Fruit

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals.

This seasonal favorite is sure to please.

TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.

TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.

TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.

Banana bread is an easy way to turn overripe bananas into a delicious, versatile treat that’s great for breakfast, a mid-afternoon snack, or even an after-dinner dessert!

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

Walnuts add a bitter, earthy element to this simple dessert—and a scoop of vanilla ice cream wouldn't hurt.

Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky, and the honey-kissed filling, just sweet enough, is deepened by plump Medjool dates. They're also bite-size and adorable.

Frozen cherries are the star in this vibrant pan sauce that comes together in minutes while the tenderloin rests.

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.