Nectarine

This refreshing and truly sparkling dessert adds glamour to any summer dinner. If you can't find Prosecco, use any fruity sparkling wine, such as Asti Spumante.

The griddled persimmon cakes we had with duck in Xi'an inspired this salad.

If you're making this entire menu, we recommend assembling the cobbler and putting it into the oven just before you begin grilling the steak. That way, the cobbler will be cool enough to serve after you have finished eating the main course and cleared the table.

We admit we've never been big clafouti fans, but this recipe won us over. It's the lightest version of the dish we've ever had. In the fall and winter, innkeepers Bob and Caroline Taylor like to make this dessert with pears, flavoring it with powdered ginger.

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

This lovely dessert must be chilled at least two hours (or up to one day) before serving.

Dusted in a blend of cocoa powder and Old Bay and cooked until blackened and charred, these quick chicken thighs make an ideal weeknight dinner.

Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

Got summer fruit and a few slices of staling sandwich bread? You’re just an hour away from this bubbling, juicy, cinnamon toast-y brown Betty.

Pair fancy ham, funky cheese, and juicy fruit with a black-pepper-spiked agrodolce drizzle to elevate this simple summer side.

This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.

It’s all about the flavor and textural contrast between the salty, seared Halloumi cheese and sweet, juicy nectarines in this peak summer side.

Fizzy peach sangria made with sparkling rose, ripe fruit, and a touch of aperol = the perfect summer party drink.

Use any stone fruit you like, alone or in a combination.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)