Articles
All About Peaches
Sweet, juicy, eat-’em-over-the-sink peaches — they’re nature’s reward for enduring the summer’s heat. And they’re worth the wait! Here are the peachy facts on the ultimate summer fruit, including how to choose and store peaches, and some delicious recipes to use them up.
How to Eat Garden to Table
Eat fresh from your own backyard! The words “garden fresh” appear on food labels and menus for a reason: There’s nothing more appealing than the idea that the produce you eat (and feed your family) was just picked from your garden. Here's how to put your (or someone else's) garden to good use in the kitchen.
The 10 Best Apples for Baking
Don't leave your apple selection to chance for your next baking adventure. Here are the 10 best apples for baking, sure to hold up to the heat of your oven.
Tips
Splash-Free Cherry Pitting
When pitting cherries with a handheld pitter, the juice usually splatters everywhere— especially on your apron and clothes, potentially staining them. Here's a less-mess way to pit cherries.
How to Roast Cherry Tomatoes
Grape tomatoes are expensive, so if they’re a little past their prime (a bit wrinkled), don’t throw them away — roast them. Here's an easy way to do it.
How to Cut a Pineapple
Pineapple is one of the more difficult fruits to cut, because it's large, has a spiky skin and those prickly "eyes" inside the fruit once you've cut it. Here’s a way to peel pineapple with as little waste as possible and get the added bonus of decorative slices.
How to Keep Berries from Sinking in Muffins
Banish those heavy-bottomed, soggy blueberry muffins for good with this simple trick to keep berries from sinking in muffins.
An Easy Way to Test Avocados for Ripeness
Ever cut into an avocado that felt ripe to the touch, only to discover that it wasn’t? Here’s an easy way to test your avocado for ripeness without cutting up the fruit.
How to Freeze Bananas—For Smoothies & Baking
Don't toss those overripe bananas! Throw them in the freezer instead so you always have ripe bananas on hand for baking or smoothies. Use this simple tip for a less-mess, faster way to freeze and thaw bananas.
How to Juice Key Limes
Use this helpful tip for how to juice key limes next time you plan to make a pie! Key limes are smaller in size and firmer than regular limes, making them harder to juice, but not any longer with this helpful kitchen tip.
Hulling Strawberries
How to Prevent Apples From Browning
Prevent cut apples from turning brown with this simple tip.
Healthy Popsicles
With this simple tip, have healthy treats on hand at all times for when your sweet tooth hits!
How to Make Candied Cranberries
Candied cranberries make a festive garnish to holiday dishes this time of year. Best of all, it's simple to do!
How To Seed Squash
Seeding squash can be a messy task. Not anymore with this quick tip that uses a unique kitchen tool.
How-To's
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
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Recipes
Skillet Apple Pie
Satisfy your apple pie cravings with this quick and easy Skillet Apple Pie. Using your favorite purchased pie dough and a quick sauté of apples, this pie will be on your table and done in under an hour. And, check out this quick tip on preventing cut apples from browning.
Baked Apples with oatmeal-walnut streusel
Like free-standing apple crisps, these babies are filled with a warm-spiced oatmeal streusel, then baked to perfection. You’ll be glad each is meant to be an individual serving, since you won’t want to share.
Edamame Salad with Fresh Blueberries
Health-conscious party-goers will truly appreciate this salad of edamame and blueberries — two big-time superfoods. And with pecorino cheese and a blueberry vinaigrette in the mix, everyone else will agree it’s a pretty tasty side dish, as well.
What you’ll love most, though, is how convenient the recipe is. Only a fraction of the required time is hands-on. And the tossed ingredients will look and taste just fine even if you have to travel to the gathering.
Pear Crisp with Caramel Sauce
With tender fruit and crunchy streusel, you probably recognize this dessert as a variation on apple crisp. Exceed all expectations by using pears instead!
Cherry Thumbprint Cookies
These cherry cookies are truly one of a kind. Made with homemade maraschino cherries and a dough lightly flavored with almond, these gem-like cookies are true winners.
Watermelon Agua Fresca
A few sips of agua fresca [AH-gwah FREHS-kuh] — a mix of fresh fruit juice, water, and citrus — and you’ll be refreshed. In-season watermelon is great for this beverage without being cloying — adjust the amount of sugar based on the fruit’s sweetness.
Homemade Maraschino Cherries
Making homemade Maraschino cherries is easy, but for best results, be sure to seek out Luxardo cherry liqueur. There are imitators, but stick with the experts. Briefly marinating overnight is technically all these cherries need to be ready for use, but their flavor really benefits from sitting 3–5 days.
Peach Pocket Pies
Before you start your siesta or repack your picnic basket, enjoy these make-ahead Peach Pocket Pies. Not only do they travel well, they’re also easy to make. It works best to use a slotted spoon to arrange the fruit on the dough, so the juices don’t weep around the edges before sealing them. Any way you slice it, they’re certain to be a delightful dessert to your feast.
Tres Leches Cake with Summer Fruit
This cake isn’t like any other you’ve had. Drenched with three kinds of milk, it’s so moist it’s almost juicy!
Between the refreshingly moist cake and its fruit topping, this tres leches [trehs LEH-ches] cake, or Latin American “three milks” cake, is ideal for a special event on a hot day.
The cake part is known as génoise [zhayn-WAHZ], which by itself is spongy, eggy, and bland. But after soaking in a syrup of three milks (and a little rum if you feel so inclined), it morphs …
Black & Blueberry Pie
There are pies to suit each season, and this one — filled with “black and blue” berries — is all summer.
If there’s a special place in your heart for made-from-scratch, fruit-filled pies, you’ve found your next endeavor. Assertive, tangy blackberries liven up subtly sweet blueberries pitch-perfectly. The key is to very lightly mash some of the berries with sugar to create a liquidy base before adding the thickening agent. Then give the silky syrup more body and texture by folding in w…
Cherry-Almond Buckle
Combining the best of cakes and crumbles, this dessert has fruit baked into its batter plus a streusel-like top.
When you slice into a buckle, the reasoning behind the name of the old-fashioned dessert becomes apparent — the surface of the cake actually buckles under the weight of the fruit and topping. To lend just the right amount of support, the traditional sponge cake batter is thicker than you’d expect, so don’t be surprised if you need to spoon it into the baking dish.
Al…
Peach Trifles with Melba Sauce
Perfect for a party or as a poolside treat, this trifle is so easy to make it almost seems like cheating. It includes a couple of prepared ingredients — pound cake and raspberry jam — to keep things super simple, so the only thing you really have to cook is the sugared almond garnish. And since trifles are best when made a day ahead, there’s no need to worry about any last-minute headaches.