Fruit

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

Turn this iced tea into a cocktail with a little gin.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

With some store-bought roti paratha and a pot of hot oil, Talde re-creates McDonald's classic deep-fried apple pie.

Console yourself about the end of tomato season (sad!) by eating your weight in juicy fall grapes.

Pre-roasting apples and stone fruits before putting them into pies, cobblers, cakes, or crumbles is an easy way to add flavor and reduce the sog factor in your fruit desserts.

Perfect wedges of citrus every time, no pith allowed.

Here's how to buy, store, and cook with grapes, in season in September.

Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.

Don't just pick up any old watermelon at the market. Find the very best, ripest one. Here's how.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

This is also great with maple syrup; you can use any kind of pear or apple, too.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Named for their town of origin in Massachusetts, Concord grapes thrive in colder climates. They start appearing at farmstands in early September.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.