Fruit

With a simple sweet onion dressing, roasted peanuts, and crunchy potato chips, this salad is an easy favorite. As the salad sits, it becomes even more flavorful.

Carrot cake, but with beets—and the dreamiest frosting of all.

These mini cakes are dressed in a variety of glazes for a simple—yet sophisticated—springtime snack. Including sweet rice flour and rich sour cream means they’re plush, tender, and wonderfully moist.

This watermelon cocktail, inspired by the song by the Fania All-Stars, is a thirst quencher that makes us dream of dancing the night away to live salsa music.

A tart and fragrant rum refresher bursting with lime and pineapple juices and brightened by fresh strawberry. This cocktail gets nice foam on top without any eggwhite—the fresh pineapple froths up beautifully.

Is there a better combo than a peach, a porch, and some port-finish bourbon? In this whiskey sour riff, an easy vanilla-honey syrup compliments the flavor of the whiskey and peach nectar.

This fresh, tangy, tropical-style cocktail plays up the rich rum finish in Angel’s Envy Rye, without overpowering the whiskey’s spice.

This rum cocktail is a tropical riff on a gingery mule. Pomegranate gives it a lovely tartness, and there’s a refreshing bubble from the soda.

An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.

A riff on the Penicillin cocktail, with sherry and mezcal.

The Sherry Cobbler is an American-born cocktail by most accounts. Simply sherry, sugar, and citrus shaken, poured over crushed ice, and slurped through a straw, the cobbler is thought to have originated sometime in the 1820s or early 1830s.

Many unconfirmed reports of this cocktail’s creation exist. Some believe it came from Chicago’s South Side during Prohibition; others think that it comes from the Southside Sportsmen’s Club on Long Island. Manhattan’s 21 Club also claims it as its own creation. There, they serve it long in a Collins glass over ice with a mint spring for garnish.

This simple two-ingredient cocktail is the ideal brunch or before-dinner drink. Campari gives it a delicate bitterness, while fresh orange juice creates a beautiful froth.

Strawberries shine in this tall, refreshing, gingery cocktail, made with bourbon, fresh lemon, muddled berries, and spicy ginger beer.