Apricot

This pretty tart is great with vanilla ice cream or frozen yogurt.

Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

Use any stone fruit you like, alone or in a combination.