Fruit

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Ellsworth uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: "It's a weekend treat."

Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.

Use store-bought meringues and skip the first step, if you prefer.

The best blue cheese for this is salty but creamy, not too sharp or funky.

No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.

Don't peel the peaches; simply rub off the fuzz with a damp paper towel.

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.