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
Author: Carey Paquette
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.
Author: Cindy Mushet
A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.
Author: Claudia Fleming
Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.
Author: Rhoda Boone
This state fair winning coffee cake has a delicious filling and crunchy oatmeal topping.
Author: Land O'Lakes
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
Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Author: Matt Duckor
Author: Marcy Masumoto
Author: Lou Lambert
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Sheila Lukins
Author: Lisa Fain
Imagine a mash-up of cinnamon toast, bread pudding, and pie. We're all about the warm jammy fruit hiding inside this dessert.
Author: Claire Saffitz
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
Author: Francine Segan
Author: Shelley S. Stewart
Author: Steven Satterfield
Peach pie is such a happy pie. Maybe because peaches are in season during the summer, peach pie seems to call out for taking it easy and enjoying the day.
Author: Kim Ima
Author: Kimberly Boyce
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