Welcome to the Weekend Cook and Tell. Every Wednesday we browse through the food sections of various national newspapers to come up with an article or recipe to inspire a weekend cooking project. We want all of you to cook along with us and share your experiences, recipes, and photos.
This week's inspiration comes from an article in today's L.A. Times by Russ Parsons. Parsons found himself at the local farmers' market amid an abundance of perfectly ripe summer fruit. While struggling to decide whether to purchase figs or nectarines Parsons came across several shoppers who had purchases merely a few bouquets of flowers. It dawned on him that not everyone is an apt cook or a capable baker, but that didn't mean these folks should miss out on the wonderful produce available this time of year.
To assist those who aren't confident with their baking skills but want to get in on summer fruit desserts, Parsons has shared three simple recipes, a basic crisp, a frangipane tart, and the most bare-bones fruit preparation there is, the fruit salad.
This week's challenge is to make a dessert that takes advantage of all the magnificent fruit that is in season. Even if your baking leaves something to be desired, give it a shot. With fruit this good it's going to be pretty hard to make something that isn't delicious. If you're a passionate and skilled baker, here's your opportunity to show us what you've got!
Simple or complicated, if it's a fruit dessert, we want to hear all about it. Show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes in Talk with comments on this thread! If you'd like to blog along, leave a link to your Cook and Tell blog post in the comments. We'll post a round-up of your photos and recipes next Wednesday.