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Fruits

  • Magazine

    The Science of Maceration

    Giving fruit a good soak can bring out its best

  • Recipe

    Sangria

    This is more of a formula than a specific recipe: it starts with a base of simple syrup, orange juice, brandy, and a dash of bitters. To that you can…

  • Recipe

    Rosemary Plum Cobbler

    The piney essence of rosemary adds complexity to this sweet summer plum cobbler, while a little semolina flour in the biscuits gives them a toothsome texture.

  • Recipe

    Nectarine-Raspberry Cobbler

    Proving the adage "what grows together goes together," nectarines and raspberries make a heavenly late-summer pairing in this gorgeous cobbler.

  • Recipe

    Lemony Blueberry Cobbler

    A little fragrant lemon zest is the perfect complement to ripe blueberries in this cobbler. To make mini cobblers, as shown, see the tip below.

  • Recipe

    Peach-Vanilla Cobbler

    The unusual, crumbly topping for this cobbler completely covers the peach-vanilla filling. Though it looks like streusel, it still has a tender biscuit texture.

  • Recipe

    Blackberry Cobbler with Pistachio Biscuit Topping

    The homey drop biscuit topping of this cobbler makes for quicker assembly than the traditional roll-and-cut biscuits, and has a softer texture once baked.

  • Recipe

    Strawberry Balsamic Cobbler

    A splash of balsamic vinegar in the filling and cocoa in the biscuit topping elevates your basic strawberry cobbler to new heights. For individual cobblers, as shown here, see the…

  • Recipe

    Bourbon-Macerated Stone Fruit

    By soaking in spirits, stone fruit becomes something new, a complex mingling of flavors and textures. The fruit and liquid have many uses: a tasty dessert on its own topped with…

  • Recipe

    Huckleberry Croustades

    A combination of huckleberries and blackberries or raspberries makes a great filling for this dessert, but you can use any berries you have on hand—just be sure they’re ripe and…