Fruit

Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.

These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort.

Baking salmon in a low oven keeps the fillets moist and tender for an elegant meal that’s virtually guaranteed to become a staple in your repertoire.

Think Italian-style lemon cornmeal cake, served in scone form. These lemon cornmeal scones are great to have in your freezer at all times.

These pretty pink-and-white scones are dotted with blue or black poppy seeds.

This cloud-like cake has all the joy of angel food—but it uses the yolks too.

This is a classic Ashkenazi Passover recipe, with a little brown sugar added for depth.

A simple homemade lime cordial and a touch of salt make this non-alcoholic cocktail just as special as any boozy option.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

This star of this springtime spritz is an easy homemade rhubarb syrup.

This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry scones.

Trifle is not just a dessert—it can be eaten for breakfast, too.

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

Crystallized ginger adds spice to this brunch staple.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

What makes these nuts irresistible is the sourness of lemon and a scent of saffron, in addition to the salt.