Turn too many tomatoes, plums not worthy of snacking on, and some random late-night ideas into a summer galette.
Don't pass by those small, not-so-sweet plums at the market. Grab them while they're here, then use them to make 5 company-worthy desserts.
What happens when two food editors accidentally make the same recipe on the same day?
Stone fruits sweeten the season.
Forget the icebox. Turn your plums into caramel and turn that caramel into cake—they'll be safer that way.
Haiku52:Our thoughts on food and cookingIn seventeen beats.
We have eaten the plums that were in the icebox -- in tortes, tarts, and tapas alike.
A simple tart from Italy's far north makes beautiful use of summer's stone fruit.
Pie is great. Galette is better. Here's why.
The bold, the bad, the beautiful.
Denial is not just a river in Egypt: it's what happens when you get back from vacation.
A going away present, from plums, to you. And it all happens in one bowl.
In dinner -- and in life -- it's the little things that count.
Start your day off right with something sweet and cool.
In place of a heart of gold, stone fruits have a hard pit. With a few easy tricks, remove that pit and start enjoying the summer's juiciest, most colorful fruits.
Follow plums from a neighborhood tree to delectable toast.
It's all about playing with scale this week in Walker and Addie's lunch. Are those normal-sized sandwiches and giant pretzels? Normal pretzels and enormous grapes? Well, let's let Amanda explain: We had leftover slider rolls from our last photo shoot, and I figured my kids would love them for sandwiches -- they're just their size. Ham sandwiches are a good canvas for experimenting with new flavors. Here, I layered smoked ham with mayo, anchovy sauce, a slab of green zebra tomato, and arugula. The rest was a snap -- potato chips, pretzels, and Italian plums from the Greenmarket. Ah, Italian plums. Got it. What's in your lunch today?
7 unique ways to use plums.
This week we're celebrating stone fruit -- any fruit with a fleshy exterior surrounding a shell that harbors a fruit seed. Does that sound complicated? Just think of peaches, apricots, plums, and nectarines: delicious flesh on the outside, hard pit on the inside, tiny seed inside of that. (Cherries, which we got down and dirty with last week, are also technically stone fruit!)
