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recipes apple and blackberry polenta cobbler
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Culture
We gave you a sneak peek at three photos from Seasonal Fruit Desserts. You voted for your favorite, and now we're ready to reveal the winning recipe: Berry and Peach Cobbler.
Julia Bainbridge
techniques
Into an easy biscuit cobbler. Onto a plate. And into our tummies. (Actually, we might skip that middle step.)
Danielle Walsh
Culture
Fifteen minutes of you doing stuff, that is. Then you just let it cook and cool
Joanna Sciarrino
techniques
A colorful peach and berry filling is topped with slightly crunchy, gingery biscuits.
Bon Appétit
Culture
Vote for your favorite photo from the new book, and we'll reveal the recipe. Plus, you automatically enter to win a free copy!
Julia Bainbridge
techniques
Frozen berries rule--for smoothies, sure, but also for this rich, sweet polenta cobbler
Danielle Walsh
A quick and simple cobbler will make good use of summer's stone fruit bounty.
Rochelle Bilow
Cooking
Yes, it's time for shortcakes, pies, tarts, crumbles, and jam--but also for salads, crostini, and more. Here's 27 recipes to make you ecstatic
Bon Appétit
Culture
It's a "griddle cake," according to Blackberry Farms, and you thought it looked so good you cooked it at home. Here are some great reader photos of our May cover girl
Joanna Sciarrino
Cooking
Like stuffed pumpkin and breakfast burritos.
The Bon Appétit Staff
Cooking
It is truly easy (no equipment required!), seriously impressive, and I never get tired of making (or eating) it.
Emma Wartzman
Cooking
When we're not polishing off an entire carton of blackberries at the kitchen counter, we're baking them in pies, cobblers, and cakes.
Bon Appétit
Cooking
A new recipe to make all summer, or hang in MoMA.
Alex Beggs
Cooking
Use your favorite summer stone fruit, and top with a big scoop of ice cream.
Carly Westerfield
Culture
Whip this up for dessert and chances are, not much will be left by noon the next day.
Joanna Sciarrino
Cooking
Summer fruit has never tasted quite like this.
Ashley Mason
Cooking
It’s as simple as cinnamon toast, but with a springy twist.
Ali Slagle
techniques
And we use the best berries 'cause we got it goin' on
Bon Appétit
Cooking
A deep dish apple pie, an apple and fig custard, apple-gingerbread cake, and more ways to use a bushel of fall's best fruit.
Amanda Shapiro
Culture
Give them the attention they deserve with these three bare-bones recipes
Joanna Sciarrino
Cooking
The Farmers Market Challenge is back and better than ever. We’ve got dilly zucchini, peachy chicken, and then some.
Kelsey Jane Youngman
Cooking
Like blueberry cobbler and slow-roasted salmon.
Bon Appétit Staff & Contributors
Cooking
And the good news is, we have recipes for all three.
Emma Wartzman
Cooking
These gooey-but-crumbly bars strike the perfect balance between comforting and spring-y. Here's how to nail 'em.
Christina Chaey