Peaches for breakfast， lunch， apps & dessert

Food52 US • 6:15am

Food52 sent this email to their subscribers on September 1, 2024.

Good morning.I’m writing from Northern Michigan, where I’ve spent summer’s final week savoring the season’s best offerings—like fishing (read: three hours on the boat, some beers, zero fish caught), debating proper marshmallow roasting technique (blackened vs. toasted), and peaches. So many peaches—which, in the past week, I’ve enjoyed as breakfast (viacaramelized peach pancakes), lunch (a version of thisgrilled peach, halloumi & mint Caprese), an appetizer (chips +next day grilled corn, pineapple, & peach salsa), and dessert (thisAmanda peach tart). Point being, if you stumble into a perfect peach during summer’s waning hours, you can make the most of it by following one of our30 favorite peach recipes.\xa0

In the coming weeks, when temperatures drop, don’t seek warmth through pumpkin spice. Instead, opt for something soaked in maple syrup, covered in butter, and easily made at a moment’s notice. Enter: French toast and all of its great variations we have on our site. Like thisBaked Challah French Toastfrom Leah Koenig. Or theseFrench Toast sticksfrom Riddley Gemperlein-Schirm. And don’t forget about these two Food52 classics: Kayb’sBell-less,Whistle-less, Damn Good French Toastand Merrill Stubbs’Croissant French Toast.\xa0

Baked Challah French Toast

French Toast sticks

Bell-less, Whistle-less, Damn Good French Toast

Croissant French Toast.

Earlier this week, we crowned ourseason onechampion ofPickle Island—the show where we find Food52’s next top pickle. If you’re new to the internet’s first pickling reality show, you can catch up by watching the previous episodehere.\xa0

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In other Test Kitchen news, Nea made Molly Baz’sTomato Martinianda US Open–inspiredHoney Deuce Spritz, César taught the fundamentals ofshrimp stock, and we found our newfavorite clafoutis.\xa0