Sometimes something is so simple yet in it’s simplicity so absolutely perfect that it should be recognized over and over again. Plum Torte, an iconic recipe originally from Marion Burros via her friend & collaborator Lois Levine, is without a doubt one of those recipes. Initially published in the New York Times in 1983, Plum Torte was republished annually during plum season until 1995. Although not intended as an Italian torta, Plum Torte has all of the hallmarks of a simple Italian dolce, fatto a casa.
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I know what you are thinking…again with the peaches! The season is so short, who can resist when your favorite market stocks the most luscious blush peaches. Summer in Northern California has been hot and uncharacteristically humid – we want dessert but not too much fussing. White Peaches Stuffed with Sheep Milk Ricotta is exactly what I was looking for…. 
Frittata with Zucchini Flowers and Ricotta just says summer, doesn’t it? The delicate blossoms are at every summer farm stand just waiting to be featured and why not in a frittata? The versatile frittata is a staple during the long hot days of summer when produce is at its peak and the desire heat up the kitchen is definitely at its lowest.
