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Cozy Season Is Back: What I’m Making This September
The Cozy Recipes Pulling Me Back to the Stove September is the turn. Mornings go a little crisp, the light turns golden earlier, and I start craving braises, brothy soups, and anything I can simmer...
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Crispy-Edged Double Smash Burgers with Bacon Jam
Crispy, lacy-edged double smash burgers layered with melty American cheese, sticky-sweet bacon onion jam, and a creamy, tangy burger sauce. One skillet, about 45 minutes. and a crust you can hear....
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Spicy Tantanmen with Crispy Pork & Jammy Eggs
Restaurant-Worthy Tantanmen Ramen You Can Make Tonight Tantanmen is the bowl I use to judge a ramen shop. Get it wrong and it’s a one-note chili soup. Get it right and it’s layered—nutty from sesame...
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Pan-Seared Flat Iron Steak with Red Wine Mushroom Sauce
The Best Cut You’re Probably Not Buying Flat iron comes from the top blade, in the shoulder—a hardworking area you’d normally expect to be tough. But butchers now split the muscle along the seam of...
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Warm Farro Salad with Italian Sausage & Blistered Tomatoes
Why Warm Changes Everything This warm farro salad with sausage, blistered tomatoes, and kale is my ideal transition from summer to fall salad. Most grain salads get made, chilled, and eaten cold out...
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What August Cooking Looks Like in My Kitchen
The Late-Summer Recipes I Can’t Stop Making August is summer at full volume. Peaches are dripping-ripe, cucumbers and tomatoes are everywhere, and the last thing I want to do is stand over a hot...
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Charred Grilled Zucchini with Peach Agrodolce
Tender Grilled Squash With A Sweet & Smoky Sauce Charred Zucchini with Peach Agrodolce turns humble summer squash into the most talked-about plate on the table. Smoky, blistered zucchini gets...
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Miso Black Cod en Papillote (Baked in Parchment)
The Fanciest Thing You Can Make With Zero Technique En papillote means “in parchment” and it is the single most forgiving way to cook fish. You build a little pouch, seal it, and slide it into the...
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12 Fresh Tomato Recipes Worth Bookmarking Immediately!
If you’re anything like me, peak tomato season means tomatoes on everything — spooned onto toast, tossed into pasta, tucked under melty cheese, blitzed into sauce. This roundup runs the full range,...
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Summer Skillet Chicken Thighs with Zucchini & Squash
My One-Pan Weeknight Obsession For Juicy Chicken There’s a certain kind of dinner I made constantly back in my restaurant days—golden pan-seared protein, blistered summer vegetables, and a bright...
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Charred Veggie & Halloumi Kebabs with Spiced Oil
These Vegetable Skewers Are Not An Afterthought These vegetable and halloumi kebabs are what I want on the grill the second the weather turns warm. Zucchini, bell pepper, and red onion char and...
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Zhoug-Marinated Chicken Thighs with Charred Scallions
The Spicy Yememi Herb Sauce That Goes With Everything I’m calling it now: these zhoug-marinated grilled chicken thighs are the dish of summer! If you’ve never cooked with zhoug (pronounced “zoog” or...
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Peak Summer Cooking: What I’m Making This July
The Summer Recipes I Constantly Crave July is when summer cooking really hits its stride. The produce is better, the meals are simpler, and everything tastes best with fresh herbs, ripe tomatoes,...
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Greek Tomato Rice Bowls with Broiled Chicken Thighs
Tender, Juicy Yogurt-Marinated Chicken & Your New Favorite Rice If I could only make one weeknight chicken dinner on repeat for the rest of the year, this would be a serious contender. Juicy,...
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Cherry Tomato Pasta with Crab & Pesto Breadcrumbs
My Go-To Summer Seafood Pasta If there’s one dish I want to be eating on repeat all summer long, it’s this cherry tomato pasta with crab. Sweet, jammy cherry tomatoes. Tender linguine coated in a...
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Grilling Season Is Upon Us: What I’m Cooking in June
Fire Up the Grill: Here’s What I’m Making This June June is when the grill stops being a weekend treat and becomes a weeknight staple. I’m talking marinades made before work, skewers assembled after...
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Easy Szechuan Beef Stir Fry with Green Beans
Spicy, Numbing, and Totally Addictive If you’re looking for a fast, flavor-packed dinner that genuinely tastes restaurant-worthy, this Szechuan beef stir fry absolutely delivers. Tender strips of...
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Ultra-Tender Shredded Beef Tacos with Melty Cheese
The Kind of Taco That Ruins All Other Tacos There’s a moment—and if you’ve ever had truly great beef tacos, you know it—when you bite through a shatteringly crispy tortilla into juicy, fall-apart beef...
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Creamy Mussel Chowder with Crispy Guanciale
The Seafood Chowder I Can’t Stop Making! If you love cozying up to a bowl of classic New England chowder, allow me to introduce you to its upgraded, slightly sexier cousin: creamy mussel chowder with...
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Summer Starts Now: What I’m Cooking In May
Here’s What I’m Cooking All Month Long May is the month I stop longing for summer and just start living in it. That means firing up the grill on a weeknight without a second thought, leaning hard into...
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