Author: Joe Bonaparte
Author: Patricia Thieffry
Author: Ian Knauer
Author: Shelley S. Stewart
Author: Dr. Marwan Sabbagh
Author: Ila Walrath
Author: Susan Spungen
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
Author: Tanya Wenman Steel
Use any stone fruit that looks good to you, or combine two or three types as long as the total weight is 2 lb. For example, try baking with a mix of plums, or combine peaches and nectarines, or try apricots...
Author: Carla Lalli Music
Author: Shelley S. Stewart
Author: Mario Batali
When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad-a fun twist on the traditional Caprese salad of mozzarella,...
Author: Joanna Gaines
The honey-bourbon syrup is the star of this baklava. Serve it with cherries and vanilla ice cream for a decadent summer dessert.
Author: Maggie Ruggiero
This puffy, soufflé-like pancake is just as good for dessert as it is for breakfast. Don't worry when it deflates as soon as it's removed from the oven; that's exactly what's supposed to happen, forming...
Author: Susan Spungen
This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.
Author: Bryan Furman
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Author: Matt Duckor
No ice cream maker? Toss cubes of frozen bourbon-spiked peach custard into a food processor and watch as it whips into a creamy, scoopable dessert with ease.
Author: Donna Hay
Author: Pat Neely
A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky...
Author: Joe Sevier
Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.
Author: Rhoda Boone
Author: Sheila Lukins
Author: Michael Anthony