Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Author: Anna Stockwell
Author: Lillian Chou
Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.
Author: Katie Button
Author: Rebekah Peppler
Author: David Lebovitz
Author: Debra Creed-Broeker
Author: Melissa Roberts
Author: Ellie Krieger
The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.
Author: Steven Satterfield
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.
Author: Kim Barnouin
Author: Maggie Ruggiero
Author: Nancie McDermott
Author: Fred Thompson
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor...
Author: Ken Haedrich
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Author: Chris Schlesinger
Author: Bruce Aidells
Author: Alexis Touchet
Author: Elizabeth Karmel
Author: Allen Susser
Author: Adam Randall
Author: Sara Foster
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani