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! Years ago I made these chocolate raspberry cookies for a holiday cookie swap using freeze-dried raspberries. Well, dried fruits are easier to get now, but they sure haven't gotten less expensive, so I decided to remake the recipe with fresh raspberries. The result? An even better cookie! I recommend using a chocolate bar and chopping it yourself rather than dark chocolate chips, if you're able. You'll get wonderful melty puddles of chocolate that make the cookies even better,...

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...