Stone Fruit

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

As summer progresses and apricots go out of season, try these desserts with ripe plums instead.

Adam Perry Lang makes this dangerously drinkable peach infusion with moonshine, a.k.a. "white whiskey," which is enjoying a comeback these days. Substitute it for the vodka, if you like.

Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes, and Flaxseeds are a good source of beneficial omega-3s.

Like any good bellini recipe, this one from the iconic River Café keep it simple: peaches, lemon, sugar, and Prosecco.

Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

Think of this Dutch baby recipe as one gigantic, stress-free pancake.

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.