Fruit

True to its name, this rustic salad calls for a flavorful mix of sweet and savory ingredients, such as fresh and dried fruit, cured meat, and assorted greens. Serve this colorful salad as a side to a savory main course, or have it for lunch.

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

This comes off as a classic panna cotta, but agar—a thickener made from seaweed—gives it a light mouthfeel; it dissolves on the tongue almost instantly. Slices of mango in citrus syrup enliven the flavors.

A globe's worth of influences go into this tender quail, but the result is a very subtle dish with a classic French balance.

The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.

An incredible frozen treat that doesn't require an ice cream maker. Serve with crisp butter cookies.

Sweet-tart pomegranate adds intriguing depth to this braise. It can be made with boneless or bone-in meat. If using boneless, buy a half pound less lamb.

Texture and flavor contrasts make for an addictive side dish or starter.

A homespun look meets exotic flavor.

Save any leftover sauce in the refrigerator for up to three days.

Pomegranate seeds add brightness to the look and flavor of this starter.

These warm, pudding-like individual desserts are the perfect use for those last-of-the-season plums. If you'd like, sift some powdered sugar over the clafoutis before serving.

To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.

Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the lobster shells for stock.

A delicious balance of tangy, sweet, and spicy.

Mint gives delicious lift to the coconut flavors in this cake, which gets moistness from sweetened condensed milk and coconut cream.