Happy Saturday. And happy birthday to me. I kicked off the celebrations yesterday in Coney Island, where I cheered on the Brooklyn Cyclones — and more importantly, ate a hot dog beneath the fireworks. Today, I’m gathering my friends for...a magic show. Because who says 5-year-olds get to have all the fun? I’ll also…
Consider if it’s time to finally buy the colorful wedding-guest dress I’ve been lusting after ever since it first crossed my Instagram feed. Prayers welcome for a sale.
— Julia Reinstein / Writer, Culture & Leisure / Brooklyn, NY
One Fan Says She Should’ve Doubled This Peach-Pecan Crisp Because She “Can’t Stop Eating It” — And Same
theSkimm
Whoever coined the phrase “easy as pie” must’ve had a sick sense of humor. You know what’s actually easy? This Perfect Peach Crisp from Sally’s Baking — which takes about half the time of traditional pie andtastes twice as good. Essentially the love child of a peach crisp and a pecan pie, the aptly named recipe features sweet, jammy peaches bubbling under a respectable layer of toasted pecan-oat streusel. Throw some vanilla ice cream on top (not optional, we’re sure you understand), and don’t be surprised when it disappears in less time than it took to bake.
The Time Commitment: About an hour.
Key Tips: Yellow and white peaches work equally well, says Sally McKenney (aka Sally’s Baking), but for best results, “you want slightly firm (not hard) peaches with no bruises or soft spots.” That’s why she recommends buying a couple extra, letting them all sit in a paper bag for a day or two, and saving any with soft spots as a snack.
Other Takes: Sure, eating a juicy peach over the kitchen sink is glorious. But you could also try…
Peach Upside Down Cake. If you correctly believe cake > pie, meet your new favorite recipe — perfectly caramelized on top, light and fluffy beneath, and shockingly simpler than it looks.
Summer Panzanella Salad. Because a salad made almost entirely out of bread is the best salad there is. And no, that’s not up for debate.
