This month’s hottest recipes will jazz up the pile of produce languishing in your kitchen counter. Take, for instance, this succulent fruit salad (the most recent addition to our column, The Fourth Trimester). The standard suspects—berries, mango, kiwi—are doctored up with splashes of honey and Angostura bitters, then dusted with nutmeg and Tajín.
Or flip candy peppers into this sheet-pan dinner with the assistance of canned chickpeas, torn bread, and a swoosh of tangy ricotta. And to spherical out the vegetal repair, flip inexperienced zucchinis into shatteringly crisp fries. With a modest quantity of oil, frying isn’t so dangerous—even, dare we are saying, enjoyable.
Learn on to discover June’s recipes.
