Local peaches are just coming into season. I can eat an almost unlimited number out of hand. With the rest, I like to bake and make jam. Here’s a new idea, from the Culinary Institute of America: a peach smoothie.

PEACH…

This cross between a cobbler and a pudding was a highlight of the recent peach festival at Ferguson Farmers Market. The recipe — and the peaches at the festival — came from Kamp’s Orchard in Calhoun County, Illinois.

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When Pat Dougherty makes his Grilled Raspberry Chipotle Pork Loin, he likes to accompany it with grilled corn in the husk and sliced fresh fruit.

“The corn, first grilled, then brushed with the basil-pesto butter sauce, and the cooling contrast of peach and…

Here’s an antidote to those super-sized, super-sweet cupcakes that are all the rage. Each of these mini cupcakes contains just 80 calories and 2 grams of fat — with numbers like that, even two wouldn’t be much of an indulgence.

Fresh…

Pancakes seem made for lazy mornings, but these are so easy you could stir together a batch on a weekday. That’s because they start with pancake/biscuit mix (such as Bisquick, although other brands are available). The recipe is written for…

Next time you crank up the grill, don’t stop after the entree. Grilling fresh fruit can make it sweeter and introduce a whole new flavor dimension to dessert.

Sliced pineapple is great on the grill, as are bananas (as long as…