Author: Bon Appétit Test Kitchen
Author: Anna Stockwell
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
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Debra Creed-Broeker
Author: Kristin H. R. Small
Author: Chris Schlesinger
Author: Melissa Roberts
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Fred Thompson
Author: Fred Thompson
Author: Lillian Chou
Author: Ellie Krieger
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Author: Maggie Ruggiero
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
Author: Allen Susser
Author: Nancie McDermott
Author: Bruce Aidells
Author: Alexis Touchet
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
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: Sara Foster
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect...
Author: Andrea Bemis
Author: Elizabeth Karmel
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