What can end summer better than peaches and cream? Peaches are so decadent-quick pickling with brown sugar and a little wine can show their sultry nature. If the texture of peach skins bothers you, you can peel them, but I won’t bother. Not that kind of dessert. 6 servings 1 batch of Elizabethan Beard’s shortbread 5 tablespoons dark brown sugar, divided 2 tablespoons bourbon or rum 1½ pound peaches, sliced ​​(about 4 cups) 1 cup heavy cream, refrigerated ¼ teaspoon…

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This may be a kind of blasphemy, but my family prefers to eat this kind of show. It’s easier to eat-you avoid pressing fruit and cream on the sides and plates of the shortbread. When you scoop the berries and cream in half, the ratio of fruit to cream is also better, but it does suffer. If you have a company, you can stack them up and let them unravel by themselves. Note: The printed version of this story contains…

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Andrew Janjigian’s recipes and photos Screening the bran helps to lighten the texture of these whole-wheat breads; the removed bran can be added to the top of the bread as a decoration for the toast. The dough can be transferred to the refrigerator after 60-90 minutes of fermentation and kept for up to 24 hours; it can be made into rolls while still cold. The rolls need 90 to 120 minutes to be proofed before baking. Make 8 hamburger or…

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