Stone Fruit

Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.

Savory fruit toast is the new avocado toast. Other combinations we’re crushing on: lemony yogurt with cucumbers, almond butter and pears.

Sweet cherries, dried cherries, and cherry juice (plus a splash of cherry brandy) combine with vanilla and orange peel in the sauce for this flavorful dessert, prime for Mardi Gras dinner.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.

Bake your plums in an anise-tinged, pancake-like batter for a simple dessert that’s airy, silky, and just sweet enough.

A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.

We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.

Steaming the apricots over the rice while it rests softens them just enough.

Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the fruit with ice cream and top with more ginger beer for a fun spin on a classic float.

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.

The savory quality of the herbed sweet-sour plums, plus this incredibly creamy tahini and lemon dressing, is unthinkably tasty.