Just because summer is coming to an end doesn't mean that you have to say goodbye to your favorite summer fruit. Here are some ideas for preserving your fruit for winter.
'summer' on Serious Eats
Essentially open-faced pies, tarts display the vibrant colors of the fresh fruits and provide a tasty vehicle for the summer fruits that are available. What we really love is their versatility—feel free to swap blackberries for strawberries or plums for peaches depending on what looks good at the market.
From strawberries to plums to cherries, check out these summery, fruity ice creams that will help you take on the heat.
As I don't have a vacation home of my own, I like to make myself an attractive candidate as a house guest. Forget the same-old bottle of wine or potted plant as a hostess gift—I give the gift of sugar. These simple, fruit-forward cakes are a great option for summer breakfasts, whether you're paying your stay in food or just want to make something delicious with all your fresh summer fruit.
Two of our favorite things about summer: ice cream and seasonal fruit. So why not combine them? Here are our favorite ice cream and sorbet recipes that make use of cherries and berries, figs and plums, and more.
At this point in August, all we want to do is sit back with a big bowl of ice cream or a nice cold drink. Why not combine the two into one alcohol-infused treat? Here are our favorite booze-laced frozen desserts.
This recipe needs no lede, no cute opening to get you intrigued. Let's be real here. It's about corn, one of the most perfect, delicious things on Earth. Summer's greatest treasure. Corn needs no Lorax. It speaks for itself just fine.
Pies and cakes are great once you've made them, but do you feel like turning on the oven on a hot August day? No? Us either. Here are 14 desserts that require no heating, baking, grilling, or anything of the sort.
It's hard to think of a way to improve upon the sweet, nectarlike flavor of fresh figs—except, perhaps, to churn them into ice cream. These dark, soft fruits, the riper the better, are cooked down with lemon zest and juice (and a bit of sugar) before they're blended with cream and chilled.
Last week, we found you fifteen desserts we loved that made the most of summer berries. This week? It's cherry time. Whether you stir them into a cake batter, pile them in a pie crust, or layer them in brownies, there are any number of ways to celebrate cherry season. Here are some of our favorites.
Raspberries, strawberries, blueberries: when they're in season, fresh and sweet and bursting with juices, they don't need more than a dollop of whipped cream to be called dessert. But sometimes, you want to dress them up just a little bit more. Here are some of our favorite berry dessert recipes to make the most of the season. (If you can manage to resist poppin' all those berries back straight from the basket first.) Happy summer!
Granitas are light, bright, ridiculously refreshing, and essentially a fluffier, flakier sibling of slushies. With all the mint lying around my kitchen during spring and summer, a mint granita was a no-brainer. To give it some depth, I added green chiles–the two go surprisingly well together. The spicy kick harmonizes with mint's bright notes, and the verdant green flavors bring out mint's grassy elements.
Las Paletas makes the best gourmet paletas I've tried yet—lightyears ahead of NYC's People Pops and narrowly beating Austin's GoodPop. A riff on the angular Mexican popsicles that usually feature corn syrup or cane juice and loads of artificial coloring, these icy treats forgo all that filth in favor of pure, streamlined recipes that highlight natural fruit flavors.
When I say ice cream, I mean the real deal: Ice cream that's rich, smooth and creamy on the spoon. Ice cream that melts slowly into a luscious, tongue-coating custard. The kind of badass ice cream that makes lesser people feel guilty for eating it. The kind of ice cream worth getting out of bed in the middle of the night for. I mean real ice cream. My goal this week: Keep the ice cream, lose the machine.
It's a question you'll hopefully have to ask yourself many times over the course of the summer. You're at the soft-serverie and someone is ready to pull down on a nozzle, but which? Vanilla can be synonymous with boring, but sometimes it's all you want. Chocolate, on the other hand—a pretty bold move. And then, ah, the swirl. So, what's your pick? Take the poll! »
Sitting in my AC-less apartment with the fan blowing hot air in my face, it's hard to think about anything except how frigging hot it is in the Northeast. Record-breakingly hot. Temper-breakingly hot. Now, this doesn't necessarily put everyone in the mood to scarf a chocolate bar, but here are four ways to get your cocoa fix while staying cool.
Aside from having a very cool logo and being named after one of nature's most curiously entertaining creatures, Seattle's Fainting Goat Gelato also makes some pretty delicious gelato and sorbetto in flavors like banana cream pie, spicy chocolate, cinnamon, hazelnut, and strawberry.