From the perfect apple pie to homemade fig newtons, these are our favorite fruit recipes.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
Hot and juicy grilled chicken that takes just five minutes to cook.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
The sharp bites of gin and lemon are beautifully tempered by Cointreau in this classic sour.
A classic Japanese citrus sauce.
Coconut, chocolate chips, pecans, and a graham cracker base.
This smoothie blends your morning joe right in there with the fruit and nuts.
What a Cuba Libre cocktail really is (hint: it's more than just a rum and Coke), and how to make it.
Preserved lemons are useful in all sorts of recipes, and they're easy to make.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Soft, rich lemon bars that slice into neat squares.
Tart cranberries and a touch of heat make an ordinary baked Brie exciting.
Want 'em plump and juicy? Time to make your own.
Didn't ripen in the field? Make up the difference in your kitchen.
Buttery, crisp, and delicious.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo? Yes, please.
An Indian-influenced lentil soup that hits all the right notes.
A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Celebrate the true heroes of winter produce.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
Think lemon water's the best way to stop apple slices from browning? Think again.
Not just for curry: everything you can (and should) do with coconut milk
Is the advice to not sauté and fry with olive oil over high heat true? We look at the science.
According to @thefoodlab, one brand of bottled coconut water destroys all others