Fruit

Start by roasting your bananas in coconut oil, sugar, and salt until they caramelize. Then, make your vegan ice cream mixture using sugar, cocoa butter, coconut oil, coconut milk, and cashew milk. Combine it with your roasted bananas and add to your ice cream maker. The soft serve delight will be well worth the effort. 

This summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge is made with melted butter for a tender, flavorful base, and sour cream adds brightness to the whipped-cream filling.

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish. This recipe is from Lord Stanley in San Francisco, CA.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

This compote would be quite fine on toast.

Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Rhubarb’s signature tartness is actually brought down by pickling!

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.