Fruit

This remoulade recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through the richness of seafood.

With three layers of chocolate sponge cake, a spiked sour cherry filling, and whipped cream frosting, this German classic is bound to impress.

A summery lemon shandy is easy to make and may just be the world’s most refreshing drink.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Cinnamon and brown sugar bring warm flavor to this puffy, large-format apple pancake.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.

Fresh sour cherries are only in season for a short stint in early summer, but they are worth seeking out for their intense, tart flavor.

Our favorite thing about banoffee pie isn’t the bananas, toffee, or whipped cream. It’s that you can make it without turning on the oven.

Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers—for this creamy, tangy dressing.

Tart cherries meet rich chocolate in this easy snacking cake recipe that can be dressed up however you like.

Citrusy, perfumed, and utterly delicious, this lemongrass dressing works as a marinade for chicken and a heavenly dressing for salads or roasted vegetables.

The sourness of tamarind breathes new life into the classic millionaire’s shortbread.

The Hot Lips is a spicy, citrusy tequila drink that's stirred, not shaken.

The Prizefighter No. 1 is a bold sour made with lemon, Fernet-Branca, and Carpano Antica sweet vermouth. 

Serve these poached pears as a replacement for a traditional cheese course or as the first course of a meal.

A broken oven led to the creation of these grilled-nectarine-topped scones.