5 Easy Ways to Use Up Summer Fruit Before It Goes Bad

 

Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:

 

1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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Recipes: Strawberry Picking

 

A strange thing happens to many of us when we find ourselves face-to-face with a U-Pick field of June-ripened strawberries. Brought on, perhaps, by our intermittent modern-day exposure to nature and certain romanticized notions about the realities of farmwork and the size of our refrigerator's crisper drawer, we pick pounds and pounds of strawberries, filling our baskets until they overflow with the sweet, sun-warmed fruit.

 

Once we get home, reality sets in. We have three to four days to make the most of the endless pile of berries we've amassed before they start to go bad, thereby wasting an enormous amount of food and crushing any fantasies we may have harbored about our own old-fashioned resourcefulness. But here's the good news: strawberries cook down. A lot. So all we really need are a couple of hours in the kitchen and a few simple recipes, like the ones we've put together below, and our picking frenzy will be vindicated. Until blueberry season, that is.

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What We're Reading: June 2, 2015

 

Pump up your preserve game with this recipe for easy skillet jam. [Bon Appétit

 

The top commercial baby formula is going G.M.O.-free. [NYT

 

The EPA is proposing pesticide-free zones in a bid to save the honeybee. [Reuters

 

Some spices are worth emptying your wallet for. [Serious Eats

 

Processed foods have become taboo, but are they... Read more >

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What We're Reading: October 28

 

Chocolate lovers rejoice! Our favorite indulgence improves memory. [Eater

 

The best jam brands in America. [SE

 

Next weekend try baking your eggs with these recipes. [Food Republic

 

The controversy about Starbucks’ restrooms. [Esquire

 

Find out why olive oil is the healthiest oil for frying. [The Daily Meal

 

Tips for using... Read more >

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Recipe Roundup: August 26, 2013

Recipe for Corn Madeleines with Crème Fraîche and Ratatouille, adpated by the James Beard Foundation

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering bites from our favorite blogs. Here are the dishes we're eyeing this week:

 

Gin-Marinated Olives [101 Cookbooks]

An irresistible hors d'oeuvre: warm, buttery Castelvetrano olives dressed with olive oil, lemon peel, Serrano peppers, and a splash of really good gin.

 

Corn Madeleines with Crème Fraîche and Ratatouille [JBF]

Cornmeal and fresh corn give these savory madeleine cakes a rich, summery flavor. Topped with a... Read more >

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Recipe: Jennifer McCoy's Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios

Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios Light and fruity, this olive oil cake from Craft pastry chef Jennifer McCoy is the perfect warm-weather dessert. The accompanying quick raspberry jam, which is perfumed with the freshness and elegance of lavender, is delicious spread over other baked goods or stirred into yogurt. Get the full dessert recipe here, or taste it at this weekend's Chefs & Champagne® New York.

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On the Menu: June 27 through July 3


Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Monday, June 28, 7:00 P.M. Atlanta’s Rising Star A 2010 JBF Rising Star award semifinalist, Kevin Gillespie gave the Voltaggio brothers a run for their sous vide machines during last year’s Top Chef. The executive chef and co-owner of Woodfire Grill, Gillespie wowed the show’s judges with the same unpretentious, seasonally inspired cuisine with which he regularly impresses Atlanta diners. Tuesday, June 29, 7:00 P.M. Softshell Crab Extravaganza To help us celebrate one of the most precious moments of the culinary calendar year, David C. Felton, pastry chef Jessica Knik, and sommelier Brooke Sabel, of New Jersey’s much-buzzed-about Ninety Acres at Sir Richard

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