Inspired by the rustic and time-consuming French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
Salty feta plays off cherries' tart sweetness in this salad. Instead of crumbling the cheese, we coated balls with crunchy almonds for more texture and a nicer look.
This crunchy pretzel-coated chicken, from Manhattan’s City Bakery, is dredged in a tart-and-creamy mustard dressing that cleverly doubles as a dipping sauce.
Ready-made graham cracker tart shells hold a luscious lemon-ricotta filling. After baking and chilling, the tarts are garnished with a colorful assortment of fruit.
While the buttery, maple-scented filling is inspired by classic pecan pie, we swap in toasted walnuts and add chopped fresh cranberries for a beautiful pop of color and tart flavor contrast that cuts the sweetness.
Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would lettuce for herby freshness.
This sweet-tart salsa recipe features crisp, slightly acidic Spartan apples, though Fuji, Jonagold, and Liberty apples would also work nicely. Serve with pork or roast chicken.
