Cooking honey to the proper temperature guarantees the best flavor and texture in these Greek sesame treats. Greek Sesame-Honey Bars MAKES 32 bars WHY THIS
For perfect Italian zabaglione , we use dry white wine instead of sweet and fold in whipped cream for structure. Individual Fresh Berry Gratins SERVES
To make a composed and cohesive combination, we macerate fruit with sugar before pouring sparkling wine on top. Nectarines and Berries in Prosecco SERVES 6
Mashing sugar with fresh mint before stirring it into the fruit gives our salad balanced, complex flavor. Melon, Plums, and Cherries with Mint and Vanilla
A combination stovetop and oven-roasting method produces pears with deeply browned exteriors and great depth of flavor. Peaches and Cherries Poached in Spiced Red Wine
We make an ultrasimple fruit dessert by pairing fresh figs with tangy goat cheese and toasted walnuts. Warm Figs with Goat Cheese and Honey SERVES
For intensely flavorful glazed peaches, we broil the fruit and then reduce the accumulated juice to make a thick syrup. Honey-Glazed Peaches with Hazelnuts SERVES
We simmer dried apricots in a bay- and cardamom-scented sugar syrup to rehydrate them and infuse them with flavor. Turkish Stuffed Apricots with Rose Water
A syrup made from water, sugar, and honey turns fresh apricot wedges into a traditional Greek sweet. Apricot Spoon Sweets MAKES 4 cups WHY THIS
Making shallow slashes in the skin helps the fish to cook more evenly and also makes it easy to check if it’s done. Grilled Whole