Each week we round up our favorite posts and recipes from our friends at The Kitchn.

This week, the Kitchn makes a quick batch of coconut ice cream with roasted cherries, which looks so easy, it'd be a crime not to try it.

Also on the Kitchn:

• Apricot Tart from Zuni Café and Orangette: Made with fresh apricots, not the dried-up kind, this tart is inspired by the seasonal-fruit-loving San Francisco cafe.
• Fact or Fiction? Following the "R" Rule for Shellfish: Where did the rule come from? The most compelling argument is that Red Tide (when there are high concentrations of a toxic algae in the water) most often occurs during summer months, hence the eating of shellfish during R-containing months, between September and April.
• Pantry Basics: The Very Best Cinnamon-Sugar Ratio: Are you ready for it? Here it is, in all its glory: 1/4 cup granulated white sugar to 1 tablespoon cinnamon. Or will you just stick to the shake-shake-by-eye approach?
• What's the Difference? White and Yellow Peaches: Some prefer yellow peaches, citing their "classic peachy flavor," while others praise the sweetness of white peaches.