Name: Plum Soup with Honeydew Tarragon Ice
Cook time: 20 minutes
Total time: 1 1/4 hours
Yield: Makes 4 dessert servings
Ingredients: 2 cups water; 1 cup sugar; 1/3 cup packed fresh tarragon sprigs, crushed; 2 cups (1-inch cubes) peeled seeded honeydew melon; 2 lb chilled firm-ripe red or black plums, halved and pitted; 2 teaspoons fresh lime juice, or to taste; an ice cream maker

Image may contain Food Creme Dessert Cream Meal Bowl and Dish

Plum Soup with Honeydew Tarragon IceRita Maas

This recipe makes more honeydew ice than you'll need for the soup, but it's also terrific spooned into our plum limeade. And this dish, like the limeade, is one that you'll want to serve right away so that the soup won't begin to darken.

Cooks' note:

·Honeydew ice can be made 1 week ahead.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.