peaches

My dad is eating healthier, so to help him out, this Father's Day, I won't make a decadent dessert. Instead, I'll be whipping up a flavorful and fruity treat that's enhanced by the grill. When you toss fresh stone fruit on the barbecue, the natural sugars are released and it becomes warm, caramelized, and rich. This recipe takes grilled peaches to a whole new level by tossing them with a brandy syrup.

Then, they're plated in pools of white wine. A dollop of vanilla-laced mascarpone cheese finishes off the delicious dessert. Want to check out the recipe? Here it is.

When hosting a Summer barbecue, it's a good idea to have an easy and effortless dessert that takes advantage of the delicious bounty of the season. This simple recipe of cooked balsamic cherries mixed with peaches is the perfect ending to a warm night.

I served the dessert in small tumblers by itself, but one could easily jazz up the fruit mixture by pairing it with a scoop of vanilla ice cream, cheesecake or a shortcake. This recipe could also be made with blackberries instead of cherries. Bring home some cherries and peaches from the market to get started on this recipe.

I already shared some great new DVD offerings, and while it's slimmer pickings for music (no doubt due to the holidays), there are two releases that I'm particularly psyched about. Check them out! (Plus, don't forget that if you're loving a new album, you can sound off about it in the Music Review Group. I may even feature your writeup on the site!)

All Hail, Queen Mary: Mary J. Blige may have experienced a few Growing Pains, but with her ninth release, she shows us a woman who has come out on the other side of heartbreak and is even more powerful for it. Stronger With Each Tear has a breezy confidence to it that speaks to Blige's own feelings about herself at this stage in her life. Chances are you've heard "The One" featuring Drake in those AT&T ads, but I love it for its sort of cocky swagger, a persona which also pops up on the track "I Feel Good." For a more pensive, peaceful Blige, listen to the stripped down "Color" from the movie Precious. It's a beautiful, bluesy track.

Pink Floyd Redo: The Flaming Lips take on an ambitious project (and a similarly ambitious title) in The Flaming Lips and Stardeath and White Dwarfs With Henry Rollins and Peaches Doing Dark Side of the Moon, where the band tackles the infamous Pink Floyd album through a series of covers (exclusively available only on iTunes this week). The Lips add their own modern psychedelic flavor to the old-school tracks with lots of experimental sounds, e.g. on "Money," they distort their own voices to give the song a robotic feel. Diehard Floyd followers will probably scoff at such tinkering with the classics, but the result feels like a fresh update — even though, like most remakes, it's difficult to do a one better than the original.

Although this cocktail recipe has a weird name, the ingredients are pretty ordinary and the flavor is absolutely sublime. It's similar to the classic bellini — because it combines peach puree with effervescence — but, thanks to the addition of vodka and Canton, it's much more potent. When blended together, the sweetness of the peach offsets the subtle heat of the ginger. The final cocktail is refreshing and easy to drink. For a rustic feel, serve in mason jars! If you can't find ginger beer, simply substitute sparkling water. Sound interesting? Get the recipe when you read more

On Saturday, Aug. 22, my parents will celebrate their 33rd year of marriage. I hate to say it, but I've never thrown them an anniversary party — until now! I've invited over a bunch of my parents' friends for a pool party and barbecue. The event will be festive, but casual, so I'm selecting a menu that reflects this vibe.

Things will kick off with mini peach and pesto pizzas. For the main course, I'll serve what they had at their wedding: chicken, grilled and stuffed with fresh tomatoes and basil. A huge helping of antipasto pasta salad is the ideal side because it serves a crowd and can be made in advance. For these scrumptious recipes, read more

During the Summer I'm always looking for innovative new ways to serve stone fruit. While I've had my fair share of nectarine salads and muddled cherry cocktails, I've never enjoyed a peach stir-fry.

This creative and scrumptious dish combines succulent peaches with snow peas, tofu, and water chestnuts. The mixture is tossed with a quick homemade teriyaki sauce and served atop a bed of slippery noodles.

This meal comes together in less than 30 minutes, but if you are really pressed for time, simply use your favorite store brand teriyaki. Get the vegetarian recipe now.

When it comes to Summer's stone fruits, don't be afraid to think beyond sweet preparations. In this recipe, ripe peaches are thrown on the grill and served alongside salmon and red onions.

As the peaches cook, they become juicy and caramelized. The final dish is drizzled with a gingery vinaigrette.

For the perfect midweek pick-me-up, serve this sophisticated Summer meal with a chilled glass of white wine. Check out the recipe.

Recently my parents hosted an impromptu barbecue. When I asked if I could make the specialty cocktail, my dad said, "nah, that's too much work." Then I politely reminded him that a specialty cocktail doesn't always involve muddling and exotic spirits. It can be as simple as a chilled sangria. Since sangria is my classic fall-back cocktail, he caved and let me experiment with a new mango-peach variation. Although the recipe doesn't require the sangria to be made in advance, I threw it together a few hours before the party to allow time for the flavors to blend. Choose peaches and mangoes that aren't too ripe, you want them to hold their shape when sliced. Beware: this sangria is wildly crowd-pleasing. I doubled the recipe, but ended up making four more batches throughout the night! To check it out, read more

When one thinks of a French dessert many things come to mind: creme brulee, chocolate eclairs, profiteroles with chocolate sauce, or apple tart tatin. While these are delicious options, for my Bastille Day lunch, I want to serve a light, summery, fruit-based treat like a clafouti. Traditionally clafouti — a custard-like French baked dessert —  features ripe cherries, but I plan on giving this peach-raspberry variation a try. It has an elegant, yet rustic presentation that's perfect for enjoying on a warm afternoon in the garden. If this dish sounds appetizing to you be sure to get the recipe!