The nectarine, a subspecies of peach, generally has a sharper, more intense taste. The homey yellow cake here is studded with wedges of them.

Infusing pork butt with pink peppercorns and garlic enhances its superb flavor.

Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish.

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser.

A dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh).

A version of this three-ingredient side dish used to figure in many cookbooks, this one comes directly from food editor Ian Knauer’s great-grandmother Elizabeth Macaulay....

This dessert has a flaky piecrust and a filling of rich, homemade chocolate pudding (which is as easy to make as, well, pie).

Imagine a sweet cream cheese filling sandwiched between two fluffy cakes. You won’t be able to resist—so don’t even try.

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.

This salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.