I want this.

[Photo Via: Food Addict]

We interrupt Peach Week to rave about Andrew Whitney’s cooking over at Dell’Anima.

The bruschette is lovely, especially the roasted red peppers with smoked almonds but the Bone Marrow with testa, charred cippolini, pickled red onion, mustard vinaigrette is off the chain. Alone, it is worth the trip.

Yes, the pastas are satisfying, too. The vibe is cozier than L’Artusi, the menu more daring, but both places are spots I want to visit again and again (this coming from someone who doesn’t eat Italian out often). I like sitting at the bar and watching the cooks in action.

And for dessert, treat yourself to the espresso-rum almond cake.

You won’t be sorry.

Eat a Peach Week continues with this bit of loveliness from Manager.

Now, here’s a meal. From the most beautiful site: Manger.

Serious Eats vs. Food52: Are you kidding me?

The wife and I had dinner at our friend’s place the other night. Watched the Olympics and ordered in from a terrific Indian restaurant. We were stuffed and forgot to eat dessert. Okay, I didn’t forget, I showed some discipline in not asking for an ice cream sandwich. Our friends are the only people we know who stock ice cream sandwiches in their freezer. On the regular as they say.

I think they buy White Rose or some other budget brand. Doesn’t matter to me cause an ice cream sandwich is an ice cream sandwich and I ain’t picky.

But over at Serious Eats, here’s a taste test of ice cream sandwiches for you to check out.

Go to Laughing Squid. Watch video. Drool.

Smitten Kitchen gives us peach pie. And I, for one, am not only thankful but hungry.

Jelly or Boston Creme? Which one of dese?

[Photo Credit: Nom-Food]

Dig this! A series of fictitious dishes designed by my cousin Dinah.

More summertime goodness from Nicole Franzen: maple and lime roasted peaches.

Nicole Franzen gives us peach blueberry cobbler. Oh, hell yes.

So, do you get a shake with your burger and fries or is that gilding the lily?

[“The American Way,” By Terry Border at his most cool site Bent Objects]

Over at Food and Wine, Anthony Bourdain and Eric Ripert break it down…like this:

Fancy Chefs Making Burgers

AB: I understand this trend. It’s dismaying, but I completely understand the impulse. What chef wants to die broke? And let’s face it: Burgers are good. But it is definitely a little dismaying, any time you see really great chefs cooking below their abilities by putting out a burger.

ER: A burger is part of the menu at our Westend Bistro in Washington, DC. Our burger was actually inspired by McDonald’s—except for the quality of the meat, of course. A McDonald’s bun is perfect. You put it in your hands; it’s not too big, it’s not too tall. The ratios, the slice of tomato—for some reason, it’s all perfect. The pickles are perfect. The shredded salad, it’s not too much, not too little. When we did our burger, for us, it was a very interesting research project. We looked at companies like McDonald’s and Burger King and thought, What is great in their approach? And how can we make it great with the meat that we have, which is, obviously, of different quality?

[Photo Via:  Gourmet]

Serious Eats offers 57 receipes for your Fourth of July Party.

[Photo Credit: J. Kenji Lopez-Alt and Josh Bousel]

I’ve talked about Bucatini All’Amatriciana many times before. It’s my go-to meal, a signature dish in Rome (or just outside of Rome). It’s simple: bacon (or, in Rome, Guanciale), onions, hot pepper flakes, olive oil and tomatoes. Served with bucatini, the long pasta with a hole in the middle.

There are many variations on this theme and just as many arguments about the proper way to make the dish. Marcella Hazen doesn’t use olive oil, she uses butter and vegetable oil. Some people add garlic. Lydia Bastianich cooks the onions in pasta water first and once they are softened she adds the oil. Everyone is convinced their way is the correct way.

Anyhow, here are two more versions to fool around with.

One, from a Portland Chef named Rachel Grossman (via Saveur). It is certainly more involved than the traditional method, has far more ingredients. Curious to give it a try to see why she goes in that direction.

And here’s another–which I’ve tried and recommend–from New York chef (co-owner of Dell’Anima and L’Artusi) Gabe Thompson.

[Photo Credit: Todd Coleman]

Because of all the screwy weather this year, which has been dreadful for farmers, peaches have arrived earlier than excpected.

Dig this recipe for Peach and Creme Fraiche Pie over at Smitten Kitchen.

[Photo Credit: Annuus Naa]

Apples are always in season. Especially when you need to cool down (and it sure am hot in here, ain’t it?)

[Photo Via Kesler Tran]

Apricot Jam from our man in Paris, David Lebovitz.

Blueberry crumble pie? Seriously? Oh, hell yes.

[Photo Credit: Lauren Weisenthal]