Fruit

We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.

Serve all the toppings for this exceptionally fast flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it.

The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert as worthy of Thanksgiving as any pie.

A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.

Free of refined sugar, these muffins are sweetened naturally with dates, and get a protein boost from both chia seeds and almond flour.

Turn pantry staples and an apple into a warm, autumnal dessert for one. This festive little dessert is an easy way to treat yourself—no special occasion necessary.

Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.

Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink.

This panfried version of this classic sweet-and-tangy Chinese-American dish can be cooked in 22 minutes or less.

We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.

Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.

Here’s your opportunity to use up berries that are slightly past their prime. This recipe method concentrates the berries’ flavors, so the more delicious they are to begin with, the better they will be dried. At Craftsman and Wolves in San Francisco, CA, William Werner combines them with raw berries in tarts or adds them to arugula salads. They're chewy—a bit softer than a dried apricot—with a plump, juicy consistency.