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These beautiful, rustic tarts from author Susan Spungen have a supertender, terrifically tasty crust made with rye flour and cornmeal.
The vinegar, oil, cheese, and salt all play off each other, taming the sweetness that would normally inhibit someone from consuming, say, six plums.
Heat meets sweet when you caramelize apricots under the broiler, making their flavor and aroma even more complex. Top with velvety spoonfuls of fresh ricotta and a sprinkle of crunchy pistachios.
What happens to these plums is some Dumbledore-style wizardry. Suddenly a one-note piece of fruit is as complex as a Saturday crossword puzzle.
Take the sweet, just-ripe apricot into savory territory by tossing with jalapenos, scallions, fresh ginger, lemon verbena, and red onion in this party-ready summer salsa.
Take this crispy, crunchy, tart, fruity, slightly bitter summer salad anywhere. The colors will wow guests and party-goers alike, and it’s a snap to put together.
Tart cherries, creamy goat cheese, peppery arugula, and sweet balsamic drizzle are a delicious combination of flavor on top of this grilled pizza!
This slightly unusual recipe takes a savory and spicy spin on the summer stone fruit. Combined with cherry tomatoes, fiery Serrano pepper and cool cucumber, this might easily be your new favorite way to enjoy salsa.
Use this as a topping for ice cream and cakes, bake it into muffins, spoon it over oatmeal, add it to pancake batter, or pair it with brie for a delicious afternoon snack.