Author: Alex Seidel
Author: Zoe Singer
Author: Seamus Mullen
Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Author: Matt Duckor
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
Author: Jill Silverman Hough
If plums aren't available, pears are an easy alternative. And with calories this low, go ahead-indulge in seconds!
Author: Peter Hoffman
Author: Bon Appétit Test Kitchen
Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.
Author: Elizabeth Falkner
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
Author: Susan Spungen
Easy to put together, this classic plum cobbler topped with a biscuity topping is best with Santa Rosa plums, but other varieties work, too. It's fresh,...
Author: Elise Bauer
Author: Dianne Rossmando
Author: Bon Appétit Test Kitchen
Author: Rochelle Palermo
Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the...
Author: Carla Lalli Music
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the...
Author: Sarah Jampel
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Ruth Cousineau
Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries-talk about a delicious contrast. A combination of cornstarch...
Author: Ian Knauer
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more...
Author: Ignacio Mattos
This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your...
Author: Jennifer Robins
Author: Emily Ansara Baines
Author: Megan Gordon
Author: Jane Hornby