Apricot

These sweet, tangy wings should appeal to even the pickiest kid. Eight pounds may sound like a lot, but no matter how many of these we made in our test kitchens, they always disappeared quickly. You may not have the oven space to cook the wings and the macaroni simultaneously. We found it best to do the wings first, then keep them warm under foil while baking the macaroni. Finally, because the wings tend to leave a mess to clean up, we like to make them in disposable foil roasting pans.

Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

Use any stone fruit you like, alone or in a combination.