Fruit

Do you have a Negroni recipe memorized? You probably should.

Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Eat this on yogurt, pancakes, or warm, straight from the pot.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

Lil' Deb's Oasis's take on Peruvian "tiger's milk" features the energizing combo of fresh citrus juice, ginger, and turmeric.

Yesss! And you can even use store-bought jam if you want.

We ever-so-slightly updated a hippie classic.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Oh, the joys of late-season fruit

The oaky Chardonnays and trophy Barolos of yesteryear have given way to a natural-wine culture that’s fun, unfussy, and a little tipsy. Here’s how to join the movement—quick—before someone finishes that magnum of unfiltered Beaujolais over there.

Make these recipes before it's too late!

Is that so wrong?

They're like Honeycrisp-meets-Granny Smith, and you need to try them.

Why didn't we come up with this ourselves?

The trick to a roast a crisp crust? Cranking up the heat just before the roast is done.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

The sesame balls will float to the surface before they’re done frying. Use a spider or a slotted spoon to keep them submerged until they’re golden brown and puffed up. This recipe is from Mister Jiu's in San Francisco, CA.

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.