Sheet Tray Pizzas
The truly genius element of this pizza isn’t its cheesy layers of fresh parmesan and mozzarella. Or the hot Italian sausage that gets baked in bubbling tomato sauce until it’s crispy on top, but still juicy inside. Or even the thin fennel slices that fan out across the top, creating a frond-like pattern and adding a hint of sweetness. No, what sets this mouthwatering grandma-style pizza apart from others is the fact that you can freeze it right in the sheet tray it’s made in, for up to one month. That’s right, DIY frozen pizzas. The recipe makes two full sheet trays, so you might want to bake one off the night you make it—and save the other for a night when you want to put dinner on the table in 10 minutes.
6 Creative Ways to Use Pluots
Plu-whats? These hybrid stone fruits combine the juicy flesh of a plum with the sweetness of an apricot. They ripen quickly and are rarely mealy. And, like plums, they don’t easily bruise. In other words: Yes! Eat them out of hand, or try them in one of the recipes here. May we recommend the pluot-of-this-world Monte Cristo?
6 Creative Ways to Use Persian Cucumbers
Want to be as cool as a you-know-what this summer? Try these sweet, seedless, petite cucumbers (most are about five inches long) in everything from pizzas to cocktails. The skins are tender and delicious, so you can chill with the peeler, too.
6 Creative Ways to Use Rhubarb
This fleeting spring vegetable—yes, vegetable—needs sugar to soften its tangy flavor (hence, pies, preserves, and pairing it with strawberries). But that doesn’t mean it’s strictly for dessert. Limiting the sugar to a tablespoon or two makes rhubarb just right for topping a savory tart or a salad. Move fast: Rhubarb’s season is short and sweet (or not).