If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates will keep the cheese from sticking. And...
Author: Claire Saffitz
Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Author: Matt Duckor
Author: Jason Gareffa
Author: Mike Davis
Author: Ruth Cousineau
Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.
In this recipe, an easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes.
Author: Tara O'Brady
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
Author: Joan Nathan
Author: Lillian Chou
Don't bother trying to halve and pit the plums before slicing them. Instead, cut off slices, working your way from the outside to the pit.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Author: Susan Spungen
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Author: Megan Gordon
This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!
Author: Jennifer Robins
Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries-talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors...
Author: Ian Knauer
Easy to put together, this classic plum cobbler topped with a biscuity topping is best with Santa Rosa plums, but other varieties work, too. It's fresh, tart, and absolutely delicious.
Author: Elise Bauer
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Rochelle Palermo
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
Author: Elizabeth Falkner
Author: Alex Seidel
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the...
Author: Ignacio Mattos
Author: Dianne Rossmando
Author: Emily Ansara Baines