Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Froyo for one, made in a blender and topped with a crackly magic shell.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.