Fruit

"A hot-sauce Michelada with some serious kick." —Alfia Muzio, recipe developer

This slushy blender cocktail is perfect for whiling away the summer hours.

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Baking the crumble topping on its own means it gets supertoasty and crisp.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Warming the honey with rose water infuses it with flavor.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Find long beans at Asian or specialty grocers.

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough-and irresistible.

Sweet-tart cherries elevate the otherwise straightforward custard, and buttermilk lends a welcome tang.

Try a Southern California take on this classic French dessert.