Stone Fruit

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

Creamy, sweet Ataulfo mangoes are ideal for this simple, vibrant dessert.

A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.

You can use any combo of stone fruit in this galette, so dream big! Apricots and cherries would be divine. Peaches and nectarines make good friends…

Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.

All the recipes from our annual Simple Issue.

At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.

You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.

...the Georgia Peach Truck rolled into town.

Leave it to Claire Saffitz to make a dessert that’s easier, faster, and more foolproof than pie—and, oh yeah, just as delicious.

Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

Like fresh farmstand berries in the summer, a platter of tropical fruit is winter's most perfect, effortless dessert.

For Nikiko Masumoto, farming is a powerful act of resistance.

A showstopping tequila-soaked vanilla cake with sweet mango curd filling.

Some chocolate cakes can be overwhelmingly intense, but this one manages to feel light and balanced, with no single component dominating the others.

Grilled pork chops, skillet clams and corn, fast panna cotta, and more recipes from the great Claire Saffitz.

Call them UFOs, Sauzee Swirls, or Flat Wonderfuls—flat peaches are taking over the world one market at a time.

Whatever you don’t finish for dessert, you should eat for breakfast.

Keep them on the counter, people!

It even inspires bad poetry.