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Middle Eastern markets are bursting with the color and aromas of summer's soft fruits. This is the guide to getting the most out of June. 

You don’t have to languish in jail to make Jailhouse Booze. It’s an easy, fun project you can make in your own kitchen, with fruit juice. Old-time jailbirds used to call it Pruno. We also have another, no-waste, alternative wine recipe: Pea Pod Wine.

In Cuba, guarapo is simply freshly-pressed sugar cane juice, and is drunk on the spot, without waiting for it to ferment. But in Colombia, Venezuela, Peru and Mexico, they homebrew guarapo from pineapples or oranges, and the fragrant fluid sits on the kitchen counter top to ferment until it's bubbly.

This light, creamy cheesecake fits into your green Shavuot, especially if you make it with organic cheese and eggs. It's also light on sugar.

Maggie Baird, best known as the mother of Billie Eilish and Finneas O’Connell, is stepping into a much larger spotlight, this time as a climate storyteller.

Somehow vegetables with short seasons excite the imagination and appetite more sharply than produce that’s available all year around. Good Middle Eastern cooks have many recipes for delicate fava beans, and this turmeric-fragrant soup is one.

There’s feasting at home on the night and the next day, and to make sure everyone gets good things to eat, families send out packages of treats to friends and neighbors. Traditional goodies are hamentaschen, and other treats like our chocolate nut clusters .

Springtime foraging yields a harvest of wild greens to cook at home, like nettles. Make delicious nettles malfatti dumplings with this recipe.

Eyeing the mushrooms for sale in the local supermarket, I was intrigued to see shaggy, pearl-white Lion’s Mane mushrooms...

This is a luxurious recipe that requires a taste for exotic flavors, and willingness to see it through its...

Qatayef - also spelled katayif or qatya’if - is traditionally eaten at Ramadan (get our Ramadan vegetarian ideas here), but it’s a treat anytime. In fact, it’s a treat that’s gone through history. A recipe for qatayif appears in a tenth century Arabic cookbook by the writer Ibn Sayyar al-Warraq, who compiled recipes going back to the eighth and ninth centuries. People have been eating qatayif for a very long time.

For an easy, luscious appetizer, wrap a semi-firm white cheese like Brie or feta in grapevine leaves and bake...