Fruit

Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors from their shyness.

This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.

I know a salad of Brussels sprouts sounds mirthless, but I urge you to give it a chance. It has enough citrus, almonds and rough-skinned apple to be interesting.

Made of dried figs blended with coconut and a pop of cinnamon, pack these energy balls along for a post-workout snack or afternoon pick-me-up.

Serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

Here’s a citrus bar that’s just as beautiful as it is zingy. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.

Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice and citrus takes things in an even livelier direction.

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

With a wheat-free coconut-date cookie crumb–like crust, a creamy coconut layer, and a rich chocolate topping, these bar cookies will remind you of your favorite candy but taste so much better.

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.