Plum

Tossing sliced plums in a mixture of sharp sherry vinegar, honey, black pepper, and shaved Parm brings them into the super-savory zone. Top it all off with a drizzle of your favorite olive oil.

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

Bake your plums in an anise-tinged, pancake-like batter for a simple dessert that’s airy, silky, and just sweet enough.

The savory quality of the herbed sweet-sour plums, plus this incredibly creamy tahini and lemon dressing, is unthinkably tasty.

Waking up to the same breakfast day after day can be convenient and reliable, but it can get a bit boring. This breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it simultaneously brings a delicious variation to your morning meal!

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

Sangria often veers too far on the side of sugary. Grilled stone fruit adds a natural caramelized sweetness to the drink, and lends a smoky char to tame it down.

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.