Stone Fruit

Fancy name, seriously easy dessert.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

Read the latest edition of the Test Kitchen Dispatch by Bon Appétit food director Carla Lalli Music.

A refreshingly fruity twist on a traditional Cobb salad.

It takes 10 minutes to make and is basically as healthy as a smoothie.

It’s time for pie to take a backseat.

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

If you’re reading this, Julie Andrews, can we eat this salad together?

This new recipe satisfies every crunchy-salty-vinegary craving I have around dinnertime.

Bring all your ingredients out to the grill on a baking sheet for easy cleanup later.

A savory fruit salad that holds its own at the dinner table.

Peaches with a zippy hot sauce-honey dressing and creamy burrata cheese.

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

It spits out pits fast and clean, without Dexter-like cherry juice splatter.

Mangoes are packed with vitamins C and A, both of which provide major skin-brightening benefits. Lime and chile keep this slushy spicy and bright.

A tangy, sweet sauce that belongs at your summer barbecue.

This dead-simple oat topping can be repurposed for ANY fruit. All of the fruit! Any ol’ fruit!

Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.

Pork tenderloin gets a bad rap for being dry, but here’s how to keep it juicy when you’re grilling.

Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).

All other canned fruit needs to go.

A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.

The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon.

Make this peppery salad in the late summer when the plums are perfection.