Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks and recipes, and kitchen gadgets. She loves canned peaches straight from the jar. Peach season is ...

Peaches are associated with several health benefits, and they can be used in a variety of recipes. As summer comes to a close, you may be wondering how to use up the peaches sitting in the back of ...

As peach season hoves into view, there are many things you can put on your plate. Today my tastebuds turn to a salad from my childhood, harking back to my first experience with a cafeteria setting, ...

I identify as a tomato person. I love summer tomatoes in a way that’s deep, irrational, even a little loony. I buy a genuinely crazy number of them at the farmers market, and then I have to spend the ...

Bake in the middle of the oven for 30 minutes. Reduce the oven to 400 degrees and bake for 30 to 35 more minutes. If the ...

This Peach And Arugula Salad With Burrata And Prosciutto recipe is the perfect salad to serve at a dinner party if you want to impress your guests. For more ideas, check out all of our recipes. I am a ...

It’s not the “peaches” in Palisade peaches that taste so good; it’s the “Palisade.” Every element of Palisade’s place on Colorado’s Western Slope conspires to produce fruit unlike that from anywhere ...

I look forward to the peach season with culinary glee. Their velvety texture and intoxicating fragrance make ripe peaches a treasure. They are delicious drizzled with Amaretto syrup and topped with ...

Recipe for Disaster is Slate’s column about what recipes get wrong—and how to fix them. If you’ve noticed a recipe annoyance, absurdity, or outright lie, file your complaint here and we will ...