Fruit

If you don’t have za'atar on hand, dried mint is equally delicious infused into hot oil.

If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.

The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.

Humble white vinegar does double duty here, tenderizing chicken thighs while giving them a tart flavor accentuated by a super-easy charred lemon–garlic sauce.

Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They're also versatile: You can make a version of this year-round with the same amount of peak-season fruit.

Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.

With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.

Dry rosé wine and lemon soda complement the citrusy flavor of bittersweet Campari, making for a beautifully vibrant summer cocktail.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.

This cake is an Easter tradition in parts of the South. A dash of ginger and cinnamon adds warming spice and cream cheese frosting finishes it beautifully.

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

A dredge in coconut milk and a saucy canned pineapple reduction gives this brunch classic a tropical vibe—and you can make it even if the fridge is totally bare.

No one will miss the flour in these pillowy-soft muffins, which are naturally gluten-free and kosher for Passover.

This cake is like a party in your mouth. The cake itself is very fluffy because of the coconut cream. It's all about coconut, with coconut icing and real coconut flakes covering the entire cake.

The gluten-free, dairy-free, and egg-free recipe turns out delicious, full-flavored baked coconut shrimp in record time.

The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.