Fruit

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

A thousand might be an exaggeration, but this complex syrup can be used many ways. Add to spritzers, drizzle over fruit, mix into yogurt, or spoon onto grapefruit halves (to name just a few).

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

A tart huckleberry drinking vinegar (you can try it with different berries) gives club soda some kick.

We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.

Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.

Leaving the skins on the peaches for the purée makes for a beautifully pink swirl in this refreshing summer dessert.

Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes.

Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.

When you leave lemon peels behind on the cutting board, you're (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting. This whole-lemon vinaigrette can take on much more than Bibb lettuce: It's substantial enough to go head to head with blistered string or flat beans, smoky grilled meats—you name it.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

If you can't find currants (check the farmers' market first), use any other berry or a mix.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

It takes some practice to produce a beautifully crimped pie crust, but galettes? Not so much: The more rustic they look, the better.