Fruit recipe collection

Stars and stripes celebration cake: a fruit-topped flag cake with yellow sheet layers, strawberry whipped cream, banana and strawberry stripes, and blueberry stars. Fourth of July centerpiece.

State fair zucchini cake: a spiced sheet cake with shredded zucchini, walnuts, and golden raisins, topped with a lemon cream cheese frosting. Blue-ribbon classic.

Rich steak and Guinness pie with beef chunks braised in dark Irish stout under buttery pastry. Classic pub food for St. Patrick's Day or cozy winter dinners.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

Steamed cranberry pudding, a brighter take on Christmas pudding: tart cranberries, walnuts, and apricots in a suet batter, steamed moist and served warm with caramel or hard sauce. A festive holiday dessert.

Steamed clams in a coconut green curry sauce with lemongrass, garlic, basil, and white wine. A Hawaiian-Thai fusion seafood dish that's aromatic, creamy, and ready in 40 minutes.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Steel Trolley Diner's Fresh Apple Crumb Pie recipe

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.

Stewed rhubarb is the simplest spring compote: rhubarb and sugar simmered into a tart-sweet sauce. Spoon over yogurt, ice cream, pancakes, or eat it straight from the jar.

Stilton mille-feuille layers crisp puff pastry rounds with whipped blue cheese mousse, port-soaked golden raisins, and warm walnuts. An elegant dinner-party first course or cheese-course dessert.

Stir-fried chicken and apples in a honey-curry glaze with raisins, celery, and parsley over rice. A sweet, spiced 20-minute weeknight dinner.

Stir-fried scallops and apples combine sweet sea scallops with crisp apple chunks, celery, and bright lemon juice. A 5-ingredient seafood appetizer with surprising sweet-savory contrast.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Homemade creme fraiche from whipping cream and sour cream, cultured 24 hours at room temperature. Serve as a dipping sauce with fresh strawberries.

Strawberries Alberto: ripe sliced strawberries macerated in Chianti with sugar and thin lemon slices. A simple Italian wine-soaked fruit dessert and aperitivo, no cooking required.