Fruit

Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.

An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

These tacos are great any night of the week, not just Tuesday.

This healthier falafel dinner brings the Middle Eastern platter home with a tangy tahini sauce and an easy cabbage and tomato salad.

If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.

Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Tart huckleberries add zing to these tender muffins, topped off with a crackly brown sugar–cinnamon crust.

The first “real” recipe I ever tried was for the famous orange Julius. It was back in home-ec class and the no-fail recipe instantly became my favorite. Now I’m giving traditional orange Julius an upgrade by combining the vitamins C and A, potassium, fiber, and carotenoids found in sweet potatoes with tangy orange. This is a winning combination, light and refreshing with pops of citrus, yet dense and filling because of the sweet potato. Enjoy this as a meal or post-workout drink, or split it with a loved one for a snack! It’s ridiculously good.

This giant pie makes use of two of our favorite fleeting summer fruits.