Summertime Peach Almond Scones

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Juicy diced peaches and sweet pieces of almond paste make these scones a real summer treat.
Juicy diced peaches and sweet pieces of almond paste make these scones a real summer treat.

New York City’s Danielle Sepsy has been anointed the Scone Queen. So, when she comes out with a cookbook full of recipes for all manner of scones, muffins, cookies, cakes, and breads, how can one possibly not hone in on a scone one to make first, right?

I think it would be sacrilege to do otherwise.

With summer at its peak, “Peach Almond Scones” was the one that cried out to me first and foremost with its jumble of fresh diced peaches and sweet pieces of almond paste baked into the dough.

Sepsy and scones have been synonymous since she was 13 years old when she started a business out of her family’s house selling scones to neighbors, friends, and local cafes. In 2022, she competed on HBO Max’s “The Big Brunch” cooking competition, where the judges crowned her the Scone Queen.

These days, she runs her own online bakery, The Hungry Gnome, through which she sells all manner of baked goods, including scones, of course.

Her debut cookbook, “The Scone Queen Bakes” (Alfred A. Knopf), of which I received a review copy, is filled with 100 recipes for treats such as “Lavender Lemon Scones,” “Red Bean Scones with A Sesame Crust,” “Chocolate Chip Pancake Muffins,” “Biscoff Apple Cheesecake Bars,” and “Snowball Ice Box Cake.”

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Chef Greg Baxtrom’s Heirloom Tomato Schnitzel

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Meet tomato schnitzel -- a fun and delicious treatment to give summer tomatoes.
Meet tomato schnitzel — a fun and delicious treatment to give summer tomatoes.

When it comes to summer tomatoes, I’ve sandwiched them, stuffed them, layered them, grilled them, pureed ’em, salad-ed them, and even devoured them right out of hand plucked from the vines in my own backyard.

But until now, I’d never schnitzel-ed them.

And boy, was I missing out.

Yes, the German method of breading and frying pork, veal or beef until crisp and golden can be applied to thick slices of beefsteak heirloom tomatoes to fun and delicious effect.

“Heirloom Tomato Schnitzel” is a recipe from the new cookbook, “Nothing Matters…but Delicious: A Radically Honest Cookbook” (Ten Speed Press).

It was written by Greg Baxtrom, chef-owner of Five Acres in New York with assist from food and wine writer and editor, Joshua David Stein.

The former chef-owner of the acclaimed Olmstead in Brooklyn, Baxtrom has worked in such standout establishments as Michelin three-starred Per Se in New York City; and Michelin two-starred restaurants, Alinea in Chicago and Blue Hill at Stone Barns in New York.

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RT Bistro Completes A Trifecta

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Porcini doughnuts with caviar at RT Bistro.
Porcini doughnuts with caviar at RT Bistro.

When it comes to their brand of cooking, husband and wife chefs Evan and Sarah Rich have a knack for throwing you for a loop — in the best of ways.

Think you’re getting potato chips at their flagship, 14-year-old Rich Table in San Francisco? You are — but ones uncannily threaded with whole sardines.

Expecting a whole roasted cauliflower at their two RT Rotisserie locations in San Francisco? You might want to don sunglasses when it arrives blanketed in technicolor fuchsia from a dazzling red beet tahini sauce.

Hankering for shrimp Louie at their newest restaurant, RT Bistro, which just opened in January? The chilled shrimp in a creamy sauce will arrive not on a mound of lettuce, but on disks of fried eggplant that are crisp on the outside and creamy within.

The Riches call their food “New American.” In truth, it’s what Sarah and Evan most like to eat — familiar sounding dishes with deepened flavors that get playfully and imaginatively tweaked without losing any focus.

It’s proved to be a winning formula for them and General Manager-Partner Jonny Gilbert.

RT Bistro's entrance is around the corner from Rich Table's.
RT Bistro’s entrance is around the corner from Rich Table’s.

Last week, I finally had a chance to check out RT Bistro, which is actually located in the same building that houses Rich Table, with its entrance just around the corner from it.

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Greek Lamb Fricassee — A Perfect Dish For These Times

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Romaine lettuce gets cooked in this braised lamb dish.
Romaine lettuce gets cooked in this braised lamb dish.

These days, has lettuce left you downright skittish?

With the ongoing cyclospora outbreak, who can blame people for swearing off lettuces of all kinds?

However, there are actions you can take to minimize risks: Buy whole heads (particularly from local farmers at your farmers market), discard outer leaves, trim off any damaged or discolored areas, and wash and rinse leaves well.

Another great option? Cook your lettuce.

Indeed, heating it to at least 158°F will do the trick to keep you safe.

That’s one reason why this recipe for “Greek Lamb Fricassee” is your friend.

The other reason? It’s absolutely delicious, what with its tender pieces of lamb cooked in a citrusy, herbaceous sauce fortified with chopped romaine whose leaves turn naturally sweet and tender.

The recipe is from “Hungry Happens Mediterranean” (Clarkson Potter, 2025), of which I received a review copy.

It was written by Stella Drivas, a recipe developer, photographer, and creator of the website, Hungry Happens. The daughter of Greek immigrants, she makes her home on Long Island.

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The Cake with the Dreamiest Name

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A soft, tender, and simple cake with an irresistible name.
A soft, tender, and simple cake with an irresistible name.

Who can resist something called “Cloud Cake”?

Certainly not me.

Best yet, this recipe is ideal whenever you find yourself with extra egg whites on hand.

That’s because the batter gets its lift from four egg whites. And it gets its pale khaki color from the fact that it uses light brown sugar, not white granulated

And the texture? Not as delicate as angel food cake. Maybe a touch firmer than chiffon cake. But definitely soft, fluffy, and downy like a dream.

This easy recipe is from “Loaf Tin Bakes” (Hamlyn), of which I received a review copy.

It was written by Flavie Millet-Joannan, creator of the blog, Il Etait Un Gateau (Once Upon A Cake).

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