easy Irish soda bread recipe gets a little tang from buttermilk and pops of concentrated sweetness from dried fruit.

Making this cocktail is as simple as it gets; you only need dark rum, ginger beer, and a quick squeeze of lime.

The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.

In this Passover breakfast, crumbled matzo replaces the typical rolled oats and gets toasty and crisp in the oven before getting mixed with chopped walnuts, shredded coconut, and raisins.

This moist and flavorful pistachio cake is incredibly fragrant thanks to the addition of orange zest.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.

Apples drizzled with caramel sauce and a sprinkle of fleur de sel combine to satisfy those salty-sweet cravings in this salted caramel apple pie recipe.

A clementine’s sweet tartness and the rich flavor of chocolate make for a lovely pairing in this cake.

Once it is cooked, the melon is mostly unrecognizable, and it’s fun seeing if people can guess what this pasta sauce’s secret ingredient is.

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day have pretty much everything.

This drink is a daisy with beer in it, like adding Corona to your marg.

Edgier than a classic Pimm’s Cup, this cocktail works well across many seasons.