Fruit

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

Recipes, buying tips, and storage suggestions for plums, which are in season in August.

This recipe proves that streusel makes everything better.

An aggressively seasoned marinade delivers big flavor.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

Try this zesty seasoning sprinkled over watermelon or mango.

Cantaloupe meets apple cider vinegar in this refreshing non-alcoholic cocktail.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Fluke, hake, or cod are all good substitutions for the halibut.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

Once in a while in the Test Kitchen, there’s a dish that we can’t get enough of. This simple, layered dessert is so good, we fought over the last bite.

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed’s, or Fentimans brands.

Recipes, buying tips, and storage suggestions for watermelons, which are in season in August.

Here are recipes, buying tips, and storing suggestions for Cantaloupe, which is in season in August.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

At Alma, Los Angeles, these airy beignets are topped with yuzu kosho, a spicy condiment made with yuzu (an aromatic Japanese citrus), chile, and salt. Though not the same, we got great results using lemons.

For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced.