From the perfect apple pie to homemade fig newtons, these are our favorite fruit recipes.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
This pasta packs an aromatic punch.
Fruity, tangy, and fresh.
A frosty version of the classic.
The slow-cooked, crisply charred effect, no rotisserie required.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
Soft, rich lemon bars that slice into neat squares.
Make a bright and vibrant fruit frosting with freeze-dried strawberries.
The secret is a little zest.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Tenderized octopus, lightly grilled and dressed with lemon and olive oil, makes a perfect summery starter.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
This banana bread is tender, soft, and gently spiced, perfect with your morning cup of joe.
An entrancing mixture of brandy, lemon juice and orange liqueur.
Keep your cool with this simple, no-cook technique.
Coconut, chocolate chips, pecans, and a graham cracker base.
Hot and juicy grilled chicken that takes just five minutes to cook.
All you need is five minutes, three ingredients, and a food processor.
For the best grilled shrimp, skewer them with shells still intact and toss with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
Think lemon water's the best way to stop apple slices from browning? Think again.
Is the advice to not sauté and fry with olive oil over high heat true? We look at the science.
The right cut for citrus fruit can make a world of difference in your finished dish.
How to choose, store, and cut your avocado to get the most out of it.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Not just for curry: everything you can (and should) do with coconut milk
According to @thefoodlab, one brand of bottled coconut water destroys all others