Melissa Clark’s easy buttermilk peach cobbler

Because we want peach cobbler, and we want it now.

View in browser|nytimes.com August 21, 2024 Melissa Clark's easy buttermilk peach cobbler. David Malosh for The New York Times. Food Stylist: Simon Andrews. An easy buttermilk cobbler for those end-of-summer peaches By Melissa Clark If discerning the difference between a crumble and a crisp is one fruit-filled conundrum, here's another: Where's the line between a caky peach cobbler made with a batter, and a buttery, one-bowl peach cake served warm with a spoon? My answer is another question: Does it really matter with a dessert this good? Whatever label you choose, try my new recipe for easy buttermilk peach cobbler, because it's just about the summery-est thing you can do with the last of the season's stone fruits, particularly those gently oozing peaches that won't wait much longer. Featured Recipe Easy Buttermilk Peach Cobbler View Recipe → Forget the mixer and the food processor. Simply melt the butter in a skillet, letting it brown so it gets nice and toasty-flavored, and then whisk it into a pancake-like batter to pour over the fruit. If there's no buttermilk on hand, you can always substitute yogurt thinned out with a little milk or water, or add a dash of lemon juice or vinegar to whole milk. Call it cobbler or call it cake, but call it today's dessert. Now that you've got peach cobbler in the oven, you'll have to find another place to cook dinner. The grill is the most seasonal option, and the zingy, spicy flavors of Christian Reynoso's hot-mustard grilled chicken might be just the dish to serve before your fruit-filled dessert. Or you could go the slow-cooker route with Sarah DiGregorio's picadillo, with its salty-sweet combination of olives and raisins dotting the savory ground meat. On the other hand, maybe you're looking for something fishy and light for a midweek main? Carolina Gelen's clever everything salmon with creamy caper sauce is an under-30-minute recipe that riffs on the flavors of bagels and lox. She serves it with a tomato and red onion salad on the side to evoke the traditional schmear toppings. Ali Slagle's minimalist cucumber salad, dressed with vinegar and just a drop of honey to balance the tang, would also be a perfect accompaniment. Cucumbers are having quite a moment, thanks to a certain TikTok star, and stores are selling out. If you've managed to keep or find a bagful, here are 26 ways to make the most of them and have the coolest cucumbers on the block. Hetty "Cuke Skywalker" Lui McKinnon adds them to her cold tomato and kimchi soba noodle soup, where their refreshing crunch contrasts with the spicy, sour broth and earthy noodles. On extra steamy days, follow Hetty's advice and add a couple of ice cubes to your bowl. Now that's how I like to chill. Naturally you'll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do). If you need any technical assistance, you can send an email to the genius minds at cookingcare@nytimes.com. And I'm at hellomelissa@nytimes.com if you want to say hi. Bryan Gardner for The New York Times. Food Stylist: Lish Steiling. Lidey Heuck's orzo with tomatoes, corn and zucchini is the Platonic ideal as an end-of-August one-pan meal. The tiny, rice-shaped pasta is suffused with softly cooked summer vegetables, seasoned with red pepper flakes and fresh basil, and then enriched with both mozzarella and Parmesan. It's a colorful mix that takes full advantage of this bountiful season. IN THIS NEWSLETTER David Malosh for The New York Times. Food Stylist: Simon Andrews. Hot-Mustard Grilled Chicken By Christian Reynoso 50 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Slow-Cooker Picadillo By Sarah DiGregorio 5 1/2 hours Makes 4 to 6 servings  Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. Everything Salmon With Creamy Caper Sauce By Carolina Gelen 30 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Cucumber Salad By Ali Slagle 15 minutes Makes 4 servings Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Cold Tomato and Kimchi Soba Noodle Soup By Hetty Lui McKinnon 15 minutes Makes 4 servings 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. 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