The woman behind Atelier Pip, Zoe Burgess along with mixologist Robin Kolek, develop drinks and flavors for some of the finest bars and restaurants in London, Berlin, Milan, Prague, Kiev, Mexico City, Singapore, Hong Kong, and more. Together with food photographer Maria-Elena Constantinescu, they concoct a wonderful watermelon juice for TABLE Magazine.
Why Use Coconut Oil in Homemade Watermelon Juice?
While it may sound odd to use coconut oil while making our Watermelon Juice, it actually adds an extra textural and health element. A small amount of the oil is blended thoroughly into the juice. This contributes a very slight creaminess or silkiness to the juice that wouldn’t be present otherwise. Plus, if you’re looking for further health benefits, coconut oil (or our other substitution grapeseed oil) can aid your body in various ways. The medium-chain triglycerides (MCTs) found in coconut oil can potentially help your body absorb the fat-soluble vitamins present in the fruit. This means you have a chance of increasing good cholesterol as well as helping balance blood sugar levels. While this all still requires more research, there are studies out there that show the possibility of benefits.
Homemade is always better. Especially when it comes to juice.
Ingredients
Scale
1 watermelon, approximately 4 pounds
1 tsp coconut or grapeseed oil
1 lemon, juiced
4 sprigs fresh thyme, lemon thyme, or fresh mint
Fresh blueberries, strawberries, raspberries frozen into ice cubes
Instructions
A few hours in advance, put a berry or two in each chamber of two ice cube trays. Add distilled water for very clear ice cubes. Put in freezer.
With a knife, removed the green rind and white pith of the watermelon. Cut into cubes.
Put 1 tsp coconut oil and half of the watermelon cubes into a non-stick saucepan. Cook until the fruit turns dark red. Stir constantly so as not to brown the fruit. Let cool.
In a blender, mix cooked and raw watermelon until smooth, with the juice of half a lemon. Taste and add more if you want more acidity. If the juice is too thick, add a bit of water.
Put the blended juice in a container with fresh herbs. Refrigerate.
Serve over berry ice cubes.
If desired, spike lightly with gin and a splash of seltzer.
Recipe by Zoe Burgess and Robin Kolek Photography by Maria-Elena Constantinescu
This vibrant, flavor-packed Panzanella combines juicy roasted tomatoes, smoky zucchini, creamy bocconcini, and hearty toasted bread. All these ingredients are tossed together in a spiced balsamic vinaigrette. The sweet-tart tomatoes and tender zucchini mingle perfectly with the crunch of rustic bread. Additionally, the dressing’s cumin, turmeric, and touch of jaggery add a warm, unexpected depth. Finished with fresh cilantro and red onion, this colorful salad looks stunning and tastes satisfying. Therefore, Panzanella with Roasted Tomatoes works wonderfully as a light main or a standout side at your next gathering. Click here to check out another more of our summer salad recipes!
What is Panzanella?
Panzanella originated in Tuscany as a traditional Italian bread salad. It features simple, fresh ingredients and rustic charm. At its core, stale or toasted bread soaks up vibrant flavors from ripe tomatoes, crisp cucumbers, onions, and fresh herbs. Olive oil and vinegar dress the salad, celebrating summer’s bounty with a balance of tangy, savory, and herbaceous notes. Originally, people made panzanella to avoid wasting bread. Over time, it has become a beloved classic thanks to its refreshing, satisfying taste and versatility. You can enjoy it on warm days or serve it as a colorful accompaniment to grilled meals.
This colorful Panzanella salad combines roasted tomatoes, smoky zucchini, creamy bocconcini, and toasted bread with a spiced balsamic vinaigrette for a fresh, vibrant dish.
Ingredients
Scale
Ingredients for Salad
½ loaf rustic bread, like ciabatta, grilled or oven toasted and cut into 1 ½” cubes
2–3 small zucchini, sliced in ½ lengthwise and grilled or oven roasted oven roasted grape, Campari, or Roma tomatoes
½ red onion, peeled, thinly sliced
6–8 oz bocconcini
½ bunch cilantro, leaves roughly chopped
Ingredients for Vinaigrette
2 tbsp balsamic vinegar
6 tbsp olive oil
¼ tsp turmeric
1 tsp roasted cumin powder
½ tsp jaggery or brown sugar
salt
Instructions
First, rinse and pat dry the tomatoes. Cut them in half, cover generously with olive oil, place on a rimmed baking sheet, and roast in a 400 degree oven for 20-25 minutes.
Either thickly slice and grill your bread or cube and oven toast it in a 300 degree oven for about 15 minutes or until toasted, yet still somewhat soft in the middle.
For the zucchini, brush all sides with olive oil and grill or roast in a 400 degree oven for 12-15 minutes. Once cool, cut into thick 1” chunks.
To make the vinaigrette, add the olive oil to the vinegar slowly, whisking briskly the entire time. Then add the turmeric, cumin powder, brown sugar, and salt and whisk together.
To assemble the salad, place all the ingredients in a large bowl and pour as much of the dressing as you’d like and toss gently to evenly coat the ingredients. Serve immediately.
As we cooked Chicken Chaap for our first cookbook club installment with Asma’s Indian Kitchen, we explored Asma Khan’s desire to find and share the comforts of home and nourish the souls of her eaters. Another major component of her cooking is lifting up the women who came before her and those who surrounded her.
In the book, she elaborates, “I was once asked to name a female icon who I looked up to. In that moment, the first person to come to mind was not a woman working in food but the first and only female ruler of Delhi. Razia Sultan ruled Delhi from November 1236 to October 1240. …When I was shown a rough draft of the cover for this book, I was totally stunned. It reminded me so much of the portraits I have seen of Razia Sultan. My next thought was although it represents my face, the portrait represents all the generations of nameless, faceless, silent South Asian women who cooked and fed their families. They were never immortalized in portraits. Their contribution was taken for granted. To the women of my kitchen and to the women of kitchens everywhere… We are the Sultans of the kitchen.”
About Asma Khan’s Macher Jhol (Bengali Fish Curry)
The recipes in Asma’s Indian Kitchen come from centuries of wisdom, oral histories, as well as shared traditions. It’s a beautiful sentiment to honor the many women who had a hand in developing a nation’s classic dishes. When you cook this Bengali fish curry, try thinking of the women in your life who shaped your heritage, your cooking and you.
This recipe calls for bright golden and pungent mustard oil which is probably a new addition to your pantry. Support local, and pick up a bottle of mustard oil and other recipe ingredients at your Indian specialty store. If you haven’t already picked up a copy of the cookbook, swing by one of our favorite book sellers today: Riverstone Books or White Whale Bookstore.
3 lb 5 oz (1.5 kg) skinless, boneless fish filets, such as cod or halibut
1 tbsp salt, divided
1 ½ tsp ground turmeric, divided
6 tbsp mustard oil or a high-heat, neutral oil
1 large white onion, finely grated
4 garlic cloves, crushed
1 piece ginger, 1 inch (2.5 cm) long, crushed to a paste
1 tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
3 tbsp tomato paste
7 oz (200 g) tomatoes, cut into 1-inch (2.5 cm) cubes
½ tsp sugar
To garnish:
Green chilis
A sprigs of fresh cilantro
Instructions
Cut the fish filets into 12 equal portions. Mix 1 teaspoon of the salt and 1 teaspoon of the ground turmeric, then rub on all sides of the fish and set aside for 30 minutes.
In a shallow saucepan, heat 5 tablespoons of the oil over medium-high heat. If you are using mustard oil, heat the oil until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to medium-high heat. Add the fish to the pan and fry to sear each piece, but do not let the filets cook through. Transfer the fish to a plate and set aside.
Add the onion, garlic, and ginger to the pan and cook, stirring for 2 minutes over medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, cayenne, tomato paste, and diced tomatoes. Pour into 2 ½ cups (600 ml) warm water and cook for 5 minutes. Keeping the pan on medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan.
Gently return the fish filets to the pan and cover with the gravy, ensuring all sides of each filet are cooking evenly. If possible, cook the fish filets in a single layer in the pan; this will prevent them from breaking into flakes. Lower the heat, add the sugar, and cook covered, until the filets are cooked through – this should take no longer than 5 minutes.
To serve, garnish the fish with whole green chilis and sprigs of fresh cilantro.
Recipe by Asma Khan, Author of Asma’s Indian Kitchen Story, Photography, and Styling by Quelcy Kogel
Every Saturday and Sunday are game day of some sort or other so why not serve a Green Coconut Curry Chickpea Snack with ease! Coated in flavorful green curry paste and coconut cream, these roasted chickpeas offer a satisfying crunch. Sprinkled with fresh parsley, they’re a delicious addition to your game day spread. Mix this healthy treat in with all the usual choices comfort food choices. This way, you can enjoy the day without overdoing it.
What is Green Curry Paste?
We use a green curry paste in our Green Coconut Curry Chickpea Snack for a flavorful addition. This staple of Thai cuisine gets its natural bright color from a blend of herbs. It’s similar to a red curry paste but with green chiles instead. Lemongrass, galangal, kaffir lime zest, cilantro root, cumin, coriander, and garlic are some of the other integral ingredients. As these all mash together in a mortar and pestle, this paste turns into a spicy, subtly sweet, and incredibly aromatic inclusion.
A grab and go snack for game days inside or outside of the house.
Ingredients
Scale
1 can chickpeas, drained and rinsed
3 tbsp green curry paste
¼ cup coconut cream
1 tsp black pepper
¼ cup fresh parsley, chopped
Salt to taste
Instructions
Toss all ingredients in a bowl until the chickpeas are evenly coated in the curry paste and coconut cream.
Transfer to a parchment lined baking sheet and roast at 400 degrees until the chickpeas are golden and crispy, about 30 minutes. Stir chickpeas halfway through cooking.
Recipe and Styling by Anna Franklin Photography by Dave Bryce
Let your happy hour take you somewhere sweet. This Tropical Mango Smoothie recipe is a fruity, island getaway that’s simple to make and calls for only fresh, ripe mango, a bit of simple syrup, and ice— that’s it! No yogurt, only real fruit, and completely dairy free. It’s a punchy, fun-to-make shake that can work as a smooth, healthy morning pick-me-up, or an evening unwinder enjoyed as a mocktail or cocktail when you add vodka or your favorite NA spirit. Just mix, blend, and you’ll be daydreaming your way into the tropics!
When is Mango Season?
Mango season typically spans across different months depending on the variety and region, but they are most abundant and at their peak sweetness during the spring and summer months. In warmer climates like Florida and Mexico, mango season can even begin as early as March and extend through September. It’s good to keep in mind though that different varieties ripen at different times. Types like Ataulfo (honey mangoes) peak in spring, while others like Tommy Atkins are better in early to mid summer. We also recommend shopping at your local market for the freshest fruit in your Tropical Mango Smoothie.
The texture of the pawpaw in this Sweet Bread recipe leads to a moist, custard-like bread reminiscent of bread pudding. As such, it’s delicious with a dollop of fresh whipped cream or our custard sauce.
What Are Pawpaws?
You may have known that pawpaws are a mango-like fruit native to North America, but did you know that they are also a very nutritious fruit option when it comes to mealtime? They are high in vitamin C, magnesium, iron, copper, and manganese with significant amounts of riboflavin, niacin, calcium, phosphorus, and zinc, and a good source of potassium and several essential amino acids.
Mature pawpaw fruit can grow up to six inches in length and resemble a bean-shaped mango with smooth skin that also changes from green to yellow as it ripens. Similar to bananas, dark flecks may appear and the skin may turn brown or even black when very ripe.
Their soft, mango-like texture make for a perfect ingredient in breads, too. Just make sure you let them ripen. Near-ripe fruit will keep up to two weeks in the refrigerator; let sit at room temperature to fully ripen before using.
This mango-esc fruit melds perfectly with a classic sweet bread recipe.
Ingredients
Scale
3 cups all purpose flour
1 tsp baking soda
¾ tsp salt
½ tsp ground cinnamon
½ tsp freshly ground nutmeg
3 eggs, slightly beaten
¾ cups sugar
1 cup lite unsweetened coconut milk (may substitute with ½ cup vegetable oil)
2 tsp vanilla extract
1½ to 2 cups mashed pawpaw pulp (can use frozen)
For the custard sauce:
1/8 cup sugar
3 egg yolks
1⁄2 cup skim milk
1⁄2 tsp vanilla extract
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg. Make a well in the middle of the dry ingredients.
In a separate bowl, beat together the eggs and sugar. Stir in remaining ingredients until well mixed and into the center of the dry ingredients. Stir until incorporated and dry ingredients are moistened, but don’t over mix.
Pour batter into two greased medium-size loaf pans. Bake for 60-70 minutes, or until golden brown and set.
Remove and let cool 20 minutes before removing from pans. Slice and serve with fresh whipped cream or custard sauce.
For the custard sauce:
In a medium saucepan whisk together the egg yolks and sugar until creamy. Stir in the milk and vanilla.
Once all ingredients are combined, cook over low heat, stirring constantly, until the custard thickens and coats the back of a wooden spoon (approximately 7 minutes).
Serve warm or let cool, covered with plastic wrap, in the refrigerator.
Recipe by Local Goodness LLC Story by Rhonda Schuldt
“Bolognese Sauce originated in the region of Emilia-Romagna from the small town of Imola which is 21 miles southeast of Bologna. The recipe first appeared in an Italian cookbook in 1891,” says Yvonne Hennigan, creator of this Ragù recipe. This hearty sauce that uses fresh ground chuck creates a savory, meaty flavor that also perfectly suits pasta. Try it with fettuccini pasta or the variety of your choice and don’t forget the extra cheese on top.
Bolognese Sauce vs Ragù
Bolognese sauce is also referred to as ragù because ragù is a general Italian term for a meat-based sauce that is slowly cooked with pasta. The word itself is comes from the French word ragoût, which refers to a stew or dish where you slowly simmer ingredients for rich flavoring. While Bolognese is a very specific type of ragù from the city of Bologna, with its fine mince of beef (and sometimes pork), wine, milk or cream, and long simmering time, it falls under the overarching classification of a ragù. So, every Bolognese is a ragù, but not every ragù is a Bolognese.
Freshly grated Parmigiano-Reggiano cheese at the table
Instructions
For the bolognese:
Place oil, butter and chopped onion in a 5-quart enameled cast iron pot and turn the heat to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well. (In Italian, the combination of onion, celery and carrot is called soffritto, which means “to fry slowly.”)
Add the ground beef to the vegetables, add a large pinch of salt, and add a few grindings of pepper. Crumble the meat in the pot with a sharp edge spatula, stir well, and cook until the beef has lost its raw, red color. Add the milk and let it simmer gently, stirring frequently, until it has simmered away completely. Add a tiny grating (about 1/8 tsp.) of nutmeg and stir. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir through to coat all the ingredients well.
When the tomatoes begin to bubble, turn the heat down so the sauce cooks at a tiny simmer, with just a few bubbles breaking through to the surface. Cook for 3 hours, stirring occasionally.
If the ragu begins to dry out, add 1/2 cup of water when necessary to keep it from sticking. However, no water must be left in the bottom of the pot when the ragu is finished. Keep ragu warm and covered while preparing the pasta.
To prepare the pasta:
In a large 6- to 12-quart pot (do not use the strainer of a pasta pot), bring at least 6 quarts of water to a rapid boil. Add a large handful of salt to the boiling water. Add the fettuccini pasta to the boiling water and time for exactly 2 minutes! Place the ragu in a large serving bowl when you add the pasta to the water. Do NOT strain the pasta.
Using tongs remove the dripping pasta from the boiling water one scoop at a time and place in the serving bowl on top of the ragu. Gently toss the pasta with the ragu after each additional tong full of pasta. If necessary, add 1 tbsp of the hot reserved pasta water to loosen the mixture.
Serve immediately with freshly grated Parmesan cheese on the side. (Adapted from Marcella Hazan)
Recipe by Yvonne Hennigan Styling by Ana Kelly Photography by Adam Milliron
This Masoor Dal recipe from cookbook author Asma Khan yields a generous portion, but don’t try to reduce it, or the quantity of lentils will be too small to cook properly. Instead, Asma suggests the dal recipe can be “adapted to your own taste by adding extra ingredients to the lentils, such as handfuls of chopped spinach or chunks of fresh tomato,” so you can reinvent and reheat for dinner the next night. This recipe even includes an option to make the it vegan to share with anyone regardless of food allergies.
What is Masoor Dal and Where Does It Come From?
Masoor Dal are red lentils, a staple legume widely used in South Asian and Middle Eastern cuisines. A quick cook time turns this vibrant orange-red lentil into a soft, creamy texture. Heating helps the lentils break down easily into that thick, comforting consistency. Originating from the Indian subcontinent, it’s a fundamental ingredient in Indian, Pakistani, Bangladeshi, and Nepali cooking. You’ll commonly find it seasoned with a tempering of spices fried in oil or ghee such as in the Masoor Dal recipe below.
Wash the lentils in cold running water, then place in a bowl and soak for 30 minutes in fresh cold water. (If you do not have time to soak the lentils, then just wash them before adding to the pan – red lentils cook quickly and do not need long soaking.)
In a heavy-based pan that has a solid lid, heat the ghee or oil over medium-high heat. Add the dried red chilis to the pan, followed by the chopped onion and garlic. Cook, stirring, until they just start to color.
Add the soaked lentils to the pan, then the salt and ground turmeric. Add 5 cups (1.2 liters) warm water to the lentils and bring to a boil.
When the surface of the water is bubbling, cover the pan, lower the heat, and simmer gently for 30 minutes. Stir occasionally to ensure the dal is not sticking to the base of the pan.
Once the dal is cooked, place it in a bowl and keep warm while you prepare the tempering.
For the tempering:
Heat the ghee or oil in a small frying pan over high heat. Working very quickly so the tempering does not burn, add the dried red chilis, cumin seeds, garlic slivers, and, finally, the curry leaves. Cook for a few seconds, then pour the tempering oil and spices over the warm dal in the pan.
Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care while doing this since the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan.
Serve immediately, ladling the dal into separate serving bowls.
Recipe by Asma Khan from her cookbook, Asma’s Indian Kitchen Story, Photography, Styling by Quelcy Kogel
Cookbook author Asma Khan of Asma’s Indian Kitchen adapts her Gobi Musallam (Spiced Whole Cauliflower) dish from a traditional Mughlai meat recipe. She wanted a stunning dish for vegetarian guests when building her cookbook. The recipe, as do many in the book, relies on lightly frying thinly cut onions for an added sweet flavor. This process is a bit time consuming, and fragrant, but we promise you that it’s worth every step.
What is Gobi Musallam and Where Does it Come From?
Gobi Musallam is a flavorful Indian dish that centers around a whole roasted cauliflower. The name “Gobi” translates to cauliflower, and “Musallam” translates to something prepared whole or complete. Usually “Musallam” also implies a grand, regal preparation in Mughlai cuisine. This vegetarian showstopper originates from the Indian subcontinent and marinates a whole cauliflower in a blend of aromatic spices, yogurt, and sometimes nuts. Then, after marinating, you roast the cauliflower until it’s tender and golden. Sometimes people will serve it with a luxurious, creamy, and spiced gravy.
A flavorful vegetarian dish to make for your next celebration.
Ingredients
Scale
1 tbsp whole milk
6 strands good quality saffron
⅓ cup (80 ml) ghee
1 medium cauliflower, trimmed
2 medium onions, thinly sliced into half moons
1 tbsp garlic paste
2 tbsp fresh ginger paste
2 cups (500 ml) plain whole milk yogurt
1 tsp garam masala
1 tbsp ground coriander
½ tsp cayenne pepper
1 ½ tsp salt (adjust to taste)
1 tsp sugar
Almond and pistachio slivers
Instructions
Gently warm the milk in a pan. Do not boil the milk. It should only be tepid; you do not want to scald the saffron. Touch the surface to check the temperature, then add the saffron strands and set aside to infuse.
In a pan or wok, heat the ghee over medium-high heat. Add the whole cauliflower and fry until brown on all sides. Remove the pan and place on a plate to drain, and set aside.
In the ghee leftover in the pan or wok, fry the onions until golden brown and caramelized. Transfer the onions to a plate to drain. Grind or mash into a paste.
Stir the onion, garlic, and ginger pastes into the yogurt, then add the ground garam masala, coriander, cayenne pepper, slat, sugar, and saffron-infused milk.
Place the whole cauliflower, base down, in a deep Dutch oven or cast iron pot. Pour the yogurt marinade over the cauliflower, then cover loosely with parchment paper and set aside for 20 minutes.
Place the Dutch oven over medium heat to cook the cauliflower, keeping it loosely covered with the parchment paper. Lift the paper and base the cauliflower regularly with the yogurt sauce to make sure it cooks evenly – depending on the size of the cauliflower, this should take 30 – 40 minutes. The cauliflower is cooked when a skewer goes in easily with only a slight resistance.
Do not overcook the cauliflower; bear in mind that the cauliflower will continue to cook a little after you take it off heat.
Before serving, taste to check the seasoning and adjust as necessary.
To serve, place the cauliflower whole on a serving plate or dish, then garnish with almond and pistachio slivers. Slice to serve.
Recipe by Asma Khan from her cookbook, Asma’s Indian Kitchen Story, Photography, Styling by Quelcy Kogel
Peach season runs from July to September, so make use of these peach recipes while the goodness lasts! Head to your local markets and grocery stores to find the farm-fresh stone fruit that makes summer so special. Maybe you enjoy them baked into a decadent dessert. Or maybe you’d rather serve them sliced up in a refreshing salad, or blended into a scrumptious cocktail. To peach their own, after all! Whatever you prefer, you’ll find no shortage of peach recipes here to satisfy your cravings.
Let peaches and prosecco help make your summer a delicious one. Our Peach Bellini Tart is decadent, with a dense tart base and not-too-sweet peaches lining the top. This tart does take a bit of time to make but the product is so worth the wait that you’ll be making it for every picnic.
Who doesn’t love salsa? This kid-friendly recipe is a delicious way to get your kids in the kitchen. The sweet and spicy flavors of the peach and corn salsa are not only deliciously enjoyed as a snack atop tortilla chips, but are also great condiments with grilled fish, chicken, or pork.
One bite of this Peach and Ricotta Pizza, and you’ll be hooked. The unique combination of flavors is both sweet and savory. Juicy peaches add a refreshing twist to the creamy ricotta cheese, while the crispy crust complements the soft texture of the toppings. Impress with this recipe at your next summer gathering.
We take advantage of round, donut peaches to craft a plate full of Peach Donuts. These donuts are soft and fluffy, packed full of peach flavor. Plus, a sweet glaze on top recreates the donut you know and love with a fruity twist.
Late summer peaches, blended with fresh mint and the nutty warmth of bourbon whiskey, take the stage. Leveled out with a smooth, sweet vanilla simple syrup, this peach bourbon cocktail brings out the best flavors of summer and fall, making it perfect for between-season drinking.
A beautiful way to celebrate one of summer’s favorite fruits in a simple yet luxurious way is our Grilled Peaches with Mascarpone and Honey recipe. Once peach season passes, feel free to try grilled plums…or pineapple. Or create your own mix of fruits.
Need a quick and easy dinner option that won’t leave a mess in the kitchen? Our Simple Pork Chops and Peaches take just a sheet pan to make a juicy, succulent product. You’ll even learn to make your own delicious balsamic and orange juice dressing to drizzle over top.
Who knew quinoa could be so good? We did! That’s why we pair it with diced, fresh peaches, chickpeas, cucumber, and red onion for maximum deliciousness. You can even add your own customizations to this salad such as grilled chicken, feta cheese, or your other favorite veggies.
Combine farm-fresh berries and peaches with this easy, crowd-pleasing flatbread recipe. Along with chèvre cheese and prosciutto, feel free to sprinkle in a fresh blackberry or blueberry, too.
Brighten your usual salmon dish with the addition of sweet roasted peaches and a savory tomato sauce. You’ll get the most flavor out of this beloved seafood when you let the peaches infuse into the salmon. It may just become your new weeknight dinner go-to.
Crumbly buttermilk biscuit chunks are layered into this colorful summer salad. Sink your teeth into bites of juicy peaches, radicchio, baby arugula, English cucumber, shredded ricotta salata, and a red wine vinegar dressing.
Who doesn’t love pulled pork at a summer cookout? Upgrade your pork game with a sweet BBQ peach sauce that adds a little kick of spices. Needless to say, you’re never going back to your old recipe.
The combination of naturally sweet peaches and hot honey is simply meant to be. Our Editor-in-Chief Keith Recker makes an Easy Hot Honey Peach Galette that turns anyone into a professional baker.
Gazpacho in the summertime whenever peaches are ripe and ready is a treat for any hot day. Fresh cantaloupe and juicy peaches blend with savory elements of garlic, shallot, balsamic, and chili flakes.
A cocktail that utilizes farm-grown produce basks in a flavorful outcome. This smash uses peaches and blackberries from your local market as well as your favorite bourbon and ginger beer.
For cocktail and mocktail lovers alike, this Peach Basil Bellini can be made with sparkling white wine or sparkling mineral water. Plus, you’ll learn to craft a basil simple syrup that you can use in other beverages.
