Peach

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. My husband is also a major foodie. We usually cook at home three nights a week, depending on our schedules. Even after cooking all day, I don't mind coming home and cooking some more. I still find it a calming experience." You could also dress up breakfast by spooning these peaches over waffles.

Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling.

The sauce is reminiscent of that sentimental summertime favorite, the 50/50 Bar.

This recipe can be prepared in 45 minutes or less.

Blended in the processor, the no-bake cream cheese filling is ultra-smooth.

Like cobbler, but even better. This is crowned with cinnamon shortcakes—slightly crisp on the outside and delicate within—that require no kneading or rolling. We call for frozen peach slices, so this is a year-round treat.

Make oatmeal-cookie crumbs by blending cookies in a processor until finely ground.

This recipe is an accompaniment for Warm Peach Shortcakes with Bourbon-Brown Sugar Cream.

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.

A thick puree of fresh peaches is added to the rich custard ice cream base. The ice cream can be made up to three days ahead.

If you don't have tartlet pans, you can make one large shortcake in an eight-inch-diameter pan and then cut the cake into wedges.