Fruit

Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.

Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.

If you’ve run out of ideas on how to use up all that garden zucchini, look no further than this easy homemade pizza that’s topped with arugula pesto, shaved zucchini, fresh peaches, and creamy burrata cheese.

Whether you seek convention or innovation, you’ll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.

This stunning combination of grilled peaches, avocado, goat cheese, fresh figs, almonds, herbs, and vinaigrette is proof that salads don’t need to be boring.

Apricot tart with frangipane. Because stone fruit season is short. So is life.

This purple-stained cake—er, what’s left of it—calls for just old-fashioned goodness and the season’s most compelling fruits. Got milk?

Breakfast. Brunch. Dessert. Midnight nosh. Heck, there’s no time of day or night that we don’t welcome this classic plum kuchen.

This piña colada recipe is made with rum, cream of coconut, and pineapple, and couldn’t be easier. We also think it’s even better than the classic.

This mixed berry snacking cake comes together in one bowl and couldn’t be easier. We’ve already committed the recipe to memory.