Tzatziki sauce is easy enough to make: Yogurt, garlic and cucumber and you have the makings for a cool, refreshing drizzle for a flatbread sandwich or a summer salad. Still, if you're looking for a shortcut, there's no beating the convenience of Trader Joe's Tzatziki Dip. It's thick enough to spoon onto a pita wrap without too much dribbling, and it's nicely seasoned. Use it with leftover pork roast or lamb. A 12-ounce container is $2.99.

Magazines offer peachy recipes

Georgia peaches are at their peak now, and food magazines are filled with ideas for how to enjoy them. The August issue of Cook's Illustrated ($5.95) presents what it bills as a foolproof peach shortcake. In case you don't get ripe, juicy ones from a local farm, the recipe is designed to work even with hard, mealy supermarket peaches. Atlanta cookbook author Virginia Willis offers suggestions for healthier ways to enjoy the fruit in the August issue of Eating Well ($4.99), from pork chops with peach barbecue sauce to a slimmed-down blueberry and peach cobbler. Want to pick your own? Check out the University of Georgia's AgNet at www.ciids.org/agnet for a list of you-pick farms.

Papa John's whole-wheat is the upper crust

Papa John's new 100 percent whole-wheat crust found unanimous approval among the seven co-workers who tried it. Tasters compared a Garden Fresh vegetable pizza on the whole-wheat crust with an original crust pizza, and all preferred the whole-wheat. It's an especially good match for the vegetable pie, adding another layer of flavor. In comparison, the original crust seemed bland. The texture is similar to the original crust and not dense or heavy. As a bonus, you pick up 6 grams of fiber per slice, rather than the 2 grams.