Fruit

Cynar, a bitter Italian liqueur, is an excellent partner for fresh grapefruit in this take on a popular tequila cocktail.

The secret to a showstopping bird that can be prepared several days in advance without drying out? A parchment paper pouch.

Popular in Iowa, the sour cream and raisin pie was a longtime favorite of Mennonite cooks because its ingredients were always in the pantry and it kept well.

This sweet date and egg dish tastes custardy, caramelly, and rich, with flavors reminiscent of French toast.

Among the most famous of the cocktails to emerge from the “tiki” movement of the 1930s and ’40s, the mai tai was also one of the most argued over.

You can probably make the classic White Lady cocktail right now with ingredients already on your bar cart.

Save your over-the-top machinations for the pie–cranberry sauce is meant to be simple.

There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.

The most important part of this melon parfait is the melon jelly made from Piel de Sapo—an intensely fragrant melon—but you can use a similar green or orange melon instead.

The Bee’s Knees is a refreshing three-ingredient gin cocktail with a mysterious backstory.

This ultimate pairing of chocolate and orange features a soft, chocolaty brownie-like layer, a ripple of tart orange marmalade, and a sweet crumb topping.

This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.

Once prescribed as a medicinal tonic to sailors in the British Royal Navy, this classic cocktail stands the test of time.

Homemade lime cordial brightens everything from gimlets to N/A cocktails and beyond.

With glacéed fruit, spices, and no small amount of rum, this elegant fruitcake recipe is no joke.

This New Orleans classic is an arm workout that pays back in dividends.

This brunch drink is made with tequila and leftover watermelon-tomato gazpacho.