For the croutons:

• ¼ cup extra-virgin olive oil
• 1 tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 2 medium garlic cloves, finely chopped (2 tsp.)
• 8 oz. day-old sourdough bread, torn into 1-in. pieces

For the salad:

• 2 Tbsp. red wine vinegar, plus more as needed
• 1 medium garlic clove, finely chopped (1 tsp.)
• 1 medium shallot, finely chopped (¼ cup)
• Kosher salt and freshly ground black pepper
• ½ cup extra-virgin olive oil
• 1 cup basil leaves, torn into small pieces
• 1 cup mixed heirloom cherry tomatoes, halved
• 1 lb. mixed medium-to-large heirloom tomatoes, cored and cut into ½-in. wedges
• 1 lb. mixed stone fruits (peaches, nectarines, apricots, or plums), pitted and cut into ½-in. wedges

For the peach filling:

• 3 lb. fresh or thawed frozen peaches, chopped into 1-in. pieces (about 6 heaping cups)
• ½ cup sugar
• 2 Tbsp. fresh lemon juice
• 2 tsp. almond extract
• ½ tsp. ground cinnamon

For the topping:

• 1 cup light brown sugar
• ¾ cup all-purpose flour
• 12 Tbsp. cold unsalted butter, cubed
• ½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. kosher salt
• ¾ cup sliced almonds

For the granita:

• 1 single-serving bag black tea (English breakfast tea works great)
• 3 Tbsp. honey
• 1 tsp. kosher salt
• ¼ cup plus 1 Tbsp. fresh lemon juice

For the salad:

• 2 ripe yellow peaches (8 oz.), sliced into wedges
• 1 small fennel bulb (6 oz.), cored and thinly sliced, fronds reserved
• 1 small head frisée cut into bite size pieces (about 1½ cups)
• Pinch fennel pollen
• Pinch piment d'Espelette
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. lemon
• Fine salt
• Edible fresh flowers, such as basil or mint blossoms, lavender, or sunflower petals, for garnish (optional)

• Unsalted butter, for greasing
• ¾ cup heavy cream
• ¼ cup sugar, plus more for dusting
• 2¼ tsp. all-purpose flour
• 5 large fresh apricots, 4 coarsely chopped, 1 thinly sliced
• 1 tsp. kirsch
• 4 large room-temperature eggs, separated
• ⅛ tsp. cream of tartar
• Confectioners sugar, for dusting

• 2 lb. 2 oz. russet potatoes (about 2 large), peeled and coarsely chopped
• 2 cups all-purpose flour, plus more for dusting
• ½ tsp. baking powder
• ½ tsp. fine salt
• 2 large eggs, beaten
• 1 Tbsp. olive oil (not extra virgin) or vegetable oil
• 1 lb. 5 oz. very ripe black plums or apricots (about 5), halved longitudinally and pitted
• 10 sugarcubes (optional; see headnote)
• 4 Tbsp. unsalted butter
• ⅓ cup breadcrumbs, preferably homemade
• 2 Tbsp. sugar

• 6 medium or 8 small plums (any variety), pitted and quartered
• 4 to 6 ripe figs (any variety), halved
• 1 cup pungent greens, such as red-veined sorrel, radicchio, or watercress
• ⅓ cup basil leaves (any variety)
• 4 oz. thinly sliced cured ham, such as prosciutto, jàmon, or sonka (Hungarian ham)
• ¼ cup extra-virgin olive oil
• Flaky salt, such as Maldon salt or fleur de sel
• Freshly cracked black pepper
• 4 oz. Emmi Kaltbach Le Crémeux cheese, shaved thin with a vegetable peeler

• Black pepper
• ¹⁄₄ oz. merlet creme de peche
• 1 oz. peach juice
• ³⁄₄ oz. lemon juice
• ¹⁄₂ oz. simple syrup
• 1 ¹⁄₄ oz. Everclear^®
• ³⁄₄ oz. Egg whites