When it comes to summer produce, there’s a lot to be excited about—crisp wedges of watermelon at a picnic, bowls of sweet cherries waiting to be made into pie, tomatoes that actually have flavor. But we’re extra excited about the triumphant return of the peach. Lusciously sweet, hearty enough to stand up to heat and super versatile, peaches are as fab in savory dishes as they are in desserts. Here are 35 of our favorite fresh peach recipes.
Fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.
Eat your heart out, Subway.
The best way to make breakfast for a crowd.
Why should carnivores have all the grilling fun?
Mix things up by adding different types of fresh fruit.
We’re never ordering delivery pizza again.
Bonus: This concoction is totally white-jeans-friendly.
We didn’t think it was possible to improve grilled cheese, already the world’s best food. We were wrong.
Sometimes you just gotta go with a classic.
Instructions: make a big pitcher of these and a batch of guacamole. Invite over some friends. Repeat as often as possible until September.
You might want to make a second batch…they’re that good.
Coterie member Monique Volz is here for your cravings.
Summer in a tortilla, courtesy of Coterie member Maria Lichty.
We love this one-pan meal; less time spent on dishes means more time to savor the summer night.
Brush the sweet-and-tangy mixture onto grilled meat or use it as a marinade and then stash it in the freezer for next time.
The only way to improve pie? Make it portable. (Thanks, Coterie member Heidi Larsen for the inspo.)
Coterie member Liz Harris just found what we’re eating for lunch for the entire summer.
We’re willing to try anything on a pizza—unsurprisingly, this combo is a big winner.
Clafoutis must be French for the lightest, fluffiest cake you’ll ever eat. (Thanks for teaching us a new language, Katie Workman.)
Ditch your morning smoothie and try this cool, blended yogurt drink by Phoebe Lapine instead.
Summer on a stick, courtesy of Coterie member Gaby Dalkin.
Dessert for breakfast, minus the guilt. Thanks for our new go-to breakfast, Gena Hamshaw.
Peaches are totally the new tomatoes.
Sorry, apple. We found a new favorite slice.
This recipe from Coterie member Aida Mollenkamp is worth taking down the ice cream machine you put on your wedding registry and then never used…
Because you’re so bored of romaine and croutons.
Don’t forget to serve this cobbler with a scoop of ice cream or a dollop of whipped cream.
Raise your hand if peach season is your Christmas in July. (Same.)
They’re spicy, sweet and fabulous for a summer dinner under the stars.
If you need us, we’ll be eating these on the patio.
This dish is practically no-cook, feeds a crowd and won’t wilt when you set it out in 90-degree weather.
The very best part about this stunning dish? You can prep everything the night before, then put it all together in less than 10 minutes.
The best part? It takes less than half an hour, start to finish.
You had us at “peach barbecue sauce.” And the addition of fresh mint and tarragon doesn’t hurt, either.
Coterie member Gaby Dalkin proves everything tastes (and looks) better in a skillet.