What's Giving Me Life

When peaches are truly at their peak, I don’t think there’s a better way to show them off than a classic peach pie. This one keeps things simple: juicy peaches, lemon, vanilla, nutmeg, and just enough sugar tucked between two flaky, buttery crusts. It’s the kind of summer dessert that deserves a big scoop of vanilla ice cream and absolutely no unnecessary fuss. Yield: 1 (9-inch) double-crust pie Servings: 8 Prep Time: 40 minutes Cook Time: 1 hour 30-45 minutes Total Time: Abo

Homemade pie dough can feel intimidating, but this version is surprisingly forgiving. Cold butter gets worked into flour by hand, then just enough ice water and apple cider vinegar are added to bring everything together. The result is a flaky, buttery crust that works for fruit pies, galettes, and just about anything else that calls for pie dough. Yield: 2 pie dough disks Servings: Enough for 1 double-crust pie or 2 single-crust pies Prep Time: 20 minutes Cook Time: 0 minutes

When you have more ripe summer peaches than you know what to do with, make cobbler. Juicy, cinnamon-spiced peaches are covered with a buttery, crumbly topping and finished with turbinado sugar for a little extra crunch. It’s unfussy, very peachy and absolutely meant to be served warm with something cold and creamy on top. Yield: One 9x13-inch cobbler Servings: 10-12 Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes, plus cooling Ingredients For the peac

Every summer, there comes a point when the garden seems to produce more zucchini than anyone knows what to do with. This recipe is my favorite way to put that abundance to good use. Brown butter adds a rich, nutty flavor, while olive oil keeps the loaf incredibly moist. The zucchini melts right into the batter, creating a tender, perfectly spiced loaf that's just as good with your morning coffee as it is for an afternoon snack. Yield: 1 (9x5-inch) loaf Servings: 8-10 Prep Tim

When peaches are at their peak, I don't think there's a better dessert than a peach crisp. Sweet, juicy peaches bubble beneath a buttery oat topping that's crisp around the edges and just tender enough in the middle. It's simple, rustic, and exactly the kind of dessert that feels at home at a summer cookout, Sunday dinner, or weeknight treat. Just don't forget the vanilla ice cream. Yield: 1 (8-inch or 8x8 inch) crisp Servings: 6-8 Prep Time: 20 minutes Cook Time: 40-45 minut

To me, lemon bars are the official dessert of spring. They strike the perfect balance between buttery and bright—a crisp, tender shortbread crust topped with a silky lemon filling that's sweet, tart, and packed with fresh citrus flavor. These are the kind of bars that disappear quickly at Easter brunches, baby showers, backyard dinners, or whenever you're craving a little sunshine. Yield: 1 (9x13-inch) pan Servings: 18-20 bars Prep Time: 25 minutes Cook Time: 50-55 minutes To

This cake will always be special to me because it was our wedding cake. My mom and mother-in-law baked it for Frank and me, layering it with vanilla bean whipped cream, fresh peaches, and blackberries for our celebration in the Colorado mountains. While it'll always remind me of our wedding day, this is the kind of cake that deserves to be made year-round. It's incredibly moist, lightly sweet, and lets good olive oil shine. Dress it up with whipped cream and seasonal fruit fo

There are plenty of pumpkin desserts to enjoy throughout the fall, but Thanksgiving belongs to pumpkin pie. This is my version of the classic: a flaky, all-butter crust filled with a silky, warmly spiced pumpkin custard and topped with homemade whipped cream. It's simple, timeless, and exactly the kind of pie that deserves a spot on every Thanksgiving table. Yield: 1 (9-inch) pie Servings: 8 Prep Time: 45 minutes (plus at least 1½ hours chilling time for the dough) Cook Time