Perfect peach pie that’s “better than my mom’s”

A five-star, reader-favorite recipe for the queen of summer stone fruits.

View in browser|nytimes.com July 7, 2024 Sam Sifton's perfect peach pie. Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. The pie's the thing By Sam Sifton Good morning. There's a road near where I stay that's lined with orchards, and when the peaches get ripe there I like to drive it with the windows open. The smell of the fruit softens my mood. It's the scent of sunshine. That won't be for weeks yet, though, maybe a month. In the meantime, I'll be looking to Georgia, where the crop's bouncing back from a disastrous, frost-ruined 2023 season. A dozen ripe Georgia peaches in a paper sack? I can put my head in there and have almost the same reaction that I get in the car with the local fruit: a kind of stunned happiness. There's so much to do with them. Put one in the sun for an hour then eat it out of your hand, the warm juices running down your chin. Slice another into a bowl to eat with cold yogurt. Cut one more for lunch: a tomato and peach salad with whipped goat cheese. And then, of course, you should make a perfect peach pie (above). It's just the thing to fill a Sunday afternoon with joy, and you can let it rest on the counter while you make a simple dinner to serve ahead of it. I'm thinking of crispy chicken thighs and a sweet-corn salad, but it doesn't matter. Today, the pie's the thing. Featured Recipe Perfect Peach Pie View Recipe → As for the rest of the week. … Monday Naz Deravian's recipe for lemon spaghetti with roasted artichokes is a silky weeknight delight that makes the most of the jarred artichoke hearts you really ought to have in your pantry at all times. (Buy two jars today if you have none — as with sheet pans, you really can't have too many on hand.) Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. Lemon Spaghetti With Roasted Artichokes By Naz Deravian 40 minutes Makes 6 servings Tuesday I love a tuna salad generally, but Eric Kim's pepperoncini tuna salad turns every dial in the recipe to 11, elevating it to royalty. Sour, salty pickled peppers, sweet relish, toasted sesame oil and plenty of mayonnaise combine to dress the fish in studded velvet, while slivered celery provides just a bit of crunch. Eric serves it on sliced croissants. Approved! David Malosh for The New York Times. Food stylist: Simon Andrews. Pepperoncini Tuna Salad By Eric Kim 10 minutes Makes 2 servings Wednesday This simple recipe for tomatoes vinaigrette, developed by Cybelle Tondu, makes the most of early-season tomatoes. It's dead simple: You sprinkle some kosher salt on a plate, top with tomato slices, sprinkle with a little more salt and then drizzle the whole dish with a garlicky mix of oil and vinegar. Would I add some sliced mozzarella and torn basil and call it dinner? On a Wednesday night, I would. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Tomatoes Vinaigrette By Cybelle Tondu 10 minutes Makes 4 servings Thursday You really cannot do better with soba noodles than Hetty Lui McKinnon's recipe for a cold noodle salad with spicy peanut sauce. Cucumbers, peanuts, bell pepper and tons of radish add crunch, while scallions, cilantro and lime juice offset the heat of the sauce. Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Cold Noodle Salad With Spicy Peanut Sauce By Hetty Lui McKinnon 20 minutes Makes 4 servings Friday Finally, to welcome the weekend, sear a skirt steak in a hot skillet so you can slice it for taco fillings, to serve with shredded cabbage, crema and Naz's new recipe for mango salsa: light, simple and extremely well balanced. Jim Wilson/The New York Times Seared Steak By Mark Bittman 55 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Mango Salsa By Naz Deravian 15 minutes Makes 4 to 6 servings There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking, at least if you have a subscription. Subscriptions support our work and allow it to continue. If you haven't taken one out yet, would you consider subscribing today? Thanks. Write for help if you find yourself jammed up by our technology: cookingcare@nytimes.com. Someone will get back to you. Or, if you'd like to lodge a complaint or deliver a compliment, you can write to me. I'm at foodeditor@nytimes.com. I can't respond to every letter. But I read every one I get. Now, it's nothing to do with Jarlsberg or icy martinis, but the media critic Rusty Foster has started his through-hike of the Appalachian Trail with his son Mica, documenting the journey in a newsletter called Today on Trail. Follow along. Jim Windolf, in The New York Times Book Review, is very good on Phil Elwood's memoir, "All the Worst Humans: How I Made News for Dictators, Tycoons, and Politicians." It'd be nice to get to Oslo soon, spend some time at the Norwegian Maritime Museum. Finally, here's "Masquerade," from the original cast recording of the Broadway play "Stereophonic." Enjoy that. I'll see you next week. Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. 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