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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.
No need for knives and cutting boards. Check out this no muss, no fuss way to cut canned tomatoes in no time.
Here's a simple, fuss-free way to keep your frozen peas and other vegetables from becoming big icy clumps.
Use this simple tip to remove the zest from lemons so you'll have fresh citrus zest of any size in no time.
Looking for an easy way to slice vegetables and get professional looking results? See how to cut slices of uniform thickness.
Do you find supreming citrus to be a tricky endeavor? Follow this simple tip to have beautiful segments every time.
Hard winter squashes can be a challenge to cut. Here's a quick way to slice through them like butter.
Have a recipe that calls for citrus juice, but not the zest? Save it by using this tip, and you'll always have a supply on hand.
Coconut appears in many forms in this slab pie. Here's the code to cracking what each product has to offer.
Zucchini makes a fresh addition to any late-summer dish. While it holds a lot of water, it couldn't be simpler to remove it.
As soon as they're cut open, avocados start to brown. Here's how to delay the inevitable, at least for a little while.
Need to slice a large volume of strawberries in a short amount of time? This tip will have you done in a snap!
Ditch the plain ole' ice cubes and cool down a classic brunch-time cocktail by freezing and tossing in something with more flavor.
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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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.
When so many potlucks feature rich, hearty foods, it’s good practice to work a healthful green salad into the lineup. Take a summery approach by pairing arugula, which is aromatic and a bit bitter on its own, with juicy, refreshing watermelon. It brings a light, sweet note to each bite.
Complete the salad with cucumber slices, feta cheese, and some balsamic vinegar. There’s really no need to leave bottles of ran…
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’…
Take ordinary strawberry ice cream up a notch by roasting fresh strawberries, to intensify their flavor, then blend them into a sweet custard ice cream base.
Blissful blueberries make their way into a blue ribbon bar with a shortbread crust and lemony glaze. The best part about these bars (besides indulging in them) is that they’re pretty straightforward. The shortbread-like crust comes together quickly in a food processor and the filling is just a matter of stirring together the ingredients. While these blueberry bars may not exactly be health food, you can at least give yourself a little credit for eating this antioxidant rich berry, right?