Fruit

Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look. 

Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Red-skinned pears and dulce de leche (store-bought or homemade) are the keys to this stunning yet simple dessert.

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.

This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.

Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.