. 45 .2 cups all-purpose flour1 teaspoon baking powder1⁄2 teaspoon baking soda1 teaspoon kosher salt3 tablespoons sugar3 large eggs, beaten4 tablespoons unsalted butter, melted2 cups buttermilk, plus more if needed1 1⁄2 cups finely chopped peachesWhen we were growing up, waffles were always a treat in our house. It took the three of us kids to lift the heavy waffle iron—it seems they weighed a ton back then. My mother would let us make the batter and then look away as we loaded way too much batter onto the iron. My brothers and I thought the batter was supposed to ooze over the sides and spill onto the countertop!Preheat waffle iron according to manufacturer’s instructions.In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In another medium bowl, beat together the eggs, butter, and milk; then add to dry mixture. Fold in the peaches and let batter rest for 10 minutes.Spray the waffle iron with nonstick cooking spray. Ladle batter onto the iron. Close top and cook until the waffle is golden brown on both sides. Remove and serve immediately; or keep warm in a 250-degree oven.Buttermilk Peach WafflesMakes 6 (8-inch) round waffles. 90 .BERBERE2 tablespoons paprika1 tablespoon ancho chile powder1 teaspoon ground coriander1 teaspoon turmeric1⁄2 teaspoon kosher salt1⁄2 teaspoon fenugreek powder1⁄4 teaspoon ground nutmeg1⁄4 teaspoon ground ginger1⁄4 teaspoon ground allspice1⁄4 teaspoon ground clovesSTEAK2 flat iron steaksExtra virgin olive oil2 large peaches, halved and pitted1 tablespoon honeyBerbere is a spice blend used in North African cooking, particularly in Ethiopia, and this well-balanced combination of sweet and savory flavors complements grilled meats and stews. Here, it’s used in combination with peaches, which come to life with the warmth of the nutmeg, ginger, and cloves in the berbere. Feel free to double or quadruple the spice blend and save the rest for another roasted meat.BERBEREIn a small bowl, mix together the paprika, chile powder, coriander, turmeric, salt, fenugreek, nutmeg, ginger, allspice, and cloves.STEAKRub berbere generously onto both sides of steak and wrap in plastic wrap. Store in the refrigerator overnight. Remove from refrigerator 30 minutes before grillingPreheat grill to medium-high. Sprinkle steak on both sides with oil. Grill for 4–5 minutes on each side, or to desired doneness. (Temperature for rare is 130–135 degrees F, medium-rare is 140 degrees F, medium is 155 degrees F, and well-done is 165 degrees F.) Remove from grill and cover with foil. Remember, steak will continue to cook after removed from grill; you may want to shave a few minutes off the cooking time to prevent overcooking. Keep the grill heated.While steak is resting, brush peach halves with oil; grill for about 8 minutes, turning once, until charred and tender. Remove peaches from grill, cut into wedges, and drizzle with honey. Cut steak into thin slices—cutting across the grain—and serve with the peach wedges.Berbere Flat Iron Steak with Honey Grilled PeachesServes 4 to 6. 127 .CRUST1 3⁄4 cups Oreo crumbs4 tablespoons unsalted butter, melted2 tablespoons sugarFILLING3 peaches, peeled and sliced1 cup plus 2 tablespoons sugar, divided1 teaspoon freshly squeezed lemon juice4 (8-ounce) packages cream cheese, room temperature5 eggs1 teaspoon vanilla extract or amaretto1 teaspoon lemon zestGLAZE1⁄2 cup peach preserves or jam1 1⁄2 teaspoons freshly squeezed lemon juiceCheesecakes are always a great way to end a meal. When I entertain in the summer, this is my favorite dessert to serve special guests. Preheat oven to 350 degrees F.CRUSTCombine the Oreos, butter, and sugar. Press mixture firmly against the bottom of a 9-inch springform pan. Wrap the bottom and outside of pan with foil.FILLINGCombine the peaches, 2 tablespoons of the sugar, and lemon juice in a medium saucepan. Cook over medium heat until sugar dissolves and peaches are juicy, about 5 minutes. Cool and drain.In the bowl of a stand mixer, beat the cream cheese until fluffy. Gradually add the remaining sugar. Then add in the eggs, 1 at a time. Add the vanilla and lemon zest, beating until smooth. Pour half of the batter into prepared pan, followed by 2⁄3 peaches, and top with remaining batter.Place cheesecake pan inside a larger pan and place in oven. Fill the larger pan halfway with hot water. Bake for 60–70 minutes, until slightly firm in the center. Turn off oven, leaving door ajar about 8 inches, and allow to cool in oven for 1 hour. Remove from oven and cool completely in pan. Chill in refrigerator for 4 hours, or overnight.GLAZECombine the preserves and lemon juice in a small saucepan over medium heat. Cook, stirring constantly, until it starts to simmer. Using the back of a wooden spoon, strain into a small bowl. Remove sides of springform pan and spread glaze over top of cheesecake followed by remaining peaches. Chill until glaze is set, 2–4 hours.Oreo-Peach CheesecakeServes 10 to 12We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >