Stone Fruit

Steep cucumber and mango in the wine for three hours or longer for maximum flavor. Once the fruit sinks, the wine is ready.

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.

Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic.

A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium.

Vanilla is the classic ice cream partner for these boozy cherries, but try them with chocolate for a homemade version of Cherry Garcia.

Use this quick syrup to make fresh cherry colas or Old Fashioned cocktails.

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.

Forget the cornichons. Serve these instead with your favorite pâté, or alongside a salumi platter.

However tempting it may be to eat all of the ultra-crunchy croutons—panfried in chicken fat—right out of the skillet, save some for this summery composed salad. And if you're feeling less indulgent,leave out the croutons and chicken skin.

The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.

We modeled this simple frozen dessert on a favorite paleta, or Mexican ice pop. You won't need an ice cream maker, but do plan ahead so that you have time to purée the ice in a processor three separate times for the smoothest texture.

Peaches are abundant in the area around Piacenza. My mom's mother, Nonna Stella, used to use them in this traditional dish during the months when the peaches were at their best. In fact, my mom likes to tell me how, when she was pregnant, she ate them nonstop. The peaches should be very ripe and juicy. If they're not so juicy, you may need to chop an extra peach half for the filling, to add a little moisture. Make amaretti crumbs by pulsing the cookies in a food processor, or putting them in a resealable plastic bag, and crushing them with a rolling pin or a meat mallet.

Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short—mid-April to the end of May—so try to prepare this salad then.

Bright yellow mango sweetens the deal and adds a dose of vitamin A, which helps keep your skin glowing and clear.

The yellow pepper mole may have lots of ingredients, but the result is a delightfully complex sauce. Golden raisins and white chocolate preserve the golden color of the roasted peppers, and while those may sound sweet, onion, garlic, and tomatillos keep the sauce savory, fresh, and never cloying. At the restaurant we give this a hint of smoked red pepper sauce and cilantro oil and garnish it with cilantro.

Surprise your friends with a hint of heat in their dessert. The flavor of the Sriracha comes through gently, with the spice balanced by the delicate sweet perfume of ripe peaches. To really gild the lily, serve a scoop with fresh berries and top with a handful of crushed gingersnaps and fresh sprigs of mint.

This aphrodisiac-laden mocktail comes from NYC's Museum of Sex and is a perfect way to set the mood on Valentine's Day. The recipe makes enough mango elixir and lavender crystals for eight drinks; if you're making only two, refrigerate the remaining elixir and store the crystals in an airtight container at room temperature (both will last up to two weeks). If you can't find dried lavender, just skip the lavender-crystal rim—it's purely optional. To make the Persephone alcoholic, add two ounces of vodka to each drink.