Summer means peaches and if you’re a peach lover, this is one of your favorite times of the year. There are 2 basic types of peach- a freestone and a clingstone. The flesh of a freestone peach comes away from the pit easily, whereas the flesh of the aptly named clingstone is hard to pry away from the pit. Because of that, freestone peaches are what you’ll generally find at the market or fruit stand.

This is a lot - I admit - and not a good choice for a quick weeknight dinner!   I’m the first to acknowledge that brisket is off the charts expensive these days.  You could substitute chuck roast or boneless short ribs. But I love this recipe - it takes taco night to a whole new level.

I discovered shrubs many years ago and grapefruit is by far my favorite variation. Shrubs, also known as drinking vinegars, make a perfect addition to to a pre-dinner cocktail. They quench your thirst while also stimulating your appetite.

The Purple Plum Torte is the single most requested recipe in NYT history. Published in the 1980s, it has millions of views and continues to be a fan favorite every autumn. No wonder- it’s perfection.

Pretty, fresh and effortless. Who wouldn’t smile after being handed a cold crisp glass of prosecco with an all-fruit popsicle inside it? (Edy’s Outshine are my favorite.)

As a kid, when my Mom made ratatouille I’d suffer through it the first night, but I genuinely looked forward to when she served it, leftover, as an open-faced sandwich topped with melted cheese. It makes a great lunch or light dinner. 

These are so simple and so delicious! You can sub out other cheeses, preserves, nuts and herbs as you like.

This is one of my favorite things to serve- and eat in the summer. You can make the shortcake wedges and double cream several hours in advance for quick assembly before serving.

Ooooh I love this!

It’s so simple and delicious! There is just one watch- out I want to offer: DO NOT OVERMIX! If you do you’ll get a pink spread which is far less appealing that the herb and tomato-flecked result you’ll get if you gently mix to combine.

Here’s my recipe for peppermint spray that I swear by. Spray it on your front door wreath, the door frame and any area you want to keep spiders, bugs and even mice at bay.  Ants, spiders, and even mosquitoes tend to dislike strong mint scents

It’s a perfect alternative to harsh chemical sprays - especially right at your front door where guests arrive

There are some invitations that don’t require much convincing. “Come on over for Mexican and margaritas” is one of them.

It promises a table full delicious flavors, endless chips and salsa and a pitcher (or two) of margaritas. No fuss. No formality. Just good food and good drinks.

What time?

When my kids were little and it was a pancake morning, I’d be in the kitchen flipping them while everyone else was at the table eating them! Sheet pan pancakes changed all that! Now you can have pancakes with the rest of the crew- warm and wonderful- no flipping required!

What’s better than a bourbon slush? Not much that I can think of. And from an entertaining standpoint, it checks all the boxes: it’s make ahead and it tastes great! Thanks to my former neighbor Marjorie for sharing her recipe all those years ago!

This recipe is in my cookbook,Amy’s Table: Food for Family and Friends. It remains a go-to dessert in spring and summer. It’s easy, beautiful, delicious and oh-so perfect for variations. From the cookie crust to the creamy filling to the fruit you choose, make it your own!

Oh Grilled Cheese, how do I love thee?

So very many ways…….

Try one or try them all…..here’s a compete Kentucky Derby Party menu to celebrate the most exciting 2 minutes in sports!

These are everything you love about a classic bánh mì tucked into a  soft slider bun. Juicy pork meatballs layered with tangy pickled carrot and daikon, a little heat from jalapeño, and a swipe of chili mayo that brings it all together in the best way.

Play with your food! Unleash your inner creativity by making gumdrop flowers for Spring.

Gum drop flowers add such a special touch to cupcakes and layer cakes. I love to make them for Easter, and Mother’s Day. For Easter I turn orange gumdrops into carrots. For Mother’s Day I like to cascade a gumdrop roses down the side of a layer cake.

This simple salad becomes especially fresh with the addition of delicate flowers.  Just toss field greens with the Champagne Vinaigrette and garnish with a few nasturtium blossoms or a scattering of petals. Garnish each plate with a couple of long, slender chives.

(I grow Nasturtiums and Chives on my Lettuce Grow tower, but you can grow them in a pot on your deck, too)

Add salmon or chicken to turn this into an entree salad.

These adorable flowers generate a lot of scraps. Stir them into yogurt or use them to make fruit salad.