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One Ingredient, Many Ways: Peaches

By Leah Koenig

Peach season is a strangely melancholy time for me. On the one hand, perfectly sweet peaches, which are nearly impossible to find with any flavor the rest of the year, are available in juicy abundance. That means peach pie, melba, cobbler, trifle and any number of other classic summery dishes are too. But when fresh peaches reach their peak in early August, they serve as a quiet reminder that the end of summer is quickly approaching. Right now summer's bounty may feel unstoppable — but the hint of chillier, more somber days to come seems to linger like an aftertaste in every bite. Keep reading »

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