I’m not ready to let go of peach season quite yet. Lucky for me, there are plenty of ways to make the most of the delicious stone fruit in pies, cobblers and crisps. This week’s recipe for peach and cornmeal spoon cake is on my to-make list for the long weekend. This simple stir-together cake – meant to be served by the spoonful, not the slice – can be made with any fruit in season, or a combination; cherries, rhubarb, apricots and plums are all excellent peach pairings if you’d like to mix it up.

Also this week: spice up your wine rack with some new varieties from Canada and abroad. Here are some ideas to get started.

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