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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Late September marks the end of stone-fruit season. Take advantage of the last crops of the summer, and prepare a simple hearty appetizer of peaches wrapped in prosciutto. Simply slice two ripe peaches in eighths, and wrap them with a thin slice of prosciutto. This is a spin on the classic late-summer Italian staple Prosciutto con Melone — a wonderful salty-sweet appetizer.
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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. See all dessert recipes. 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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Perfectly ripe peaches grilled and topped with luscious Teleme make for a simple yet decadent treat.
John Gorham is the co-owner and executive chef of iconic Portland, Oregon restaurants Toro Bravo, Tasty n Sons, and Tasty n Alder and co-owner of Mediterranean Exploration Company. At his four distinct restaurants, he aims to celebrate a wide range of global cuisines while at the same time staying true to the house-made, sustainable, local ethos that Portland is known for.In this simple yet distinctive variation on the tradititional peaches and cream. Chef Gorham has introduced the savory element of Franklin's Teleme, a fudgy cow's milk cheese made in Los Banos, California. Try this out at home or you can swing by Tasty n Sons for Chef Gorham's version if you're ever in Portland!Click here for more of The Daily Meal's Best Dessert Recipes.
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Sweet Corn Soup with Peaches
This soup captures summer's best flavors: sweet corn, juicy peaches, and fragrant basil.
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This creamy frozen custard recipe will give you a taste of summer all year long. Using simple, high-quality ingredients, this recipe transforms an ordinary frozen dessert into a dish that will leave your guests begging for more.
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Rustic Peach and Almond Galette
This rustic peach galette is a favorite because it is so simple to prepare, but the combination of almonds, peaches, and some puff pastry can hardly be beat. No fillings or other accoutrements required; no, just juicy, ripe peaches and a flaky pastry. What more do you need?
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Minty Blueberry Peach Shiver
Fresh with juicy summer fruit and cooling mint, this juice-based gelatin fruit salad is a delicious throwback to childhood. Make it ahead for backyard barbecues, and feel free to substitute grapes or nectarines for the peaches and blueberries. (Note: Using vegan gelatin, the finished dessert will be less firm than with traditional gelatin.)
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Peaches
“For a most delectable breakfast, I prefer the following.” — W.C. Fields Click here to see The Dead Celebrities Cookbook story.
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Peach Cobbler
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. Click here to see Cozy Comfort Food Recipes.  See all peach recipes.
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Peach Granita
Granita can be made of any deliciously ripe fruit; here, the combination of aromatic peaches and prosecco make for a festive delight.
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