Recipes

Savor every last juicy, mouthwatering drop of summer with our selection of favorite tarts: blueberries, peaches, raspberries … what’s your pick?

The newest thing in cocktails: tea!

Michael Natkin’s cookbook, Herbivoracious, is filled with down-to-earth ethnic recipes for vegetarians and vegans that will inspire home cooks and satisfy any vore (carni-, omni-, or herbi-).

Simple secrets to create flavorful dressings for great salads every time.

Succulent fresh fruits are among summer’s greatest joys. Savor the abundance with recipes from celebrated chef and author Deborah Madison.

Fresh dill for a sweet-sharp, pleasantly grassy taste.

A ripe, chilled pineapple makes one of the best fruit desserts, as well as the simplest; add a little passion fruit and it becomes even more special.

A rich summer treat with stone fruits

By itself, this compote makes a refreshing summer dessert (or breakfast fruit, for that matter), but you can also use these plums in a kuchen or a free-form tart with a yeasted crust. Pour off the juice, reduce it until it’s really syrupy, and then spoon it over the cooked fruit. Cardamom is another wonderful spice to add, and so are orange and clove. A Thai basil leaf wouldn’t be out of place, either.