Wondering what to do with all those ripe and juicy peaches you picked up from the farmers market? I suggest you make peach pie. This easy pie recipe combines classic pie dough with a fresh peach filling and traditional crumble topping. If you're new to baking or don't have time to make pie dough from scratch, pick up a raw pie dough from the frozen foods section of your local market. When it's filled and topped with homemade ingredients, no one will know that you took some help from the grocery store! Serve with a heaping scoop of ice cream. To give this dessert a taste, get the recipe now.
Adapted from Martha Stewart Peach Pie With Crumb ToppingIngredients1 round of pie dough or uncooked store-bought pie dough
4 pounds (about 8 large) peaches, peeled and sliced into wedges
1/2 cup sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
Crumb Topping:
1 1/2 cups all-purpose flour
3/4 cup light-brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks chilled unsalted butter, cut into pieces
Directions
Preheat oven to 400 degrees.
1 round of pie dough or uncooked store-bought pie dough
4 pounds (about 8 large) peaches, peeled and sliced into wedges
1/2 cup sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt Crumb Topping:
1 1/2 cups all-purpose flour
3/4 cup light-brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks chilled unsalted butter, cut into pieces
Directions
Preheat oven to 400 degrees.
On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
Combine the peaches, sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt in a large bowl. Pour into pie shell.
To make the crumb topping, in a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon. Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form.
Sprinkle the crumb topping over the top of the peaches to cover. If you have extra topping, place it in a plastic baggie and freeze it to use at a later date.
Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.
You may recognize James Oseland from Top Chef Masters. He's a regular judge on the show. The New York resident is also the editor in chief of the beautiful and informative Saveur magazine. Here's what he did yesterday, a day he describes as "wonderfully average," Tuesday, July 26. 7:30 a.m.: I started out the day with my usual bill of fare. It was ploddingly predictable. I had homemade poor man's muesli. Every three weeks my partner, Daniel, makes it from scratch. This version had oats, whole rolled oats, and nuts of many different varieties. There were a lot of coarsely chopped Brazilian nuts — which I have affection for. Also dried currents, dried apples, and dried raisins. Daniel teaches ESL in New Jersey and he has to leave early at 5:30. What he does, the night before, is he makes two bowls of muesli and he leaves one in the fridge for me. I bring it out and put it on the counter and let it come to room temperature. I added kefir and some milk, along with my new obsession: fruit from Trader Joe's.
The fruit from Trader Joe's is weirdly more satisfying than the way, way, way too expensive fruit at the Union Square farmers market. At least for now. But this fruit from the Trader Joe's that's two blocks from my house is actually pretty good. It's hit or miss and it's unfortunate that it's prepackaged, so you can't smell it, but you can get some shockingly good fruit. I threw in some apricots and white nectarines that I chopped up and they were very delicious and very sweet. I put some cinnamon sprinkles on the cereal too. Alongside, I had a cup of PG Tips tea with a lot of sugar and a lot milk.
Today, ABC announced that The Chew, its new daytime lifestyle show, will air live beginning Sept. 26 at 1 p.m. EDT. The series, which replaces the soap opera All My Children, will feature an eclectic mix of hosts, including Italian cooking icon Mario Batali, Iron Chef Michael Symon, Top Cheftestant Carla Hall, entertaining expert Clinton Kelly, and healthy cookbook author (and Dr. Oz progeny) Daphne Oz.
The show will offer everything from "cooking and home entertaining to food trends, restaurants, holidays, and more," the release reveals. Based on the trailer, it appears to offer plenty of flashy smiles and overly enthusiastic camaraderie. In the video, Daphne adds, "It's all about food, but it's about dishing, really." And, according to Mario, pop culture, music, and family, too. Check out the trailer below. Does The Chew look exciting to you?
Did you know that corn was domesticated from a Mexican wild grass ancestor more than 8,700 years ago? There's a reason why maize, or corn, has been popular across civilization ever since; it's sweet, crunchy, substantially filling, full of nutrients, and inexpensive when it's in season (from the beginning of June into the Fall months of September and October).
Aside from being thousands of years old, corn — which grows in "ears" covered in kernels, threads of corn silk, and green husks — comes in a range of colors, from blue and black to the widely-available white and yellow types. When shopping for this grain at the market, look for ears that are firm in texture, heavy for their size, and have bright green husks and golden brown tassels.
If you can, peel back the husk a little and look for baby-sized kernels at the top; this indicates the corn's young and sweet. Keep corn, husk intact, in the refrigerator; consume ears as soon as possible to maximize their sweetness. Continue reading for more information and our favorite corn recipes.
There's something about surprise parties that puts them into a special category of events. It's the element of surprise; the fact that the guest of honor doesn't know about the celebration! Planning them can be tricky, and if you're entertaining the idea of throwing a surprise for a loved one, there are a lot of things to consider. Get my tips after the jump.
The next time you're hosting a barbecue and want to include a burger option for vegetarian friends, think outside the bun. Sure, portobello mushrooms are meaty and delicious, but there are plenty of other foods that make perfectly good patties. Your guests will be surprised and delighted by the alternative veggie burgers! Match the toppings to the filling and sandwich between your favorite bread. Ready for my six veggie burger suggestions? Keep reading.
This pesto recipe is not only easy and beautiful it is a great base for so many dishes. Take advantage of this basil and Italian parsley pesto on sandwiches, appetizers, and pasta!
For the simple recipe, check out her blog. Share your own homemade condiments with us by posting them in the Savory Sights group in our community!
Wondering what to do with all those ripe and juicy peaches you picked up from the farmers market? I suggest you make peach pie. This easy pie recipe combines classic pie dough with a fresh peach filling and traditional crumble topping. If you're new to baking or don't have time to make pie dough from scratch, pick up a raw pie dough from the frozen foods section of your local market. When it's filled and topped with homemade ingredients, no one will know that you took some help from the grocery store! Serve with a heaping scoop of ice cream. To give this dessert a taste, 
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Today, ABC announced that The Chew, its new daytime lifestyle show, will air live beginning Sept. 26 at 1 p.m. EDT. The series, which replaces the soap opera 
Did you know that corn was domesticated from a Mexican wild grass ancestor more than 8,700 years ago? There's a reason why maize, or corn, has been popular across civilization ever since; it's sweet, crunchy, substantially filling, full of nutrients, and inexpensive when it's in season (from the beginning of June into the Fall months of September and October). 
There's something about surprise parties that puts them into a special category of events. It's the element of surprise; the fact that the guest of honor doesn't know about the celebration! Planning them can be tricky, and if you're entertaining the idea of throwing a surprise for a loved one, there are a lot of things to consider. Get my tips 
The next time you're hosting a barbecue and want to include a burger option for vegetarian friends, think outside the bun. Sure, portobello mushrooms are meaty and delicious, but there are plenty of other foods that make perfectly good patties. Your guests will be surprised and delighted by the alternative veggie burgers! Match the toppings to the filling and sandwich between your favorite bread. Ready for my six veggie burger suggestions? 
