Stone Fruit

A showstopping tequila-soaked vanilla cake with sweet mango curd filling.

Grilled pork chops, skillet clams and corn, fast panna cotta, and more recipes from the great Claire Saffitz.

Call them UFOs, Sauzee Swirls, or Flat Wonderfuls—flat peaches are taking over the world one market at a time.

Whatever you don’t finish for dessert, you should eat for breakfast.

Keep them on the counter, people!

It even inspires bad poetry.

Fancy name, seriously easy dessert.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

Read the latest edition of the Test Kitchen Dispatch by Bon Appétit food director Carla Lalli Music.

A refreshingly fruity twist on a traditional Cobb salad.

It takes 10 minutes to make and is basically as healthy as a smoothie.

It’s time for pie to take a backseat.

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

If you’re reading this, Julie Andrews, can we eat this salad together?

This new recipe satisfies every crunchy-salty-vinegary craving I have around dinnertime.

Bring all your ingredients out to the grill on a baking sheet for easy cleanup later.

A savory fruit salad that holds its own at the dinner table.

Peaches with a zippy hot sauce-honey dressing and creamy burrata cheese.

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

It spits out pits fast and clean, without Dexter-like cherry juice splatter.

Mangoes are packed with vitamins C and A, both of which provide major skin-brightening benefits. Lime and chile keep this slushy spicy and bright.

Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.

A tangy, sweet sauce that belongs at your summer barbecue.

This dead-simple oat topping can be repurposed for ANY fruit. All of the fruit! Any ol’ fruit!