Fruit

This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach is dry.

Satisfying enough for winter and light enough for spring, this Spanish-inspired braise is packed with chorizo, chickpeas, and an invigorating splash of Sherry vinegar.

This potent mix of scotch, grapefruit juice, and honey-ginger syrup is a winter-friendly twist on the classic cocktail.

Citrus segments get saucy in our play on duck à l’orange.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

This is like pouring a cooked mojito over stewed chicken, with the rum, lime, and herbs mingling beautifully with the chicken juices. Serve it with rice and a cold, crispy Alsatian white like a Pinot Blanc.

When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.

This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.

Store-bought ingredients are an easy way to spruce up old favorites, like coconut cream pie. Here, passionfruit curd lends its distinctive tropical flavor to the filling for a refreshing twist.

Potent—but so much classier than your dive bar shots.

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries.

This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the flavor as it cooks. Although the recipe calls for tequila, you can substitute beer, orange juice, or pineapple juice if you prefer. The liquid smoke is optional, but it does add a nice extra kick of smoky flavor. Serve this dish with rice, refried beans, and frozen margaritas or a frosty glass of beer.

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Spaghetti squash plays the part of rice noodles in this take on a Vietnamese noodle bowl.

This double-decker pie features two stacked flavors in a stunning presentation that is just as celebratory as birthday cake.

The fennel seeds turn into an aromatic, crunchy crust on the skin.