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Monday, September 2, 2024

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Sunday, September 1, 2024

Peaches for breakfast, lunch, apps & dessert 🍑

Good morning. I'm writing from Northern Michigan, where I've spent summer's final week savoring the season's best offerings—like fishing (read: three hours on the boat, some beers, zero fish caught), debating proper marshmallow roasting technique (blackened vs. toasted), and peaches. So many peaches—which, in the past week, I've enjoyed as breakfast (via caramelized peach pancakes), lunch (a version of this grilled peach, halloumi & mint Caprese), an appetizer (chips + next day grilled corn, pineapple, & peach salsa), and dessert (this Amanda peach tart). Point being, if you stumble into a perfect peach during summer's waning hours, you can make the most of it by following one of our 30 favorite peach recipes.

In the coming weeks, when temperatures drop, don't seek warmth through pumpkin spice. Instead, opt for something soaked in maple syrup, covered in butter, and easily made at a moment's notice. Enter: French toast and all of its great variations we have on our site. Like this Baked Challah French Toast from Leah Koenig. Or these French Toast sticks from Riddley Gemperlein-Schirm. And don't forget about these two Food52 classics: Kayb's Bell-less, Whistle-less, Damn Good French Toast and Merrill Stubbs' Croissant French Toast.

Baked Challah French Toast

French Toast sticks

Bell-less, Whistle-less, Damn Good French Toast

Croissant French Toast.

Earlier this week, we crowned our season one champion of Pickle Island—the show where we find Food52's next top pickle. If you're new to the internet's first pickling reality show, you can catch up by watching the previous episode here.

In other Test Kitchen news, Nea made Molly Baz's Tomato Martini and a US Open–inspired Honey Deuce Spritz, César taught the fundamentals of shrimp stock, and we found our new favorite clafoutis.

This week, I asked Nea which recipe from César—her recipe development partner—is her favorite:

"I love César's Lemongrass Salmon Skewers. They're SO good. The marinade is so flavorful and citrusy, and I love how easy they come together."

You can find the recipe here.

That's a wrap for this week!

See you next Sunday for more chatter about what's happening at Food52 HQ.

—Paul, Editor

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