Fruit

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

Caramelized strawberries and crunchy almonds dress up buttermilk pancakes with plenty of spring flair for Mother’s Day.

Choose the best-quality fish for this simple ceviche.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

"Compound butters are a terrific blank canvas," O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

Okay, fine, you've never heard of baobab—but that's about to change. (Remember when no one knew how to pronounce quinoa?) You'll find the powder from the tangy superfruit stocked at the health food store.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

Rose water infuses this tender cake with an intoxicating aroma perfectly matched by sweet-tart spring rhubarb.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

You don't need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

Babylonstoren's chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

No need to buy preflavored vodka; we got great results making our own.

I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!