From the New York Times' Dining Section...
Ode to the Peach: A Cook Baffled, and Then at Peace: A trip to the Greenmarket reveals peaches galore. With a recipe for Butterscotch Peaches, although the author's suggestion of pairing the perfect peach with just bread, sea salt, honey and fromage blanc doesn't sound so bad.
Fresh, Lively and Easygoing: Asmiov and the tasting panel play with some Pinot Grigio.
A Versatile Risotto That Sets Sail From the Ports of Asia: A seafood risotto from another region to compliment Pinot Grigio: Asian Seafood Risotto.
• Childhood Was Just Around the Corner: A great childhood food memory essay from Alex Witchel.