Stone Fruit

Plus: the secret ingredient for a much creamier flavor.

These three-ingredient biscuits work with any cobbler.

You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.

This not-too-sweet curd can also be drizzled over pancakes, berries, or ice cream.

Caramel-peach perfection.

Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.

A beautifully simple salad.

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.

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

This tangy and slightly tropical curd recipe makes a good layer cake or meringue pie filling. Or, you know, dip shortbread cookies into it. If gifting this, transfer it to a glass jar and make sure the lucky recipient knows to keep it chilled.

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

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

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

A pinch of salt makes everything taste better, including savory smoothies.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.