peaches

Grilled Peaches and Yogurt Recipe

By Kelly Yandell | May 24, 2012

grilled peaches and yogurt

Peaches are one of those jewels that are best eaten in their natural state but why not throw a half dozen into a pie or a cobbler, and save a few for this delicious dessert. The heat from grilling enhances the sweetness and creates a gorgeous texture to go along with the incomparable fuzzy skin of the peach. Temperature, taste, and texture combine to make a truly sensual bite.

I paired the peach with one of nature’s other gifts, honey as I was honored to use a few precious spoonfuls of honey collected by my friend Melissa in her own backyard hive. Her bees in Healdsburg, California feast on pollen from her nearby vegetable garden and all of the bounty that Sonoma has to offer. The Greek yogurt in this recipe is a tangy counterpoint to the sweetness of the peaches and honey. From start to finish, this is a 20 minute recipe.

Note: Try to find yogurt with a firm texture so that you can scoop it up as you would ice cream. Runny yogurt will taste just as nice, but will not make quite the presentation. If you are making several servings, you can scoop the yogurt with a small scooper, and place the scoops of yogurt on a plate. Set the plate in the freezer while you complete the recipe. This makes the yogurt more firm and able to stand up to the residual heat of the peach. Just don’t leave the yogurt in for more than about 10 minutes or it will begin to freeze and crystallize.

Photos: Kelly Yandell

Recipes

Super Summer Sangria Recipe

By Dylan Rodgers | August 5, 2011

Photo: The Culinary Geek

Photo: The Culinary Geek

Since it’s still scorching outside, why not take a little time to cool off and relax with a tiny umbrella and an 8 oz. vacation in a glass.  Sangria is a proven remedy to long days at work and too much time in the city.  Plus drinking red wine in moderation promotes good cholesterol and protects against arterial damaging. Read More

Recipes

White Sangria Sparkler Recipe

By Linda Wagner | August 2, 2011

sangria

One of my favorite things at the end of a hot summer day is to kick back and sip on some fancy homemade cocktails on the dock.  It’s been hot here in Austin, really, really hot…as in 45 days and counting of 100+ degree days, hot.  Pass me an ice cold beverage please!!

My version of Sangria is simple Read More

NewsRecipes

Baked Peach Pudding with Buttermilk Ice Cream Recipe

By Marcus Samuelsson | September 21, 2010

Photo: Sifu Renka

Photo: Sifu Renka

I love visiting the vendor I’ve come to simply call the Peach Man at the Harlem Harvest Farmer’s Market in Marcus Garvey Park on 124th & Fifth Avenue. He comes up from West Virginia with his team every weekend to sell us some of the yummiest peaches I’ve ever tasted. I recently prepared Baked Peach Pudding using peaches from my most recent visit to the market and hope you will too. Here’s the recipe:

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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