When the peaches aren’t good enough for eating out of hand, it’s time to make a batch of peach sorbet.
A writer living in rural Oregon, I am inspired by the people who produce our daily bread. I am the author of the cookbook Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut and write articles and essays for print and online publications.
From Rural Eating Blog
Five reasons to make this summertime recipe of mine on Food52 while the peaches are ripe and flavorful. I’d hate for you to miss out.
Aside from the tomato and the bacon, there is the consideration of the mayo that–in addition to the ripeness of your tomato, the quality of your bacon and the attentiveness of your sandwich construction–will distinguish your BLT from all others.