meet Amanda Rettke Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, … BON APPETIT. Marilynn K. Yee/The New York Times Tien Ho, the chef of Má Pêche, with the dining room at the left and the raw bar on the right. Just a note that these recipes can only be accessed with a digital subscription to New York Times Cooking. Featured. Emily Weinstein/The New York Times From top: the first pie, apple, was covered in streusel crumbs, a last-ditch effort to save it; the next one, peach, browned nicely on top but was a little flat; the third, another peach, was the tastiest, if not quite browned. A peach pie can elevate good peaches to excellence and great ones to sublimity. Place on top of filling. Hotel dining has become increasingly unbuttoned but nothing like Má Pêche, where David Chang will be bringing his Momofuku brand to Midtown when it opens for lunch in the Chambers later this week. Turn the dough out onto a lightly floured surface, and gather together into a rough ball. This... 3. Plum-Thyme Cut-Out Pie. Wrap in waxed paper and refrigerate for a few hours or overnight. Bake until the juices bubble and peek through the golden crust. As much as we all love pie for dessert, it’s nice to follow up with a midnight slice. Ingredients. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. A peach pie can elevate good peaches to excellence and great ones to the sublime. Tibetan Peach Pie should be sold in one of those marijuana vending machines now extant in Colorado. Place on top of filling. Make the pie dough. Atlantic Beach Pie in the New York Times. 1 teaspoon kosher salt. Rocky Road Ice Cream Bars. For the pie dough: 2 ½ cups or 300 grams all-purpose flour. Very little fuss is made over the peaches; just toss them with lemon juice, sugar and a scoop of flour to make it come together, then sprinkle with fresh nutmeg before topping with a blanket of dough. Greek Salad. July 2, 2020; I learned the secret to making the best, crunchiest fruit crumble over two decades ago. For most of us, a great and truly perfect peach is a rare event. —Cathy Horyn, Adapted from Linda Allard's "Absolutely Delicious! Anadama Bread. ... June: Peach Pie. Mix in ice water, a couple of tablespoons at a time, with a fork until the dough sticks together. Get recipes, tips and NYT special offers delivered straight to your inbox. Made this last night after specific requests from the family for a peach pie. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. 9 months ago. ... six of which debuted at number one on the New York Times Best Sellers list. Valerie Bertinelli Invites Us Inside Her Kitchen. "—Jenn McKinlay, New York Times bestselling author of the Cupcake Bakery mysteries "Enchanting! Next 81 results. In a large mixing bowl, combine the … Squeeze a bit together (if it crumbles, add more shortening). Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour. Wet edges of bottom pastry with cold water. ", Melissa Clark, the Luscious Little Dessert Company, 2 1/2 hours, plus at least 3 1/2 hours’ chilling and cooling, About 2 hours, plus 1 to 1 1/2 hours’ chilling and baking, About 1 hour 30 minutes, plus 45 minutes' freezing and refrigeration, and overnight sitting. Directions: 1. BA's Best Key Lime Pie. Enter the pie. 1 hour, plus 8 hours' chilling. Prop stylist: Theo Vamvounakis. Broccoli Salad with Peanuts and Tahini-Lime Dressing. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Classic Tiramisu. Flaky Bread. Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Mix the flour and the salt. Combine the sliced, peeled peaches, lemon juice, sugar and flour in a large bowl, and mix to combine. And then just now Margaux Laskey told the whole story in the New York Times! Preheat oven to 425. Add the cold shortening in 2-inch pieces. Even a peach pie made with frozen fruit is a terrific thing. The New York Times The sad truth about homemade peach pie is that there’s never enough. Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Gather a golf-ball-size bit of dough, and squeeze to combine. You might be surprised to know that Linda Allard, the head of Ellen Tracy, is also known for her culinary skills. Strawberry-Lemon Lattice Pie. Two reasons I did not choose to rate as 4 forks; 1. ... NEW YORK TIMES. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. "[A] delicious, delightful, and deadly new series...will leave readers longing for seconds. Peaches and Cream Pie. 6-7 ripe peaches, peeled, pitted, and sliced (about 5 cups) 2 tbsps lemon juice 1 cup sugar 1/4 c (30g) all-purpose flour pinch of ground nutmeg. Peach-Raspberry Ice Cream Cake. Preheat the oven to 425. ... Johnny Miller for The New York Times… Garlicky Caesar Dip. Roll out the first pastry disc and place in a 9-inch pie plate. 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