Grilled Peaches with Honey and Black Pepper
A simple trick that accentuates the sweetness inherent in late-summer stone fruit. And then amplifies it even more with honey and pepper.
15 mins
Dana Jacobi is the author of nearly a dozen cookbooks and has been nominated twice for a James Beard award. Her work has appeared in the New York Times, Food & Wine, and Cooking Light, among other publications. She’s also a cooking instructor and lecturer and has presented to audiences as diverse as Culinary Institute of America chefs, specialty food store owners, Harvard business school alumni, and nuns. Jacobi lives in New York City, where she shops the Greenmarket, knits passionately, and plays mah-jongg. @danajacobi
15 mins
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5 hrs 45 mins
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