Fruit

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can't find unsweetened coconut chips, use two 7-ounce bags of sweetened shredded coconut and reduce the sugar to 1 tablespoon.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat when they're actually hungry.

Top off this tangy lemon cake with a jammy apricot-and-lemon glaze for extra sweetness.

This lightly spiced sangria is packed with green apple and citrus flavor.

The tequila sunrise and the margarita come together in this frozen drink recipe that's bursting with citrus notes and a refreshing tang.

This harkens to those beloved jam-filled cookies that have been favorites in cookie jars for generations. This savory twist embellishes the dough with Parmesan cheese, the jam in question made with tomato and tart cherries. The jam recipe makes more than is needed for this batch of cookies, but it's not practical to make in smaller quantities. Extra will keep well in an airtight container in the refrigerator for up to 2 weeks. Spread it on turkey or ham sandwiches, slather it on chicken breasts before baking, or serve as an accompaniment to cheese. You can use dried cranberries in place of the dried tart cherries, if you like. For a short-cut version, you could nix making the jam here and simply use prepared plum or fig jam, or another minimally sweet jam.

Bartender's Notes: As you read through this recipe, you'll notice that it mirrors pretty classic margarita proportions … with the addition of orange bitters. Bitters work their magic here, as they do in many drinks, by adding depth, complexity and balance to otherwise pretty simple ingredients. And when you're mixing a drink with mezcal, that depth, complexity and balance are the hardest parts to achieve.

Because their delicious apple filling is all sealed up—wrapped in dough like hand pies or campfire pies, but bite-size—these sweet little pies are perfect finger food. They transport easily, so you can take them to parties or potlucks. Or pack a few into your lunch for a sweet snack.

This traditional Irish cake uses a porter, such as Guinness, Beamish, or Murphy's, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it's perfect for St Patrick's Day) if you like, and it will improve even more!

Sugary mixes turn classic margs into calorie bombs. Limeade gives this boozy bev some sweetness without the sugar overload.

Don't worry about getting too much color on your pears—they will gain more caramel flavor the darker they go. This unusual dessert is a play on flavors—savory alongside sweet—and textures.