Fruit

To make easy smoothies, chop leftover fruit in small cubes and freeze it in a single layer inside of a freezer bag. Later, break the frozen fruit apart and blend with juice.… Continue reading →

Mini-crumbles are so much easier than mini-pies. And far tastier too, since the ratio of filling to crust is closer to the real thing.… Continue reading →

In summer, a cold pitcher of ice water flavored with chopped fruit can be a delicious treat. Citrus fruits, apples, berries, kiwis, mangoes, pineapple and melons lend themselves well to this.… Continue reading →

Lemon meringue pie was my great-grandma’s specialty. She made them very tart, which I consider the perfect foil to the sweet meringue. This meringue-topped custard uses a crumb crust to capture the flavor of a pie without the fuss. … Continue reading →

Grilling peaches releases their juice and gives them an extra rich flavor. For variety also try grilling pineapple—– just grill it a couple minutes longer.… Continue reading →

Opinions in our house differ on whether the Parmesan cheese adds to or detracts from the flavor of this salad. Consider it optional.… Continue reading →

The real star baker in our house is 10 years old, and this is one of his specialties. (When it comes to this tart, he also happens to be the star eater.)… Continue reading →

I spent a lot of time getting the sauce exactly right to make this dish an accepted alternative to Chinese take-away.… Continue reading →

Fruit sauces and compotes couldn’t be simpler. Cook fruit with sugar and you’re done. … Continue reading →

This is pretty much the perfect summer picnic dish. The bright colors make it cheerful, it travels well, and it tastes great at room temperature.… Continue reading →

I was advised not to drink the water when traveling through India. No problem, because fresh juices are ubiquitous. Watermelon with a squeeze of lime is as refreshing as it gets!… Continue reading →

Easy, fast, and enormously popular with kids of all ages– what more could you want?… Continue reading →

This dessert is more elegant than the effort would indicate. It’s especially beautiful if you layer fruit around the sides of the bowl.… Continue reading →

There are plenty of techniques for candying orange peel on the internet, including this thorough method and this shortcut method. In my experience, candying the orange peel is not the problem. The problem is finding enough use for the candied orange peel once it’s made.… Continue reading →

The best part of this dish might just be the smell in the house while the apples bake. But the combination of hot apples and melty vanilla ice cream lives up to the expectations the smell creates!… Continue reading →

If you have frozen puff pastry, you don’t need to ask yourself what to do with leftover fruit. You can create a treat for any occasion with this combination, from homey turnovers for a simple brunch to an elegant company-worthy tart. … Continue reading →

We had this traditional Turkish drink during a food tour in Istanbul. It’s fun to make with kids and offers an elegant alternative to standard lemonade!… Continue reading →

I used to order a shake like this from a Middle-Eastern restaurant in Cleveland back in the nineties. I have no idea if it is still there, but I owe them a debt of gratitude for introducing me to this combination. … Continue reading →

Brown bananas have an intense flavor but mushy texture, so they lend themselves well to cooking or baking.… Continue reading →

I like to bake the puff pastry separately of the berries, so the pastry remains crispy. Because the pastry puffs up evenly when cooked without filling, you need to make a divot in the middle to hold the berry quick jam.… Continue reading →

I mix this compote into while milk yogurt for a less-sweet breakfast option. Try it with Hangop for dessert.… Continue reading →

I had a dish like this at Taberna de los Frailes in Valladolid, Mexico. It was the first time I had eaten grilled watermelon, and the smokey flavor blew me away! … Continue reading →

A quick jam is very simply fruit cooked with sugar. It will be less thick than a traditional jam made with pectin, but you can control the thickness by the amount of water you cook out. … Continue reading →

A popular kid dessert or guilty pleasure for the grown-ups.… Continue reading →