Backyard BBQ (5)
Cocktail Party (2)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
Order a curry in many Indian restaurants, and Major Grey's comes alongside it; in an English pub, a dollop might complement cheddar cheese. However it's served, this Anglo-Indian condiment is scrumptiously sweet and tangy.
Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
This Hungarian dish is a dessert disguised as a soup.
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe.
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The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over greek yogurt.
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