Stone Fruit

Had kasha or soba? You’ve tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

Beating the butter and sugar until light and fluffy is essential to this pound cake’s moist, tender crumb and the Grand-Marnier Poached Apricots add a boozy yet sweet kick.

Eat enough of these toxic fruits and vegetables, and you'll suffer the consequences.

This potent punch is dangerously crowd-pleasing.

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

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

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

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

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

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.

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.

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

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.