Fruit

Sinigang is adobo’s close contender for the title of National Dish of the Philippines. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami.

If you travel to the Philippines, though, you’ll discover that you can “sisig” pretty much anything. There’s chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates salmon caviar and crushed prawn crackers.

These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.

My older daughter can put away some of these oatmeal cookie bites like it’s her job. Gymnastics helps her keep active, which means she’s often super hungry, and I love to have these on hand for when she needs a snack.

This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.

Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.

It’s pie without baking and an ice cream sundae without the fuss (not to mention the salted coconut crust). We call that a win-win-win.

This fragrant olive oil cake stays moist and flavorful for over a week, so feel free to make it a few days before serving. The caramel glaze is an optional, but highly recommended.

This cobbler riff is made with a biscuit-like dough that gets rolled out, scattered with juicy blackberries, and then spiraled into a log.

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

Don’t skip the vodka. It will give the sorbet a smoother, less icy texture.

Cardamom, pistachios, and lemon add a vibrant twist to this seasonal, jewel-toned dessert.

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.

Tangy seared plums, tart lemons, and chewy charred halloumi pair perfectly with rich pork chops. Quick tip: Bring all of the ingredients to the grill on a baking sheet for easy cleanup later.

This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.