Blood peaches are large, with dark red skin surrounding a rich, crimson, juicy flesh that is quite tart. They bruise easily, so they are frequently broken down for use in chutneys, jams, pastries, ice creams, and sorbets. We figured this would also mean that they were ideal for making cocktails. The Bellini was the obvious choice as our first guinea pig. We accentuated the bitterness of the fruit with a little Campari while also increasing the intensity of the color. The result is a refreshing eye-opener with slight bitterness and charm. Blood peaches are very rare, fresh or frozen, so if you can get your hands on them, grab them. You can also make this cocktail by blending white peach purée with EO homemade Grenadine for color.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.