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I’m always looking for new ways to eat fruit — especially for dessert. Taking a page from the classic French dessert crème brûlée, juicy chunks of fruit are broiled with brown sugar until caramelized on top, and then topped with a creamy mascarpone-yogurt sauce and buttery macadamia nuts.

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We rounded up eight outdoor furniture sets that can each seat two people for a quaint meal outside (on even the smallest of balconies).

From Apartment Therapy → 8 Itty-Bitty Outdoor Dining Sets Big on Style, Not Space

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Hawaii is, in my opinion, the best place to down a Mai Tai, but only drinking Mai Tais (and Lava Flows) in the Aloha State would be a missed opportunity. Hawaii has a burgeoning cocktail culture with award-winning bartenders and artisanal distillers creating a new, surprisingly sophisticated, wave of drinks.

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Produce seasons ebb and flow in familiar ways. Ramps at the farmers market hail winter’s end, and the first July tomato marks the advent of high summer. Even as home cooks have reacquainted themselves with produce seasons, cheese seasons remain mysterious.

Learning how cheeses change with the seasons is key to developing a deeper appreciation. Just as fruits and vegetables come into and fade out of season, the grasses, wildflowers, and legumes cows, sheep, and goats eat do the same. Their milk reflects this changing diet, giving cheese different (sometimes wildly so) flavors and textures as the year progresses.

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