Top Rated Peach Recipes
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When it comes to “manning” the grill, few do it better than Melissa Cookston, owner of the South’s hottest restaurant group, Memphis Barbecue Co. and author of the newly released BBQ and grilling cookbook Smokin’ in the Boys Room. For Melissa, mother’s day starts with a perfectly grilled ribeye and smoked Vidalia onions (the recipe for which can be found in her book) and ends with one of her favorite desserts, grilled cayenne peaches.Click here for more Grilling and Barbecue Advice!
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Dry Fly teamed up with Atlanta mixologist Ian Cox to explore the season’s biggest cocktail trend and what did they discover?Mixology has been adding culinary flare for some time and with the rise of pickling at farm-to-table restaurants, why wouldn’t bartenders take to making cocktails the same way? Mixologists are not only using pickled produce but are now veering even further into the phenomenon by using the pickling juice itself in cocktails, a unique way to add acidity beyond the standard squeeze of a lemon or lime.
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Make the most of the summer produce by filling your mushroom burger with grilled peaches and freshly made guacamole.This recipe is courtesy of Green Kitchen Stories.
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This cobbler is the perfect quick dessert to throw together in summer. The best part? It tastes like it took hours and many more ingredients to make. It features fresh or canned peaches, so you can enjoy this recipe all year round. Serve with a dollop of French vanilla ice cream.
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There's nothing worse than being short on time and in need of a dessert. This recipe is my go-to when I just want to add a little something extra to a bowl of vanilla ice cream or an old fashioned ice box cake.
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Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!
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Spicy and sweet, this cocktail combines unusual flavors that blend beautifully. Try this and other killer tequila cocktails for summer.
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One day, all I could think about was peach cobbler. I would have murdered for one. And then I made a juice bursting with ripe peach and cinnamon that balanced sweetness with tartness. And thus, “Peach Cobbler Juice” was born like Athena sprung from Zeus’s pained head, and I was pleased.
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This crostini is a great way to use up those summer peaches. Double the peaches in this recipe, and use the leftovers on toast the next morning instead of jam.
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One day, I was on a juice cleanse and all I could think about was peach cobbler. I would have murdered for one. And then I made a juice bursting with ripe peach and cinnamon that balanced sweetness with tartness. And thus, “Peach Cobbler Juice” was born like Athena sprung from Zeus’s pained head, and I was pleased.
View Recipe/https://www.thedailymeal.com/sites/default/files/2014/09/25/peaches_istock-kenishrotie_450x360.jpg "Brandied Peaches Recipe")
“For a most delectable breakfast, I prefer the following.” — W.C. Fields
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My first peach cobbler was from a hole-in-the-wall bakery in Old Town Pasadena, a perfect prelude to shopping and a movie on a breezy summer afternoon. This recipe does its best to mimic that creation, with a bit of browned butter and toasted almonds for depth. When possible, the cobbler is best served warm, but always, always top it with a scoop of vanilla.
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