Fruit

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.

Serve with grilled pork or fish, such as red snapper or striped bass.

The batter for this cake is much like that for a biscuit; the chilled butter is cut in rather than creamed to produce a tender crumb. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.

You can substitute dried cranberries or raisins for the dried cherries in this recipe.

We used apple juice to sweeten the bread, but this recipe is equally tasty made with orange juice or cranberry juice.

These preserves can be canned and stored for up to 1 year; multiply the recipe, if you like.

This marmalade can be made with navel oranges, blood oranges, or tangerines.

You can store the banana bread, wrapped well in plastic wrap, at room temperature up to 4 days.

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

When baked, these scones can be frozen in an airtight container for up to 1 month.

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.