Fruit

A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder (left over from Pork Spice Rub ) gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with Warm Herbed Coriander Rice Salad and your meal's complete.

This riff on a jalousie, a type of sweet whose top pastry lets you peek at the sweet filling within, features golden puff pastry filled with stripes of sweetened cream cheese and lush guava paste. Test kitchen director Ruth Cousineau conceived of this pastry as a dessert, but it would also make a decadent breakfast treat.

Feeling burnt-out on the same old chicken salad from the corner deli? We were, too, until our love was rekindled by this lively version, studded with crunchy walnuts, plump grapes, and little beads of salty capers.

These light pancakes are a great brunch entrée.

This traditional Irish cake uses porter, such as Guinness, Beamish or Murphy's, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it's perfect for St. Patrick's Day) if you like, and it will improve even more!

This sweet-tart compote is made up of cooked kumquat and lemon slices and fresh blood orange segments. This recipe is an accompaniment for the Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus "Marmelade".

This delicious dessert requires a little bit of planning. The day before baking the cheesecake, drain the ricotta in the fridge. Once the cheesecake is baked, it needs to chill one day to firm up. For the proper texture, be sure to use fresh ricotta cheese; it's available at some supermarkets and at specialty foods stores and Italian markets.

A combination of fresh grapefruit juice and Campari (the bitter Italian aperitif) gives the granita a refreshing bite. A dollop of whipped cream brings everything into balance.

In this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked and fresh fruit, and a spoonful of whipped cream. Keep in mind that the lemon curd needs to chill overnight.

Pureeing the caramelized onions gives this soup a thick, creamy texture.

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.

Dried crushed red pepper adds heat to the glazed carrots.

A light, tender cake that’s perfectly spiced. Any leftovers would be delicious with coffee or tea the next day.

This upside-down cake is made in a skillet instead of a cake pan. When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top.

Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.

Because the roast needs to marinate overnight, be sure to start this impressive entrée one day ahead.

This light, pretty dessert can be made up to three days ahead.