Author: Susan Herrmann Loomis
This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top.
Author: Genevieve Ko
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.
Author: Sabrina Ghayour
Author: Dave Kovner
Author: Rose Levy Beranbaum
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
Author: Justin Rashid
Author: Elizabeth J. Westmark
Author: Kemp Minifie
Author: Dorie Greenspan
Author: Molly McCarty
Author: Jill Silverman Hough
Author: Dede Wilson
Author: Andrea Albin
Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Author: Matt Duckor
Imagine a mash-up of cinnamon toast, bread pudding, and pie. We're all about the warm jammy fruit hiding inside this dessert.
Author: Claire Saffitz
Author: Claudia Fleming
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Susan Spungen
Author: Kimberly Boyce
The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.
Author: Susan Spungen