This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
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.
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.
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
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.
This sweet, fizzy Concord grape soda is set to bubbling with a purchased culture of champagne yeast, which gives it a pronounced effervescence.
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
This dish is a refreshing adaptation of a more widely known version made with papaya.
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
A sprinkling of this dried zest brightens the flavor of roasted beets or squash, green salads, sauces, and soups. For the best results, use unwaxed lemons, such as Meyer lemons.
Not to be confused with tartar sauce, this tahini-based dipping sauce is perfect with steamed artichokes.
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
These spiced apples make a great foundation for apple pie or strudel.
These savory pickles are as gorgeous as they are delicious.
Chef Bill Smith serves a version of this refreshing dish during the late summer.