A serrated peeler (see page 14 of the book)—a relatively new tool—makes quick work of peeling tomatoes and peaches. Zip, zip, zip and the skins are gone. But if you're faced with peeling a big pile of tomatoes or peaches, immersing them in boiling water and then in an ice-water bath is more efficient.

Half-fill a large, wide pot with water and bring to a boil. Prepare a large bowl of ice water. Use the tip of a paring knife to make a shallow X on the blossom end (bottom) of each tomato or peach. One at a time, gently lower the fruits into the boiling water, adding as many as will fit comfortably in the pot. Let simmer for about 20 seconds, or until the skins begin to curl away from the Xs. Use a slotted spoon to transfer the fruits to the bowl of ice water and then let them stand for about 30 seconds. Lift them from the water and set them on a large rimmed sheet pan or platter. The skins will slip right off.