Fruit

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.

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.

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.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

Trust us: This simple berry-studded cake recipe is a real keeper.

These ricotta pancakes are extremely fluffy thanks to a little trick.

What is in that stuff, anyway?

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

Does frozen fruit have to be thawed? Are some better than others? All your burning (err...freezing?) questions, answered.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

No crisp, crumble, or pie can ever hold a citronella candle to a bowl of soft whipped cream and fresh summer berries.

These party-friendly batched cocktails will keep your chill going all season long.

Summer fruit has never tasted quite like this.

You don't even have to stir things.

Maybe even more than salt. Maybe.