Fruit

You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

Sweet peaches and tart raspberries are natural partners in this summery pie, which has the easiest crust—i.e. no rolling required—you’ll ever make.

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.

Step aside pancakes; butter and maple syrup is a combination worthy of the ripest grilled summer fruits. Can't find apricots? Try this recipe with peaches or plums for a fantastic ice cream topping.

We do vary the fruit on top, so we use red plums or yellow plums or raspberries, but really the cherries are the best version. The contrast between the cherries and the green pistachios, and the addition of mahleb to the cake batter, together create something electric.

This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.

This obviously isn't really a shawarma—there is no lamb and no fat—but it is a way of slow-cooking cauliflower that makes it feel substantial and tasty enough to warrant the association.

There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.

Here's a recipe for the whole family, a healthy version of chicken nuggets. Throw in a good measure of childhood nostalgia and enjoy.

I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls at the end of October, and I sometimes make this silly chocolate cherry cola cake for him, decorating the top with chocolate cherry cordials or gummy candies. I always let him choose what he's got a hankering for, and it's often this.

This classic combination, in cookie form, is not to be missed. The texture of these cookies is similar to shortbread: crumbly, sandy, and fine. Serve them with a tall glass of cold milk for a walk down memory lane.

We use a slow cooker with a browning option to crisp the chicken skin for this Moroccan-flavored dish. The stew is great on its own but couscous would be an easy and fitting side dish.

These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter—a solution to having pockmarks of berry flavor only here and there. You'll want a mile-high pile.

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

A pandowdy is a homey American dessert of cooked fruit covered with a piecrust or biscuit crust that is often cut up halfway through baking and pushed into the fruit. We leave the crust whole here for a quicker and easier version.

Coffee-Cherry Simple Syrup lends fruity and floral notes to this refreshing summer cocktail. The name is misleading: the syrup contains neither cherries nor coffee beans. When harvesting coffee, farmers pick coffee cherries, which are shelled for their bean pits. The beans are roasted to become the coffee you know. While the cherries are usually discarded, you can actually steep their husks in hot water for an aromatic tea.