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recipes 2005 08 honey roasted plums with thyme and creme fraiche
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Summer’s undersung stone fruit gets the red carpet treatment with a spice-infused simmer, chunks of briny feta, and charred bread for soaking up all the juices.
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From plum pie and cobbler to a savory salad that knocked our socks off.
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A savory fruit salad that holds its own at the dinner table.
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(4.85)
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Slightly underripe plums? Add a touch more honey.
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Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.
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Oh, the joys of late-season fruit
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Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.
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You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.
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The crumble recipe is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free.
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Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.
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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…
4.3
(4.29)
Articles
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It’s great on cheese boards, in beach sandwiches, or piled on pavlova.
Carly Westerfield
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It even inspires bad poetry.
Rachel Karten
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3 tips for getting that spelt or rye crisp just right
Julia Kramer
techniques
The hardened end of that parm wedge has a lot of umami left to give.
Li Goldstein
Cooking
Golden beets and jicama come together with creme fraiche for Meatless Monday
Sam Dean
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Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.
Rochelle Bilow
Videos
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Briana Holt, from Tandem Bakery in Portland, Maine, gave us her recipe for plum-rosemary crisps with an oat-spelt topping
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Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she makes her plum and lime upside down cake. Juicy plums unite in a luscious sauce with deep caramel notes and sharp lime flavor for an irresistible taste that will call for seconds.
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
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"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
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Try our raw and roasted chopped salad recipe!
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Try our amazing sweet and sour pork tenderloin recipe.