Stone Fruit

Delicately apricotty, this easy spritz can be made with or without Aperol. 

You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Pistachios are my favorite; I can very easily work my way through a whole bag, leaving a trail of broken shells as evidence, so naturally this is a cake that I make quite often.

The filling of this tart reminds of me of the hot Mumbai summers when Mum would make mango shrikhand for us, with the beautiful fragrance of floral cardamom and saffron and the warm notes of nutmeg. Mango and ginger are a great pairing, so the base of the gingersnap crust pairs well with the silky smooth shrikhand filling in the tart. I love this tart and my kids love it too. It is so easy to make that it has become a regular in our home. It is definitely a showstopper for a party as well! It is.…

Spicy honey helps the chops get nicely caramelized on the grill. A spoonful of peaches mixed with red onion, jalapeño, lime juice, and cilantro completes the dish.

A few tweaks to the standard icebox cake formula make this version stand out: jam (in this case, peach) folded into half of the whipped cream for a fruity element, Ritz crackers that go delightfully soft in the freezer but still make a case for belonging in dessert with their salty, buttery flavor, and a layer of butter pecan ice cream right through the middle.

For this grilled tofu recipe, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that’s spicy and warm.

Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.

Locally grown fruit is often more flavorful than supermarket fruit because it’s frequently grown from heirloom seeds and because it’s been allowed to fully ripen before being picked. So if you can, get extra-ripe fruit from your nearest farmer for this pie. If you’re able to do so and the fruit is very sweet, cut down on the sugar, adding only 1/2 to ⅔ cup. But even supermarket fruit tastes great here, particularly if you let it ripen on the counter first. Grapefruit juice keeps the long-baked filling fresh tasting, and coriander adds complexity to the flavor and aroma.

Make coconut sticky rice in the microwave for creamy, perfectly tender results in under 10 minutes. Serve it with shredded coconut, toasted sesame seeds, and of course, ripe mango slices.

Ripe nectarines roast until they're tender and caramelized before they’re placed on a bed of tangy Greek yogurt. Everything gets topped with a drizzle of olive oil and honey—and a sprinkle of nuts and herbs.