I sincerely love Concord grapes, the ones that taste rich like real grape jam, with jellied insides and chewy skins. But I don't love their seeds. Maybe I'm a wimp; maybe I'm too lazy. So I was delighted to finally try the Thomcord grape — a virtually seedless variety, a cross of Concord and Thompson Seedless. They are the best of both worlds! More

Luscious, sweet figs are among the oldest cultivated fruits, prized for their honeyed flavor and soft, jammy texture. Fresh figs are delicate and the season is short – here are some tips to help you savor it fully. More

We recently scored a huge bucket of sour cherries from a local farm, and after we'd made all the pies and ice creams we could stand, we decided to experiment with drying our few remaining cups. Our only problem? No dehydrator! Instead, we turned to the oven. More

Got cabbage? Great. Make this recipe. It's very simple; it won't take you more than a few minutes. No grill? No problem. Roast the cabbage instead, and pour this tangy, spicy, Thai-inspired dressing all over, its garlicky juices soaking into the roasted warmth of the cabbage, smoky marshmallow-burnt edges adding a little crunch. This is how you eat cabbage, and just cabbage, for dinner, and consider yourself pleased to do so. That's how I feel about it, anyway. More

Since coming into season a few weeks ago, I've seen these plums variously called French Prunes, French Plums, Sugar Plums, and the odd but apt, Undried Prunes. Whatever you call them, get them. These sweet stone fruits are not to be missed. More

Before you kiss summer goodbye, during these last days of sunny early evenings, make a batch of this unusual, tomato–less gazpacho. It's smooth, satisfying and refreshing. Have you ever tried this version of the much–adored chilled Spanish soup? More

Take a good long look at this dish of tomatoes. Does it look like a salad to you? No? More like a juicy sauce, perhaps? A mass of crumpled tomato flesh? It doesn't gleam with distinct edges the way a fresh tomato salad usually does, I admit, but nevertheless this is a tomato salad to be reckoned with. Now that I have tasted this one, it will be hard to go back to any other. More

Oh the sweet aroma of summer-fresh peaches. There really isn't anything like it. Peaches, perhaps more than any other fruit, belong purely to summertime. There's no out-of-season substitute for a truly glorious peach. And right now is the time to indulge in those end-of-season peaches, so we are bringing you a roundup of 15 favorite peach recipes. Peach bellinis, peach hand pies for the lunchbox, a cookie-topped peach crumble, and more! More

Q: I love pesto, and keep stockpiles in the freezer for quick dinner parties. However, I have several friends that are allergic to nuts. I know you can make it without nuts, but I love that little bit of crunch and texture. What can I use instead of nuts (pine nuts, pecans, peanuts — they're all off limits)? I've tried panko sprinkled on pasta, etc, just before serving, but that's all I can think of.

Sent by belmontmedina More

Labor Day is here, but we still have a few weeks of warm summer weather left. Here are the ten recipes that inspired our readers the most this summer — easy breakfasts, smart lunches, and lots of tomatoes.

Savory cheese, puff pastry, fresh tomatoes: Three Cheese Tomato Tart
Gooey cinnamon chips in cream biscuits: Giant Gooey Cinnamon Biscuits
Toasty chickpeas for lunch: Warm Chickpea Salad with Cumin & Garlic
Convenient, homemade hot pockets: How to Make Calzones
Banana, yogurt, jam drizzle: Breakfast Banana Split More