Fruit

A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.

Savor healthy sweets

This crowd-pleasing recipe was developed by Susan Baldassano, Director of Education at the Natural Gourmet Institute for Health and Culinary Arts in New York City. For moist, tender muffins, use finely ground yellow cornmeal, such as that made by Arrowhead Mills. You can replace the blueberries with an equal amount of cranberries and increase the sugar to 2 tablespoons, or replace the blueberries with 3/4 cup of raspberries.These muffins are delicious on their own, or try them warm with butter and jam. Cooled muffins can be wrapped in plastic and stored at room temperature for up to three days or frozen for up to three weeks. Thaw and reheat muffins in 350°F oven or microwave (unlike those made with wheat, gluten-free baked goods won't get tough in the microwave). See our related story for more information and sources for gluten-free ingredients.

Hot milk cake is an easy, old-fashioned dessert that has simple, modern appeal. The moist, delicate cake gets its name from the hot milk that is added to the batter just before baking. In this recipe, the individual cakes are split, then topped with berries and whipped cream.

There are many variations of haroseth, a mixture of fruit, nuts, and honey. This version is light and fresh, with a nice crunch. Haroseth is one of the six elements of the seder plate, and is left on the table for the rest of the meal. It is traditionally served with matzo.

Just a few minutes in a hot skillet gives the sauce a complex flavor. If you've got an extra minute or two, skip the chocolate chips and garnish the sundaes with chocolate curls shaved off the edge of a chocolate bar with a vegetable peeler.

These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.

These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze.

A little bit of olive oil makes this cake especially moist.

One of our favorite spring ingredients— rhubarb—shines in this dessert. The compote can be served warm, at room temperature, or cold.

Basil, cilantro, and red bell pepper bring a savory element to this fruit salad. This is a great dessert, but would be equally good for breakfast or brunch.

Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes.

This classic French dessert relies on eggs for its pool of rich custard and its islands of soft meringue. In this easy and updated version, the meringue is baked instead of poached, and the custard is enhanced with lemon and a scattering of raspberries.

Wine and dried fruit bring a sweet richness to this humble cut of meat.

Surf-and-turf like you've never had before—whole fried trout topped with crisp pieces of sweet and spicy pork. For a traditional Thai dinner, serve the mains and sides family-style with a large bowl of steamed jasmine rice.

A new take on pineapple upside-down cake. Here, a sticky brown-sugar caramel drips down the sides of a super-moist banana cake.

Editor's note: Moby shared this recipe exclusively with Epicurious. To read more about Moby and take a peek inside his kitchen, click here. Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.