Fruit

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

The oats, nuts, and fruit in this batter will start your day on the right nutritional foot—even with a generous glug of maple syrup poured over the top.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove.

Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention of Stollenkonfekt, bite-size chunks of spiced, tender Quark dough studded with almonds and raisins and thickly cloaked in vanilla-scented confectioners’ sugar. They may be a relatively recent development in the world of Christstollen, which dates back to the Middle Ages, but they more than make up for their youth. In other words, want the rich, buttery, spicy flavor of Stollen without the work of a yeasted dough and the weeks of impatiently waiting for the loaves to be ready? If so, Stollenkonfekt is the thing for you.

Who doesn’t love banana bread? This one is just sweet enough, with fabulous crunch if you add walnuts and coconut, as I always do. There’s no better solution for over-the-hill bananas, and the batter comes together in less than 10 minutes. I’ve been making this recipe — created by my late dear friend Sherry — for almost fifty years; it’s incredibly reliable.

This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.

Set out a plate of these sweetly spiced cookies and watch them vanish fast.

These bars are as refreshing as an icy glass of lemonade, and perfect for entertaining, potlucks, or picnics.

For deep apple flavor, the fruit in this pie is macerated. The juice is then reduced to a syrup and returned to the filling, along with Chinese five spice powder (a blend of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns).