Summer is ending, and I’m trying to take advantage of the last of the summer produce (and I’ll be posting more great end-of-summer recipes the next couple weeks). If you can still find some fresh local peaches at your farmers’ market or grocery store, snatch them up and make this delicious simple pie. Once you have a batch of the perfect pie crust from the recipe I posted Monday waiting in your refrigerator, this pie can be in your oven in 15 minutes.
Growing up, beef and broccoli was always my favorite dish to order at Chinese restaurants. But naturally, the heavily Americanized versions feature an overly sweet and thick sauce that I now find much less appealing. This version of Chinese beef and broccoli is a bit more subtle, with the flavors of rice wine, black vinegar, and oyster sauce.
Shortening is not an ingredient that I keep in my house; in general, I feel strange about any food where I’m uncertain about its processing and how it came to be. Hydrogenated vegetable oil? No, thanks. So naturally, I was enthusiastic to discover this amazing all-butter pie crust recipe. This recipe yields a flaky and flavorful crust that has worked well in every pie I’ve made.
I love dim sum, and scallion pancakes are one of my favorite dim sum dishes. I always feel like I can just endlessly keep eating the flaky, crisp pancakes packed with flavorful green onions and often accompanied by an equally delightful dipping sauce. Unfortunately, the dim sum restaurant I regularly frequent does not have these little delights among the small dishes piled on their carts. But these pancakes are really quite easy to make and also freeze well, meaning that the next time a craving sets in or a guest stops by unexpectedly, I’ll be ready.
I love the abundance of fresh high-quality produce that’s available in the summer. The farmers’ market sets up shop one block from me every Sunday, and I like to spend my morning strolling through, sampling peaches here and heirloom tomatoes there, not to mention cheese from Keswick Creamery, bacon from Truck Patch Farms, and gelato from Dolcezza Gelato. Yes, I’m very spoiled (from May to November, at least).
My refrigerator is absolutely packed with homemade condiments and sauces. I love having lots of building blocks to add to the flavor of even the most basic meals. These Vietnamese pickles are a great addition to my stockpile, allowing for a twist on basic sandwiches and salads, and enabling me to create more authentic Vietnamese dishes like vermicelli noodles and banh mi sandwiches (recipes forthcoming). The carrots and daikon radish hold their crunch and are complemented by the sweet and vinegary pickling liquid. Since I like my food with a kick, I’ve also added jalapeno peppers to this recipe for a faint spicy note.