Fruit

Call them UFOs, Sauzee Swirls, or Flat Wonderfuls—flat peaches are taking over the world one market at a time.

Because every other citrus juicing contraption pales in comparison to this $16 citrus squeezer.

Nothing fancy here. Just a really damn good corn salsa recipe.

If you’ve never thought, “Why doesn’t my fruit salad have more salt on it?”, well, why not?!

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

If you love hummus or baba ganoush, this dairy-free dip will become a new favorite.

Whatever you don’t finish for dessert, you should eat for breakfast.

Imagine a mash-up of cinnamon toast, bread pudding, and pie.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.

Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.

Keep them on the counter, people!

4 pints of ice cream, 1 coconutty crust, and the most stunning dessert you’ll make this summer.

It even inspires bad poetry.

If your watermelon is a bit lacking in the flavor department, here's how to save it.

Fancy name, seriously easy dessert.

Summer should be as simple as this berries and cream dessert.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

It’s two ingredients and the most refreshing thing you’ll drink this summer.

I'll gladly turn my apartment into a sauna for this recipe.

Read the latest edition of the Test Kitchen Dispatch by Bon Appétit food director Carla Lalli Music.