When peaches arrive in the market, Lynne likes to whip up a Bellini, the refreshing drink made with fresh peach puree and champagne, said to have originated at Harry's Bar in Venice in the 1930's. It couldn't be simpler. Select perfectly ripe white peaches, peel them, and puree in a blender or food processor. Place 1 or 2 tablespoons of the puree in the bottom of a champagne flute and add chilled prosecco or other sparkling wine.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.