Fruit

This classic waffle recipe from Gourmet combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center.

Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.

Rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot that I even entertained the idea of making it myself.

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

Made with coconut sugar, these cookie sandwiches—filled with a whipped white chocolate, coconut, and rum ganache—have deep caramel and molasses notes.

Mince pies, basically rich tarts filled with dried fruits and spices soaked in alcohol, were once a status symbol because only the rich could afford these delicacies. The combination of fruits and spices is often diverse, but raisins, currants, and candied lemon, citron, and/or orange peel are standard. Some old recipes also contain prunes, dates, figs, or candied ginger. Spices are usually cinnamon, cloves, mace, and nutmeg. There is always grated apple or pear and sometimes also lemon or orang.…

This whole roasted fish recipe is the perfect place to put the trinity of sumac, lime, and yogurt to work.

The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make and perfect for potlucks and holiday parties. 

As a last-minute party snack or an addition to your dinner party table, these one-biters can’t be beat. 

Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.

These caramel candies are a joy to make and give to loved ones. Make the original, then try your hand at orange caramels, espresso caramels, and salted caramels.