Fruit

If you think quinoa is only good for savory salads and pilafs, you're missing out. Pair it with steel-cut oats to amplify its hearty flavor. A little maple syrup brings out its sweet side.

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.

Using an egg white adds crunch without calories.

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

"Spirits are delicious when infused with fresh fruit. Vodka is like a blank canvas—it will take on the flavor of whatever you add to it." —Mary-Frances Heck, test kitchen director

For this dish, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

Tarte Tatin meets gingerbread cake in this pretty upside-down dessert.

"I love to give tangy, sweet pineapple the Mexican-corn treatment by sprinkling it with salty Cotija cheese and dusting it with cayenne pepper." —Chris Morocco, associate food editor

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

Hanukkah is the celebration of ritual oil that miraculously lasted for eight days instead of one, which is why oil factors prominently during the holiday. While latkes (potato pancakes pan-fried in oil) are traditional—and we've never met a latke we didn't love—why not end the meal this year with apple fritters that are as tender and delicate as cake doughnuts? Drizzled with an orange glaze, they echo the flavors of the winter season. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Salmon with Potato "Scales" and Swiss Chard with Horseradish .

The icebox has gone the way of the horse and buggy, but it didn't disappear before lending its name to the original concept of the slice-and-bake cookie. A roll of this flavorful dough—chock-full of pistachios, cranberries, and oats—in the freezer or fridge is like money in the bank. Impromptu party? Friends drop by unexpectedly? No problem! Just cut off the slices you need, bake them up, and the aroma alone will drive people crazy before they even get a chance to take a bite. You can gussy them up with a drizzle of chocolate, a dusting of shiny sanding sugar, or just leave them be. We expect you'll use this recipe as a template for a year-round supply of creative dough logs: Sour cherries and pecans, golden raisins and walnuts, chopped dates and pine nuts, or just plain chocolate chips. The possibilities are endless. Editor's Note: This recipe is part of Gourmet's Modern Menu for Holiday Cookie Craze. Menu also includes Coconut Macaroon Sandwiches with Lime Curd and Salted Brown Butter Cookies .

The problem with Franco-American food trends, like the current one with macarons—those pastel puffs of sweet air that seem to be everywhere—is that its good ol' American predecessor, the macaroon, gets forgotten. The truth is, though, we never stopped loving the coconut macaroon. In fact, we craved its dense, moist chew. Retrofit the macaroon as a bite-size sandwich filled with a pucker-worthy tart lime curd, and you've caught a new trend headed straight for the stars. Editor's Note: This recipe is part of Gourmet's Modern Menu for Holiday Cookie Craze. Menu also includes Pistachio Cranberry Oatmeal Icebox Cookies and Salted Brown Butter Cookies .

Fantastic to take as a hostess gift, this fragrant bread is packed with goodness and a few tasty surprises.

Your family will enjoy the homemade taste and old-fashioned goodness of this delectable apple strudel. It’s made with prepared puff pastry, so it’s easy and delicious.

When you’re feeding a crowd, this is your go-to recipe...a pre-cooked spiral ham with a make-ahead sweet and savory glaze. Delish!

The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this dish with Red Quinoa with Pistachios .

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.