Fruit

If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.

A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.

Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying. Before you buy, things to know: The squat fuyu persimmon lacks the tannins that define their pointy-bottomed counterpart, the hachiya variety. While fuyus can be eaten when slightly underripe (they’ll be crunchy), the hachiya needs to be dead ripe or else it will be insufferably bitter. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

An addictive slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned! This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

A simple, two-minute dessert to carry you through all those end-of-summer cookouts.

Strawberry-basil, tea-infused simple syrup, a dash of sumac, and more genius ways to make lemonade even better.

Blue raspberry definitely isn't found in nature. So... what is it? We look at its very bizarre history.

Plus, find out why grocery store grapes are so blah.

Cucumbers and peaches: So weird, it totally works.

Fruit salad does not have to resemble baby food. Really.

A revelatory technique turns blah eggplant into something fancy enough for company.

A little bit sweet, a tad spicy, with the round, caramel flavor of bourbon to ground it, this drink proves that cocktails can be seasonal, too.

A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

Up your summertime dessert game with ripe stone fruits, amaretto, and cold vanilla ice cream.

You'll be going back for seconds of this caramelized citrus-beet salad.

Look up harmony in the dictionary, and you'll find these 54 recipes—with lime and cilantro front and center.

Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

Use any stone fruit you like, alone or in a combination.