Hey Reader, I know we don't love turning on the oven in the summer, but if there's something that will convince you to do it, this raspberry peach pie should be it. We all need more excuses to eat peaches, right? The filling here is simple to make, because there's no pre-cooking, and you don't even need to peel the peaches. Just toss the fruit together with sugar and a few other ingredients and let it macerate (that's cheffy for "get all juicy") while you take care of the crust. Put it all...

Hey, Reader! Even though we're weeks out from garden tomatoes here, I am craving that classic summer combo of tomatoes and basil. This pasta recipe is the perfect fit: use canned tomatoes when you don't have fresh, and fresh tomatoes when they're perfectly ripe. Farfalle (aka bowtie pasta) is a great shape for saucy dishes because you get a good amount of sauce tucked into those little folds. Don't have it on hand? Just use your favorite shape. Don't forget to reserve some pasta water for...

Hey, Reader! I recently took a look at my blueberry coffee cake recipe and decided it just wasn't good enough, so I jumped back into the kitchen. This improved recipe is soft and tender with twice the amount of blueberries as the original! It makes nine big slices for brunch, or you can cut it into smaller servings if it's part of a big spread. The cake stays tender at room temperature for a few days, but if it lasts longer than that make sure to store it in the fridge because of all that...