Fruit

For a German apple cake full of sweet, tart flavor, cookbook author Luisa Weiss swaps out raisins for fresh cranberries and skips the sugar in the filling.

A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and holds the almond crust in place.

Like any braised dish, this lamb shanks recipe is better when made one day ahead.

Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

Skip the $$$ vintage bubbly for this spritz recipe. Go with an affordable Champagne, cava, Prosecco, or other dry sparkler.

It's all about the contrast in flavors, textures, and colors in this hearty winter side.

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

Olive oil–fried leeks add irresistible crunch, flavor, and an impressive look to this classic Thanksgiving side, while lemon turns up the dial on the zest. 

Store-bought caramel sauce and frozen puff pastry are the secrets to a showstopping Thanksgiving dessert that you can make in under an hour.

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

Earthy, nutrient-rich whole grain flours add personality to this breakfast- or dessert-ready banana loaf.

This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you’ve been warned.

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.