Fruit

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

When all else fails, just add toast.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.

Here is some fruit-spiration for your summer weekend. You're welcome.

Our best, tastiest recipes featuring limes.

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

Here's how to buy, store, and cook with peaches, in season in August.

Here's how to buy, store, and cook with watermelon, in season in August.

What's bright, sweet, and about to make your toast so much better? A height-of-summer batch of homemade jam.

Your breakfast is about to get a whole lot better, thanks to that can of coconut milk lurking in your cabinet.

Every week, test kitchen manager Brad Leone heads to the farmers' market to check out what's fresh. Today, we're talking cherries.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.

This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Cointreau can be added to a wide variety of cocktails, from margaritas to cosmopolitans to Long Island ice teas, but it can also be drunk neat or on ice.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Aperol spritz is one of the most popular aperitifs in Italy, and you'll soon find out why after tasting this.