Fruit

Got 5 minutes? You've got time to make one of these fast and easy blueberry recipes.

Like coconut? Try using coconut manna instead of butter on your toast.

Got cherries? Got five minutes? Treat yourself to one of these quick and easy treats.

Your baked goods, pastas, and more are good. But they could be better—just add citrus and lemon zest.

Attention: Also delicious with mint in place of the cilantro (some people really hate cilantro).

Easier than pie, faster than cake, rhubarb sauce is the best dessert you can make with those sweet-tart stalks. Here's how to go from stalk to sauce in 30 minutes flat.

Fruit becomes extra sweet and delicious when charred and caramelized on the grill. Here's how to get it right on your backyard barbecue.

When the temperature outside spikes, we start spiking everything we eat—sweet and savory—with a touch of coconut milk and a pinch of toasted flakes. These are the 31 recipes that have us going cuckoo for coconut.

With so many berries to choose from, why not make a cobbler, crisp, crumble, or buckle? Here are 18 so good you'll want to dig well below the crumbly top layer and polish off the whole thing.

If you have time to brew a cup of coffee, you have time to make your own skillet jam in the morning. It's worth it!

Sweet and tart, cherries are in season in June. Here's how to buy, store, and cook with them.

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.