The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Author: Joan Nathan
Author: Jane Hornby
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
More elegant than jam but just as handy, this compote goes with almost everything.
This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!
Author: Jennifer Robins
Author: Ruth Cousineau
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the...
Author: Ignacio Mattos
Author: Kimberly Boyce
Author: Elizabeth Falkner
Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries-talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors...
Author: Ian Knauer
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.
Author: Carla Lalli Music
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Oliver Rowe