Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

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  4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
  
  


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  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


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  1 cup granulated sugar
  
  


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  1-1/2 tsp. baking powder
  
  


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  Pinch kosher salt
  
  


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  1 cup whole milk
  
  


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  3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
  
  


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  Vanilla ice cream for serving
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Mixed Green Salad with Nectarines and Gorgonzola

Sweet summer nectarines and pungent Gorgonzola make this salad an excellent pairing with a simple grilled chicken or steak.

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  2 firm-ripe medium nectarines, pitted and thinly sliced
  
  


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  1 tsp. chopped fresh thyme
  
  


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  1/2 tsp. finely grated orange zest
  
  


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  1/2 tsp. granulated sugar
  
  


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  Kosher salt
  
  


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  4 Tbs. extra-virgin olive oil
  
  


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  1-1/2 Tbs. Champagne vinegar
  
  


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  1 tsp. honey mustard
  
  


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  Freshly ground black pepper
  
  


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  5 oz. (5 cups) mixed baby greens
  
  


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  3 oz. crumbled Gorgonzola
  
  

In a medium bowl, toss together the nectarines, thyme, orange zest, sugar, and 1/2 tsp. salt. Add 1 Tbs. of the oil and toss to coat. Let stand for 10 minutes.

In a small bowl, combine the vinegar, honey mustard, 1/2 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.

In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the nectarines and toss to combine. Divide the mixture among the serving plates, sprinkle with the Gorgonzola, and serve.