Just Peachy

Stone fruit season is almost over — have you baked with peaches yet?

View in browser|nytimes.com Continue reading the main story August 14, 2021 Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Before you know it, the produce aisles and farmers' market booths will no longer be brimming with almost-too-ripe peaches. So take advantage while you can and grab a bag full of them for our most popular recipe of the week, this almond cake with peaches and cream (above) that Melissa Clark adapted from Lindsey Shere's "Chez Panisse Desserts." And while you're out, you might as well grab corn for Kay Chun's sweet corn and scallop pasta and a bunch of soft herbs for Yewande Komolafe's chicken and herb salad with nuoc cham. There's plenty more where that came from in this collection. Continue reading the main story ADVERTISEMENT Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Chicken and Herb Salad With Nuoc Cham  By Yewande Komolafe 5 minutes Makes 4 servings Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Sweet Corn and Scallop Pasta By Kay Chun 20 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Almond Cake With Peaches and Cream Recipe from Lindsey Shere Adapted by Melissa Clark 1 1/2 hours, plus cooling Makes 10 to 12 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Chicken-Zucchini Meatballs With Feta By Ali Slagle 45 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018