peaches

Peaches may have a short peak season but when it hits, I find it easy to overdo the indulgence. From mid-summer through early fall, fresh peaches bring a floral sweetness that works in directions most people don’t think to take them.

They belong in a buttery crisp, obviously, but they’re also the thing that makes the sauce for a filet mignon unexpectedly interesting, the fruit that holds up on a hot grill alongside steak, and the base of a spicy dipping sauce that pairs beautifully with steamed artichokes.

Catch them at their peak and you’ll find reasons to use them in every meal.