Fruit

On family travels, hikes, or days when you’re on the go, recipes like this always make for happy and satiated people, especially kids. This delicious snack is one of the best garnishes for any kind of salad or roasted vegetables.

Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this elegant spin on pumpkin pie a jewel-like presentation that's both stunning and delicious.

Bourbon-honey syrup and fragrant orange zest add rich flavor to this alternative to the usual Thanksgiving dessert.

These cranberry orange cupcakes with an orange citrus glaze are the perfect way to surprise your sweetheart on a lazy Sunday morning, and the rest of the family will definitely enjoy them, too.

This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.

This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

With a simple "cheater's version" of ricotta gnocchi, this pasta dinner comes together easily on any weeknight.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work perfectly here.

Serve panko-crusted white fish with a piquant relish of cucumbers, fennel, and chiles, kissed with both lime and cilantro.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.