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.
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.
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.
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.
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.
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.
Banish those heavy-bottomed, soggy blueberry muffins for good with this simple trick to keep berries from sinking in muffins.
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.
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.
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.
Prevent cut apples from turning brown with this simple tip.
With this simple tip, have healthy treats on hand at all times for when your sweet tooth hits!
Candied cranberries make a festive garnish to holiday dishes this time of year. Best of all, it's simple to do!
Seeding squash can be a messy task. Not anymore with this quick tip that uses a unique kitchen tool.
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.
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 whole berries.
Homemade crust may seem intimidating at first, but this one’s really simple and the payoff is worth it. Since the top crust is a solid sheet of dough, just be sure to cut vents in it for steam, so the filling thickens properly as it bakes.
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.
Sweet-and-spicy Mango Chutney makes a great accompaniment to a Caribbean-inspired meal, like this Jerk-Spiced Grilled Chicken.
With a mix of three different sweet and juicy berries, plus crème de cassis, this refreshing Triple Berry & Cassis Sorbet hits the perfect balance of sweet, tart, and cool.
Even with docking, the crust may bubble a bit in the oven. While still hot, press on the bubbles with the back of a spoon to deflate them.
These blackberry ice pops are a fusion of fresh blackberries and lemonade that creates a fun and flavorful summer treat. Made with fresh blackberries, they're almost as fun to make as they are to eat. Just purée blackberries, make a lemon syrup, then combine and freeze. In no time, you'll have a fruity delicacy that will keep your summer cool and sweet.
You won't find a better summer stunner than this fresh berry tart—it's guaranteed to turn heads.
The holidays just aren’t complete without gingerbread — but who says it has to come in the form of cutout cookies? Knock tradition on its ear, and meld gingerbread into a pumpkin pie!
Every family has that one relative who insists it just isn’t Thanksgiving without pumpkin pie. There’s nothing wrong with tried-and-true recipes, but if you’re looking to spice things up, incorporate another highly requested seasonal flavor — gingerbread — and top it all off with a spicy streusel of gingersnaps, pecans, and crystallized ginger.
The flavor difference is subtle enough that pumpkin pie connoisseurs won’t be let down. Yet it’s bold enough to intrigue and even please those who are a little iffy about the classic version.
All good meals benefit from a little contrast. For something a little different, try this honey-sweetened pineapple-grapefruit salad. A little sweet, tart, and bitter, this winter fruit salad is the perfect foil for any rich entrée on any holiday brunch menu.
A layered fruit dessert is hard to beat, especially when it’s as exceptional (and as easy) as this Rhubarb-Raspberry Brown Betty. Similar to a cobbler or a crisp, a brown betty is a baked fruit dessert that’s blanketed with buttered bread crumbs. In this betty, the crumbs are made with King’s Hawaiian rolls. This simple and delicious dessert of fruit, sugar, butter, and sweet bread crumbs is the perfect finale to any festive holiday meal.
At a time of year known for the over-abundance of rich foods, fruit salad is often a refreshing sight. Many fruits taste best in the winter months, so let them shine in this the Late Winter Fruit Salad.
There’s no telling how many slices of apple pie are eaten every November and December. Change things up a bit (while still respecting tradition) with a pear-cranberry-vanilla fruit filling.
Apple pie gets all the glory in the realm of fruit pies, but pears really shine here. And cranberries break out of their predictable position as a side dish.
There’s no need to precook the fruit — just toss the ripest Bartlett or Anjou pears you can find with the other ingredients, and you’re good to go. The pears and cranberries will release juice into the filling, but using tapioca as the thickening agent ensures it stays silky.
Don’t let the lattice top deter you from making this dessert. It’s actually a clever shortcut — no weaving required.