Kiwi

Can be prepared in 45 minutes or less.

For snacking, try this tropical topper with Hawaiian lavash crackers, or serve over grilled chicken.

Purchased puff pastry and almond paste help make an elegant dessert in minutes.

Bulgogi Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here. As you will see when you are barbecuing this marinated beef, its smell will make your mouth water. Once you try Korean barbecue, it will become something you crave — even if you're not usually a beef eater. Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!

A rich cheesecake filling is baked in a tart crust for an elegant twist on a favorite.

A quick, colorful and low-cal dessert. What else could you ask for?

Can be prepared in 45 minutes or less but requires additional unattended time.

Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.