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From the 10th Kitchen Blog Ingredients 4 bone-in, skin-on chicken thighs or 2 leg quarters Kosher salt and freshly ground black pepper 1/2 teaspoon cumin seeds 3 cups pomegranate seeds (from two pomegranates) 2 tablespoons light brown sugar, packed 1/4 cup chopped red onion 3 tablespoons apple cider vinegar 2 tablespoons dried tart cherries (or […]

From the Tucci Cookbook Ingredients 1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder Pinch of kosher salt 13 tablespoons butter, softened 3/4 cup granulated sugar 4 large egg yolks 2 large eggs 1 teaspoon grated lemon zest 1 teaspoon pure vanilla extract 4 […]

  From the New York Times by Melissa Clark Ingredients 2 peaches or nectarines 1 pound boneless, skinless chicken thighs, cut into 1-inch strips 2 tablespoons extra virgin olive oil 2 tablespoons dry (fino) sherry 2 tablespoons chopped fresh basil 2 garlic cloves, minced 1 inch-long piece fresh ginger root, grated 1⁄2 teaspoon kosher salt 1⁄2 […]

Thanks to our friend Chef Mario Hernandez for this lovely recipe. Ingredients Serves 2 8 oz. of any red leafed greens (we used an heirloom variety red spinach) ½ cup raspberries, washed and dried 1 cup of mixed variety plums with red skin or flesh, sliced into quarters 1/3 cup of red quinoa, cooked and […]

Thanks to Chef Mario Hernandez from Order of the Fat Tongue for this scrumptious summertime recipe! Ingredients Serves 6 to 8 1 pound (about 4) ripe peaches, peeled and diced 1 1/2 cups chilled heavy cream 4  large eggs, separated 1 vanilla bean, cut vertically in half and the seeds scraped out 1/3 cup baker’s […]

INGREDIENTS 1 lb pluots 1/2 cup sugar 1 cup water METHOD Quarter fruit and remove pits. Place the fruit in a food processor or blender. Add Sugar and water and puree ingredients. Pour the puree into a shallow baking dish or tray. Cover with saran wrap and let sit overnight. The next day, remove the granita from […]

Ingredients 3lbs of peaches 8oz Burrata cheese 3oz prosciutto 1 sweet baguette 2oz arugula Pinch of salt and pepper 2 tbsp extra virgin olive oil 1 tbsp Balsamic Vinegar of Modena Preparation Turn grill to medium high heat.Cut peaches in half and remove the pit. Sprinkle each half with salt, and rub with olive oil. […]

From Cooking Light Ingredients 1 teaspoon black peppercorns 2 teaspoons butter, divided 2 teaspoons chopped fresh thyme, divided 4 firm ripe peaches (about 1 3/4 pounds), halved and pitted 8 firm ripe Black Mission figs, halved lengthwise (about 1 pound) 1/3 cup balsamic vinegar 1/3 cup crème fraîche 1/8 teaspoon salt Preparation Cook peppercorns in […]

adapted from zenbelly.com Ingredients 3-4 ripe peaches 3 eggs 1/4 cup orangutang safe palm shortening such as Spectrum brand or butter 3 tablespoons honey 1 1/4 cup almond flour 1/2 cup arrowroot flour 3 tablespoons coconut flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/8 teaspoon salt Method Preheat the oven to 350F. Line muffin […]

From Epicurious  Ingredients: 12 slices ciabatta bread 1 ripe peach 1 tablespoon fresh ricotta (preferably sheep’s milk) Freshly ground black pepper 4 thin slices of prosciutto Honey Method: Grill bread slices. Halve, pit, and thinly slice peach. Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces […]