Fruit

The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.

This Yemeni spice mixture transforms everything it touches into gold.

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

This simple honey-grapefruit cocktail dates to Prohibition, though its origin is a matter of some debate.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Loaded with mix-ins, this loaf makes an excellent breakfast or dessert—or you could gift it to someone you really like.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

With just six ingredients, this elegant olive oil cake asks so little and gives so much.

Make the most of melon season with this simple and savory fruit salad.