Fruit

Like streusel-topped cakes, caramel-apple cookies, and one dessert made with Cheez-Its.

This rustic no-knead loaf gets subtle sweetness and perfect-PBJ potential by trading the usual water for apple juice.

A streamlined sauce that’s tart, sweet, and just a little citrusy—and takes only 10 minutes on the stove.

Our eight go-to varieties, plus how to pick an apple for baking in the first place.

Yes, you can use the pre-cut squash.

Full of crunchy veg and a miso-maple dressing.

What to do with an overzealous orchard haul? Make apple butter.

A plush fall bake loaded with fruit and topped with cinnamon streusel.

This sunny loaf has a citrusy tang and crunchy burst from poppy seeds.

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Serve it frozen or on the rocks—either way, this coconut-and-blackberry margarita is better than witches’ brew

Silken tofu is the key to these crisp-edged vegan pancakes.

Crisp, citrusy, and bubbly, this classic gin-and-Champagne cocktail is elegant enough for a party and easy enough to make in 5 minutes.

You’ll want to put this aromatic coconut topping on everything.

Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.

Apple pie in doughnut hole form? We’re in love.

Practical to make and feels like a total flex.

Just as great with coffee for breakfast as it is with amaro for dessert.

Claire Saffitz’s cardamom-and-cider-spiked apple pie will rival any bakery version.

With black pepper, toasted sesame oil, and Castelvetrano olives, this margarita is for the savory drink lovers.

Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.

This spicy blackberry margarita gets its heat from a chile de árbol, shaken with fresh berries and a sprig of mint.

Tart, citrusy, and just sweet enough, this electric pink drink is a classic for a reason.

This editor-tested DIY fruit fly trap starts working in under 24 hours