Few ingredients scream summer like bright, zesty oranges. These sunny fruits bring juiciness and sweet-tart flavor, with their vibrant taste and striking color fitting seamlessly into a wide variety of dishes. Oranges might be readily available year-round, but they shine brightest during the warmer months, when citrus-forward recipes become all the more appealing.
Straight from the oven, monkey bread is defined by sweet, buttery flavors and occasionally, a hint of cinnamon warmth. Anything other than that, and you'd have to branch out into other unique ingredients that make monkey bread more irresistible. Of course, you can turn to what's already inside your own kitchen. Just open the fridge and grab that trusty packet of bacon, and all of a sudden, you've got a new, interesting take on monkey bread.
Sweet and savory go together like peanut butter and jelly, which are, of course, also sweet and savory. Savory pork pairs beautifully with many sweet flavors. But if you're making a ham, which is even saltier than a normal pork roast, you can up the sweet factor in what goes with it just in time for the holidays. That's why ham is so often served with pineapple or a honey or brown sugar glaze.
Hearty fast-food classics like pizza, burgers, and fries are big hits in the States, and Tex-Mex dishes like nachos and chili are incredibly popular, too. Everyday meal choices are also heavily influenced by Asian cuisines, with sushi and Chinese-style noodle dishes being firm favorites. And, let's not forget the tempting selection of sweets that are synonymous with America, from pillowy glazed donuts to creamy cheesecakes and comforting fruit pies.
Choosing from among our favorite fig recipes is like deciding between a cup or cone at your go-to ice cream shop: it's hard to make a wrong move. As botanists and pedants will tell you, figs are technically a flower, not a fruit. Regardless, their versatility defies categorization. Blessed with tender skins and jammy interiors, fresh figs can offset the tang of tomatoes and bitterness of salad greens.
Ina Garten believes that oatmeal should have both sweet and savory elements, stating that without salt, it tastes too bland like 'wallpaper paste.'
