Fruit

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.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

Vinegar and strawberries become best friends in this flavorful infusion.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

This classic Caribbean cocktail combines crushed ice with spirits and citrus, "swizzled" into something between a julep and a grown-up snow cone. Frosty and tropical, it's the quickest way to channel island time.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

Go with a Brut style (the driest) when picking out your Prosecco for max refreshment.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

Slightly underripe plums? Add a touch more honey.

Before you even start making this showstopper of a summer dessert, clear some space in your freezer. For this ice cream cake recipe, you’ll need a spot big enough to park a springform pan that’s filled to the brim.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

Shrubs also make for fabulous nonalcoholic drinks—just add soda for a tart, gulpable fruit drink.

Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.

Nothing could be simpler than combining ripe produce with the alcohol of your choice to reap the rewards months later. The technique also works with nonalcoholic liquids like honey or vinegar.

We've got a few simple tricks for choosing the best stone fruit at the farmers' market. Here's how to buy peaches, plums, and more.