Ingredients:

• 4 lb bone-in English-cut short ribs

• 2½ tsp kosher salt

• 1 tsp black pepper

• 2 tbsp neutral oil

• 1 large yellow onion, chopped

• 3 carrots, chopped

• 3 celery stalks, chopped

• 5 garlic cloves, minced

• 2 cups dry red wine

• 1 cup tomato sauce

• 1 cup beef broth

• ¼ cup ketchup

• 1 tbsp Worcestershire sauce

• 4 sprigs thyme

• 2 bay leaves

Instructions:

1. Preheat the oven to 325°F.

2. Pat the short ribs dry and season all over with the salt and pepper.

3. Heat the oil in a large Dutch oven over medium-high heat. Sear the short ribs for 3–4 minutes per side, working in batches so you don’t crowd the pot. Remove to a plate.

4. Add the onion, carrots, and celery. Cook for 8–10 minutes, until softened and starting to brown.

5. Add the garlic and cook for 1 minute.

6. Pour in the red wine, scraping up everything from the bottom of the pot. Let it reduce for 8–10 minutes.

7. Stir in the tomato sauce, beef broth, ketchup, and Worcestershire.

8. Return the short ribs to the pot along with the thyme and bay leaves.

9. Bring everything to a simmer, cover, and transfer to the oven.

10. Braise for 3–3½ hours, until the meat is extremely tender and practically falling off the bone.

11. Transfer the short ribs to a plate and discard the thyme stems and bay leaves. Finally, let’s give it a taste!

Ingredients:

• 5 globe squashes

• 1 whole head garlic

• 2 tbsp olive oil

• 1/2 cup whole milk

• 1/2 cup heavy cream

• 2 tbsp kosher salt, plus more to taste

• 1/2 tbsp freshly ground black pepper

Instructions:

1. Heat oven to 425°F.

2. Cut the globe squashes in half and place on a sheet pan. Drizzle with olive oil and season lightly with salt and pepper.

3. Wrap the whole head of garlic in foil with a drizzle of olive oil and add it to the pan.

4. Roast until the squash is very tender and caramelized, about 35 to 45 minutes.

5. Add the roasted squash, skin and all, to a blender. Squeeze in the roasted garlic cloves.

6. Add the milk, cream, salt, and pepper. Blend until completely smooth.

7. If needed, add a splash more milk to loosen.

8. Pour into a pot and warm gently. Taste and adjust seasoning.

This family recipe came straight out of my sister-in-law Jackie O’s recipe book, so I can’t take credit for coming up with it... but I can take credit for how well I executed it this past week. The chicken was roasted to juicy perfection and packed with so much flavor from all the spices, garlic, and veggies cooking together. It’s one of those comforting, throw-everything-in-one-pot recipes that comes out perfect every time. 10/10!

Ingredients:

• 1 lb baby carrots

• 12 oz string beans

• ~10 garlic cloves

• 1 whole chicken

• 2 small yellow onions

• 4 stalks celery

• 5–10 basil leaves

• Salt + pepper

• Paprika

• 2–3 tbsp ketchup

• 2–3 tbsp Grey Poupon mustard

• Fresh dill

• 4 russet potatoes

• 3 bell peppers, 1 of each color

Directions:

1. Preheat oven to 325°F.

2. Add carrots and celery to the bottom of a large Dutch oven, using enough to cover the bottom. Add the string beans and 4 cloves of garlic, cut in half.

3. Place the chicken on top. Sprinkle chicken with salt. Add ketchup and mustard on top of the chicken and use a brush to combine and coat the chicken evenly. Sprinkle chicken with paprika to taste (about 1 tbsp should be good).

4. Stuff fresh dill and 4 cloves of garlic inside the chicken.

5. Place sliced onions around the chicken. Place sliced bell peppers on top of the onions. Add 3 more cloves of garlic, halved. Tuck basil leaves all around the chicken.

6. Place quartered potatoes on top of the veggies.

7. Cover and cook for 4 hours.

8. 2 hours into cooking, baste the chicken with the juices from the bottom. Finally, let’s give it a taste!

I posted this recipe on Instagram over the weekend and got so many replies asking for it… ask and you shall receive! It's loaded with mini hot dogs caramelized in BBQ sauce, crunchy celery, peperoncinis, sweet corn, carrots, and the creamiest dressing. It's the perfect pasta salad to bring to a neighborhood cookout. 10/10!

Ingredients:

For the Pasta Salad:

• 1 (16-ounce) box orecchiette pasta

• 1 cup thinly sliced celery

• 1 cup thinly sliced peperoncinis

• 1 cup grated carrots

• 1 cup cooked corn kernels

• 1/4 of a small onion grated and its juices

• ¼ cup chopped fresh chives, plus more for serving

For the BBQ Hot Dogs:

• 1 (12-ounce) package mini hot dogs

• ⅔ cup Sweet Baby Ray’s Original BBQ Sauce

For the Dressing:

• 1½ cups Hellmann’s mayonnaise

• 2 tablespoons finely grated sweet onion (with its juice)

• 1 tablespoon apple cider vinegar

• 1 tablespoon pickle juice

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

Instructions:

1. Bring a large pot of salted water to a boil. Cook the orecchiette according to the package directions (about 9 minutes). Drain, rinse briefly under cold water, and let cool.

2. Meanwhile, add the mini hot dogs and BBQ sauce to a pan over medium heat. Cook, stirring often, until the sauce thickens and caramelizes, coating the hot dogs, about 8 to 10 minutes.

3. Scrape the hot dogs and every bit of the BBQ sauce left in the pan into a large mixing bowl.

4. Add the mayonnaise, grated onion, apple cider vinegar, pickle juice, kosher salt, and black pepper to the bowl and stir until everything is combined.

5. Add the cooled pasta, celery, peperoncinis, carrots, corn, white onion, and chives. Toss until everything is evenly coated.

6. Refrigerate for at least 1 hour before serving. Garnish with additional fresh chives. Finally, let’s give it a taste!

Fork of July may be over, but we're staying in the kitchen. People still have to eat in August, right?! People still have to eat in August, right?! I was at the farmers market this week and saw the most beautiful beets, so I knew I had to make something with them. We're making a Mandolined Raw Beet Salad with goat cheese, toasted walnuts, and a homemade orange sherry dressing. It's fresh, colorful, and let me tell you… it somehow tastes even better than it looks. 10/10!

Ingredients:

Salad:

• 3 medium raw beets in assorted colors

• ½ small red onion, very thinly sliced

• ½ cup walnuts, toasted and roughly chopped

• 4 ounces fresh goat cheese

• Microgreens, optional

• Flaky salt, for finishing

Orange Sherry Dressing:

• Zest and juice of 1 orange

• 3 tablespoons sherry vinegar

• ⅓ cup extra-virgin olive oil

• 1 tablespoon Dijon mustard

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

Instructions:

1. Peel the beets.

2. Using a mandoline, slice the beets into very thin rounds or half-moons. Keep the colors separate so the red beets do not immediately stain the golden or candy-striped beets.

3. Arrange the beet slices on a large platter, alternating the colors.

4. Scatter the red onion and toasted walnuts over the beets.

5. Whisk together the orange zest, orange juice, sherry vinegar, olive oil, Dijon, salt and pepper.

6. Spoon the dressing generously over the beets. Let them sit for 10 minutes so they soften slightly.

7. Crumble the goat cheese over the top.

8. Finish with microgreens, black pepper and flaky salt. Finally, let’s give it a taste!

Happy Day 31 of Fork of July! Today we’re making the viral Jennifer Aniston salad… except according to Jennifer Aniston, she never actually ate this salad! So really, it’s just a bright and zesty Mediterranean Pearl Couscous Salad. It’s packed with pearl couscous, chickpeas, crunchy cucumber, fresh herbs, feta, and roasted pistachios, all tossed in a lemon Dijon vinaigrette. Whether Jen ate this salad or not, it’s yummy!

Ingredients:

Salad:

• 1 cup uncooked pearl couscous

• 1 can chickpeas, 15 ounces, drained and rinsed

• 1 English cucumber, diced

• ½ small red onion, finely diced

• ½ cup finely chopped fresh parsley

• ½ cup finely chopped fresh mint

• ½ cup roasted salted pistachios, roughly chopped

• ½ cup crumbled feta

Generous Lemon Dressing:

• Zest and juice of 2 lemons

• ½ cup extra-virgin olive oil

• ¼ cup red wine vinegar

• 2 tablespoons Dijon mustard

• 1 tablespoon honey

• 2 garlic cloves, finely grated

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

Instructions:

1. Cook the pearl couscous according to the package directions in well-salted water.

2. Drain if necessary, then spread the couscous onto a large plate or sheet pan. Let it cool completely.

3. Whisk together the lemon zest, lemon juice, olive oil, red wine vinegar, Dijon, honey, garlic, salt and pepper.

4. Add the cooled couscous, chickpeas, cucumber, red onion, parsley, mint and pistachios to a large bowl.

5. Pour over about three-quarters of the dressing and toss well.

6. Fold in the feta.

7. Add the remaining dressing as needed. Pearl couscous absorbs dressing as it sits, so the finished salad should taste especially bright and well coated.

8. Taste and adjust with more salt, lemon or black pepper before serving. Finally, let’s give it a taste!

Happy Day 30 of Fork of July! Today we’re making my ideal summer salad… Grilled Chicken Salad. This salad is literally summer on a plate. It has charred corn, avocado, lemon herb marinated grilled chicken, and a homemade creamy basil dressing. If you saved some of those mandolined red onions from yesterday, you’re in luck because we’re using one of my favorite kitchen hacks: quick-pickling! Trust me, you’re going to want to make this one.

Ingredients:

Salad:

• 3 romaine hearts, chopped

• 1½ pounds boneless, skinless chicken breasts

• 4 ears fresh corn

• 2 avocados, diced

• 1 English cucumber, chopped

• 1 pint mixed-color cherry tomatoes, halved

• 1 bunch scallions, thinly sliced

• ½ cup fresh basil leaves

• ½ cup roasted macadamia nuts, roughly chopped

• Quick-pickled red onion

• Creamy basil dressing

• Flaky salt, for finishing

Lemon Herb Chicken Marinade:

• 3 tablespoons extra-virgin olive oil

• Zest and juice of 1 lemon

• 2 garlic cloves, finely grated

• 1 tablespoon finely chopped fresh parsley

• 1 tablespoon finely chopped fresh basil

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

Quick-Pickled Red Onion:

• ½ small red onion, very thinly sliced

• ½ cup red wine vinegar

• ½ cup warm water

• 1 tablespoon granulated sugar

• 1½ teaspoons kosher salt

Creamy Basil Dressing:

• ½ cup full-fat mayonnaise

• 2 packed cups fresh basil leaves

• 1 packed cup fresh parsley leaves

• 2 tablespoons distilled white vinegar

• 1 garlic clove

• ½ cup avocado, grapeseed or canola oil

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

Instructions:

1. Combine the olive oil, lemon zest, lemon juice, garlic, parsley, basil, salt and pepper. Add the chicken and coat thoroughly. Refrigerate for 30 minutes to 2 hours.

2. Combine the red onion, red wine vinegar, warm water, sugar and salt. Let sit for at least 15 minutes. Drain before adding it to the salad.

3. Heat a grill or grill pan over medium-high heat. Grill the chicken for 5 to 7 minutes per side, depending on thickness, until the center reaches 165°F. Let rest for 10 minutes, then slice.

4. Grill the corn, turning occasionally, until lightly charred on all sides. Let cool slightly, then cut the kernels from the cobs.

5. Add the mayonnaise, basil, parsley, white vinegar, garlic, neutral oil, salt and pepper to a blender. Blend until smooth and bright green. Taste and add another small splash of vinegar if it needs more acidity.

6. Add the romaine, grilled chicken, corn, avocado, cucumber, tomatoes, scallions, basil, drained pickled red onion and macadamias to a large bowl.

7. Pour over about two-thirds of the creamy basil dressing and toss thoroughly.

8. Add more dressing until everything is generously coated.

9. Finish with black pepper and flaky salt. Finally, let’s give it a taste!

Happy day 29 of Fork of July! Today we’re making a bright, zesty Mediterranean bean salad packed with marinated artichokes, roasted red peppers, fresh herbs, and cannellini beans, all tossed in a tangy Parmesan vinaigrette. This is the kind of salad that gets even better as it sits and everything soaks up the dressing. Of course, I give this a 10/10!

Ingredients:

Salad:

• 1 can cannellini beans, 15 ounces, drained and rinsed

• 1 jar marinated artichoke hearts, 12 ounces, drained and chopped

• 1 jar roasted red peppers, 12 ounces, drained and chopped

• ½ cup thinly sliced red onion

• ¼ cup chopped Kalamata olives

• ⅓ cup chopped fresh basil

• ¼ cup chopped fresh parsley

Dressing:

• ¼ cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 garlic clove, finely grated

• 1 tablespoon freshly grated Parmesan

• ½ teaspoon kosher salt

• ¼ teaspoon Italian seasoning

• ¼ teaspoon crushed red pepper flakes

Instructions:

1. Add the cannellini beans, artichoke hearts, roasted red peppers, red onion, olives, basil and parsley to a large bowl.

2. Whisk together the olive oil, red wine vinegar, Dijon, garlic, Parmesan, salt, Italian seasoning and red pepper flakes.

3. Pour the dressing over the salad and toss gently.

4. Let the salad sit for at least 15 minutes before serving so the beans and vegetables absorb the dressing.

5. Taste and add more salt, vinegar or red pepper flakes as needed. Finally, let’s give it a taste!

Happy Day 28 of Fork of July! Today we're making a Shaved Brussels Sprout Greek Salad. I may or may not have sliced off the tip of my finger while mandolining the red onion... so use caution. Nevertheless, this salad was a 10/10. You've gotta make it!

Ingredients:

Salad:

• 1½ pounds Brussels sprouts, very thinly shaved

• 1 English cucumber, chopped

• 1 pint cherry tomatoes, halved

• ½ small red onion, very thinly sliced

• ½ cup sliced pepperoncini

• ½ cup pitted Kalamata olives

• ½ cup chopped fresh dill

• ½ cup chopped fresh parsley

• 6 ounces feta, crumbled

Lemon Oregano Dressing:

• Zest and juice of 2 lemons

• ½ cup extra-virgin olive oil

• 2 teaspoons Dijon mustard

• 2 garlic cloves, finely grated

• 2 teaspoons dried oregano

• 1 teaspoon kosher salt

• ¾ teaspoon freshly ground black pepper

Instructions:

1. Add the shaved Brussels sprouts, cucumber, tomatoes, red onion, pepperoncini, olives, dill and parsley to a large bowl.

2. Whisk together the lemon zest, lemon juice, olive oil, Dijon, garlic, oregano, salt and pepper.

3. Pour most of the dressing over the salad and toss thoroughly.

4. Let the salad sit for 10 to 15 minutes so the Brussels sprouts soften slightly.

5. Fold in most of the feta. Transfer to a serving bowl and finish with the remaining feta and more black pepper.

6. Add the remaining dressing as needed. The salad should be generously coated. Finally, let’s give it a taste!

Happy Day 27 of Fork of July! It’s Salad Week and we're kicking things off with this Raw Zucchini Salad inspired by one I had at Sag Pizza that I immediately knew I had to recreate. It's so simple, so fresh, and SO delicious. And before anyone says anything... I shop at my local farmers market, which is parasite-free, and no virus is going to keep me from eating a big-ass salad. What are you, NUTS?

Ingredients:

• 4 medium firm zucchini

• 1 teaspoon kosher salt

• Zest and juice of 1 lemon

• ⅓ cup extra-virgin olive oil

• ½ teaspoon freshly ground black pepper

• 3 ounces Pecorino Romano, finely grated or shaved

• ½ cup sliced almonds, toasted

• Flaky salt, for finishing

Instructions:

1. Cut the zucchini lengthwise into long, thin, spaghetti-like strands using a sharp knife, julienne peeler, spiralizer or mandoline fitted with a julienne attachment. Stop when you reach the soft, seedy center.

2. Place the zucchini in a colander. Sprinkle with the kosher salt and toss gently. Let sit for 20 minutes.

3. Drain off the excess liquid and gently pat the zucchini dry with paper towels. Do not rinse it.

4. Transfer the zucchini to a large bowl. Add the lemon zest, lemon juice, olive oil and black pepper. Toss gently.

5. Add most of the Pecorino and toasted almonds and toss again.

6. Twirl the zucchini onto a serving platter. Finish with the remaining Pecorino, almonds, black pepper and a little flaky salt. Finally, let’s give it a taste!

Happy Day 25 of Fork of July! It’s the last day of Asian week, and we saved the best recipe for last. Today we’re making what I like to call an Inside Out Egg Roll Salad. I (along with pretty much everyone on this planet) absolutely love an egg roll, and this salad has all of those same familiar flavors tossed into one big, crunchy salad. It’s finished with a homemade duck sauce dressing that takes it over the top. It’s perfect for sharing with the whole family... or eating the whole thing yourself. Either way, you gotta make this!

Ingredients:

Chicken Mixture:

• 1 pound ground chicken

• 3 cups thinly sliced napa cabbage

• 1 cup shredded carrots

• 3 scallions, thinly sliced, divided

• 2 garlic cloves, grated

• 1 tablespoon freshly grated ginger

• 1½ tablespoons soy sauce

• 1 teaspoon toasted sesame oil

• 1 tablespoon vegetable oil

• Black pepper

Salad:

• 1 cup thinly sliced raw napa cabbage

• 1½ cups crispy wonton strips

• 1 tablespoon sesame seeds

Duck Sauce Dressing:

• ¾ cup duck sauce

• ¼ cup rice vinegar

• 1½ tablespoons soy sauce

• 1½ tablespoons fresh lime juice

• 1½ tablespoons vegetable oil

• ¾ teaspoon toasted sesame oil

• 1½ teaspoons freshly grated ginger

Instructions:

1. Heat the vegetable oil in a large pan over medium-high heat.

2. Add the ground chicken and cook, breaking it into small crumbles, until browned and cooked through.

3. Add 3 cups napa cabbage, the carrots, two-thirds of the scallions, garlic, and ginger. Cook for 3 to 4 minutes, until the vegetables soften but still have some texture.

4. Add the soy sauce, sesame oil, and black pepper. Cook for 1 more minute.

5. Transfer the chicken mixture to a plate or shallow bowl and let it cool.

6. Make the dressing. Whisk together the duck sauce, rice vinegar, soy sauce, lime juice, vegetable oil, sesame oil, and ginger until smooth.

7. Add the cooled chicken mixture and 1 cup raw napa cabbage to a large serving bowl.

8. Pour in most of the dressing and toss thoroughly. Add more until everything is generously coated, reserving a little for serving.

9. Top with all of the crispy wonton strips, the remaining scallions, and sesame seeds.

10. Serve with the remaining duck sauce dressing on the side. Finally, let’s give it a taste!

It’s day 25 of Fork of July and today we’re making a Ginger Scallion Chicken Salad. If you've never thought to make an Asian-inspired chicken salad, this is your sign. The jicama adds the perfect crunch, and the ginger and scallions take it over the top. It has so many flavors you wouldn't normally expect in chicken salad, but they work so well together. It's one of those recipes you don't realize you've been missing. You gotta make this!

Ingredients:

• 3 cups shredded rotisserie chicken

• ¾ cup jicama, finely diced

• 4 scallions, thinly sliced, divided

• ½ cup Kewpie mayonnaise

• 1 tablespoon rice vinegar

• 1 tablespoon fresh lime juice

• 2 teaspoons soy sauce

• 1 teaspoon grated fresh ginger

• 1 teaspoon toasted sesame oil

• 1 teaspoon sesame seeds, plus more for serving

• Chili crisp, for finishing

• Rice crackers, for serving

Instructions:

1. Add the shredded chicken, jicama, three-quarters of the scallions the Kewpie, rice vinegar, lime juice, soy sauce, ginger, and sesame oil to a large bowl. Toss until evenly coated.

2. Fold in the sesame seeds. Taste before adding any salt because the soy sauce and rotisserie chicken may already provide enough.

3. Refrigerate for at least 20 minutes.

4. Spoon into a shallow serving bowl.

5. Finish with the remaining scallions, extra sesame seeds, and a small spoonful of chili crisp.

6. Serve cold with rice crackers. Finally, let’s give it a taste!

Happy day 24 of Fork of July! One thing about me: I’ve never had Crab Rangoon Dip before… so I decided to make some! It's creamy, loaded with crab, drizzled with sweet chili sauce, and topped with fresh scallions. Now I know what i’ve been missing out on all my life and WOW you gotta make this!

Ingredients:

• 8 ounces cream cheese, softened

• 3 tablespoons Kewpie mayonnaise

• 8 ounces imitation crab, finely chopped

• 3 scallions, thinly sliced, divided

• 2 garlic cloves, grated

• 1 teaspoon Worcestershire sauce

• Small pinch white or black pepper

• Sweet chili sauce, for finishing

• Rice crackers and crispy wonton strips, for serving

Instructions:

1. Heat the oven to 375°F.

2. Add the cream cheese, Kewpie, imitation crab, two-thirds of the scallions, garlic, Worcestershire, and pepper to a bowl.

3. Mix until evenly combined. Taste before adding salt because the imitation crab and Worcestershire are already salty.

4. Spread the mixture into a small baking dish, about 6 to 8 inches wide.

5. Bake for 15 to 20 minutes, until hot throughout and gently bubbling around the edges.

6. Let the dip rest for 5 minutes.

7. Drizzle with sweet chili sauce and finish with the remaining scallions.

8. Serve warm with rice crackers and crispy wonton strips. Finally, let’s give it a taste!

Happy Day 23 of Fork of July! Today we’re making Cold Summer Peanut Noodles and OH they’re so delicious! They're creamy, nutty, and refreshing. If you're looking for the perfect summer lunch to enjoy outside, this is it.

Ingredients:

• 1 (16-ounce) package thin spaghetti

• 4 Persian cucumbers

• 3 scallions, thinly sliced

• 1 bunch cilantro, roughly chopped

• ⅓ cup roasted peanuts, roughly chopped

• 1 tablespoon sesame seeds

• Chili crisp, for finishing

Peanut Sauce:

• ½ cup creamy peanut butter

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 1 teaspoon freshly grated ginger

• 1 garlic clove, grated

• 1 teaspoon toasted sesame oil

• ½ cup warm water

Instructions:

1. Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente.

2. Meanwhile, make the peanut sauce. Whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil. Gradually whisk in the warm water until completely smooth and pourable.

3. Lightly smash the cucumbers with the side of a knife, then cut them into bite-sized pieces.

4. Drain the spaghetti and rinse thoroughly under cold water until completely cool. Drain very well.

5. Add the cold noodles, cucumbers, scallions, and cilantro to a large bowl.

6. Pour the peanut sauce over the noodles and toss until everything is evenly coated.

7. Refrigerate for at least 20 minutes.

8. Toss again before serving. Add a small splash of water only if the sauce has thickened too much.

9. Finish with the roasted peanuts, sesame seeds, and chili crisp. Finally, let’s give it a taste!

Happy Day 22 of Fork of July! If you haven’t noticed by now... I love taking my favorite classic Asian dishes and reimagining them. We’ve already done Chicken Satay Burgers and Soup Dumpling Lasagna, and today we’re turning sushi into a bake. That’s right... a Teriyaki Salmon Sushi Bake!

And let me tell you, this one is was delicious. The salmon is flaky, juicy and cooked to perfection. The crispy wonton strips add the perfect crunch in every bite. It’s everything you love about sushi… but in a BAKE! This one’s an easy 10/10.

Ingredients:

Rice:

• 2 cups uncooked sushi rice, cooked

• 3 tablespoons rice vinegar

• 1 tablespoon honey

• 1 teaspoon kosher salt

• 1 tablespoon vegetable oil

• 1 teaspoon toasted sesame oil

• 2 tablespoons furikake

Salmon:

• 1½ pounds salmon

• About ½ cup thick teriyaki glaze, divided

Spicy Mayo:

• ½ cup Kewpie mayonnaise

• 1 to 2 teaspoons chili crisp

• 1 teaspoon rice vinegar, as needed

Toppings and serving:

• 2 Persian cucumbers, diced

• 2 avocados, diced

• 4 scallions, thinly sliced

• ½ cup crispy wonton strips, lightly crushed

• Sesame seeds

• Roasted seaweed snack sheets, for serving

Instructions:

1. Heat the oven to 425°F.

2. Gently fold the rice vinegar, honey, and salt into the warm cooked rice.

3. Place the salmon skin-side down on a foil-lined sheet pan. Brush generously with about ⅓ cup teriyaki glaze.

4. Bake for 10 to 14 minutes, until the salmon is just cooked and flakes easily. Do not overcook it.

5. Lightly grease a 9-by-13-inch baking dish with the vegetable oil and sesame oil.

6. Press the seasoned rice firmly and evenly into the dish. Sprinkle the furikake over the top.

7. Bake the rice for 15 minutes, until the edges begin to crisp.

8. Remove the skin from the salmon and flake the fish into large pieces.

9. Spread the salmon over the rice and drizzle with another 2 to 3 tablespoons teriyaki glaze.

10. Return the dish to the oven for 5 minutes.

11. Mix the Kewpie and chili crisp. Add a small splash of rice vinegar if needed to make it drizzleable.

12. Top the bake with cucumber, avocado, and scallions.

13. Finish with crushed wonton strips, sesame seeds, and spicy mayo.

14. Serve immediately with roasted seaweed snack sheets for scooping and wrapping. Finally, let’s give it a taste!

Happy day 21 of Fork of July! Today we're making Chicken Satay Burgers. Chicken satay has always been one of my favorite dishes, so I figured... why not turn it into a burger? It's everything you love about classic chicken satay, in burger form! A toasted buttery brioche bun piled high with a juicy chicken burger, creamy homemade peanut sauce, and a bright, crunchy peanut slaw.

Ingredients:

Chicken burgers:

• 1 pound ground chicken

• 1 small shallot, finely minced

• 1 garlic clove, grated

• 1 teaspoon grated fresh ginger

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• ½ teaspoon kosher salt

• Black pepper

• Vegetable oil, for cooking

• 4 brioche buns

Peanut sauce:

• ½ cup creamy peanut butter

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 1 teaspoon grated fresh ginger

• 1 garlic clove, grated

• 1 teaspoon toasted sesame oil

• Up to ½ cup warm water

Bright peanut slaw:

• 2 cups very thinly sliced napa cabbage

• ½ small shallot, very thinly sliced

• ⅓ cup roasted peanuts, roughly chopped

• 2 tablespoons rice vinegar

• 1 tablespoon fresh lime juice

• 1 teaspoon honey

• 1 teaspoon vegetable oil

• ¼ teaspoon kosher salt

Instructions:

1. Make the peanut sauce. Whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil.

2. Gradually whisk in the warm water until the sauce is smooth and pourable. Start with ⅓ cup and add more only as needed.

3. Make the slaw. Toss the napa cabbage, shallot, peanuts, rice vinegar, lime juice, honey, vegetable oil, and salt. Set aside while you cook the burgers.

4. In a bowl, gently combine the ground chicken, shallot, garlic, ginger, soy sauce, sesame oil, salt, and pepper.

5. Divide the mixture into four thin patties, making each slightly wider than the buns. Do not add egg or breadcrumbs.

6. Heat a thin layer of vegetable oil in a large nonstick pan over medium-high heat.

7. Cook the patties for 4 to 5 minutes on the first side. Flip and cook for another 3 to 5 minutes, until browned and the centers reach 165°F.

8. Toast the buns cut-side down in the pan for 1 to 2 minutes.

9. Build each burger with peanut sauce, a chicken patty, more peanut sauce, and a generous pile of slaw. Finally, let’s give it a taste!

Happy day 20 of Fork of July! We’re kicking off Asian week with Chicken Corn Soup Dumpling Lasagna which I honestly should have named Chicken Corn Soup Dumpling 7 layer cake, because that’s what this is giving. Every layer is packed with juicy chicken, sweet corn, ginger, garlic, and scallions and it’s all steamed to perfection. If you’re a fan of soup dumplings but want to mix things up, you’re going to love this.

Ingredients:

• 1 pound ground chicken

• Kernels from 1 ear fresh corn

• 1 cup finely chopped napa cabbage

• 3 scallions, thinly sliced, plus more for serving

• 2 garlic cloves, grated

• 1 tablespoon grated fresh ginger

• 1½ tablespoons soy sauce

• 2 teaspoons toasted sesame oil

• 1 tablespoon cornstarch

• ½ teaspoon kosher salt

• ¼ teaspoon white or black pepper

• 4 to 6 egg roll wrappers

• ½ cup water

• Chili crisp, for serving

• Sesame seeds, for serving

Instructions:

1. Fill a large pot with about 1 inch of water. Place a metal rack or heatproof dish inside so a small baking dish can sit securely above the water. Bring the water to a gentle simmer.

2. In a large bowl, combine the chicken, corn, napa cabbage, scallions, garlic, ginger, soy sauce, sesame oil, cornstarch, salt, and pepper. Mix just until evenly combined.

3. Lightly grease a small loaf pan or similarly sized heatproof baking dish.

4. Trim the egg roll wrappers to fit the dish. Briefly wet each wrapper so it becomes flexible without getting soggy.

5. Place one wrapper in the bottom of the dish. Spread one-third of the chicken filling over it in a thin, even layer. Repeat with two more layers of wrappers and filling. Finish with a final wrapper on top.

6. Pour the water slowly over the top and around the inside edges.

7. Place the dish on the rack inside the pot. Cover the pot tightly with its lid.

8. Steam over medium-low heat for 25 to 30 minutes, maintaining a gentle simmer. The center of the chicken must reach 165°F.

9. Remove the dish carefully and let it rest for 8 to 10 minutes so the layers set.

10. Finish with scallions, sesame seeds, and chili crisp. Slice crosswise to show the layers. And finally, let’s give it a taste!

It’s day 19 of Fork of July, and it’s the last day of our Italian Summer theme. You didn’t think I was going to forget about Dessert did you? I’d never. This Cannoli dip is probably the most genius concoction I’ve ever come up with. It has fresh ricotta, powdered sugar, chocolate chips, orange zest, pistachios, AND mini waffle cones.. are you KIDDING ME??

And with that… we officially have our first 20/10 of the 2026 Fork of July season.

Ingredients:

• 15 oz whole milk ricotta, drained 45–60 minutes

• ½ cup powdered sugar

• 1 tsp vanilla extract

• Zest of 1 orange

• Pinch of kosher salt

• ½ cup mini chocolate chips

• 2 tbsp chopped pistachios

For serving:

• Extra chopped pistachios

• Mini chocolate chips

• Orange zest

• Pizzelle cookies, waffle cone pieces, or biscotti

Instructions:

1. Drain the ricotta in a paper towel-lined fine-mesh strainer over a bowl in the refrigerator for 45–60 minutes.

2. Transfer the ricotta to a bowl and whisk together with the powdered sugar, vanilla, orange zest, and salt until smooth.

3. Fold in the mini chocolate chips and chopped pistachios.

4. Refrigerate for at least 30 minutes.

5. Top with more pistachios, mini chocolate chips, and orange zest before serving with your favorite dippers. Finally, let’s give it a taste!

Happy Fork of July Day 18! Today we’re making a simple yet elegant arugula salad with a homemade stone ground mustard dressing. This is one of those recipes that's almost too easy to share because it takes less than five minutes, but don't let the simplicity fool you. It’s fresh, bright, and elevates just about any summer meal.

Ingredients:

• 5 oz arugula

• ½ cup shaved Parmesan

Dressing:

• ⅓ cup olive oil

• 2 tbsp lemon juice

• 1 tbsp stone ground mustard

• ½ tsp kosher salt

• ¼ tsp black pepper

• Zest of ½ lemon

Instructions:

1. Whisk together the olive oil, lemon juice, stone ground mustard, salt, pepper, and lemon zest.

2. Toss the arugula with just enough dressing to lightly coat.

3. Add the shaved parmesan and toss gently.

4. Finish with more parmesan, lemon zest, black pepper, flaky salt, and a drizzle of olive oil. Finally, let’s give it a taste!

Happy Fork of July Day 17! Today we’re making a delicious Brown Butter Lemon Sole. Sole is one of my favorite fish because it’s so light, buttery, and flaky on its own. But when you pair it with brown butter, lemon, and capers, it takes it to a whole new level. If you’ve never tried sole, or you’ve never had it drenched in brown butter with lemon and capers, you absolutely have to try this.

Ingredients:

• 1½ lb sole fillets

• Kosher salt

• Black pepper

• ½ cup flour

• 2 tbsp olive oil

• 4 tbsp butter

• 2 tbsp capers

• Zest of 1 lemon

• Juice of ½ lemon

• 2 tbsp chopped parsley

• Flaky sea salt

Instructions:

1. Pat the fish dry and season with salt and pepper. Lightly dredge in the flour.

2. Heat the olive oil over medium-high heat. Cook the fish for 2–3 minutes on the first side and 1–2 minutes on the second. Transfer to a platter.

3. Lower the heat to medium. Add the butter and cook until lightly browned.

4. Stir in the capers and cook for 30 seconds.

5. Turn off the heat and stir in the lemon zest, lemon juice, and parsley.

6. Spoon the sauce over the fish and finish with flaky sea salt. Finally, let’s give it a taste!