Fruit

An easy, customizable crumble with roasted pear and toasted nuts, oats, and seeds

Keep a last little taste of summer around by turning raspberries into jam with this easy recipe

If you’ve never bought kohlrabi before, here’s a great reason to try it.

Customize this recipe by subbing in other nuts and seeds.

The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes­—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).

This recipe, with its double dose of coconut, is a quinoa game-changer.

A good rule of thumb, regardless of batch size, is three parts wine to one part club soda.

In this gâteau breton aux pommes, or apple cake, apples are caramelized before being baked in buttery batter. Why stop there? Salted caramel sauce lets guests indulge even further.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

Raspberries or blackberries can be swapped in for the blueberries.

Cocoa powder lends a bittersweet depth to the lamb rub and plays well with the olives in the relish. Just make sure you’re using unsweetened!

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

For this granita, sweet honeydew melon is flecked with floral pink peppercorns and mint. Remember: One of the great things about making granita is that no ice cream maker is needed.

Step-by-step instructions for making your own preserved lemons at home, according to Rolf and Daughters chef Philip Krajeck

Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can’t find unsweetened coconut chips, use two 7-oz. bags of sweetened shredded coconut and reduce the sugar to 1 Tbsp.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it’s amazing how many vegetables kids will eat when they’re actually hungry.

This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

This lightly spiced sangria is packed with green apple and citrus flavor.

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.