Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Peach French Toast Bake

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to  pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and  cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

• 
  
  Cooking spray
  
  


• 
  
  1 large whole-wheat baguette (about 8 oz.)
  
  


• 
  
  4 large eggs
  
  


• 
  
  4 large egg whites
  
  


• 
  
  1 cup nonfat milk
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  5 cups frozen unsweetened sliced peaches, thawed 
  
  


• 
  
  2 Tbs. firmly packed brown sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1-1/2 cups plain nonfat yogurt (optional)
  
  


• 
  
  3/4 cup pure maple syrup (optional)
  
  

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with  yogurt and drizzle with maple syrup, if desired.

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.

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


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


• 
  
  1 cup granulated sugar
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  Pinch kosher salt
  
  


• 
  
  1 cup whole milk
  
  


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


• 
  
  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.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Sugar-Roasted Peaches with Burrata and Honey

The simplicity of this cheese plate requires the very best ingredients. Burrata is a fresh Italian cheese similar to mozzarella but with a creamy, almost liquid center; if you can’t find it, use fresh mozzarella instead. You can also play with the variety of honey you use; Red Bee clover honey is particularly good for its grassy flavor against the creamy cheese and sweet-salty peaches.

• 
  
  8 oz. Burrata, at cool room temperature
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large or 4 small 1/2-inch-thick slices nutty whole-grain bread, toasted, and halved on the diagonal if large
  
  


• 
  
  3 Sugar-Roasted Peach halves, quartered
  
  


• 
  
  1/2 tsp. fresh oregano or winter savory leaves
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  1 tsp. honey
  
  

Position the Burrata in the center of a large plate and carefully slice down the center of the outer skin (don’t slice all the way through the cheese) to reveal the cheese’s creamy interior. Season lightly with salt. Arrange the toast and peaches around the Burrata, and then sprinkle the cheese with the oregano or savory. Drizzle the cheese, toast, and peaches with the oil and honey, and serve.

Grilled Peach and Buffalo Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

• 
  
  3/4 cup balsamic vinegar
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 firm-ripe peaches (12 oz. total), halved and pitted
  
  


• 
  
  4-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  4 cups lightly packed baby arugula (about 2-1/4 oz.)
  
  


• 
  
  1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)
  
  

Prepare a medium gas or charcoal grill fire.


Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.


Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.


In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

Peach French Toast Bake

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to  pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and  cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

• 
  
  Cooking spray
  
  


• 
  
  1 large whole-wheat baguette (about 8 oz.)
  
  


• 
  
  4 large eggs
  
  


• 
  
  4 large egg whites
  
  


• 
  
  1 cup nonfat milk
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  5 cups frozen unsweetened sliced peaches, thawed 
  
  


• 
  
  2 Tbs. firmly packed brown sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1-1/2 cups plain nonfat yogurt (optional)
  
  


• 
  
  3/4 cup pure maple syrup (optional)
  
  

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with  yogurt and drizzle with maple syrup, if desired.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Blackberry-Peach Skillet Cobbler with Buttermilk Biscuits

The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing the biscuit dough, or the topping will be tough.

For the topping

• 
  
  2 Tbs. turbinado (raw) sugar
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


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


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into 5 pieces
  
  


• 
  
  1/3 cup finely ground cornmeal
  
  


• 
  
  1/2 cup buttermilk
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling

• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  Pinch table salt
  
  


• 
  
  1/4 cup fresh orange juice
  
  


• 
  
  2 lb. ripe peaches, halved, pitted, and cut into 1-inch-thick slices
  
  


• 
  
  2 cups blackberries
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a small ramekin, mix the turbinado sugar and the orange zest until blended and set aside.

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 8 to 10 one-second pulses.

Transfer the mixture to a medium bowl. Stir in the cornmeal with a spatula. Gently stir in the buttermilk and vanilla until the dough is evenly moistened and begins to form large, soft clumps; don’t overmix or the biscuits will be tough. Refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Melt the butter in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, cardamom, and salt and cook, stirring, until the sugar begins to melt, about 2 minutes. Whisking constantly, add the orange juice and bring to a boil.

Add the peaches and cook, stirring gently, until just barely tender, about 3 minutes. Add the blackberries and gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. With your fingers, distribute the orange-sugar evenly over the biscuits.

Bake until the filling is bubbling and a toothpick inserted in a biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving.

Sugar-Roasted Peach and Cornbread Sundaes with Bacon Syrup

In this dessert, cakey cornbread is paired with the smoky-sweet peaches, salty bacon-studded maple syrup, and rich vanilla gelato. A sprinkle of fruity Aleppo pepper and minced fresh sage completes the sweet-salty-spicy-herbal equation.

For the cornbread:

• 
  
  4 oz. (8 Tbs.) unsalted butter, softened; more for the baking dish
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more for the baking dish
  
  


• 
  
  3 oz. (1/2 cup) fine yellow cornmeal
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/2 cup sour cream
  
  

For the bacon syrup:

• 
  
  6 slices thick-cut bacon, preferably applewood-smoked
  
  


• 
  
  3/4 cup pure maple syrup
  
  


• 
  
  1/4 cup honey
  
  

For serving:

• 
  
  8 Sugar-Roasted Peach halves, warmed
  
  


• 
  
  Vanilla gelato or ice cream
  
  


• 
  
  Minced fresh sage, for garnish
  
  


• 
  
  Aleppo pepper flakes, for garnish (optional)
  
  

Make the cornbread:

Position a rack in the center of the oven and heat the oven to 375°F. Butter and flour an 8-inch square baking dish.

In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined. The batter may look curdled at this point. Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

Make the bacon syrup:

In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet.

Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.

Serve:

Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven. Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup, sage, and a tiny pinch of Aleppo pepper, if using.

Sugar-Roasted Peaches

Peaches are sweet on their own, of course, but sprinkling their cut sides with a bit of sugar, searing them in a screaming-hot skillet, and then roasting them until tender highlights that flavor. The bacon and herbs in the recipe help these peaches straddle the line between sweet and savory. If you want to make them vegetarian-friendly, omit the bacon and use extra-virgin olive oil instead. Serve the peaches simply with a dollop of plain Greek yogurt or a scoop of ice cream for a snack or light dessert.For more waysto serve Sugar-Roasted Peaches, see the recipes for:Mixed Green Salad with Sugar-Roasted Peaches, Crunchy Seeds, and Creamy Goddess Dressing Pork Chops with Sugar-Roasted Peaches, Fennel, and Cheddar Grits Sugar-Roasted Peach and Cornbread Sundaes with Bacon Syrup Sugar-Roasted Peaches with Burrata and Honey 

• 
  
  2 slices thick-cut bacon
  
  


• 
  
  4 ripe semi-firm medium peaches (about 8 oz. each), halved and pitted
  
  


• 
  
  2 tsp. raw sugar, such as demerara or turbinado
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 large sprigs fresh summer or winter savory, thyme, or rosemary
  
  

Tip:

Look for ripe but semi-firm peaches for this recipe—if they’re too soft, they’ll lose their shape when you pit them.

Position a rack in the center of the oven and heat the oven to 450°F.

Cook the bacon in a 12-inch cast-iron skillet over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Drain on a plate lined with paper towels. Pour the bacon fat from the skillet into a small heatproof bowl, leaving a slick of fat in the skillet; you’ll need 4 tsp. reserved fat. (If you don’t have enough, make up the difference with extra-virgin olive oil.) Raise the heat under the skillet to medium high.

Sprinkle the cut sides of the peaches evenly with the sugar and a tiny pinch each of salt  and pepper. Arrange the peaches in the skillet cut side down and tuck the herbs around them. Tear the bacon slices in quarters and tuck the pieces around the peaches. Drizzle 2 tsp. of the reserved bacon fat evenly over the peaches and let them cook undisturbed until the cut sides begin to brown, about 5 minutes.

Sprinkle the uncut sides of the peaches with a tiny pinch of salt, then transfer the skillet to the oven and roast until the peaches are just tender, about 10 minutes.

Flip the peaches, drizzle with 2 tsp. more of the reserved bacon fat, and continue to roast until they’re tender but not falling apart, about 5 minutes more. Enjoy the bacon as a cook’s treat, or save it for another use; discard the herbs. Let the peaches cool slightly before serving.

Peaches & Cream Parfait

This dessert looks pretty served in stemmed goblets, tall water glasses, or martini glasses that hold 1-1/4 to 1-1/3 cups.

• 
  
  1 recipe Honey Whipped Cream
  
  


• 
  
  1 almond biscotti or 2 amaretti cookies, crushed in a food processor or by hand
  
  


• 
  
  1 recipe Marinated Peaches
  
  

Use a large spoon or a pastry bag fitted with a large open tip to fill each goblet or glass about a quarter full with the honey whipped cream. Sprinkle a little of the biscotti or amaretti crumbs evenly over the whipped cream. Top with a scant 1/4 cup of the marinated peaches. Repeat. Garnish with a dollop of cream and a sprinkle of any remaining crumbs. Serve immediately.

Marinated Peaches

The deep flavor of brown sugar in this syrup is the perfect complement to fresh peaches. For a simple summer dessert serve these peaches with honey whipped cream.

• 
  
  1/2 cup firmly packed light brown sugar
  
  


• 
  
  1 Tbs. amaretto
  
  


• 
  
  4 large ripe peaches (about 1-1/2 lb.)
  
  

Combine the sugar and 1/4 cup water in a small heavy-based saucepan and bring to a boil over medium-high heat. Remove from the heat and let the sugar syrup cool. Stir in the amaretto.

Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Using a small, sharp knife, cut a small X in the pointed end of each peach. Plunge the peaches into the boiling water for 1 minute. With a slotted spoon, remove the peaches from the water and put them into the bowl of ice water to stop the cooking. When the peaches are cool enough to handle, use a small sharp knife to gently peel the skin off the peaches, starting at the X. If the skins don’t peel off easily, return the peaches to the boiling water for another 30 to 60 seconds.

Halve the peaches lengthwise and remove the pits. Slice each half lengthwise into 1/2-inch-thick slices and put them in a medium bowl. Pour the amaretto sugar syrup over the peaches and stir gently to coat completely. Cover the bowl tightly with plastic wrap and let the peaches marinate in the refrigerator for at least 30 minutes and up to 2 hours before using.

Peach and Blueberry Galette

This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.

For the crust

• 
  
  6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for rolling
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  5-1/2 oz. (11 Tbs.) unsalted butter, chilled and cut into 1/2-inch dice
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  3 Tbs. whole milk
  
  

For the filling

• 
  
  1 lb. peaches, peeled and cut into 1/2-inch slices (about 2 cups)
  
  


• 
  
  3/4 lb. blueberries, rinsed and picked through (about 2 cups)
  
  


• 
  
  1/4 cup light muscovado sugar or light brown sugar
  
  


• 
  
  2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  Pinch of table salt
  
  


• 
  
  1 large egg, beaten
  
  


• 
  
  2 Tbs. demerara sugar
  
  

Make the dough

Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Add the butter to the flour. Mix until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers.

In a small bowl, beat the egg yolk and milk, and add to the flour mixture. Mix on low speed just until the dough comes together, about 15 seconds; the dough will be somewhat soft. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling out.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.

Make the filling & roll out the dough

In a medium bowl, toss the peaches and blueberries with the muscovado sugar, flour, cinnamon, and salt.

Lightly flour a large work surface and roll out the dough to a 12- to 13-inch round. Transfer to the prepared baking sheet. Arrange the fruit in the center of the dough, leaving about 1-1/2 inches of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush the crust with the egg. Sprinkle the demerara sugar evenly over the dough and fruit.

Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.

Grilled Peaches with Raspberry Butter & Cookie Crumbs

This dessert is reminiscent of Peach Melba. The peaches can also be served without the ice cream, but keep the cookie crumbles—they provide a welcome crunch to the otherwise soft dish.

• 
  
  Vegetable oil for the grill
  
  


• 
  
  2 Tbs. unsalted butter, softened
  
  


• 
  
  2 Tbs. seedless raspberry jam
  
  


• 
  
  1 Tbs. Chambord
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  1/8 tsp. sea or kosher salt
  
  


• 
  
  4 ripe white peaches
  
  


• 
  
  About 2 tsp. untoasted walnut or hazelnut oil
  
  


• 
  
  4 to 8 scoops of best-quality vanilla ice cream
  
  


• 
  
  1/2 cup crushed almond biscotti or amaretti cookies
  
  

Prepare a medium charcoal or gas grill fire. Brush the grill grate clean.

In a small bowl, whisk the butter, jam, Chambord, sugar, and salt until well combined. Halve and pit the peaches. If the pit leaves a very shallow well, scoop out a little more flesh with a melon baller or a measuring spoon. Brush the cut sides of the peaches lightly with the oil.

Grill the peaches cut side down (covered on a gas grill) until nicely grill-marked, 3 to 4 minutes. Flip the peaches and spoon the raspberry butter into the pit well of each peach half (you may or may not need to use all the butter). Cover and grill until the butter is melted and the peaches are soft and cooked through, 2 to 3 minutes more. Serve warm or at room temperature with a scoop of vanilla ice cream topped with the biscotti or amaretti crumbles.

Pork Chops with Peach-Ginger Chutney

When fresh summer peaches are in abundance, use them in this quick dinner to lend a sweet-spicy note to juicy pork chops. A serrated peeler makes quick work of peeling peaches, but if you don’t have one, blanch the peaches in boiling water for about 30 seconds to loosen the skins.

• 
  
  2 medium peaches (about 3/4 lb.), peeled, pitted, and chopped
  
  


• 
  
  One 3-inch piece fresh ginger, peeled and cut into 4 thick coins
  
  


• 
  
  1 large shallot, chopped
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1 large sprig fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/4 oz. (3/4 cup) all-purpose flour
  
  


• 
  
  4 (3/4-inch-thick) boneless pork loin chops
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  

Combine the peaches, ginger, shallot, sugar, thyme sprig, a pinch each of salt and pepper, and 1 Tbs. water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger and thyme sprig. Cover and set aside.


Meanwhile, combine the flour, 1 tsp. salt, and 1/4 tsp. pepper in a wide, shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess, and transfer to a clean plate. Discard any remaining flour.


Heat the oil in a large (12-inch) skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 12 minutes total.


Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper.


Transfer the pork chops to plates, top with the chutney, and serve.

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.

• 
  
  1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
  
  


• 
  
  1 cup sherry vinegar
  
  


• 
  
  1/2 cup plus 1 Tbs. honey
  
  


• 
  
  2 Tbs. canola oil; more for the grill
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
  
  


• 
  
  4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
  
  


• 
  
  1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
  
  


• 
  
  1/2 cup pecans, coarsely chopped
  
  


• 
  
  1/2  tsp. ground cumin
  
  


• 
  
  1/2  tsp. pumpkin pie spice
  
  

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.


In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.


Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.


Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.


Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Mixed Green Salad with Sugar-Roasted Peaches, Lots of Seeds, and Creamy Goddess Dressing Green

Goddess dressing, named for its pale green color, typically contains mayonnaise, sour cream, anchovy, lemon, and fresh herbs like tarragon and chives; this quick, light version uses crème fraîche and lime juice for extra tang, and plenty of mixed herbs, including basil and mint. The seeds add crunchy texture, and the peaches bring a sweet note to the dish.

• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup crème fraîche
  
  


• 
  
  1 Tbs. fresh lime juice; more to taste
  
  


• 
  
  2 Tbs. mixed chopped fresh herbs, such as tarragon, parsley, basil, and mint
  
  


• 
  
  1 tsp. thinly sliced fresh chives
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. sunflower seeds
  
  


• 
  
  2 tsp. pumpkin seeds
  
  


• 
  
  2 tsp. pine nuts
  
  


• 
  
  6 oz. (6 cups) mixed baby greens (such as arugula, red leaf, red oak, and butter lettuces)
  
  


• 
  
  4 Sugar-Roasted Peach halves, sliced lengthwise into thirds, at room temperature
  
  


• 
  
  12 small fresh mint leaves (optional)
  
  

Position a rack in the center of the oven (or toaster oven) and heat the oven to 350°F.

In a medium bowl, whisk 1 Tbs. of the oil with the crème fraîche, lime juice, mixed herbs, and chives. Season the dressing to taste with more lime juice, salt, and pepper.

In a small bowl, combine the remaining 1/2 Tbs. oil with the seeds and nuts. Spread them on a small foil-lined baking sheet and sprinkle with 1/2 tsp. salt. Toast in the oven (or toaster oven) until the pine nuts are golden-brown, about 7 minutes.

In a large bowl, season the greens with salt and pepper; distribute them evenly among 4 plates. Arrange the peaches on the greens. Sprinkle the seeds and pine nuts on top. Drizzle each salad with about 2 Tbs. of the dressing, and garnish with the mint leaves, if using.

Grilled Peach and Buffalo Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

• 
  
  3/4 cup balsamic vinegar
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 firm-ripe peaches (12 oz. total), halved and pitted
  
  


• 
  
  4-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  4 cups lightly packed baby arugula (about 2-1/4 oz.)
  
  


• 
  
  1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)
  
  

Prepare a medium gas or charcoal grill fire.


Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.


Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.


In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.