Fruit

This vegan banana bread recipe gives you a loaf that's moist, perfectly salty, and just sweet enough.

Make somlói galuska in advance: the chocolate-cream “dumplings" require at least eight hours to soak up the golden rum syrup.

Our best panettone recipe, adapted from baker Jim Lahey, employs a long rise for a festive and flavorful holiday bread without much work.

This flavor-packed nonalcoholic cocktail is delightfully bitter and tart.

This classic Jewish American rugelach recipe uses a very cold cream cheese–based dough to make tender, flavorful rolled cookies full of sweet jam and cinnamon.

Thick-sliced panettone is the base for caramelized bananas and ice cream in this dessert.

This vintage pear pie recipe from “Gourmet" was inspired by the classic 1940s film noir "Mildred Pierce." Years later, it still delivers.

Freeze-dried blueberries sweeten this ricotta-enriched loaf cake.

These fudgy rye-flour olive oil brownies are sweetened with dates.

Rosé and lemon juice highlight the fruity, tart notes of this retro cranberry jelly mold from Gourmet.

This is a love-at-first-sip kind of nonalcoholic drink—grapefruit and rosemary make a perfect pair.

Fresh rosemary and pear give this nonalcoholic drink full fall vibes.

Unlike the Pennsylvania Dutch version, the filling in these apple dumplings is made with diced apples.

Here we give you chargrilled flavor, minus the grill; deeply browning the broccoli in a cast-iron skillet instead. 

This fruitcake-like dessert is finished with generous dose of dark rum.

If you think chicken salad is boring, you haven’t had good chicken salad.

A daisy is essentially a sour in which the sweet stuff is a liqueur (instead of just sugar). This whiskey daisy recipe is pretty classic—and totally delicious.

The whiskey sour, a simple combination of whiskey, sugar, and fresh lemon juice is one of the most important developments in cocktails.

Vibrant extra-virgin olive oil, instead of butter, adds the finishing touch to this lemon risotto.