From Cook's Illustrated

INGREDIENTS
1/4 cup extra virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives

INSTRUCTIONS
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

From Cook's Illustrated

Makes about 1 quart.

Ingredients
3 medium-size ripe peaches , peeled, pitted, and cut into 1/2-inch pieces (about 2 cups)
1/2 teaspoon lemon juice from 1 lemon
pinch table salt
1 cup granulated sugar (divided)
6 tablespoons granulated sugar
1 1/4 cups whole milk
1 1/3 cups heavy cream
6 large egg yolks
1 teaspoon vanilla extract
2 tablespoons vodka

Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours.

Position sieve over medium bowl set in an ice-water bath; set aside.

Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat.

Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow.

Stir half the warmed milk mixture into beaten yolk mixture until just blended.

Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle). Remove from heat and immediately strain custard into prepared bowl.

Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.

Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours.

Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours.

From The Joy of Cooking

7.5 oz (1.5 cups) flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
2/3 cup sugar
2 eggs
1/2 cup canola oil
1 tsp vanilla
1/2 tsp salt
8 oz (~2 cup) grated zucchini
1.5 cups chopped toasted walnuts (optional)

Heat oven to 350F

Combine flour, baking powder, baking soda, and cinnamon in a large bowl. Whisk well to combine.

Combine sugar, eggs, vanilla, and salt in a food processor. With the food processor running, add the oil.

Transfer the sugar mixture to a medium bowl and stir in the zucchini and nuts.

Fold the zucchini mixture into the flour.

Makes a single 9x5 loaf (45 minutes), about a dozen muffins (25 minutes), or about four dozen mini-muffins (15 minutes).

Our household is split on the nuts issue so I scoop out half the muffins, then add nuts, then scoop the rest.

From CI's The Best Recipe

Filling:
2 lbs peaches (about 6 medium) peeled, pitted, and cut into 1/2" slices
2 tsp cornstarch
1/3 to 1/2 cup sugar (depending on how sweet the fruit is)
pinch cloves
1 tsp vanilla (I tend to forget this)
1 tbs brandy (I leave this out)

Topping:
10 oz flour (2 cups)
2 tsp baking powder
1/2 tsp salt
3 tbs sugar (divided)
4 oz butter (one stick), chilled, cut into 8 pieces
2.5 oz shortening (4 tbs), chilled
1/3 to 1/2 cup milk

Heat oven to 400F

Combine the filling ingredients, place in 9" square pan. Bake ~20 minutes until the fruit is bubbly.

Meanwhile, make biscuit topping:

combine flour, baking powder, salt, and 2 tbs sugar in food processor. Pulse to combine. Add butter, pulse five times. Add shortening, pulse until flour is pale yellow and resembles coarse cornmeal.

Turn the flour mixture out into a bowl and fold in 1/3c milk, adding more milk if necessary. (I use the bowl and spoon from the peaches...a touch of peach and sugar in the biscuits won't hurt anything!) Reserve any remaining milk for the next step.

Turn the dough out onto the counter or a cutting board and pat into an 8" circle. Cut out nine rounds and place on top of the fruit filling. Brush biscuits with milk and sprinkle with sugar.

Bake for 25 minutes or until the biscuits are golden brown & delicious. Cool ten minutes and serve.

(From America's Test Kitchen)

Toppings
1 (28-ounce) can crushed tomatoes
1 tablespoon olive oil
1/8 teaspoon table salt
1 1/2 cups shredded mozzarella cheese (6 ounces)
mushrooms/olives/pepperoni/sausage/etc.

Dough
3 cups unbleached all-purpose flour (15 ounces)
1 2/3 cups water (13 1/2 ounces), room temperature
1 1/4 teaspoons table salt
1 1/2 teaspoons instant yeast
1 1/4 teaspoons sugar
5 tablespoons extra virgin olive oil

1. Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl (I use a yogurt strainer). Let sit 30 minutes, stirring 3 times to allow juices to drain. Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.)

2. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes.

3. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

4. Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.

5. One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.

6. Coat rimmed baking sheet with 2 tablespoons oil. MEASURE THE OIL. I eyeballed it the first time and it stuck badly. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.

7. Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella and other toppings. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.