July 26, 2012
It feels like it’s all peaches, all the time on the food blogs right now. With good reason: peaches are going crazy this summer. Every single one I’ve brought home has been ripe and sweet, with not a dud among them.
We all know that the best way to eat a peach is out-of-hand, over the sink with juice dripping down your chin. But the aroma and flavor of the fruit pair well with so many things — especially in the savory, salty arena — it would be a shame not to experiment.