Peach

Line your Dutch oven with heavy-duty foil before baking for an effortless cleanup.

The best way to transport this peach crisp is right in the pan, snug in a box.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

Peaches are perfect right now, so put that bushel to use with a light, biscuity shortcake, effortlessly elegant toasts, and more

The best blue cheese for this is salty but creamy, not too sharp or funky.

This peach jam recipe makes enough to give a few jars away as gifts, or you could easily halve it.

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it’s baked in one big circle and bathed in tarragon-infused butter. You might never go back.

Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.

No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.

Where a chutney and mustard sauce overlap. Choose a very ripe—even very bruised—peach for easy peeling.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Eat enough of these toxic fruits and vegetables, and you'll suffer the consequences.

This potent punch is dangerously crowd-pleasing.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed’s, or Fentimans brands.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

Here are recipes, buying tips, and storing suggestions for peaches, which are in season in August.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.