All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
Author: Maggie Ruggiero
Author: Ellen Slaby
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Author: Joe Sevier
Author: Melissa Roberts
Author: Alexis Touchet
Author: Ian Knauer
Author: Rebekah Peppler
Author: Molly Stevens
Author: Molly Stevens
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Author: David Lebovitz
Author: Jim Gallivan
Author: Bruce Aidells
Author: Ted Reader
With its buttery, crumbly crust and creamy filling, this fruit tart is a showstopper thanks to colorful fresh summer fruit.
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
And how. Cooked eggy custards have their place in the ice cream firmament, but in this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit.
Author: Andrea Albin
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.
Author: Emeril Lagasse
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
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
Author: Kay Chun
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.