Hello, friends! I just returned from a weeklong vacation with my family in Ireland, followed by dropping my son off at college. While I enjoyed many great meals on my trip (more on this to come next week!), it always feels especially good to get back into cooking and reground myself after being out of my usual routine. And with my house feeling a little smaller and quieter now, I’m readjusting to my new normal in the kitchen.

Despite a fair bit of traveling in August (including a fun weekend with friends on Massachusetts’ South Coast), I still managed to produce a number of delicious creations over the month (let’s just say, it involved some front-loading…).

So here are a few of the mostly food-centric things that brought joy to me and my family over the past month. This is not a record of everything I made and ate, but rather a curated collection of highlights. I hope it offers some inspiration for the month ahead and beyond. Everything is fabulous and comes highly recommended, but if you’re looking to prioritize, I’ve starred (**) my absolute favorites.

Most recipe links are accessible, except for a few from cookbooks or that require a paid subscription.

Make these

Out of everything I cooked and baked in July, these recipes rose to the top (plus a few more I’ve bookmarked for next month!).

I’ve marked which recipes are gluten-free (GF), dairy-free (DF), or vegan (V) to make things easier. Many recipes can also be adjusted to fit your dietary preferences.

BREAKFAST

• **Yellow Cake Baked Oatmeal, Chrissy Teigen, Cravings: Recipes for All the Food You Want to Eat. I love trying a recipe I haven’t made in a while, like this one, and confirming it’s still as good as I remember. The combination of yellow cake mix and old-fashioned oats is pretty genius. You get hints of cake in the wholesome oatmeal. The fresh peaches and raspberries you top it with don’t hurt either. If you’re feeling extra, splash a little heavy cream on top of each serving to finish.

• **Cafe-Style Corn & Peach Muffins. , Open Crumb. Thanks to my friends at What’s On Your Plate? for this excellent recommendation: essentially a corn and peach muffin hybrid with streusel on top. I only rested my batter for about 20 minutes instead of overnight (because who can wait?), and they still came out perfect. I will definitely make these muffins again.

• Banana Scones with Toffee Crunch, Charlotte Rutledge, King Arthur Baking. Bananas are having a moment right now (banana coffee, anyone?), and these scones were a tasty way to embrace the trend. The addition of toffee bits put them over the top.

• **Baked Eggs in Prosciutto Cups, , Simple Beautiful Food: Recipes and Riffs for Everyday Cooking. Less is definitely more with this super-simple (3 ingredient!) baked egg and spinach in a prosciutto cup, and it has quickly become one of my new favorite breakfasts. (GF, DF)

LUNCH/ DINNER

• Cold Pork Rice Noodles With Cucumber and Peanuts (gift link), Sarah Copeland, New York Times Cooking. Another solid What’s On Your Plate? recommendation. While my kids didn’t love this dish quite as much as I did, I found the cold rice noodles tossed with cooked ground pork, diced cucumbers, chopped peanuts, and fresh herbs to be very tasty and refreshing. (GF with GF fish sauce, DF)

• **Grilled Chicken Sandwiches (no recipe). Sometimes it’s the dishes you throw together with whatever you’ve got sitting around that taste the best. I marinated boneless chicken thighs in Bachan’s Japanese barbecue sauce (see below) for about 30 minutes, grilled them, and served them on lightly toasted brioche buns with iceberg lettuce, sliced sweet onions, and dill pickle chips. Simple and fabulous. (DF)

• Weekday Chicken Dinner for Winners, , Start Here: Instructions for Becoming a Better Cook. I’ve had this roasted chicken dinner bookmarked for a while now, and I’m so glad I finally got around to making it. A whole chicken is spatchcocked, dry-brined overnight, and then oven-roasted alongside potatoes. As if that weren’t enough, halved baby gem lettuce hearts are then sautéed in the chicken drippings, while the chicken rests, for an irresistible result. (GF, DF)

• Grilled BBQ Chicken and Peach Chop (paid subscriber link), , What to Cook When You Don’t Feel Like Cooking: Make It Fast. The moment this BBQ chicken chopped salad recipe from Caroline Chambers’ latest cookbook came onto my radar, I knew I had to make it. The BBQ vinaigrette (made with a BBQ sauce of your choosing) could not be yummier, and it features so many ingredients I love (peaches, corn, black beans, avocado, cheddar cheese, and chicken, obviously). Chambers likens it to “summer in your mouth,” and I couldn’t agree more. (GF)

• Salmon Burgers, , Anna Vocino’s Eat Happy Kitchen Newsletter. I love that these gluten-free, low-carb salmon burgers use fresh salmon (vs. canned), and they’re super flavorful. I enjoyed mine tucked into a lettuce wrap, while my kids devoured theirs on brioche buns. (Recipe note: I made 6 patties vs. 4 so I’d have leftovers for lunch, and they were still a nice size.) (GF, DF)

• Savory Strawberry Salsa, , Muy Bueno. As a longtime fan of fruit salsas, this strawberry version immediately caught my eye. It’s sweet, tart, salty, nicely textured, and a great accompaniment to grilled meats or tortilla chips. As the name suggests, this salsa leans to the more savory side, so definitely try to use sweet strawberries if possible for a nice balance. (GF, DF, V)

• Curried Chicken Salad, Micah Siva, Oaktown Spice Shop. This curried chicken salad fueled a few days’ worth of lunches—served over salads and with seed crackers. The dried cherries and cashews added nice textural and flavor elements. (GF)

• **Old-Fashioned Potato Salad (source unknown). Shout-out to my friend Amanda, who shared her mom’s delicious potato salad recipe with me. It has plenty of the usual suspects (mayonnaise, yellow mustard, celery, scallions, parsley), plus a few less expected but surprisingly delicious additions (radishes, celery seed). I don’t typically go crazy for traditional potato salads, but for some reason, I can’t get enough of this one. (GF, DF)

• **Philly Cheesesteak-Stuffed Poblanos, , The High-Protein Plate: 100 Satisfying Everyday Recipes. My family loved this unique spin on the stuffed pepper that’s cheesesteak-inspired and low-carb. They’re packed with flavor and generously filled, but not too heavy. Use the biggest poblanos you can get your hands on to maximize the amount of filling. (GF)

• Nancy’s Chopped Salad, , Smitten Kitchen. I first made this recipe years ago when it came out. After recently eating it again at a friend’s house, I was reminded of what a winner it is. This classic Italian iceberg salad features sliced salami, provolone cheese, chickpeas, and cherry tomatoes, that gets doused in a tangy Italian vinaigrette. No frills, but everything works together in wonderful harmony. (GF)

• **Pastina alla Vodka (free access with code), Krissy Downey, Today.com. I discovered this pastina recipe after seeing something similar on Instagram. The vodka sauce gets absorbed by the pastina, sausage, and spinach, resulting in a soft, hearty, comforting dish that I could eat on repeat.

• Hamburger Bowls with Cheddar, Chimichurri, and Crispy Cabbage Slaw, , A Little and A Lot. If you like burger bowls, this recipe is for you. I love the flavor and texture combination in Rebecca’s version that includes chimichurri instead of burger sauce and cabbage slaw instead of lettuce. I made our burgers smaller than recommended to stretch out the servings. (GF)

• **Flank Steak with Elote Salsa, Caroline Chambers (via ’s Make It Good), What to Cook When You Don’t Feel Like Cooking: Make It Fast. If you’re looking for a superb recipe to enjoy in these last days of summer, make it this one. The elote salsa (which is laced with briny, creamy feta) is a delight and perfectly complements the rich, grilled steak. (GF)

• **Chorizo Cheddar Fideo, Caroline Chambers, What to Cook When You Don’t Feel Like Cooking: Make It Fast. As you can probably tell from my list, my August was filled with recipes from the new What to Cook When You Don’t Feel Like Cooking cookbook. This rich, cheesy, tomatoey dish is probably my favorite of the bunch, with the flank steak coming in a close second. It’s a little thicker than a soup (almost stew-like but still somehow light, which I find appealing), but you can add more broth to make it soupier if you prefer.

SWEET TREATS

• **Hot Fudge Sauce, Jenn Segal, Once Upon A Chef. Another winning recipe that my friend Amanda shared with me, which I made recently at home. The hot fudge is rich, velvety, and deeply chocolatey, and it lavishly complemented every bowl of ice cream it touched. Bonus: it kept well in my fridge for almost a month! (GF)

• Edible Cookie Dough, Jenn Segal, Once Upon A Chef. I’ve been known to sneak a bite (or two) of raw cookie dough when I make cookies, even though I know it’s not the best idea. This recipe lets you indulge “guilt-free,” with all the delicious taste and texture of chocolate chip cookie dough, and nary a raw egg in sight.

• Brown Sugar Peach Crumb Bars, Sarah Fennel, Broma Bakery. These bars, filled with a combination of homemade peach jam and sliced peaches, are another excellent way to use up an excess of peaches. I highly recommend refrigerating the bars after they cool, because the dough is a bit fragile and also because they’re delicious cold.

• Coconut-Lime Zucchini Bread, , Betty Eatz Newsletter. This zucchini bread with a tropical twist was a delight. It’s not overly sweet and has a nice heft from the coconut and zucchini, making it taste almost more like bread than cake (which I like). That also makes it feel perfectly suitable to enjoy in the morning with a cup of coffee—or really, any time!

• Blueberry Cream Pie (paid subscriber link), , Have a Little Something. I made this dupe-adjacent version of the influencer-loved Briermere Farms raspberry cream pie for a dinner party, and it was a hit. A standard pie crust is filled with a creamy, sweetened mascarpone base and topped (in this case) with a blueberry compote. I’m excited to try it with other fruit toppings in the future.

ON MY TO-MAKE LIST

• Sesame Soy Chicken with Ginger Scallion Noodles (gift link), Kevin Pang, New York Times Cooking. (DF)

• Shrimp & Corn Cakes with Avocado Salsa, (via , Munch Menus), More, Please!: Feel-Good Meals for Busy Families and Their Picky Eaters. (GF, DF)

• Balon Ekmek (Turkish Balloon Bread), , A Bite of Delight.

• Spaghetti with Lemon Pesto, , Weeknights in Italy.

• Salmon Tacos with Mango-Corn Salsa, Lindsay Ostrom, Pinch of Yum. (GF, with GF tortillas; DF)

• Sheet Pan Green Goddess Chicken with Gnocchi and Broccoli, , What Are We Having?

• Bacon Cheeseburger Meatballs (gift link), Kevin Pang, New York Times Cooking.

• 15 Minute Charred Broccolini with Jammy Shallots, , dinner, sorted. (GF, DF and V without Pecorino)

• Liz’s Roasted Broccoli Salad, Lindsay Ostrom, Pinch of Yum.

• Bread & Butter Pickles, , The Delicious Bits Dispatch. (GF, DF, V)

• Rippled Pistachio Chocolate Chip Cookies, , Just Really Good Recipes.

• Maple-Tahini Rice Krispie Treats, (via Real Simple), The Dessert Table: 100 Joyful Jewish Sweets. (GF with GF crisped rice products, DF and V with vegan butter and vegan marshmallows)

Try these

Some products I’m loving right now:

• La Boulangerie Super Flaky Croissant Toast. Oh. Em Gee. Where has this cross between bread and a croissant been all my life? (I only recently spotted it at my local Whole Foods!) Slather a toasted slice with a little salted butter and thank me later. P.S. Apparently Trader Joe’s has a Cinnamon Croissant Bread that I’ve never had the pleasure of trying, but they really should get in on a plain one too—and, presumably, offer it at a much more affordable price!

• Bachan’s Japanese Barbecue Sauce. This month I learned that this savory-sweet barbecue sauce, with Japanese-inspired flavors, makes a wonderful marinade for chicken as well as a great base for a salad vinaigrette. I look forward to figuring out other fun uses for it.

Read these

• Bon Appétit Pantry Awards 2026. All of the best pantry snacks and staples of late including a couple I’ve tried and loved (Hey Doh Soy Sauce, Pistakio Crunchy Pistachio Spread), plus a few more I’m excited to check out (Bezi Hot Honey Labneh, Fishwife Albacore Tuna with Soy Ginger, Nate’s Honey Fruit Spread, Sour Cherry).

• “How to Feed a Family for $28 a Day” (Kevin Pang, New York Times Cooking). I greatly appreciated the challenge the writer and recipe developer took on here: meal planning around a budget. It meant a shopping trip free from impulse buying (everything had a very focused purpose) and making sure nothing went to waste. Ultimately, he made some really exceptional-sounding food, including a handful of recipes I happily bookmarked.

• “How to Up Your PB&J Game” (Warkitchen Magazine, Issue 42, p. 18 in the downloadable PDF). I loved contributing this piece on perfecting the art of the peanut butter and jelly sandwich to Warkitchen’s Sandwich Issue. Originally published on my Substack almost 18 months ago, it was one of my favorite pieces to write then and was just as fun to revisit now.

Watch these

• Five-Star Weekend (Peacock). I recently read that this series, based on Elin Hilderbrand’s bestselling book and starring Jennifer Garner, was the most-watched Peacock original series ever. While I’m not sure how huge a feat that is, given how few original series there seem to be on Peacock, it’s an accomplishment nonetheless. And I did enjoy the story of a recently widowed food influencer who invites her best friends from the various parts of her life to her Nantucket home for a weekend of healing, fun, and, naturally, plenty of drama.

• The Shards (Hulu). This Ryan Murphy-produced psychological thriller series centers around Bret, a wealthy Los Angeles teenager, and his glamorous group of friends at an elite prep school. Things start to unravel when a new student arrives, just as a serial killer (nicknamed the Trawler) starts terrorizing teens around Los Angeles. Bret becomes obsessed with the case—and with figuring out how the new student, who’s quickly ingratiated himself with his friends, is somehow involved. This show isn’t for the faint of heart (it has a few genuinely scary scenes), but I’m anxious to see how it all turns out. Set in the 1980s, it also has a pretty stellar (and nostalgic) soundtrack.

• Your Friends & Neighbors (Apple TV). I finally just finished Season 2 of this dark comedy/drama series about the messy lives of a wealthy suburban neighborhood. While I enjoyed Season 1 a bit more, Season 2 still entertained with plenty of suburban drama, and in particular, Amanda Peet’s character’s perimenopausal meltdown (which I found ever-so-slightly relatable).

Our next CookStack Collective class is Sunday, September 20!

Our next CookStack Collective class is scheduled for Sunday, August 21 at 5pm EDT/ 2pm PDT, and it’s going to be a fabulous time!

is leading a class dedicated to feeding people ridiculously good food and drinks that just happen to be low in sugar from her (fourth!) upcoming gluten-free, low-carb cookbook Eat Happy Cocktail Hour.

We’ll be making a few delicious recipes from Anna’s new book, including Low Carb Pigs in a Blanket, Dill Pickle Ranch Dip, a Caprese Martini and a Pom Pom Mocktail. How great do those all sound?!

CookStack Collective cooking classes are offered exclusively to my paid subscribers, but it’s not too late to join in on the fun!

When you upgrade to a paid subscription, you’ll gain access to every single class (and recordings), along with exclusive, thoroughly-tested recipes I’ve developed and thoughtfully curated menus for different occasions.

There are so many fun classes on our upcoming schedule! My first class will be in November and making one of my cozy fall favorites: gluten-free Cabbage-Wrapped Chicken Parm Meatballs.

I’d be honored and excited to have you join us for Anna’s class in September and beyond!

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

I can’t believe that this month marks my two-year anniversary on Substack! What a crazy ride it’s been. I’ve learned a ton writing over one-hundred newsletetrs over these past twenty-four months, and—I hope—I’ve delivered content you look forward to every week.

As has become custom on my anniversary (and given my proclivity for lists), I’m looking back at some of my favorite things from the past year: the greatest dishes I’ve made, the products I’ve most loved, and, of course, highlights from my newsletter. What better way to celebrate than by revisiting some of the things I (and you!) loved most?

So, without further ado, here are some of the things that really stuck with me this year—and that I hope will stick with you, too.

Best Recipes

Most of these recipe links are accessible, except for a few that require a paid subscription or are from cookbooks.

Top 5 Weeknight Recipes

These five recipes have been MVPs in my kitchen on busy weeknights this year. I’m constantly trying new dishes, so when I make something again, you know it has to be pretty darn good. (I’ve exempted my own recipes from this one, which I make all the time!)

• Cheesy Mashed White Beans with Kale, Parmesan and a Fried Egg, J. Kenji López-Alt, Serious Eats. A Meatless Monday GOAT.

• Japanese Ground Beef Curry, Amelia Rampe, New York Times Cooking. An ideal weeknight meal, this curry dish is a quick, flavorful, and filling.

• Chipotle Salmon with Orange Salsa and Aji Verde, Lindsay Ostrom, Pinch of Yum. This dish is comprised of a few (simple) components, but they all work together in delicious harmony. Serve it on rice or a bed of arugula.

• Chili Crunch Ground Chicken Bowls, , The Eat Goood Newsletter. A newer recipe in my rotation that I’ve already made it three times!

• Famous La Scala Chopped Salad, Molly Thompson, What Molly Made.

Top 5 Sweet Treats

Sweets have become more of an occasional indulgence for me over the last couple of years, rather than an everyday thing. So now when I’m treating myself, it has to be worth it. Here are five of the sweet treats I happily made room for over this last year.

• Salted Chocolate Chunk Whole Wheat Snacking Cake, Molly Yeh, Sweet Farm. One of the tastiest snacking cakes I’ve ever made.

• Perfect Buttery Shortbread & Tahini Date Shortbread, , Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests. I don’t think I’ll ever need another shortbread recipe after this one.

• No-Bake Peanut Butter Chocolate Cups, Beth Bollinger, Nest Wellness with Beth Bollinger. These blood-sugar-friendly peanut butter cups are an indulgence you can feel good about, which makes them even more appealing.

• Miso Walnut Double-Thick Chocolate-Chip Cookies, Nicola Lamb, Sift: The Elements of Great Baking. A spectacular chocolate chip cookie—and I’ve tried a lot of chocolate chip cookies!

• Rhubarb Labneh Dessert Dip, , dinner, sorted. I like strawberry-rhubarb compote on just about anything, but one of my new favorite ways to enjoy it is atop a lightly sweetened, lightened-up labneh dip that’s perfect for dunking Biscoff cookies into.

6 Recipes That Unexpectedly Wowed

I love discovering new recipes, like these five, that surpass all expectations.

• Peach Cobbler Breakfast Cookies (paid subscriber link), Beth Bollinger, Nest Wellness by Beth Bollinger. My new favorite summer breakfast cookie: hearty, lightly fruity, and delicious.

• Hot Dogs with Vinegared Iceberg and Potato Chips, , Smitten Kitchen. Potato chips on hot dogs? Don’t knock it ‘til you try it!

• Ridiculously Good Chicken Tacos with Green Sauce, Lindsay Ostrom, Pinch of Yum. I could literally drink the avocado and cotija green sauce that goes with these tacos, it’s that good.

• Tomato and Orzo Soup with Marinated Feta (gift link), Noor Murad, New York Times Cooking. Creamy, herby, spicy marinated feta kicks this tomato orzo soup up a notch.

• Pasta Primavera with Asparagus and Peas (gift link), Melissa Clark, New York Times Cooking. I never cared much for pasta primavera until I made this one, and now I can’t stop thinking about it.

• Salt Pepper Fish Sticks, Sheldon Simeon, Ohana Style. I love seeing fish sticks (one of my childhood staples) making a bit of a resurgence in creative ways, like this salt-and-pepper treatment.

The 5 Recipes I’m Most Proud Of

After being a recipe tester for so many years, I’ve loved developing more of my own recipes over the last two years (both for my newsletter and in collaboration with others). I love them all—otherwise, I wouldn’t share them with you—but these are five standouts:

• Cabbage-Wrapped Chicken Parm Meatballs (paid subscriber link)

• Beans & Greens Carbonara (paid subscriber link)

• Italian Grinder Orzo Salad

• Coffee Shop-Style Coconut Muffins with Macadamia Nut Streusel (paid subscriber link, unlocked through the end of the month!)

• Caramelized Onion & Cheese Quiche

Top Dining Out & Travel Bites

My Top 5 Restaurant Bites

I’m still dreaming about these restaurant dishes…

• Harissa Chicken Wings, Honey Road, Burlington, VT.

• Lasagna, Don Angie, New York City.

• Cheesesteak, Danny & Coop’s Cheesesteaks, New York City. (Add the sweet peppers!)

• Wagyu Fried Rice, Minoru, Montclair, NJ.

• Dubai Chocolate Sundae, Unicone, Montréal, Québec, Canada.

Runners up: Bread service, Sanaa, Orlando, FL; Tri tip, Casey Lee’s Family Craft BBQ, Flatonia, TX; Mochi doughnut, Winson Bakery (East Village), New York City.

Food Products & Trends

5 Best New Product Discoveries

• Top Seedz Organic Sea Salt Crackers. These are a lovely little snack with cottage cheese and flavored sea salt.

• Almond Malk Unsweetened Almond Milk. I’ve been searching for a good-tasting almond milk that holds its own in my morning coffee—and think I’ve finally found it!

• Trader Joe’s Peanut Butter Caramel-Coated Popcorn. Add this addictively good, sweet and peanutty popcorn to my list of indulgences.

• Family Tree Midnight Rose Apriums. An incredibly juicy, crisp, and sweet hybrid fruit that’s more apricot than plum.

• La Boulangerie Croissant Toast Loaf. The genius mashup of a croissant and a loaf of bread I didn’t know I needed.

Food Trends That Still Rule

Cabbage; banana-flavored everything

One Food Trend I’m Tiring Of

Dense bean salads

Food Media

5 New Cookbooks I Can’t Put Down

So many cookbooks have been released over the last 12 months, it’s been hard to keep up! These are the five I’ve spent the most time with and cooked from a lot.

• The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes from the Founder of The Hungry Gnome, Danielle Sepsy.

  Recipes I love: So many scones (THE Chocolate Chip Scones; Classic Vanilla Bean Scones; Red Bean Scones with a Sesame Crust; Coconut Chocolate Chunk Scones; Blueberry White Chocolate Scones; Peach Almond Scones); Honey Corn Muffins: Muddy Buddy Bars.

  Can’t make to make: Raspberry Ricotta Muffins; Irish Soda Bread: Raisin Tea Biscuits; Pistachio Chocolate Chip Crumb Cake.

• What to Cook When You Don’t Feel Like Cooking: Make It Fast, .

  Recipes I love: Sticky Orange Chicky and Brussels Sprouts; Melty Zucchini Pasta with Goat Cheese and Parm; Flank Steak with Elote Salsa; Chorizo Cheddar Fideo; BBQ Chicken and Peach Chop.

  Can’t make to make: Lasagna-Vibes Turkey Zucchini Skillet; Miso Peanut Chicken Bowls with Cilantro Lime Slaw; Simple Carnitas.

• Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests, Ella Quittner.

  Recipes I love: Under-Pressure Flaky Biscuits; Perfect Buttery Shortbread; Tahini Date Shortbread.

  Can’t make to make: Fluffy No-Special-Equipment Pancakes; Make Me This Breakfast Sandwich; Twice-Cooked Cabbage with Anchovy and Bacon; Hot Feta Carrot Salad; Adult “Pasta O’s” “Made of Spaghetti;” Gooey Malted Cookie Dough Chocolate Chunk Bars.

• Good Things: Recipes and Rituals to Share with People You Love, .

  Recipes I love: Calabrian Chili Crisp; Miso & Labne Onion Dip; Creamy Sesame-Ginger Dressing; Chili Crisp Chicken Salad; Oat & Honey Dinner Rolls, Sparkling Banana Bread.

  Can’t make to make: Garlic and Herb Labne; Marinated Feta; Roquefort Dressing: Spaghetti Cacio e Pepe; Chivi Spice Chicken Thighs; Sky-High Focaccia; Fluffy Pita Pockets, Chewy Sesame Flatbread, Burnt Honey Hot Fudge.

• Linger: Salads, Sweets, and Stories to Savor, .

  Recipes I love: Yo Po Spicy Rice Cake Salad; Potato and Scallion Flatbread; Tofu Bread Rolls.

  Can’t make to make: Curry Potato and Pea Dumpling Salad; Spiced Pumpkin Nian Gao (Mochi Cake); Mapo Tofu Salad; Sunchoke and Cannellini Beans with Never-Ending Tahini Sauce; Cherry Tapioca Pudding.

And one more I’m very excited to start cooking from!

• Dear Grace: Recipes from Your Mother, for the Next Chapter in Life, Claire Thomson.

  Can’t make to make: Butter Chicken; Coconut, Spinach & Potato Curry; Hont Mango Pickle Curried Fish Finger Sandwich, Smash Falafels; Eggs with Feta & Za’atar; Sticky Rice Pudding with Coconut & Fresh Mango.

5 (Mostly Food) Podcasts I’m Listening To

• The Dinner Plan,

• SALT PIG, & .

• Food Friends: Home Cooking Made Easy, &

• Things Bakers Know: The King Arthur Baking Podcast, & .

• We’re Obsessed With You, Emily Hymes & Kyle O’Donnell.

Newsletter Highlights

Your 5 Favorite Dish Lister Posts

These posts have gotten the most views and love over the last 12 months:

• What’s actually worth buying at Trader Joe’s this spring (March 2026)

• 10 essential recipes every home cook should master (September 2025)

• What’s actually worth buying at Trader Joe’s this summer (June 2026)

• These 8 tips changed my muffins for the better (November 2025)

• 10 dishes that’ll make you rethink tofu (February 2026)

Recipes Links You Clicked on the Most

Many of you seem to be fans of the basics in my newsletters—along with soups and chilis!

• My Mother’s Butter Onion Tomato Sauce

• All-Purpose Vinaigrette

• Soft Scrambled Eggs

• White Chicken Chili

• Good Soup

The Post(s) I Enjoyed Writing Most

• My new Make vs. Buy (Which Will Win?) series has been so much fun to research and write. I love that you’re enjoying it too and sharing your ideas for future head-to-head evaluations. Keep ‘em coming! (And see my poll below!)

My Top 5 Substack Moments

Since joining Substack two years ago, I’ve been honored to be involved in a number of fun projects and collaborations. Here are this year’s top five:

• Joining The CookStack Collective. I’m so honored and inspired to be cooking alongside an amazing group of 12 Substack recipe developers and food writers. As a new benefit for my paid subscribers, you’re invited to join monthly live cooking classes with each of us. Our first one, hosted by , was in July, and it had a very strong turnout. The live session I’m hosting is in November (more details to come soon)!

• Attending the first annual Substack Food Writers Retreat. It was such a treat to meet and spend a few days with some of my favorite Substack writers IRL. I loved every minute—from making so many new friends who share my interests to being the head chef for one of our meals (and, no surprise, eating so much delicious food over the entire weekend). I’m feeling very grateful for the whole experience and can’t wait for the next one!

• My first Substack Live on Sharing Kitchens Live with . To say I was nervous for my first Substack Live would be an understatement, but Jenn is a master at making everyone feel comfortable. We had an absolute blast chatting, cooking, and cocktailing together, all centered around a Mother’s Day brunch theme.

• Serving as a guest chef for . I’ve really enjoyed getting to know Beth and her wonderful newsletter, Nest Wellness, over the last year. Beth’s low-glycemic, blood-sugar-friendly delicious recipes are healthy and delicious, and I was thrilled for the opportunity to share a few of my own recipes with her readers, including Peanutty Chicken and Broccoli with Scallion Cauliflower Rice, Moo Shu Pork Stir-Fry and Italian Grinder Orzo Salad (one of my personal favorites).

• Creating a killer dinner party menu with . Betty’s California cuisine newsletter, Betty Eatz, is one of my favorite reads, and you should definitely check it out if you haven’t already! I was so thrilled to be her very first guest chef on her new collaborative Dinner Party series, and together we created a mouthwatering Italian-inspired feast: Beans & Greens Carbonara (another favorite of mine), Kohlrabi Citrus Salad, Rosemary Whole Wheat Focaccia, and Raspberry Chocolate Chip Cookie Tiramisu. And every dinner party comes with a killer Spotify playlist to complement the meal.

One last thing: a quick poll!

Before you go, I’d love it if you could take this very quick poll on topics you’d like to see in future Make vs. Buy posts, as well as any topics you’d like me to focus on more in the year ahead.

I’m off next week to enjoy some family time, but I’ll be back with another newsletter in two weeks.

Thank you for another fabulous year, and have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

I pride myself on curating killer menus for entertaining. In fact, I consider it a bit of a superpower. I’m always thinking about which dishes work well together (and which really don’t).

Most of the time, I stick to recipes I’ve made before. It’s a safe bet because I know exactly what I’m getting. Every so often, though, I’ll go out on a limb and try something completely new. Sometimes that strategy works, and, well, sometimes…let’s just say it’s always good to have a plan B!

Recently, I was chatting with a fellow Substack writer who mentioned that it would be so helpful to have someone tell them exactly what to make when they’re having people over—one less thing to figure out. A curated, ready-to-use menu of sorts.

It got me thinking: since creating cohesive, delicious menus is something I’m good at and genuinely enjoy, why not do that here on a more regular basis? So I put together a collection of seven delicious (late) summer menus, each with a different focus, to make entertaining meal planning easier and more effortless.

Obviously, you’ll still need to shop, cook, and eat everything. You might also need to make some adjustments for specific dietary needs, personal preferences, or whatever produce you have access to. But with the initial menu-planning step already (mostly) taken care of, you can skip what is often one of the more challenging parts and go straight to the fun parts: cooking and eating.

Each menu is thoughtfully curated around a specific theme—from hosting a traditional outdoor barbecue to a leisurely brunch, to a game night. Most of the recipes I’ve chosen have accessible links (some are gift links) and have been tested by me, receiving my hard-earned seal of approval. For the few links that are paywalled, I’ve included close alternatives that I’ve also made and loved.

I’d be proud to serve any of these menus at my own parties, and I hope you find them both inspiring and helpful for your next warm-weather gathering. Whether you’re trying to accommodate specific dietary preferences, food intolerances, or picky eaters, there’s something for (almost) everyone in these seven menus.

And if nothing else, I hope the dishes provide a little extra summer meal inspiration for any night of the week—whether you’re hosting or simply trying to figure out what to feed your family.

Enjoy! And I’ll be back on Thursday with my regularly scheduled programming.

The following content is for my paid subscribers only. If you’d like to access these menus, my exclusive, well-tested recipes, CookStack Collective classes, and other paid subscriber perks, consider upgrading your subscription today.

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In the fourth installment of my “Make vs. Buy (Which Wins?)” series (check out my first, second, and third installments if you missed them!), I’m focusing on pita.

Before we get started, a quick note: today marks the two-year anniversary of Dish Lister! Over 100 newsletters and countless well-tested recipes later, I’m filled with gratitude for everything I’ve learned (and all the resulting changes), the friendships I’ve made, and, most importantly, the incredible response from you, my growing and supportive community of subscribers.

I can’t express enough how much your continued support—returning to my newsletter week after week, appreciating my musings, and sharing your thoughts (both positive and constructive)—means to me. I’ve gotten particular joy from hearing from you and seeing the photos when you make my recipes!

I love what I’ve been building here, and I hope that my sharing trusted recipes and valuable kitchen tips continues to make your life in the kitchen a little better and a lot more fun.

Now, back to our regularly scheduled programming!

A quick pita primer

Before diving into my head-to-head evaluation of homemade versus store-bought pita, a quick primer:

Pita is a yeast-leavened, circular flatbread made from wheat flour with a soft, chewy texture that’s especially popular throughout the Mediterranean and Middle East. Its high-heat baking process causes steam to build up inside the dough, forming a hollow interior space (or pocket) that can be stuffed with various ingredients. There are also Greek-style, pocketless pitas, which are often used as wraps for souvlaki or gyros.

Making homemade pita bread is actually quite easy and doesn’t require much hands-on prep time. You start by making the dough, kneading it, and allowing it to rest and rise before portioning it out. The portions are then shaped into balls and given another rest before being rolled into flat circles. Depending on the recipe, the rolled-out pitas may get one final rest before being baked very quickly in a very hot oven, usually for just a few minutes.

After trying several different recipes, I’ve learned a few important things that can make a big difference when making your own pita.

1. Your oven must be really, really hot!! Get your oven as hot as possible (at least 500°F), and use an oven thermometer to verify the temperature. Also, be sure to preheat your oven for at least 1 hour before baking.

2. Use a baking steel or pizza stone for the best results. A baking steel or stone will give you superior results to a standard baking sheet, and I highly recommend investing in one if you’re interested in regularly making your own pita. Put your steel or stone in the oven while it’s preheating to get as hot as possible before baking. (PS: If you like making pizza, a baking steel or stone is perfect for that as well!)

3. Use a higher hydration dough and don’t over-flour it. Higher-hydration doughs (which are soft and slightly sticky) produce more steam in the oven and are generally more likely to puff well, creating the pita’s signature hollow interior along with a tender, chewy texture. It’s also important when making the dough to avoid adding too much flour, as this will lower its hydration level and can make it harder for the pita to puff properly.

4. Knead your dough a decent amount, but don’t overdo it. Pita dough requires a good deal of kneading to develop the gluten that gives the dough its elasticity and also helps it puff into a pocket. However, kneading the dough too much can make it overly tight and difficult to shape, so striking the right balance is important. In most cases, that simply means following the suggested kneading time in a recipe. I found that using a stand mixer with a dough hook was especially helpful when working with stickier, higher-hydration doughs, as it makes it much easier to knead the dough for longer periods of time.

5. Place the rolled-out dough, risen side up, on your baking vessel. I saw this tip in Sohla El-Waylly’s pita recipe, and intuitively, it makes so much sense. Placing your dough in the oven with the risen side facing up helps preserve the air bubbles and structure from the most recent rise. This, in turn, allows the layers to separate more easily while baking and form a better pocket.

   On the flip side: I found that this method also leads to a significantly thinner top than bottom in the pita pocket. If more even thickness throughout the pocket is a priority, I saw recommendations to place the pita risen side down on your baking surface instead. I’d imagine this would sacrifice some of the puffiness, so it really depends on your preference. I plan to play around with this more and will report back.

6. Keep a close eye on your pitas while they’re baking. Your pitas are done when they’re fully puffed, lightly browned in spots, and look dry and set on the surface while still remaining pliable. Make sure to prioritize inflation over color. You don’t want to overbake your pita, which will make it brittle and crisp. Mine took two to three minutes max. Also note that while you can usually achieve some browning on the base of the bread, you will not get much, if any, color on top. If you want your pita to have a little more color after baking, simply place it, lighter side down, in a dry skillet over medium heat and let it sit for a minute or two, until browned to your liking.

7. Remove your pitas carefully (and quickly) from the oven when they’re ready. I learned through trial and error that metal tongs aren’t the best way to remove pita from the oven, unless you want to puncture and deflate them. I’ve seen people effectively use slender chopsticks and spatulas instead. If you have a pizza peel, it’s one of the quickest and most efficient ways to get your pita both in and out of the oven, since it minimizes the time the oven door is open and prevents too much heat from escaping.

8. Before adding your next batch of dough to the oven, allow the stone to return to temperature. After removing a batch of pitas from the oven, the temperature will drop significantly both in the oven and on your baking surface. Make sure to let the oven and your steel or stone come back up to temperature before adding your next batch (a few minutes should suffice).

The contenders

For my pita evaluation, I made three homemade recipes and compared them to two different store-bought brands.

Homemade:

• Pita, Maureen Abood (via ), Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods. This was the first pita recipe I tried, back when I was still finding my groove—hence the wonky shapes and cracks from trying to pull them out of the oven with metal tongs (seen in above left photo). While these pitas were quite thin and better suited as wraps than pocket bread (they did have pockets, but they were more delicate), they tasted outstanding fresh out of the oven, with a slightly crisp exterior. It was also fun to put a few warm ones into a Ziploc bag and let them steam into a softer version of themselves. They were at their peak on day one, but could be revived nicely in the toaster for several days afterward.

• Perfectly Puffy Pita, , Start Here: Instructions for Becoming a Better Cook. These pitas (seen in above middle photo) were fairly puffy and had a soft, slightly chewy texture. They came out of the oven very light in color, so I toasted them slightly in a dry skillet after they cooled a bit. These also had a bit more pocket potential, but after day one I found it harder to separate the layers. They lasted about three to four days, the longest of the three homemade versions. And, of the homemade versions, I think I liked the flavor of these best.

• Pita Bread (paid subscriber link), 177 Milk Street. These pitas were the puffiest and chewiest of the three versions I tried and formed the best pockets (above right photo). Unlike the other two, they were made with half wheat flour (in addition to bread flour) and plain whole-milk yogurt, which both contributed to their chewier, slightly nuttier texture. I also found the dough to be soft and slightly sticky, and incredibly easy to work with. This was the first pita recipe where I used a pizza peel to put the dough rounds (two at a time) into the oven and remove them. One note: these pitas had a saltier taste, and I’d reduce the amount of table salt by 1/4 teaspoon next time.

Store-bought:

• Angel Bakeries Classic White. Angel Bakeries makes a distinctive thick, soft, fluffy pocket pita with a nice flavor. It’s thicker than most supermarket pitas and is excellent for stuffing. They are baked and then flash-frozen, so it’s ideal to toast them before . They’re preservative and oil-free and made with enriched wheat flour, water, cane sugar, yeast, salt, and enzymes. Since their shelf life is relatively short, I keep any extras in the freezer and lightly thaw them in the microwave before toasting them.

• Joseph’s Simply Baked Classic White Pita Bread. Joseph’s makes a much thinner and lighter pita with an easy-to-open pocket. The bread is nicely soft, but I find it to be a bit delicate and more prone to tearing or puncturing with fillings. Its main ingredients are enriched wheat flour, water, yeast, soybean oil, wheat gluten, and cultured wheat flour, plus some unnamed enzymes.

Pita: Make vs. Buy (Which Wins?)

1. TASTE: Homemade wins.

   Homemade was the clear winner on taste (are you surprised?). However, Angel Bakeries gives off serious homemade vibes and is by far the best-tasting store-bought brand I’ve ever tried, giving homemade a run for its money. Still, it had a distinctively different flavor that was slightly less fresh-tasting than homemade. The homemade pitas tasted their best fresh out of the oven, but they were also delicious a few hours later, after having had a chance to steam and soften a bit.

2. TEXTURE & POCKET POTENTIAL: It’s a tie (if the pockets are a priority), but if you don’t care, then homemade wins.

   All of the pitas, both homemade and store-bought, had a relatively soft, chewy texture, which is what you’d ideally like to see. But I found the homemade pita to have a nicer mouthfeel and consistency, while the store-bought versions were drier. Store-bought are hands down sturdier, have better pockets, and boast more even thickness between the top and bottom. And while the homemade versions all had pockets, they were thinner, less even, and more prone to tearing. If good pockets are your main criteria, I’d give store-bought the edge. But if it’s pure texture and mouthfeel you’re after, homemade is the better choice.

3. TIME & EFFORT REQUIRED: Store-bought wins.

   Making pita is a time-consuming process and takes several hours; there’s no way around it. But most of that time stems from the multiple rises. The actual hands-on work is quite minimal, from making the dough to dividing, kneading (made even faster and more effortless with a stand mixer), shaping, and ultimately baking it. If you’re seeking convenience, store-bought is the way to go, but it’s mainly the time commitment, rather than the effort, that gives store-bought the advantage.

4. SHELF LIFE: It’s a tie! (It was close enough that there wasn’t a clear winner.)

   Pita bread in general has a shorter shelf life than many other types of bread (less than a week, and sometimes only a few days). I saw little difference between my homemade pitas and Angel Bakeries, with Joseph’s lasting maybe a few days longer. Pita’s relatively lean composition and thin structure can make it more susceptible to staling, while the lack of much, if any, sugar, fat, or preservatives means there’s less to slow the staling process. Freezing is the best option for longer-term storage, and I’d recommend freezing any fresh pitas you won’t be eating within the first day to help them last longer. When you’re ready to eat them, simply defrost briefly in the microwave, then pop them into the toaster to finish.

5. OTHER CONSIDERATIONS

   1. Price: From a value perspective, given that most pitas are made simply from flour, water, yeast, salt, and perhaps a little sugar or oil, it’s definitely more economical to make your own pita.

A few excellent recipes featuring pita

Whether you use homemade or store-bought pita, here are some recipes I love to make with it:

• Arayes (Lebanese Meat-Stuffed Crispy Pita), Nagi Maehashi, Recipe Tin Eats. (or these Cheeseburger Arayes from Jake Cohen also look fabulous)

• Lebanese Fattoush Salad, Nagi Maehashi, Recipe Tin Eats.

• Homemade Pita Chips with Sea Salt, , Unpeeled Journal.

• Halal Cart Chicken Salad, , Bon Appétit.

• Chicken Souvlaki, Ali Martin, Gimme Some Oven.

• Greek-Style Smash Burgers, Rachael DeVaux, High Protein Plate: 100 Satisfying Every Day Recipes. I haven’t made this one yet, but plan to! (I found a similar version online).

Join us on Friday, August 21 to learn how to make kimchi!

Just about one more week until the next CookStack Collective class on Friday, August 21 at 3pm EDT/ 12pm PDT, and I cannot wait!

The fabulous is leading a kimchi workshop and making her Cabbage Kimchi and Quick Cucumber Kimchi.

I’ve made Betty’s cabbage kimchi before and can tell you it’s delicious and so much better than anything you’ll buy from a grocery store. (No need for a make vs. buy evaluation on this one—homemade easily wins!) I was also shocked by how easy kimchi is to make!

CookStack Collective cooking classes are offered exclusively to my paid subscribers, but it’s not too late to join in on the fun!

When you upgrade to a paid subscription, you’ll gain access to every single class (and recordings), along with exclusive, thoroughly-tested recipes I’ve developed and thoughtfully curated menus for different occasions.

There are lots of fun classes on our upcoming schedule! I will be hosting my first class in November and making one of my cozy fall favorites: gluten-free Cabbage-Wrapped Chicken Parm Meatballs.

I’d be so honored and excited to have you join us for Betty’s kimchi workshop in August and beyond!

Subscribe now

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

I often get asked what tools and appliances I use most often in my kitchen and are the most indispensable and valuable to me.

I’ve previously shared my list of essential tools for every starter kitchen, but beyond those carefully-chosen basics, I’ve never talked about the tools that simply make my life in the kitchen so much better. “Better” as in easier, more effortless, and vastly improving the quality of my cooking or final results of a dish. These are all tools I rely on heavily and, in my opinion, are money very well spent.

As fall approaches here (sorry to even have to say that!) and many of us return to the kitchen with more regularity, now seems as good a time as any to share my list of game-changing tools.

To qualify, each one had to meet several (if not all) of the following criteria:

• Frequently used (something I reach for often)

• Saves time

• Reduces effort

• Improves food quality (better results)

• Versatile

• Durable

• Storage-efficient (I don’t live in NYC anymore, but I still value tools and appliances that take up less space and are easy to store.)

• Elevates my home cooking

• Good value for money (the benefit outweighs the cost)

Now, for the list…

Kitchen tools that changed how I cook

These eight kitchen tools have had the biggest positive impact on my time in the kitchen and have made me a better cook. To reiterate, this isn’t a list of ktichen basics (although a couple of these would would make that list too). Rather, these are the tools that have most meaningfully elevated my cooking—and hopefully will do the same for you!

1. Quality (and sharp!) chef’s knife

Few things are more frustrating than trying to cut into something with a dull, low-quality knife. Chopping or slicing with a good knife should feel relatively effortless—not like an arm workout! And honestly, some of the worst knives feel like they’re one bad slip away from being a safety hazard. Yikes!

If you’re going to invest in just one high-quality knife, make it a chef’s knife. It’s the knife you’ll use most often, handling the lion’s share of your everyday slicing, chopping, and dicing. (Paring and serrated knives are also worthwhile additions to a well-rounded knife collection, but I’d argue you can skimp a bit on quality since you’ll use them less often and for more specialized tasks.)

Criteria it meets: Frequently used; saves time; reduces effort; improves food quality; durable; good value for the money.

What I use it for: Chopping, slicing, and dicing.

Good option: This 8-inch model is very similar to the one I use (also from Henckels).

2. Handheld mandoline

I received my first mandoline as a wedding gift. It looked like a cross between a Pilates reformer and guillotine (in other words, an accident waiting to happen!). It wasn’t terribly space-efficient either. The mere sight of it terrified me, and I used it sparingly for the sake of my fingertips. Then I discovered handheld mandolines, which are far less intimidating and much easier to store. Now, I reach for mine all the time—most recently, to uniformly and efficiently thinly slice three pounds of zucchini!

Criteria it meets: Frequently used; saves time; reduces effort; improves food quality; storage-efficient; elevates my home cooking.

What I use it for: When I need to slice things like onions, cucumbers, beets, and potatoes very, very thinly and want a fair degree of uniformity or more aesthetically-pleasing results.

Good options: This is the basic one I have (which is very reasonably priced and has served me well), and this option also has very good reviews (it costs slightly more, but unlike mine, has an adjustable thickness).

3. Instant-read thermometer

Everyone should own an instant-read thermometer. It’s one of the most useful kitchen tools because it tells you exactly when food is done, removing guesswork and preventing undercooking or overcooking. I’ve owned many different thermometers over the years and can attest that they vary greatly in quality and accuracy. Thankfully, I found one a few years ago that was remarkably quick, accurate, and durable, and I haven’t looked back since.

Criteria it meets: Frequently used; saves time; reduces effort; improves my food quality; durable; storage-efficient; good value for the money.

What I use it for: I use my instant-read thermometer primarily to check the temperature of meat and fish, but I've also found it useful for testing the doneness of breads and cakes. I even use it to check the temperature of the water before adding yeast when I'm making bread.

Good options: The classic Thermapen from ThermoWorks is considered the gold standard by many culinary enthusiasts for its lightning-fast reads and remarkable accuracy. I love mine! And here’s a smaller, slightly more affordable option.

4. Digital kitchen scale

A digital kitchen scale is a must for anyone who bakes regularly or, frankly, even occasionally. It's more precise than measuring by volume, resulting in more consistent (and sometimes better) results. I also find there's less to clean since you can weigh multiple ingredients directly into the same bowl. Beyond baking, I use my digital scale to weigh produce and meat whenever I need to be more precise.

I’d highly recommend investing in a scale that’s able to measure in small increments (typically 1 gram or 0.1 ounce). It should also ideally have a tare function that allows you to zero out the weight of a bowl or container and measure multiple ingredients in the same bowl. It’s also great to have one with a decent weight capacity (mine goes up to 11 lbs.) and lets you switch between units (grams, ounces, pounds, milliliters, and fluid ounces).

Criteria it meets: Frequently used; saves time; reduces effort; improves food quality; durable; storage-efficient; good value for the money.

What I use it for: Baking with any recipe that offers measurements in grams, for weighing or evenly portioning produce, meat, cheese, and bread doughs.

Good option: I still use the kitchen scale I got in culinary school (it’s held up for over a decade!), but if mine ever breaks, I’d definitely replace it with this highly-rated model with a 17-pound capacity and excellent accuracy.

5. Food processor

It’s technically an appliance, not a tool, but I had to include my food processor because it does a lot of heavy lifting for me in the kitchen.

Criteria it meets: Frequently used; saves time; reduces effort; durable; versatile; good value for the money.

What I use it for: What don't I use my food processor for? 😄 I use it to make sauces, salsas, and hummus. It's great for pie dough and other doughs where you need to cut butter into flour, like biscuits or scones. It’s perfect for finely chopping nuts or other ingredients, and grinding graham crackers or bread into crumbs. I also use the grating blade when I need to shred larger amounts of cheese or vegetables, such as cabbage or carrots for coleslaw. It’s such a versatile appliance and one that has paid for itself many times over.

Good options: This is the 14-cup model I’ve had for over a decade. There’s also a considerably more expensive 16-cup size from Breville for bigger batch cooking.

6. Immersion blender set

An immersion blender is an excellent tool for puréeing foods right in a pot or other container, so you don't have to transfer the mixture to a countertop blender and dirty another appliance. While a standalone immersion blender is great in its own right, I recommend getting a set that includes attachments like a mini food processor, potato masher, and whisk. You'll get far more use out of it (and a much better bang for your buck) than you would from a single-purpose appliance.

Criteria it meets: Frequently used; reduces effort; saves time; improves food quality; durable; versatile; great value for the money.

What I use it for: Puréeing soups, emulsifying salad dressings, making homemade mayonnaise, chopping smaller quantities of herbs and other foods, grinding spices, grating Parmesan, mashing potatoes, and whipping cream.

Good options: I looove my versatile Braun blender set with attachments, and it’s priced well. But this similar set from another trusted brand won’t steer you wrong either.

7. Ice cream scoop set

If you dream of making beautiful, uniformly shaped meatballs, muffins, or cookies, then this ice cream scoop set might be just the thing for you!

Confession: I rarely use my set of scoops for ice cream (gasp!), but having a handy set of spring-loaded ice cream scoops of varying sizes has been game-changing for performing so many other invaluable kitchen tasks—from portioning cookies or muffins to making pancakes. And I have used them to scoop ice cream…usually when I desire different, often smaller-sized, portions.

In case you’re wondering, I usually reach for this incredible tool when I’m scooping ice cream. If it looks familiar, it may be because I’ve mentioned it before and am obsessed with its ability to consistently and effortlessly produce and release beautiful scoops, thanks to a unique heat conductive handle.

But, I digress…back to why I love my scoop set!

Criteria it meets: Reduces effort; versatile; elevates my home cooking, good value for the money.

What I use it for: Portioning meatballs, cookies, muffins, and energy balls; making pancakes; scooping ice cream (less often; for smaller-sized scoops).

Good option: This is the 3-scoop set I have. It’s a great price and comes in a variety of fun colors.

8. Baking steel

While a baking steel may seem like a nice-to-have and it’s the only one on my list that I don’t reach for regularly, it’s a must if you make homemade pizza (or aspire to). Because household ovens can’t reach the blazing temperatures of commercial pizza ovens, which often exceed 800°F, it’s much harder to achieve that crisp, restaurant-quality crust at home. A baking steel helps bridge that gap. A pizza stone can produce great results (I’ve got one too), but I’ve gotten the best results with my baking steel. As a bonus, it also produces legendary English muffins and pita bread (along with many other types of bread). And I highly recommend using it for that purpose as well.

Criteria it meets: Improves food quality; durable; storage-efficient, elevates my home cooking; good value for the money.

What I use it for: Making homemade pizza, English muffins, and pita bread. I’m excited to use it to try a few new types of bread this fall.

Good option: Here’s the baking steel I own. It’s often recommended by other cooking professionals, which only further reinforces my opinion that it’s a great choice and worthy investment.

And a few more honorables mentions...

Stand mixer (a splurge, but mine’s lasted over 20 years!); multi=purpose bench scraper; leave-in probe thermometer (for the juiciest, most perfectly cooked whole chickens and turkeys every time); and large Dutch oven (another splurge, but serving as a large pot, bread baking vessel, and deep fryer, it’s the GOAT).

Join Our Next CookStack Collective Class on Friday, August 21!

I cannot wait for the next CookStack Collective class on Friday, August 21 at 3pm EDT/ 12pm PDT—it’s going to be a great one!

will be leading a kimchi workshop and making her Cabbage Kimchi and Quick Cucumber Kimchi.

I’ve made Betty’s cabbage kimchi before and promise you it’s delicious and way better than anything you’ll buy from a grocery store. I was also shocked by how easy it is to make!

The CookStack Collective cooking classes are offered exclusively to my paid subscribers, but it’s not too late to join in on the fun! If you upgrade to a paid subscription, you’ll have access to every single CookStack Collective class (and recordings), along with exclusive, thoroughly-tested recipes I’ve developed and thoughtfully curated menus.

So many fun classes on the upcoming schedule! I will be hosting my first class in November and making one of my cozy fall favorites: gluten-free Cabbage-Wrapped Chicken Parm Meatballs.

I’d be so honored and excited to have you join us in August and beyond!

Subscribe now

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

We have (more or less) reached summer’s halfway mark here in my neck of the woods. How is that even possible?

Every year when I reach this point, I’m always grateful that I still have roughly another month to enjoy everything my favorite season has to offer. But inevitably, I also start to lament how few days remain, fixating on the end—and mapping out exactly how I’ll spend the weeks I have left and make the most of every moment.

That mindset carries over to the kitchen. I start thinking about exactly what meals I want to make (and with what summer produce) before the season slips away. Also, with my son heading back to college in a month (sniff, sniff), I find myself making many of his favorite dishes before he returns to the realities of dorm food.

That said, these are a few of the mostly food-centric things that brought joy to me and my family over the past month. This isn’t a record of everything I made and ate, but rather a curated collection of highlights. I hope it offers some inspiration for the month ahead and beyond. And if you’re looking for a way to prioritize, I’ve starred (**) my absolute favorites.

Most recipe links are accessible, except for a few from cookbooks or that require a paid subscription.

Make these

Out of everything I cooked and baked in July, these recipes rose to the top (plus a few more I’ve bookmarked for next month!).

I’ve marked which recipes are gluten-free (GF), dairy-free (DF), or vegan (V) to make things easier. Many recipes can also be adjusted to fit your dietary preferences.

BREAKFAST

• **Peach Cobbler Breakfast Cookies (paid subscriber link), , Nest Wellness by Beth Bollinger. I think I may have a new favorite summer breakfast… These wholesome, gluten-free, peach-studded cookies are slightly sweet and pleasantly filling. They boast a solid amount of protein and fiber, thanks to chia seeds, almond butter, almond flour, lupin flour, and unsweetened coconut. I made 12 smaller cookies instead of 4 larger ones. Also, due to their delicate texture, I found they kept best in the refrigerator after day one. (GF, DF)

• **Chocolate-Cherry Buttermilk Scones, , The Great Book of Chocolate, Revised (via , Zoë Bakes). In my latest scone recipe chronicles, I tried this tender buttermilk scone studded with dried cherries and dark chocolate chips from David Lebovitz’s newly revised chocolate cookbook. My kids demolished them in a week, and they aged remarkably well, staying fresh the entire time. I was graciously allowed a few (very small) bites, and I immediately understood why they wanted them all for themselves.

• Cottage Cheese Protein Pancakes, , Detour Ahead. These five- ingredient (plus salt), protein-rich cottage cheese pancakes are touted as “surprisingly filling” in the recipe headnote, and I found that to be true. I liked to top mine with melted nut butter and fresh raspberries for a little extra healthy fat, fiber, and flavor. (GF, with GF oats)

• Tahini, Oat + Coconut Energy Balls, , Grow Healthier + Happier. I intended to make these super-easy, no-cook energy balls for breakfasts, but I ended up eating them mainly as an afternoon snack when my energy would start to dip. (GF with GF oats, DF, V)

• Under-Pressure Flaky Biscuits, , Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests (via Southern Living). I’m constantly searching for the “best” biscuits, and I have to say, the recipe from Obsessed with the Best easily cracks my top five. It’s not terribly surprising, given how many iterations Quittner tests before landing on "the one." The secret of their success?, Grated frozen butter as well as the addition of vodka in place of some of the liquid, which steams off in the hot oven to create a more tender crumb. Plenty of folding, but with minimal handling to preserve those beautiful layers, also contributes to the biscuits being impossibly flaky and tender.

• Iced Coffee Shakerato, , Leslie Brenner (Home of Cooks Without Borders). I’m recently on a kick of making “fancy” coffee drinks at home, and this shakerato recipe couldn’t be easier! You’ll ideally want to use a cocktail shaker (I love mine; it keeps your hands from getting cold and makes a great gift). But beyond that, all you need is chilled coffee, milk (I used almond), ice cubes, and a little sweetener if you like (I skipped it). The foamy layer on top made me feel like I was sipping a drink from my favorite coffee shop, minus the wait and at a fraction of the cost. (GF, DF and V with nondairy milk)

LUNCH/ DINNER

• **Roasted Cauliflower, Plums, Sesame Seeds & Yogurt, Joshua McFadden, Six Seasons: A New Way with Vegetables. I’ve had the Six Seasons cookbook since it came out almost 10 years ago, yet I’m still discovering new recipes in it. Case in point: this roasted cauliflower dish with plums, sesame seeds, and a tangy yogurt sauce. I made it with apriums (see “Try This” below)—it was a very good choice. (GF)

• **Grilled Caesar Salad, , Betty Eatz Newsletter. While the Cyclospora outbreak here in the U.S. hasn’t stopped me from eating leafy green salads, I have enjoyed finding “safer” ways to prepare my lettuce this summer. This grilled Caesar salad from Betty is a perfect example. You char the halved romaine hearts briefly on a hot grill, then top them with a classic Caesar vinaigrette and a heap of crispy, cheesy panko breadcrumbs.

• The Rachael Salad, Rachael DeVaux, The High-Protein Plate: 100 Satisfying Everyday Recipes. Chopped salads rule in summer, when all I want to do is dice up a bunch of things, add them to a bowl with a simple dressing, and call it a day. This one was inspired by Jennifer Aniston's famous salad she reportedly ate every day on the set of Friends, but with a few modern updates like the addition of hemp seeds. No leafy greens here, so it keeps in the fridge all week, too. (GF)

• **Cheesy Mashed White Beans with Kale, Parmesan and a Fried Egg, J. Kenji López-Alt, Serious Eats. I’m never going to stop taking about this delightful cheesy mashed white bean dish. It’s a mainstay in my dinner rotation, and while it gives off wintry vibes, it was also the perfect weeknight dish on a (slightly) cooler night earlier this month. This is one of those MVP dishes that always delivers. (GF)

• Strawberry Brie Cups, , Real Simple. These strawberry-brie cups were a fun hors d’oeuvre to serve at a recent mahjong night I hosted. The creamy, salty brie paired well with the sweet, cooked-down strawberries and was served in the cutest little crispy, flaky phyllo shell.

• **July 2026 CookStack Collective menu: Hummus Platter, Sesame Chicken Salad with Tahini Dressing, Watermelon and Feta Salad with Mustard Vinaigrette, , Let’s Get Lost. What a treat to cook alongside Rebecca a couple of weeks ago for our inaugural CookStack Collective class! We made a trio of her favorite warm-weather dishes, all with minimal to no cooking required, and all three were ready in just about an hour. No picking favorites here—everything was incredible! (Hummus: GF, DF, V; Chicken Salad: GF with tamari, DF; Watermelon Salad: GF)

• Pita, Maureen Abood, Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods (via , The Dinner Plan). My first attempt at making homemade pita? A resounding success! I dusted off my baking steel, cranked my oven up to 500 degrees (challenging on that particularly hot day), and they turned out great! They were especially nice eaten warm out of the oven, but I also loved how when I stuffed the extras into a Ziploc bag, they steamed out and softened.

• **Chili Crunch Ground Chicken Bowls, , Jenn Eats Goood. I was recently debating between two different dishes to make with ground chicken (see the other option below under “recipes to try”), and after polling my kids, this bowl with sweet and spicy ground chicken and cucumbers was their unanimous choice. Thanks to for the great recommendation (as always)! I’ve already received a request to make this again ASAP.

• **Hot Dogs with Vinegared Iceberg and Potato Chips, , Smitten Kitchen. This recipe had me at potato chips. I’m not normally a split-top bun person for hot dogs (only seafood rolls), but here, they worked perfectly. I loved the vinegary shredded iceberg lettuce (a playful take on sauerkraut) along with the delightful crunchy contrast of the crumbled chips.

• **Sheet-Pan Hot Honey Chicken and Peaches, , Bon Appétit. If you’ve never tried roasting peaches on a sheet pan before, now’s your chance to see what the hype is about. I’m also very into throwing a bunch of yummy things on a sheet pan and having dinner on the table in under 30 minutes. This was an especially stellar flavor combination.

• **Cheese Bread (no knead!), Nagi Maehashi, Recipe Tin Eats. My oldest son asked for this cheese bread one morning, and since I find it so hard to say no to him, a fresh loaf was waiting for him when he came home from work that day. One of the best things about no-knead bread is that, as long as you have the ingredients on hand (and a little flexibility in your schedule), you can usually respond to last-minute requests with relative ease. Fair warning: it's impossibly delicious, and our loaf vanished within just a few days.

• Grilled Chimichurri Chicken Thighs, Jenn Segal, Once Upon A Chef. This is one of those deceptively simple recipes that’s packed with so much flavor. I’ve made these marinated grilled chicken thighs a few times, and every time, I promise myself I’ll double the amount of chimichurri so I can enjoy it with other things. Next time’s definitely the charm!

• Salsa Macha, , Salsa Daddy: Dip Your Way Into Mexican Cooking. Thanks to for recommending I try this Mexican version of chili crisp after reading my make vs. buy chili crisp evaluation. It’s got a rich flavor, with a nice crunch from the peanuts and sesame seeds, plenty of smokiness and heat from the chiles, and a dose of zestiness from the garlic. I’ve been dousing everything with this tasty condiment lately, from rice bowls to salads.

• **Melty Zucchini Pasta with Goat Cheese and Parm (paid subscriber link), , What to Cook When You Don’t Feel Like Cooking. This recipe is a preview from Caroline Chambers’ upcoming cookbook, Make It Fast, and if it’s any indication of what’s to come, I’m very excited for the book to come out! This is exactly what you should make if you are drowning in zucchini (the recipe uses three full pounds that melt down into caramelized goodness). The creamy goat cheese sauce doesn’t hurt, either.

• **Burrata with Crushed Cherries and Pistachios, , Smitten Kitchen. I try to eat as many cherries as humanly possible during the roughly six weeks they’re readily available in June and July. And I also love finding ways to cook with them. Enter this colorful and delicious dish The cherries are a sweet contrast to the salty, creamy burrata, and the pistachios add the perfect crunch. Pitting half a pound of cherries left me with red-stained hands and juice splattered across my countertop, but it was worth every bit of mess.

• Turkey Smash Burgers, , Dinner: A Love Story. These turkey burgers are essentially an Oklahoma smash, with thinly sliced sweet onions smashed into one side of the patty and griddled until steamed and caramelized, while the other side is topped with a slice of melted American cheese. They're accompanied by a simple burger sauce. I ate my patty on a salad, while the boys enjoyed theirs on brioche buns.

SWEET TREATS

• Yellow Cake Cookie Bars, Molly Yeh, Sweet Farm!: More Than 100 Cookies, Cakes, Salads (!), and Other Delights from My Kitchen on a Sugar Beet Farm. After recommended these festive cookie bars, I immediately added them to my baking list. I love the Sweet Farm! cookbook (home to the much-loved salted chocolate chunk whole wheat snack cake), and I had a feeling I’d love these cookie bars too. Texturally, they’re denser than cake but lighter than a cookie and have the nostalgic flavor of yellow cake with chocolate buttercream frosting.

• **Rhubarb Labne Dessert Dip, , dinner, sorted. This lightly sweetened labneh dip with a strawberry-rhubarb compote was a winning discovery. It strikes that perfect balance of creamy, sweet, and crunchy. You'd be remiss not to follow Rachel's advice and serve it with Biscoff cookies.

• **Southern Peach Cobbler, , Unpeeled Journal. The peaches (and all stone fruits, really) have been exceptionally beautiful and delicious this year. And I’ve been buying way too many. At some point, my consumption fell behind my supply, and I needed a recipe stat to make use of the abundance. This peach cobbler was a perfect solution: the pastry was flavorful and light, the peaches juicy and delightfully sweet.

• **Chocolate Peanut Butter Cake, Alisa Huntsman and Peter Wynne, Sky High: Irresistable Triple-Layer Cakes (adapted by Deb Perelman, Smitten Kitchen). I've made this cake so many times that I know it by heart. My son's last birthday as a teenager was the latest occasion to bake it, and despite the roughly five hours it took to make, it was worth every minute to see his face light up when he saw it.

• Cowboy Cookie Bars (via , The Kitchen Library: Cookbooks, Books, & Other Enthusiasms). Thanks to Amanda for sharing this delicious recipe in her latest post about baking with a pellet smoker. (How cool is that?) Apparently, cowboy cookies got their name because they were hearty, filling cookies that traveled and stored well (making them suitable for cowboys and ranchers). Don’t skip the optional, but recommended, addition of melted peanut butter.

ON MY TO-MAKE LIST

• Chinese Chicken Salad for a Crowd, Caroline Chambers, What to Cook When You Don’t Feel Like Cooking.

• Cheddar Jalapeño Chicken Burgers with Guacamole, , What’s Gaby Cooking.

• Savory Strawberry Salsa, , Muy Bueno.

• Coconut-Lime Zucchini Bread, Betty Williams, Betty Eatz Newsletter.

• Chaat Tacos, Annada D. Rathi, Chutney Lovers.

• Hamburger Bowl with Cheddar, Chimichurri, and Crispy Cabbage Slaw, Rebecca Blackwell, A Little and A Lot.

• Cabbage and Halloumi Skewers, Deb Perelman, Smitten Kitchen.

• Cold Pork Rice Noodles With Cucumber and Peanuts (gift link), , New York Times Cooking.

• BBQ Chicken Pizza, Sally McKenney, Sally’s Baking. (Or the one from King Arthur Baking Company’s Book of Pizza.)

• Fried-Stuffed Squash Blossoms (gift link), Dan Pelosi, New York Times Cooking.

• Banana Scones with Toffee Crunch, Charlotte Rutledge, King Arthur Baking.

• Heirloom Tomato Fattoush Salad with Crispy Halloumi, , Camille Styles. (I may sub peaches for the tomatoes, or do half and half, so the tomato-loving side of my family can enjoy.)

Try these

Some products I’m loving right now:

• Apriums (I especially loved the Midnight Rose variety from Family Tree Farms, which I bought at Whole Foods). In the world of fruit hybrids, apriums have become a new obsession favorite. They're a 75% apricot, 25% plum cross (unlike pluots, which are more plum than apricot), making them closer in size to an apricot, with speckled plum-colored skin and light reddish-purple flesh. The fruit strikes the perfect balance between sweet and tart. It’s juicy, but on the denser side, with a satisfying snap when you bite into it. Their only flaw? The small, stubborn pits are difficult to remove. A small melon baller made the task a lot easier without sacrificing much of the precious fruit.

• Bombay Chili Crisp, Taste of India. I'm always trying new chili crisps (I've currently got six different ones in my fridge!), and I couldn’t resist giving this one a try. It's umami-forward and warmly spiced, with prominent notes of chili and coriander, plus plenty of crispy shallots and garlic.

• Almond Malk. My morning coffee got a glow-up! A few months ago, I was singing the praises of an extra-creamy almond milk from Califia Farms, but since then, I’ve found a new favorite. Almond Malk is organic and clean—made with only three ingredients and no gums or fillers.

• The Good Crisp Company Crinkle Cut Potato Chips I've got a soft spot for potato chips. But I don't eat them often, and if I'm going to indulge, I want something that's worth the splurge. These "better-for-you" crinkle-cut chips are non-GMO, gluten-free, contain no preservatives or common allergens, and are made with only natural ingredients. They also happen to be perfectly crisp (without feeling oily) and completely delicious. "All taste, no guilt," indeed. (I’ve tried and loved the Sour Cream and Cheddar & BBQ varieties).

Read these

• It takes a lot for me to stand in a line for food, but I will do it for things I deem “worthy.” And even then, I’m often disappointed.

• After reading this, I feel like I should be making my own line of bougie baked goods.

• Bananas are trending, and I’m here for it! (See banana scones above.)

• I thought I knew the do’s and don’ts of caring for cast iron skillets until I read Sohla El-Waylly’s informative article on cast iron care, which told me otherwise. Who knew you could wash them with soap and water? Mind blown.

• Annada’s post on the important lessons she’s learned from cooking had me simultaneously nodding my head and laughing out loud. It’s filled with insightful, spot-on wisdom amassed over the years (as Notes in her iPhone), along with humorous realizations like the existence of “mindless wars” being fought over whether or not to roast cumin.

• Exactly one year ago today, Katie and Meredith chatted with me about many fun food- and non-food-related topics for their wonderful newsletter, What’s On Your Plate? Since then, their posts have become some of my favorite weekly reads. Their honest, relatable stories about cooking and family life in Spain are always inspiring, and I’ve discovered so many great recipes through them.

Watch these

• The Odyssey. If you’re going to see one movie this summer, make it Christopher Nolan’s latest epic film based on Homer’s classic poem. I had very high hopes for this film and its A-list cast, but I can safely say my expectations were more than met. I’m not a huge Matt Damon fan, but I loved him as Odysseus and was mesmerized by every stunningly beautiful location. The movie had its issues (it was also one of the loudest movies I’ve ever watched), but overall it was highly entertaining. I didn’t even mind the nearly three hour runtime. Plus, now I’m feeling compelled to rewatch every single Christopher Nolan movie. (I recently started with Interstellar—another great film!)

• Rooster (HBO Max). A lighthearted comedy about a successful writer (played by Steve Carell) who takes a teaching job at a small liberal arts college where his adult daughter also works. The show focuses on their complicated father-daughter relationship, along with campus life and the politics of academia. Carell is very good in this role, although I occasionally feel like Michael Scott from The Office stops by for a visit.

The next CookStack Collective class is Friday, August 21!

I’m so excited about The CookStack Collective—a new live cooking class series for my paid subscribers that I’m honored to be a part of alongside eleven other incredibly talented Substack food writers.

Our first class in July with was such a blast! Her trio of delicious, approachable warm weather recipes (featured in my July best bites above) have rightfully earned spots in my regular rotation.

Our next class is scheduled for Friday, August 21 at 12pmPDT/ 3pmEDT, and it’s going to be a fun one! My friend , a food writer and recipe developer with the wonderful newsletter Betty Eatz, will be teaching you how to make her homemade cabbage kimchi and a quick cucumber kimchi.

I’ve made Betty’s cabbage kimchi before, and it’s SO much better than the ones I’ve bought from the grocery store. The only issue is how quickly I use it up, but I’m excited to replenish this coming month!

These cooking classes are offered exclusively to my paid subscribers, and it’s not too late to join in on the fun! Upgrade to a paid subscription and gain access to every single CookStack Collective class (including all previous recordings). You’ll also get my exclusive, thoroughly-tested recipes and thoughtfully curated menus.

We’ve got an excellent class schedule coming up (including my class in November, where I’ll be making my gluten-free Cabbage-Wrapped Chicken Parm Meatballs). I’d love to have you join us!

Subscribe now

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

As if there wasn’t already enough going on in the U.S. this summer with the extreme temperatures, poor air quality in many parts of the country from the Canadian wildfires, and the usual insanity of national and world events, let’s add a pesky Cyclospora parasitic outbreak linked to produce—one that’s wreaking all sorts of digestive havoc—to the mix.

The FDA and CDC have not yet definitively identified the potential source(s) of this parasite, after shredded iceberg lettuce appeared to be a possible culprit and prompted major recalls. More questions than answers still remain.

We do know that previous Cyclospora outbreaks have been linked to leafy greens (iceberg, Romaine, mesclun), cabbage, raspberries, fresh herbs (cilantro, basil, parsley), and snow and sugar snap peas. But we obviously can’t stop eating fruits and vegetables until the government figures this out. That would be crazy (and health-compromising in other ways). Yet, until more is known, I have been making a few very simple changes in how I handle my produce and what I make with it to help reduce my family’s risk. They’re easy changes that you can make at home too.

Let’s be clear: I continue to enjoy my fair share of fresh cherries, peaches, and strawberries because, well, the weeks left to enjoy them are dwindling (and it’s a chance I’m willing to take). However, making a few other adjustments to how I handle and prepare produce seems like a small sacrifice, and there are still so many delicious ways to enjoy summer’s incredible produce bounty.

Simple steps for handling (and sourcing) your produce

Before you start throwing away your lettuce (or avoiding it altogether on your next grocery shop), read on for some simple practices you can adopt to handle your produce more safely, while keeping your sanity.

• Thoroughly wash all produce. I already do this every day—and you should be too, not just right now! Start by washing your hands, then rinse all produce thoroughly under running water for at least a minute, using your hands or a clean produce brush to gently scrub the surface (I use my hands.) For heads of lettuce, remove and discard the outer leaf layers and then separate the remaining leaves (if possible) and wash (and dry) them individually. For fruits and vegetables with outer skins or peels, wash the exteriors well before cutting or peeling. Also, don’t soak produce in a bowl of standing water without rinsing it afterward, since contaminants can spread through the water. Just know that while these steps are certainly helpful and necessary, Cyclospora is, unfortunately, one clingy little devil, and there's still a chance the parasite can remain even after a thorough rinse.

• Cook your produce. Heating produce to a temperature above 158°F kills the parasite. While the last thing I want to do in the summer is crank up the oven or hover over a stove, I'm willing to make exceptions. And since grilling is already part of my normal summer routine, I'll continue to rely heavily on that. Several of the vegetables that have been linked to previous Cyclospora outbreaks, including cabbage, peas, and broccoli, lend themselves nicely to being cooked or grilled. And, rest assured, summer salads can play an integral role in your meal plan. Promise.

• Buy locally. While buying local doesn’t necessarily mean produce is “safer” (the risk of contamination is still there), there are some advantages to shopping at your local farmers market or signing up for a CSA (community-supported agriculture) program. Local produce often has better traceability because of the shorter supply chain, with fewer distributors and handling steps involved. You may also be able to ask the farmer directly about their growing, harvesting, and handling practices, if you’re curious.

• Grow your own fresh herbs. I’m super envious of those with gardens that yield an abundance of fresh, delicious produce! Many don’t have the space, conditions, or time for a garden (myself included). But I have managed to cultivate a small, thriving herb garden that, this year, features fresh basil and mint. This was possible even while living in the city, with a small window box and direct sunlight.

• Don't panic. Especially if you're not in a high-risk group, a Cyclospora infection is more likely to be an unpleasant inconvenience than a life-threatening illness. It's also treatable with antibiotics if needed.

Delicious ways to prepare produce this summer

Now onto the fun stuff!

These are some of my favorite ways to enjoy produce every summer, parasite or not. Naturally, I’ve also included a few recipes I’ve tried and liked that use these preparations, because that’s what I do. :)

This is by no means an exhaustive list (compotes, salsas, chutneys, crisps, cobblers, and so many other types of dishes could just as easily have made my list), but these are seven preparations that I’ve turned to more recently—and we have to start somewhere!

1) Grilled (or blanched) vegetable salads

Leafy greens (especially heartier varieties like iceberg or romaine lettuce) and cabbage hold up really well on the grill. As do other vegetables like asparagus, zucchini, mushrooms, corn, onions, and broccoli.

It couldn’t be easier to make a delicious salad by grilling a variety of vegetable components and tossing them in a simple vinaigrette or sauce. And if you don’t have a grill, no problem! Blanching your vegetables (briefly cooking them in boiling water, then shocking them in cold water) also makes for some delightful salads.

I recently made ’ lovely Grilled Caesar Salad (pictured at the top of this post). Halved, seasoned romaine hearts are charred on the grill and drizzled with the easiest Caesar dressing and toasty, cheesy breadcrumbs. As simple as it is tasty!

A few other recipes in this category I’d recommend:

• Grilled Corn and Avocado Salad with Feta Dressing (gift link), Sue Li, New York Times Cooking. (Grill the romaine lettuce hearts along with the other vegetables before chopping them, if you’d prefer.)

• Grilled Asparagus Salad with Lemon and Feta, Jenn Segal, Once Upon A Chef.

• Broccoli Salad, Elise Bauer, Simply Recipes. (A delicious blanched salad.)

I haven’t tried this Greek grilled zucchini salad, but it also looks really delicious! (I’d sub chopped, grilled red peppers for the cherry tomatoes, but I’m crazy.)

2) Grilled fruits

This is not the first time I’ve mentioned my fondness for grilled fruits. Grilling concentrates their sweetness, deepens their flavor, and adds some beautifully subtle smoky notes that taste like summer. Stone fruits are ideal because they have a texture and composition that holds up really well to the grill heat.

These are a couple of grilled fruit recipes I make on repeat:

• Grilled Peach Splits, , Smitten Kitchen. (These are heavenly and make an effortlessly delicious dessert when entertaining.)

• Arugula Salad with Grilled Apricots and Pistachios (gift link), Martha Rose Shulman, New York Times Cooking.

While I haven’t tried grilled watermelon just yet, I’m very curious!

3) Produce on skewers

I love kebabs! There’s something incredibly satisfying about pulling charred, well-seasoned food off a skewer. And loading them up with a variety of meats, tofu, vegetables, and/or fruits, keeps things interesting.

Kebabs are highly customizable and a great way to clean out your fridge. Which is exactly what I happened recently when I made marinated beef skewers to use up some fridge leftovers (you could easily swap in tofu here for the meat!).

I also made these grilled chimichurri chicken thighs last week with a big bunch of parsley that was starting to wilt. They can easily be skewered and turned into kebabs with some vegetables (zucchini would be delicious!). If you’re wanting to play it extra safe, slightly warm up the leftover chimichurri before serving (or blanch the parsley before making the chimichurri). Pesto would be another great option as the sauce.

Quick tip: To develop the most flavor, let your kebab components marinate for at least an hour (and ideally, 4-6 hours) before skewering and grilling them. A little advanced planning is required, but it’s so worth it!

4) Guacamole

Guacamole is one of my favorite warm weather staples. I’ve been making it forever and have a perfect recipe I return to time and time again. I use it in so many different ways: as a condiment on burgers, in salads almost like a dressing, stuffed into tacos or breakfast burritos, piled on sourdough toast, or eaten simply with tortilla chips. If you are concerned about fresh cilantro, leave it out and your guac will still be delicious!

Quick tip: To speed up the ripening of a hard avocado, put it in a paper bag at room temperature and out of direct sunlight for a day or two, until it reaches your desired ripeness.

5) Roasted produce

My general preference in the summer is to use my oven as little as possible, but I’m happy to make an exception for roasting summer produce.

Lately, I’ve been making a simple roasted salmon and fennel dish (with fennel at its peak right now), seasoned with salt, pepper, cumin, coriander, and some lime zest. It’s a light and lovely lunch. The leftovers are equally delicious eaten cold out of the fridge.

I make roasted potatoes year-round, but in summer, I’ll turn them into a deliciously summery potato salad with a mayonnaise-based dressing or pesto. Add a few additional blanched vegetables liked shelled peas or chopped asparagus for a well-rounded side dish.

My list of favorite roasted fruit and vegetable recipes is endless, but here are a couple good ones to take advantage of some summer produce that’s peaking right now:

• Roasted Cauliflower with Plums, Yogurt, and Sesame Seeds, Joshua McFadden, Six Seasons: A New Way with Vegetables. (Made this one recently with apriums, a 75% apricot and 25% plum hybrid, and wow.)

• Breakfast Apricot Crisp, Deb Perelman, Smitten Kitchen. (The perfect breakfast served with a dollop of plain yogurt.)

6) Kale or spinach chips

When you find yourself with a bunch of past-its-prime kale or spinach, bake some chips!

has a very basic crispy roasted kale recipe that I love. I’ve made it so many times, it’s committed to memory! And, if you’re feeling more adventurous (and love cheese), this version with Parmesan is worth checking out too.

I also recently made spinach chips by tossing baby spinach in olive oil, salt, and pepper, then roasting them in the oven for about 15 minutes until they became dry and crispy. I found the baby spinach to be a bit more delicate. It was very tasty, but also more shatter-prone. Next time, I’d opt for a heartier spinach variety.

Quick tip: Make sure to place the greens in a single layer on your baking sheet and give them some breathing room. This will help them crisp up, not steam.

7) Veggie scrambles

When in doubt, scramble some eggs. Scrambled eggs are the perfect canvas for all sorts of vegetables, cheeses, meats, and more and give you a great meal in less than ten minutes (sometimes less depending on what you add to them). In summertime (and any time, really), they’re such an easy way to sneak some plants into your breakfast while getting a good bit of protein. Like so many of the other preparations mentioned above, they’re also a great way to clean out your fridge with whatever scrambled egg inclusions you have on hand. Always a plus!

You might wonder why I didn’t include omelettes alongside scrambles. To be honest, I can get a bit lazy with my summer cooking, and omelettes can feel like a lot of work (even though they’re really not). So please make a veggie-packed omelette instead of a scramble if that’s what you’re craving. Or how about some portable egg bites with any vegetable(s) of your choosing!

Note: If you need a quick primer on how to make the perfect scrambled egg, see my previous post on the topic.

Lastly, I’d just like to mention an outlier produce preparation and recipe that’s recently grabbed my full attention. While I don’t normally eat much fried food, I can’t get these fried stuffed squash blossoms (gift link) out of my head. Now, I want to rush out to find some squash blossoms at my local farmer’s market, so I can make this before my window closes!

What are your go-to summer produce meal staples? I’d love to know—please share by leaving a comment below!

Leave a comment

In case you missed it

Earlier this week, I shared a delicious new recipe for Black Sesame Cookies & Cream Ice Cream with my paid subscribers. It’s ano-churn recipe, which means there’s no ice cream maker required, and it couldn’t be easier to make! My family has been enjoying this fun flavor (through several iterations!), along with my often-requested Cherry Chip Mascarpone No Churn Ice Cream this summer.

If you try either flavor, I’d love to know what you think!

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

Before we get to the recipe for one of my new favorite frozen desserts, Black Sesame Cookies & Cream Ice Cream, I have a quick update!

Last Friday night, I had the pleasure of cooking alongside the talented (author of the Let’s Get Lost newsletter and recipe web sites Of Batter and Dough and A Little and A Lot,) in the inaugural session of our new monthly live cooking class series, The CookStack Collective. We made a variety of Rebecca’s warm weather–friendly dishes, including a hummus platter, sesame chicken salad, and watermelon and feta salad—all perfect for those days when you don’t feel like turning on the oven (which, lately, for me is every day!). Rebecca hosted the session from the galley of her sailboat, which was such a fun backdrop! In just about an hour, I had a trio of delicious dishes ready to welcome my hungry boys home after a round of golf.

The turnout for Friday’s session was fantastic, and it was so special to cook, chat, and connect with fellow food enthusiasts (and see some familiar faces, too!).

If you’re a paid subscriber who wasn’t able to attend the class, don’t worry. I’ve included a link to the video replay below. You’ll also find links to all of the recipes on the video page, so you can cook along or rewatch whenever it’s convenient.

And if you’d like to join us for future classes, consider upgrading your subscription today. We have so many exciting sessions coming up (including mine in November)!

Mark your calendars! Our next class will be on Friday, August 21, 2026, 12 pm PDT/ 3pm EDT, hosted by my good friend , who’ll be making her fabulous homemade kimchi and a quick cucumber kimchi. I've made Betty's kimchi before (along with many of her other fabulous recipes), and it's absolutely incredible. It also happens to be a fermented food that’s packed with gut-friendly probiotics. I think you’ll be surprised by just how easy it is to make. I know it’s going to be an informative and inspiring class that you won’t want to miss!

Now back to this week’s recipe!

Recipe: Black Sesame Cookies & Cream Ice Cream (No-Churn)

There’s just something about eating ice cream on a hot summer day (or night!) that never gets old. I included it on my list of top 10 summer staples for good reason, and I highly recommend making your own ice cream at home. While it can be a bit more involved, the flavor is truly unbeatable.

Lately, there’s been a wave of no-churn ice cream recipes, which is great news for anyone without an ice cream maker. While the texture isn’t quite the same as churned ice cream, it comes pretty darn close and requires much less prep time and equipment. Last year, I shared a Cherry Chip Mascarpone No-Churn Ice Cream (unlocked for all subscribers through the end of the month!) that was such a hit, friends and family have already asked me to make it for them again while fresh cherries are still in season. This year, though, I was interested to try something new that combines two of my favorite ice cream flavors, black sesame and cookies & cream, into one delicious creation.

I wasn’t quite sure how these two flavors would work together, but the combination exceeded my expectations. The chunks of Oreo add a welcome crunch and chocolatey contrast that pair beautifully with the rich, nutty black sesame. I’m happy to add another winning recipe to my growing no-churn repertoire, and I hope you love it too!

The rest of this post and recipe are for my paid subscribers. Upgrade today to unlock all of my delicious, rigorously tested recipes. (And I’m back on Thursday with my regularly scheduled post for all subscribers!)

Read more

In the third installment of my “Make vs. Buy (Which Wins?)” series (check out my first and second installments if you missed them!), I’m focusing on labneh.

I'll start by saying I'm no labneh expert. In fact, I'm a bit late to the labneh party. I've only been using it in my cooking for about the past year. As a longtime fan of plain yogurt, I can't believe it took me so long to discover labneh. It's delicious!

A quick labneh primer

Name & Pronunciation: Labneh, labnah, lebneh, labne, lebne, labaneh, labane, or labni (spellings vary by region, dialect, and transliteration convention).

The name comes from the Arabic word laban, referring to milk or a milk-based product, and is commonly pronounced LAB-nay, LAB-neh, or LEB-neh, depending on the dialect or language.

What it is: A Middle Eastern and eastern Mediterranean staple, labneh (sometimes referred to as yogurt cheese) is a creamy, tangy strained yogurt with a thick, spreadable consistency similar to cream cheese. If you think of Greek yogurt as thickened strained yogurt, think of labneh as taking that process one step further, resulting in an even thicker, creamier spread.

Origins: Enjoyed throughout the Middle East for centuries, labneh traces its roots to the Levant region of the eastern Mediterranean, including present-day Jordan, Syria, Lebanon, Israel, and Palestine. It likely developed as a practical way to preserve yogurt before refrigeration by straining off the whey, creating a thicker, longer-lasting product.

Traditionally, yogurt was strained using cloth bags or other porous materials, including animal intestines(!). Over time, a variety of straining methods emerged, with cheesecloth eventually becoming the modern standard—but more on that shortly.

How to make labneh:

• The most common preparation: Use plain whole milk yogurt, add salt, and strain it through cheesecloth set in a fine-mesh sieve for 24–48 hours to remove the whey. The longer it strains, the richer, denser, and tangier the labneh becomes.

• A shortcut: Start with plain whole milk Greek yogurt, which is already partially strained. Add salt and strain it for a few hours (or overnight) to create rich, thick labneh in less time (anywhere from 2-12 hours, depending on your desired consistency).

• Rolled and preserved: In this method, the yogurt is strained until it becomes firm enough to roll into balls, then submerged in extra virgin olive oil to preserve it. The time needed to reach this consistency varies from 24 to 72 hours, depending on whether you start with regular or Greek yogurt.

Where to find it: While labneh has long been available in Middle Eastern restaurants and specialty grocery stores, it has more recently become available in mainstream supermarkets in many parts of the world.

What it’s used for:

One of the simplest and most popular ways to serve labneh is spooned into a bowl, drizzled with olive oil, and seasoned with spice blends such as za’atar. It can be eaten with a spoon or scooped up with pita, other breads, or crudités.

It’s commonly used as the base for dips, blended with herbs, spices, and sauces, or topped with chopped vegetables or a fresh salad. It can be taken a sweeter direction too, mixing it with maple syrup or honey to make a delicious dip for fruit or cookies.

You can also spread labneh on a sandwich, a slice of bread, or a bagel as a tangier alternative to cream cheese or other cheeses.

As mentioned earlier, extra-strained labneh can become firm enough to roll into balls, which can then be coated with herbs or spices and preserved in olive oil. The finished labneh balls make a great snack or can be added to salads.

One of the things I love most about labneh is its versatility. It’s a wonderful blank canvas that pairs well with all kinds of spices, herbs, condiments, and sweeteners, yet it’s equally delicious on its own.

Now that you have a bit more background on labneh, let’s return to my head-to-head evaluation.

The contenders

Homemade:

For the homemade component of this evaluation, I tried a super-simple recipe from Shred Happens: So Easy, So Good by . It calls for 32 ounces of whole-milk plain yogurt (I used Dannon Whole Milk Plain Yogurt) and 1 teaspoon of salt (I used Diamond Crystal kosher salt). I lined a strainer with cheesecloth, set it over a bowl, and strained the yogurt in the refrigerator for the full 48 hours (24-48 hours was recommended) to remove as much whey as possible and achieve a firmer texture.

The finished product had a pleasant, creamy texture that was easily spreadable, though not quite as thick as cream cheese. Flavor-wise, I tasted more salt than tang, which was probably a result of the yogurt brand I used and the amount of salt.

Note 1: You can find dozens of similar homemade labneh recipes online and in many Middle Eastern and eastern Mediterranean cookbooks. Some recipes start with plain whole-milk Greek yogurt instead of traditional whole-milk yogurt for a quicker result. Salt levels can vary, but a common rule of thumb is roughly 1/4 teaspoon of salt per 1 cup of yogurt.

Note 2: I saved the whey (the tangy liquid that strained out of the yogurt) from the two batches of labneh I made. While I haven’t used it yet, it’s supposed to be great for baking, smoothies, sauces, and even as a starter for fermenting vegetables like sauerkraut or pickles. Fun!

Store-bought:

I tried three different store-bought brands of labneh for my evaluation, noting how their taste and texture compared to my homemade version.

• Karoun Labne Mediterranean Style Kefir Spread & Dip. Karoun's texture was creamy and somewhat similar to the labneh I made, but it had a noticeably tangier flavor.

• Cedar’s Mediterranean Originals Labne. Cedar’s had a thicker, more cream cheese-like consistency and was tangier and less salty than my homemade version.

• Yaza Plain Labneh. Yaza was the creamiest of the three brands. It was also a bit less tangy and more salty than the other two store-bought options, making it the closest to my homemade version in both taste and texture.

Labneh: Make vs. Buy (Which Wins?)

1. TASTE: A tie (but for different reasons)

This was a difficult factor to evaluate because taste is highly subjective and depends largely on personal preference and what you might be using it for.

The biggest flavor differences among the contenders came down to their levels of tanginess and saltiness, both of which were influenced by factors like the starting yogurt, straining time, added cultures (in the case of the store-bought options), and level of seasoning.

Of the four options I evaluated, my homemade labneh had the mildest flavor and was also the saltiest. I personally liked this balance because the mildness made it a great starting point for using in other recipes. I imagine that the longer I had strained the labneh though, the less mild and more tangy it would have become. I also think the salt may have muted some of the tanginess. Even my choice of yogurt (Dannon, in this case) likely impacted the final result.

Yaza was my favorite of the store-bought brands, and I liked it as much as the homemade labneh. It had a nice mild flavor with just a slight tang. The other brands (Cedar’s and Karoun) tasted a bit more acidic but I enjoyed them too, especially when I wanted a more pronounced yogurt flavor.

As for when I’d choose homemade over store-bought (and vice versa), strictly from a flavor perspective, it would depend on how I’m using the labneh. When I don’t want the tangy yogurt flavor to overpower the other ingredients in a dish, I’d choose my homemade version or a milder store-bought option like Yaza. However, when I want that tanginess to really shine through, I’d be good to use one of the more acidic-tasting brands.

2. TEXTURE: A tie again (also for different reasons)

My homemade labneh had the creamiest and loosest texture of the options I tried, although Yaza came very close. This texture was perfect for making the ice cream and baked goods because it incorporated so seamlessly. On the other hand, I found the homemade version to be less spreadable, so if I were putting labneh on a bagel or piece of toast, I’d prefer something a bit firmer, like Cedar’s.

3. TIME & EFFORT REQUIRED: Homemade wins

Making your own labneh requires about five minutes of hands-on prep time, and for that reason, I give it the “win” in this category. While you still need to plan ahead for the 24–48 hour straining time (or less with Greek yogurt), I found the final result well worth the wait and very comparable to store-bought.

4. SHELF LIFE: Store-bought wins

The store-bought brands all had generous “use by” dates of two months or more. Their longer shelf life is likely due to factors such as how they’re produced, packaged, and handled. For brands containing live cultures, those cultures may also help maintain acidity, which can contribute to slowing spoilage.

For homemade labneh, I’d expect the “use by” date to be roughly tied to the expiration date of the yogurt used. In my case, I found this to be about a mont—slightly shorter than any of the store-bought options.

Ultimately, though, both have a decent shelf life.

OTHER CONSIDERATIONS:

• Findability: Depending on where you live and where you shop, labneh may not always be easy to find, although it is becoming more available in mainstream grocery stores. Fortunately, homemade labneh is a terrific option if you don’t have easy access to it near you.

• Price: Store-bought labneh is slightly more expensive (by a few dollars) than a carton of plain yogurt, so if cost is a factor, homemade may be the more economical choice.

A few excellent labneh recipes

I’ll confess that my labneh cooking and baking exploration has veered more toward the sweeter side, but I’m excited to explore more savory preparations soon!

Here are a few recipes I’ve tried and loved:

• Sautéed Mushrooms over Tahini Labneh, , Shred Happens: So Easy, So Good. This recipe is easy to make and just plain tasty. It’s earthy, creamy, and nutty all at once. A pile of cooked or raw vegetables (or fruit) over a bed of seasoned labneh is a common way to serve it, creating a dish where every bite gets a taste of that creamy, tangy goodness.

• Rhubarb Labneh Dessert Dip, , dinner, sorted. This dessert dish was a hit at a recent mahjong night. A strawberry and rhubarb compote is spooned over labneh lightly sweetened with maple syrup (I reduced the amount slightly) and vanilla. It’s a delicious sweet-tart combination, and we had fun dipping Biscoff cookies into it.

• Lemon Curd Labneh Popsicles, Gabriella Gershenson via , Colu Cooks: Easy Fancy Food. Aptly described as a “grown-up popsicle” and also a “tart, lemony answer to a Creamsicle”, these ice pops made with labneh and lemon curd were a tart, creamy and citrusy delight. I’m excited to combine other fruits with labneh in this popsicle form this summer.

• Labneh Ice Cream with Pistachio-Sesame Brittle, , The Perfect Scoop, Revised and Updated. There are plenty of reasons to invest in this wonderful cookbook, but if you need one more, this recipe is it. I used some of my homemade labneh for this (homemade was recommended in the recipe to deliver an optimal creamy texture). I also added a small pinch of salt to the pistachio-sesame brittle (which, btw, totally reminded me of the rectangular sesame candies I ate as a kid) to give it a bit more contrast to the sweetness.

• Brown Butter & Labneh Banana Bread Cake, Molly Baz, Cook This Book: Techniques That Teach and Recipes to Repeat. Labneh was a nice change from regular yogurt in this banana bread, and of course, the brown butter didn’t hurt either. This was a very solid recipe that I’d add to my (growing) list of brown butter favorites.

And, as always, a few great-sounding recipes on my to-make list!

• Spicy Labneh Fried Chicken Sandwich, Nicole Rufus, The Kitchn. (Labneh used in place of buttermilk for marinating the chicken—yum!)

• Miso and Onion Labne Dip (gift link), , Good Things: Recipes and Rituals to Share with People You Love.

• Herby Mashed Potatoes with Labneh (gift link), Andy Baraghani, New York Times Cooking.

• Labaneh with Crispy Artichoke Hearts, , Sababa: Fresh, Sunny Flavors From My Israeli Kitchen.

• Israeli Breakfast Plate and Shawarma-Roasted Carrots with Falafel Crumble and Labneh, , Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day.

• Za’atar and Labneh Crescent Rolls, , Hello, Home Cooking: Do-Able Dishes for Every Day.

Do you have a favorite recipe or way to eat labneh? I'd love to hear about it—leave a comment below!

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Join us on Friday!

This Friday, July 17 at 7 PM EDT is our very first CookStack Collective class, and it’s not too late for my paid subscribers to register! You should have received an email from me with all the details last week.

If you’re not yet a paid subscriber and don’t want to miss out on this fun new opportunity to cook (or simply hang out) over the next twelve months with a community of fellow cooking enthusiasts, it’s not too late to join us! Simply upgrade your subscription at the link below.

For this week’s class, will be making a delicious lineup of no-oven summer dishes, including her Hummus Platter, Sesame Tahini Chicken Salad, and Watermelon and Feta Salad with Mustard Vinaigrette, all from the galley of her sailboat! Given the recent heatwave many of us have been experiencing here in the Northeast (and across much of the U.S. and Europe, it seems!), I couldn’t be more excited to make these recipes alongside Rebecca on Friday. Hope to see you there!

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Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

Sources:

1. Yasmine Maggio, “All About Labaneh”, Serious Eats (4/22).

2. Yaza Foods, “Labneh: Everything You Need to Know” (8/24).

3. Stephanie Ganz, “What’s The Difference Between Labneh and Greek Yogurt?”, The Kitchn (5/23).

4. Suzy Karadsheh, “Labneh”, The Mediterranean Dish (updated 4/26).

5. Joe Sevier, “Labneh Is Everything Greek Yogurt Wishes It Could Be”, Epicurious (3/17).

Summer is my favorite eating season, and it’s not even close. By the time June rolls around, I’m already thinking about all the food and beverages I get to enjoy over the next several months. Sweet corn. Watermelon. Peaches that drip down your arm. Ice-cold, refreshing cocktails on a patio. I begin mentally planning barbecue parties, no-cook dishes, and as much outside dining as I can possibly squeeze onto the calendar.

There are definitely moments (like in the dead of winter) when I crave endless summers. But then I remember that if peach season never ended and every evening were ideal for dining al fresco, none of it would feel nearly as special. Summer’s best foods and drinks are so memorable because they’re fleeting, and that’s exactly what makes me look forward to them every year.

As a self-proclaimed lover of lists, what follows are the ten summer food moments I'm most excited for every year. While I'm sorry to say you won't find tomatoes on my list (I’m firmly in the “tomatoes in sauces, salsas, and ketchup, not my sandwiches and salads” camp), I do think there's something here for everyone looking to savor the season.

10 delicious ways I celebrate summer

Here they are, in no particular order:

1. Cherries

I think the fact that cherry season is so fleeting only makes me crave them more. The best cherries are juicy and sweet, with a satisfying snap when you bite into them. They somehow manage to be both refreshing and indulgent, which, to me, perfectly captures what summer is all about. Because I often only have several weeks to really enjoy cherries, I try to make the most of the time.

Here are a few great cherry recipes I’ve made, along with a couple newer ones I’m excited to try:

• Burrata with Crushed Cherries and Pistachios, , Smitten Kitchen.

• No-Churn Cherry Chip Mascarpone Ice Cream, , Dish Lister. (I’ve unlocked the post for the rest of cherry season!)

• Fresh Tart Cherry Crumb Pie, Amanda Luchtel, America’s Test Kitchen.

To try:

• Cherries Jubilee, Daniel Gritzer, Serious Eats.

• Cherry-Lime-Black Pepper Shrub, , Cooking Without Borders.

• Apricot-Cherry Crisp, , David Lebovitz.

• Cherry Almond Gluten-Free Scones, , Next Level Gluten Free.

• Honey sautéed cherries on sourdough with ricotta, , good mood food.

2. Iced coffee

Confession: my iced coffee season extends well beyond summer—usually by about two months on either side—because I love it that much.

Beyond its obvious thirst-quenching appeal, there’s something about an iced coffee—even with just a splash of oat or almond milk—that feels like a special treat, especially on a hot summer day.

I’m a purist when it comes to my iced coffee, usually opting for cold brew or something similar. But lately, I’ve found myself eyeing some café-style iced coffee drinks that take things to the next level like the options below.

• Vanilla Coffee Shakerato, , Barefoot Contessa.

• Iced Coffee Shakerato, Leslie Brenner, Cooks Without Borders.

• Dalgona Coffee, , Betty Eatz Newsletter.

3. Seafood rolls

Nothing hits quite like a fresh lobster roll in the heart of the summer.

Lobster rolls are a classic New England seafood sandwich made with chunks of cooked lobster meat served in a split-top, buttered, and often lightly toasted roll.

The two most famous styles are the Maine-style lobster roll (with cold lobster meat, mayonnaise and sometimes with celery, lemon juice, chives, or other seasonings that’s served chilled) and the Connecticut-style lobster roll (with warm lobster meat and melted butter that’s served warm).

Lobster rolls feel inextricably tied to summer, evoking seaside lunches and casual outdoor dining. They’re one of those seasonal treats that feel luxurious and indulgent, yet casual enough to eat with your hands.

Brown Butter Lobster Roll, Nick DiGiovanni, Knife Drop: Creative Recipes Anyone Can Cook. For those struggling to decide between a Maine- or Connecticut-style lobster roll, this fabulous recipe offers the best of both worlds. It’s chef’s kiss!

I’m also pretty excited to try these New England-style shrimp rolls (paywalled recipe) from America’s Test Kitchen on split-top milk bread buns (also a paywalled recipe). (Thanks for the recommendation!)

4. Ice cream

I eat ice cream in every season, but my cravings—and consumption—definitely pick up from late May through late September.

While it’s easy (and highly pleasurable) to go out for a scoop or cone in the summer, I highly recommend making your own ice cream at home. It’s a more involved process, but the flavor is truly unmatched. And with the growing number of no-churn options available, including my own Cherry Mascarpone Chip recipe (see above under Cherries), homemade ice cream is now accessible even for those who don’t own an ice cream maker.

More recently, as I’ve been striving to make healthier choices, I’ve enjoyed experimenting with recipes using non-dairy milks and natural sweeteners like maple syrup and honey. The results have been promising!

These are some of my old and new favorite recipes—a mix of churn and no-churn options—plus a few for this summer’s to-do list:

• Black Sesame Ice Cream, David Lebovitz, The Perfect Scoop.

• Milk Chocolate Oreo Ice Cream, Ina Garten, Modern Comfort Food.

• Almond Butter Gelato (paywalled post), , Brain Health Kitchen. (Sweetened only with maple syrup!)

• No-Churn Vietnamese Coffee Ice Cream, , Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors.

To try:

• Loaded Cake Batter Ice Cream, Sarah Fennel, Broma Bakery.

• No-Churn Oatmeal Cookie Chunk Ice Cream, Sarah Fennel, Broma Bakery. (All of her no-churn ice cream looks incredible, tbh)

• No-Churn “Churro” Date Ice Cream, Joan Smith, Rancho Meladuco Date Farm.

5. Corn on the cob

Corn on the cob is the quintessential summer cookout food.

I have a few simple, but important rules for making and eating corn on the cob:

• Boil or steam your corn for the juiciest result. Finishing it on the grill after boiling or steaming is a great option too.

• Slather your corn with butter and season it with salt and pepper. Elote (Mexican street corn) is another excellent (albeit messier) preparation featuring butter, mayonnaise, lime, cotija cheese or queso fresco, and chili powder.

• Invest in a set of corn holders if you’d rather keep your hands clean (I like the ones that look like mini corn cobs), though eating it with your bare hands is perfectly acceptable too.

• I don’t recommend microwaving corn. In my experience, it doesn’t develop the same juicy texture or full flavor as boiling, steaming, or grilling.

For a slightly different—but equally delicious and fun-to-eat—take on corn on the cob, try my Cheesy, Spicy Corn Ribs inspired by a trip to Peru.

6. Peaches

Peaches probably get the award for being the summer fruit MVP in my kitchen.

They make appearances throughout this post because I love using them in just about everything: grilling them, adding them to salads, stirring them into salsas and chutneys, and baking them into pies and cobblers.

Looking for more peach inspiration? I’ve got plenty!

• Peach Cobbler, America’s Test Kitchen. (Gift link not working on this one, so if you can’t access link, here’s another amazing cobbler recipe I’ve made!)

• Peach Salsa, Jeanine Donofrio & Phoebe Moore, Love and Lemons.

• Skillet Meatballs with Peaches, Basil and Lime (gift link), Melissa Clark, New York Times Cooking.

• Blueberry Peach Muffins, Alaina Chou via Susan Spungen, Susanality.

• Peach Bars with Brown Butter Crumble, , Easy Gay Oven.

To try:

• Almond Cake with Peaches and Cream (gift link), Lindsey Shere via Melissa Clark, New York Times Cooking.

7. Grilled everything

One of the easiest ways to avoid turning on your oven from June to September is to cook outside. I lived in New York City for many years, where grilling opportunities were limited, so when I moved to the suburbs eight years ago, it felt like the floodgates had opened. I grilled constantly during the summers.

In a funny twist of fate, I actually grill year-round now. Because of my recipe testing work and publishing schedule, I often find myself testing grilling recipes in the middle of winter. Still, most of the grilling I do purely for fun happens in summer.

A few of the many grilled food recipes I make on repeat:

• Ginger Lime Chicken (gift link), , New York Times Cooking. And if you haven’t been marinating your chicken breasts in mayonnaise, this is your moment!

• Grilled Tahini-Honey Chicken Thighs, Yasmin Fahr, New York Times Cooking.

• Crispy Smashburger, Nick DiGiovanni, Nick’s Kitchen. We like to put our griddle on our grill to make these!

• Grilled Pizza (various recipes), , Pizza Night: Deliciously Doable Recipes for Pizza and Salad.

• Grilled Peach Splits, Deb Perelman, Smitten Kitchen.

To try:

• Hot Dogs with Vinegared Iceberg and Potato Chips, Deb Perelman, Smitten Kitchen.

• Maple Dijon Chicken Sando with Apple Dill Slaw, , dinner, sorted.

8. Summer salads

I live for summer salads. They’re my go-to meal when it’s too hot to cook. Most don’t require turning on the oven, and if there’s any cooking involved at all, it’s usually just a few minutes on the stovetop. Most are served cold, making them as refreshing as they are delicious.

My list of favorite summer salads is honestly endless, but I find myself coming back to these often:

• Crispy Wonton Chicken Salad (gift link), Eric Kim, New York Times Cooking.

• Coconut Crunch Coleslaw (p. 168), , Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More. (Fried shallots and chili crisp, need I say more?)

• Seared Halloumi Cheese and Nectarine Salad, , Bon Appétit.

• Watermelon Feta Salad, Jenn Segal, Once Upon A Chef. (I also recently tried this recipe from with a mustard vinaigrette, and it’s a winner!)

• Peach Caprese, Joanna Gaines, Magnolia Table. (I usually riff on this dish, but I’ve made this recipe a few times, and it’s very good!)

• Vietnamese Summer Rolls, Jenn Segal, Once Upon A Chef. (This is essentially a salad wrapped in a rice paper roll.)

To try:

• Pan-seared Ahi and Mango Avo Salad, Betty Williams, Betty Eatz Newsletter.

9. Ribs

I happily break my “no oven” rule for ribs in the summer.

Whether baby back or St. Louis-style, with a flavorful rub or a succulent sauce, I love ribs in just about every form. Since they can get a bit messy, summer is the perfect time to enjoy them outside with plenty of napkins close at hand.

While I sometimes start or finish them on the grill, I prefer cooking them low and slow in the oven to achieve an incredibly tender, fall-off-the-bone result.

• Sweet & Sticky Pork Ribs (p. 205), Jessica Seinfeld, Food Swings: 125+ Recipes to Enjoy Your Life of Virtue & Vice. (Seriously, a GOAT recipe for ribs!)

• Mango Sticky Ribs (paywalled post), , Violet’s Substack.

To try:

• Sticky Pineapple Ribs (gift link), Toni Chapman, New York Times Cooking.

10. Cold, refreshing fruity beverages

Last, but certainly not least, what would summer be without a cold, refreshing drink in hand? There’s something especially satisfying about holding a condensation-covered glass and hearing ice cubes clink on a hot summer day. Bonus points if it showcases summer fruit at its peak.

Think fruit-infused lemonades, cocktails, and mocktails like these favorites:

• Frozen Watermelon Agua Frescas (p. 238), , Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers. I also love Julia’s summer drinks formula chart that includes a watermelon cooler (paywalled post).

• Cucumber Gin Lemonade (p. 197), Jenn Segal, Once Upon a Chef: Weeknight/Weekend: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes. Here’s a gin fizz with some similar elements from Serious Eats.

• Ginger Tumeric Fizz, Betty Williams, Betty Eatz Newsletter. (Plus a bunch of other great mocktail recipes from Betty in this one!)

• Margarita, Jenn Segal, Once Upon A Chef.

To try:

• Strawberry Lemonade, , The Ingredient Guru.

And just a friendly reminder that our very first CookStack Collective class is next Friday, July 17 at 7pm EDT!

Rebecca will be teaching us how to make an amazing spread of summer dishes, including her Hummus platter, Sesame Tahini Chicken Salad, Watermelon and Feta Salad with Mustard Vinaigrette—all from the galley of her sailboat! How cool is that?

All CookStack Collective classes are available exclusively to my paid subscribers (registration link coming soon!). In addition to the recipes and subscriber perks you already enjoy, you’ll receive access to all 12 live classes, along with the accompanying class materials. If you can’t make a session, no worries—all class recordings will be available to watch afterward.

If you’re not currently a paid subscriber but would like to join this yearlong cooking series, upgrade today to enjoy fresh recipes, practical tips, and the opportunity to cook alongside a wonderful community of home cooks.

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Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

June was equal parts wonderful and disruptive to my usual rhythm in the kitchen. We still managed to enjoy plenty of great meals at home (along with a few memorable ones out), but the month lacked the comforting normalcy and structure that I usually count on.

My focus during the first half of the month (and, honestly, most of May) was basketball. I married into a family of lifelong, die-hard New York Knicks fans, a devotion that’s inevitably been passed down to my kids. As you might imagine, our lives revolved around the recent NBA playoffs. It all culminated in a spur-of-the-moment trip to San Antonio for Game 5, where my husband, kids, and I had the incredible privilege of celebrating the Knicks’ first championship in 53 years—the first in my husband’s and sons’ lifetimes. Without question, it was one of the highlights of my year.

We returned home to the wonderfully chaotic end of the school year, with events, celebrations, half-days, and long summer evenings that naturally led to later dinners and fewer meals around the table.

Then we wrapped up the month at the happiest (and hottest) place on Earth: Disney World! After a five-year hiatus, we decided to return while the kids are still young enough to find it (mostly) magical. Florida’s heat was relentless, and it seems we brought it back with us, with temperatures reaching 100°F or higher for several days this week. Lucky us!

Even with everything going on, there was still plenty of delicious food coming out of my kitchen in June. Here are a few of the mostly food-centric things that brought joy to me and my family over the past month. This isn’t a record of everything I made and ate, but rather a curated collection of highlights. I hope it offers some inspiration for the month ahead and beyond. And if you’re curious—or looking for a way to prioritize—I’ve starred (**) my absolute favorites.

Most recipe links are accessible, except for a few from cookbooks or that require a paid subscription.

Make these

Out of everything I cooked and baked in June, these recipes rose to the top (plus a few more I’ve bookmarked for next month!).

I’ve marked which recipes are gluten-free (GF), dairy-free (DF), or vegan (V) to make things easier. Many recipes can also be adjusted to fit your dietary preferences.

BREAKFAST

• **Coconut Chia Seed Pudding, Tiffani Thiessen, Pull Up A Chair: Recipes from My Family to Yours. I somewhat shockingly branched out from my usual morning PB&J yogurt bowl to make this chia seed pudding, my previous breakfast-on-repeat for about two years straight. I enjoy topping mine with toasted coconut flakes and sliced berries, but you can add just about any fruit (fresh or dried) or nut butter of your choice. (GF)

• Peach Almond Scones and Classic Vanilla Bean Scones, Danielle Sepsy, The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes from the Founder of The Hungry Gnome. Yes, I continue to bake my way through every scone recipe in this great cookbook—I'm committed. And the recipes continue to impress. I think I'm partial to the slightly more interesting Peach Almond Scones, and next time I'll dial up the almond flavor even more with a little almond extract.

• **Cardamom Crumb Muffins (paid subscriber link), , Susanality. This recipe is the perfect excuse to buy tulip liners for your muffins (you'll get a superior result!). They let you pile the muffin cups extra high with the cardamom-infused batter and a warmly spiced crumb topping, creating deliciously domed, fragrant, bakery-worthy muffins.

• **Banana Bread that Will Cure Your Soul, Shereen Pavlides, Cooking with Shereen. Thanks to for bringing this fabulous banana bread recipe to my attention. (Honestly, you could describe almost any dish as "soul-curing," and I’d make it!) I happened to have the exact number of overripe bananas the recipe called for, which also made it feel like fate. Do try the butter-log baking hack to create a gorgeous, bakery-style split down the center of the loaf.

LUNCH & DINNER:

• **Peach, Cucumber, and Mozzarella Salad with Gochujang Vinaigrette (gift link), , New York Times Cooking. I’ll be making this dish all summer long. The gochujang dressing packs a real punch, while the creamy mozzarella and sweet peaches keep everything beautifully balanced. (GF)

• Coconut Curry Salmon with Garlic Butter, Tieghan Gerard, Half Baked Harvest. I’ve made this decadent salmon recipe before, and it’s always worth the splurge. A rich coconut curry sauce and drizzle of garlicky butter transform a simple salmon fillet into something infinitely more exciting. (GF with tamari)

• Chicken Souvlaki, Ali Martin, Gimme Some Oven. OG recipe alert! I’ve made this easy, tasty chicken souvlaki for as long as I can remember, including once over a campfire during COVID. The longer you marinate the chicken, the better it gets. And don’t skimp on the toppings (including this tzatziki sauce), which really elevate the whole experience.

• **Crispy Rice Spring Roll Salad, Savannah Parr, Nourished & Whole. This salad was a happy discovery (thanks, Tiff!). I came for the crispy rice but stayed for the marinated sesame chicken, which makes it so delicious and craveable. (GF with tamari, DF)

• Sheet Pan Crispy Rice and Pork Meatballs (paid subscriber link), , dinner, sorted. I was drawn to this sheet pan meal for its unique combination of tropical-inspired flavors: gingery soy-glazed pork meatballs, baby bok choy, pineapple, and, of course, crispy rice. I ended up using two sheet pans so everything had plenty of room to crisp up. (DF)

• **Ridiculously Good Chicken Tacos with Green Sauce, Lindsay Ostrom, Pinch of Yum. These tacos fully live up to their name. The chicken thighs are coated in a taco seasoning rub and cooked in the air fryer to juicy, crispy-edged perfection. The real star, though, is the addictive green sauce (avocado aji verde) made with cilantro, avocado, Cotija cheese, mayo, lime, and garlic. I could literally eat it all day, every day. Thanks for the stellar rec! (GF with tamari for soy sauce, GF taco seasoning, and GF tortillas)

• **One-Dish Lemony Chicken Bake, Arash Hashemi, Shred Happens: So Easy, So Good. I receive endless complaints from my family whenever I serve bone-in chicken (wings are the lone exception). These saucy, lemony, Pecorino-topped chicken thighs were met with the usual grumbling, but all skepticism seemed to disappear after the first bite. I think I’ve finally quieted the critics. (GF)

• Pork Bulgogi with Spring Vegetables (gift link), Melissa Clark, New York Times Cooking. This dish came together one evening when I needed to use up an abundance of spring vegetables (including radishes, snap peas, and scallions) that had accumulated in my refrigerator. I love a good fridge cleanout meal, especially when it turns out this good. (GF with tamari for soy sauce, DF)

• **Mango Sticky Ribs (paid subscriber link), Violet Witchel, violet cooks. I’m always searching for new rib recipes to make in summer, and this one with its sweet, sticky mango BBQ sauce was a huge hit. I grilled the ribs first to get a nice sear, then finished them in the oven until perfectly tender. (GF, DF)

• Watermelon Halloumi Salad with Chili Crisp Vinaigrette, Rachel Halldorson, dinner, sorted. This twist on the classic watermelon feta salad (which I also love this time of year) swaps in halloumi for the cheese and adding chili crisp to the dressing for a little heat. Refreshing and balanced. (GF)

• **Beet Slaw with Pistachios and Raisins, Joshua McFadden, Six Seasons: A New Way with Vegetables. One of the things that makes Joshua McFadden such a genius is his ability to take ordinary ingredients and combine them in unexpected ways that feel both surprising and balanced. In this slaw, crisp shredded beets, vinegar-soaked raisins, and a pile of herbs sit atop a rich, tangy pistachio butter—a combination that somehow works perfectly and is absolutely brimming with flavor. (GF, DF, V)

• **Tumeric-Black Pepper Chicken with Asparagus (gift link), , New York Times Cooking. This stir-fry has been on my to-make list for a loooong time, and the abundance of beautiful asparagus at the grocery store finally pushed me to make it. I’m really glad I did because it’s a keeper. (I used arrowroot starch for AP flour to make it GF, DF)

• **Salt & Pepper Fish Sticks, Sheldon Simeon, Ohana Style: Food from Hawai’i, for Your Family. I’ve loved salt-and-pepper-spiced dishes ever since trying the Salt & Pepper Shrimp at Nom Wah Tea Parlour in NYC years ago. This playful fusion of salt-and-pepper-seasoned fish sticks and Hawaiian flavors could not be more fun. A must-try! (DF)

SWEET TREATS:

• Sunken Apricot Rye Cake (paid subscriber link), Yossy Arefi, Have a Little Something. Another winning apricot recipe for my arsenal, this snacking cake also incorporates rye flour, which I've grown increasingly fond of for its added fiber and nutritional benefits.

• Butter Rice Cakes (gifr link), Kayla Hoang, New York Times Cooking. As a mochiko (sweet rice flour) obsessive, these chewy, not-too-sweet snack-size cakes were a fun afternoon surprise for my kids when they arrived home from their summer jobs ravenous. Note: they’re best eaten the day they’re made. (GF)

• **Almond Butter Gelato with Three Swirl-In Variations (paid subscriber link), , Brain Health Kitchen. It's no secret that I have a sweet tooth, but lately I've been looking for healthier ways to satisfy it. This almond butter gelato is a perfect example. It's creamy, rich, and so delicious you'd never guess it's dairy-free, vegan, and gluten-free. I highly recommend the dark chocolate olive oil swirl (one of three equally tempting add-in options). (GF, DF, V)

• Microwave Peanut Butter and Jelly Cake (gift link), , New York Times Cooking. There were some initial protests from my kids over this super-easy microwave cake’s less-than-photogenic appearance (I did at least top it with ice cream after taking the photo). But they ultimately tore through it at breakneck speed, declaring it “pretty solid”—which, in teen-speak, means it’s a winner. I added a very small pinch of salt to the batter, but otherwise made the recipe exactly as written. (DF, with DF ice cream)

• Chocolate Peanut Butter Banana Bread with Mini Reese’s Peanut Butter Cups, , Jessie Sheehan Bakes. This no-brainer recipe combines three of my favorite food groups: peanut butter, chocolate, and bananas. And it doesn't skimp on any of them, making for one seriously delicious result.

ON MY JULY TO-DO LIST:

It’s going to be a busy month!

• Rhubarb Shrub, (adapted from Lynn Crawford), The Delicious Bits Dispatch.

• Chaat Tacos, , Chutney Lovers.

• Cherry-Almond Gluten-Free Scones, , Next Level Gluten Free.

• Salsa Macha, , Salsa Daddy.

• Baked Potato Salad with Cheddar Shards and Miso Horseradish Dressing, Rachel Halldorson, dinner, sorted.

• Cucumber Salad with Smoked Salmon and Capers, Nicole Konstantinakos, America’s Test Kitchen.

• Strawberry Brie Cups, Jasmine Smith, Real Simple.

• Tahini, Oat, and Coconut Energy Balls, , Grow Healthier + Happier.

• Spinach Corn Dip (gift link), Hetty Lui McKinnon, New York Times Cooking. (GF)

• Grilled Honey Mustard Chicken with Peach Salad, Holly Erickson & Natalie Mortimer, The Modern Proper.

• Cherries Jubilee, Daniel Gritzer, Serious Eats.

• No Churn Oatmeal Cookie Chunk Ice Cream, Sarah Fennel, Broma Bakery.

• Black Sesame + Dark Chocolate Cookies, , Scrounge.

• Yellow Cake Cookie Bars (recipe in cookbook), Molly Yeh, Sweet Farm!: More Than 100 Cookies, Cakes, Salads (!), and Other Delights from My Kitchen on a Sugar Beet Farm.

Try these

Some products I’m loving right now:

• Hu Kitchen Simple Dark Chocolate 70%. This 70% dark chocolate bar has become a recent baking staple. It has more cocoa and less sugar than semi-sweet or milk chocolate, making it (in moderation) a bit healthier. I recently used it to make my favorite peanut butter date bark and also in the swirl for the almond butter gelato mentioned above.

• Zeroll Ice Cream Scoop. This ice cream scoop has gotten a ton of use these last few weeks and is my absolute favorite. It has an incredibly unique heat-conductive liquid in the handle that uses the warmth of your hand to create smooth, effortless scooping and easy release. It’s pretty genius!

Watch these

Traveling has given me plenty of time to catch up on a few new(er) series. These are my favorites:

• Widow’s Bay (Apple TV). I’m completely drawn into this mystery thriller series about strange and unsettling things happening on a New England island called Widow’s Bay. Matthew Rhys is great as the mayor of this seemingly cursed place, trying to convince the locals that everything is a-okay.

• Margo’s Got Money Troubles (Apple TV). This entertaining drama starring Elle Fanning, Michelle Pfeiffer, and Nick Offerman follows an aspiring writer who drops out of college after becoming pregnant from an affair with her professor. Faced with mounting financial pressure as a single mother, Margo turns to OnlyFans to make ends meet.

• Four Seasons (Netflix). I’ve been plowing through Season 2 of this comedy-drama, based on the 1981 film written and directed by Alan Alda (who also makes a couple of cameos in the series). It follows a group of longtime couples over four seasonal getaways: spring, summer, fall, and winter, which expose shifting relationships, midlife tensions, and long-held secrets.

A fun new cooking class series is coming this month…

In case you missed my post over the weekend, I’m so excited to announce The CookStack Collective, a yearlong cooking class series that I’m honored to be part of alongside eleven other incredibly talented Substack food writers.

The CookStack Collective is more than a cooking class. It’s a chance to gather once a month with 12 generous Substack food writers and recipe developers who believe the best food experiences are the ones we share.

Over the next year, paid subscribers will be invited to attend live Zoom cooking classes led by a different host each month. You can expect fresh, new recipes, practical tips, and the opportunity to cook along, ask questions, and spend time with a wonderful community of home cooks.

These classes are available exclusively to my paid subscribers. In addition to the recipes and subscriber perks you already enjoy here, you’ll also get access to all 12 live classes and the accompanying class materials. And if you can’t make a session, no worries—all class recordings will be available afterward.

If you’ve been thinking about upgrading your subscription, this new series is a wonderful reason to take the leap: more connection, more inspiration, and a full year of delicious things to cook. We also happen to be a very fun group, so this is a party you’ll want to attend!

Subscribe now

For a complete schedule of CookStack Collective classes and participating writers, check out my original e-mail.

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

Introducing The CookStack Collective

I’m so excited to introduce a brand-new benefit for my paid subscribers: The CookStack Collective, a yearlong cooking class series that I’m honored to be part of alongside eleven other incredibly talented Substack food writers.

The CookStack Collective is more than a cooking class series. It’s a chance to gather once a month with 12 generous Substack food writers and recipe developers who believe the best food experiences are the ones we share.

Over the next year, paid subscribers will be invited to attend live Zoom cooking classes led by a different host each month. You can expect fresh, new recipes, practical tips, and the opportunity to cook along, ask questions, and spend time with a wonderful community of home cooks.

These classes are available exclusively to my paid subscribers. In addition to the recipes and subscriber perks you already enjoy here, you’ll also get access to all 12 live classes and the accompanying class materials. And if you can’t make a session, no worries—all class recordings will be available afterward.

If you’ve been thinking about upgrading your subscription, this new series is a wonderful reason to take the leap: more connection, more inspiration, and a full year of delicious things to cook. I hope you’ll join us!

Subscribe now

Class Schedule

Meet the CookStack Collective food writers and take a peek at our upcoming class schedule! (Dates, times, and recipes may be subject to change.)

Mark your calendars for our inaugural session!

Our very first CookStack Collective class will be hosted by my friend on July 17, 2026 at 7pm EST.

Join Rebecca as she makes a killer spread of delicious summer dishes, including her Hummus platter, Sesame Tahini Chicken Salad, Watermelon and Feta Salad with Mustard Vinaigrette. (My mouth is totally watering as I type this!)

About Rebecca: https://www.rebeccablackwell.com/about

Rebecca Blackwell has spent nearly 30 years cooking and baking professionally and has published more than 1,600 recipes. She is the creator of the recipe websites Of Batter and Dough and A Little and A Lot, as well as the author of the Let’s Get Lost newsletter which is read by subscribers across all 50 states and in dozens of countries across the world.

Rebecca and her husband are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat. In her newsletter she writes recipes and stories for curious people who believe experiences are more important than things and who want more adventure.

I’d love to have you be part of The CookStack Collective!

If you’re ready for a year of great recipes, inspiring classes, and meaningful connections with fellow home cooks, I hope you’ll join us starting Friday, July 17.

Subscribe now

Have a delicious weekend!

Kerry

For those new to my newsletter: a couple of times a year, I do a major restock at my neighborhood Trader Joe’s, picking up my tried-and-true favorites while also sampling a handful of new and seasonal items.

Based on the strong and positive reception of both my fall and spring product reviews, I’m excited to share highlights from my first-ever Trader Joe’s summer haul! 🎉

This is my honest, personal take on the items from my latest shopping trip: the hits, the misses, and a few new obsessions. I’ve grouped products by store section or aisle to make them easier to find, and I rated each one on a scale of 1–10 based on taste, convenience, and value.

To explain my ratings:

• 8–10: “Definitely will buy again / must restock immediately”

• 5.0–7.9: “Might buy again, but not regularly”

• Below 5: “Never, ever again”

Obviously, you may not agree with all of my ratings—taste is subjective—but I hope this gives you a little extra guidance on your next TJ’s shopping trip.

For anyone who’s curious, my summer shop took place roughly a month ago, and the products featured below were sampled by me and my family over the course of several weeks—not consumed all at once! A few were also eaten with my TJ’s enthusiast friends during our regular mahjong games. Also, the items marked “new” have launched since my last visit to Trader Joe’s in late February. And some are noted as “seasonal” summer items, meaning they have a more limited run in store.

And for my non-U.S. friends, I highly recommend checking out a Trader Joe’s if you ever find yourself stateside. It’s an activity in its own right.

Let’s get into it!

My latest TJ’s summer grocery haul review

PRODUCE/SALADS

Lemony Arugula Basil Salad Kit (seasonal), Rating: 7.5/10

This salad was above average. The dressing had a pronounced basil flavor, which I really enjoyed, and the almonds added a nice crunch. I’m always game for arugula too. That said, I would have liked more Parmesan and could have done without the random scraps of carrot and fennel.

Little Gem Lettuce, Rating: 8/10

It’s hard to find whole Little Gem lettuce heads at my local supermarket, so these were a welcomed discovery. They’re perfect for lettuce cups, and I’m next planning to use them in this delightful late spring/early summer salad.

Chinese Inspired Salad with Chicken, Rating: 5.5/10

The salad itself was fine; I doctored mine a bit, leaving off the noodles and adding extra chicken and some chopped, lightly salted almonds. But I didn’t care for the sesame-ginger dressing, which tasted quite sweet and strangely plum-like (despite containing no plums).

REFRIGERATED FOODS/ DELI/ DAIRY

Parmesan Tapenade (new/seasonal), Rating: 8/10

This tasty new, seasonal tapenade, consisting of shredded Parmesan cheese, diced jalapeños and olives, garlic, herbs, and olive oil, struck a nice balance of flavors. I’m not normally a fan of olives, but here they added a pleasant briny note, while the jalapeños provided a subtle kick. I ate this with my favorite Top Seedz crackers, but you could also toss it with pasta or serve it with toasted baguette slices or crudités.

Creamy Dreamy Whipped Ricotta Cheese (new), Rating: 7.5/10

Could I easily make this at home with regular ricotta cheese, a little olive oil, salt, and a food processor? Sure! But sometimes you just want the convenience. Add dollops to pasta, put it on crostini, or make a dessert dip with it.

Whipped Strawberry Flavored Cream Cheese (new/seasonal), Rating: 6/10

I’m still trying to figure out how I feel about this whipped strawberry cream cheese, which probably means I found it pretty unremarkable. It tastes fine and has what look like real strawberry seeds in it. Or maybe they’re bits of dried strawberry? Either way, the less appealing part is the small grainy bits that get left behind in your mouth.

Homestyle Tuna Salad (new/seasonal), Rating: 8.5/10

My kids have liked having this tuna salad in the fridge to make sandwiches with it whenever hunger strikes. They went through the first batch pretty quickly, and I’ve already replenished. It’s definitely got a delicious homemade taste, the perfect amount of mayonnaise (so it’s flavorful, but not overly soggy), and just the right amount of crunchy celery to give it texture. It’s being featured as a Summer 2026 deli item, so you’ll want to hurry in and grab some before it’s gone.

Greek Chicken Salad (new/seasonal), Rating: 7.5/10

Here’s another seasonal salad that will likely be gone by summer’s end. Unlike the tapenade, the olives in this chicken salad were too much for me. However, it had nicely-sized pieces of chicken and not too much mayo going for it. So if you’re a fan of olives, like my kids are (hence the higher rating), you’ll probably enjoy this deli item more than I did.

Al Pastor Diced Pork Shoulder (new/seasonal), Rating: 9/10

A big, resounding yum on this marinated meat! It’s made up of chunks of pork shoulder seasoned in an al pastor-style marinade that you simply cook and add to salad or tacos. The flavor was spot on, and I’ll definitely be making these again when I’m pressed for time. I pan-seared mine long enough to get plenty of crispy bits (a highlight!).

PANTRY ITEMS

Hardwood Smoked Trout Fillets, Rating: 8/10

I’m happy to say this is a much more affordable alternative to my favorite Fishwife smoked rainbow trout. Will I be giving up Fishwife? Never. But these smoked trout fillets will absolutely keep me satisfied as a more regular pantry staple.

Hot Honey Mustard, Rating: 7/10

This sweet-hot mustard has a spicy zing that works just as well on grilled hot dogs and sausages as it does in salad dressings, where it adds heat and flavor.

Corn & Wheat Tortillas, Rating: 8/10

Beyond their corn-forward flavor, what I loved most about these tortillas was their structure. So many corn tortillas break into a million pieces when you fold or wrap them, but these (likely due to the addition of wheat) are softer and hold together much better. They were the perfect vehicle for the diced pork shoulder I used in tacos (see above).

FROZEN FOODS

Detroit-Style Uncured Pepperoni Pizza (new), Rating: 6/10

Confession: I didn’t actually try this deep-dish pizza studded with pepperoni cups. I made it for my family one night when I wasn’t home for dinner, so this review is based on their assessment. Overall, they liked the flavor but found the texture lacking. Even after baking it well beyond the suggested time and at the correct temperature, the crust never really crisped up. The instructions called for baking it in its tray, but if I bought it again, I’d try cooking it directly on a hot sheet pan for a crispier result.

Grilled Chimichurri Chicken Thigh Skewers (seasonal), Rating: 8/10

Not gonna lie, these grilled skewers are disappointingly small, but the chimichurri marinade was tasty. I made them and stored them in the fridge as convenient, protein-rich snacks throughout the week.

Potato Cheese Sticks (new), Rating: 7.5/10

I would liken these Korean-style potato cheese sticks to corn dogs in spirit. I found them a bit gimmicky, but my kids enjoyed their texture and flavor (even though they had no idea what they were eating!). That said, if I were to buy them again, they’d be more of a special occasion treat.

Gözlemes (Turkish Flatbreads Stuffed with 3 Cheeses) (new), Rating: 7/10

We enjoyed the flaky layers in this Turkish flatbread as well as the tangy combination of the three cheeses (tulum, kashkaval, and mozzarella). We cut ours into pieces and ate them as an accompaniment to tomato soup. My only (small) beef is that they’re a little greasy.

Mini Blueberry Scones (new), Rating: 6.5/10

I like to consider myself a bit of a scone connoisseur, so I knew these blueberry mini scones were destined to fall short. They’re more cake-like, American-style (as opposed to flakier British-style), and I found them a bit doughy in the center (not from underbaking). A pat of butter definitely helped, and my kids warmed them from the freezer until we ran out, but I probably wouldn’t rush to buy them again.

Brazilian Style Cheese Bread, Rating: 5/10

I’m a pão de queijo fan and was looking forward to these gluten-free cheese rolls. Sadly, they were “mid” (my kids’ word choice) and pretty lacking in cheese flavor, which is kind of the whole point. Very disappointing.

(MOSTLY) SAVORY SNACKS

Just Mango Slices, Rating: 9/10

These dried mangoes have quickly become a household favorite, and I’ll never go back to the sweetened ones (which I’ve never liked much anyway!). They’re essentially just mango, with no added sugar or preservatives, resulting in a pure, intense, mango-forward flavor. The texture is also really nice—chewy, but not artificially soft or sugary.

Patio Potato Chips (seasonal), Rating: 7/10

This summer item combines four flavors of ridged potato chips in one bag: salt & vinegar, dill, ketchup, and sweet BBQ. My house was split on this one. I liked the ridged texture, but wasn’t keen on the taste (I far prefer Lay’s All Dressed chips, which feature salt & vinegar, BBQ, and sour cream & onion flavors on a single chip.) My son, on the other hand, loved them and requested them for his school lunches until we ran out.

Garlic Shrimp Chips (new/seasonal), Rating: 9.5/10

One of two items to receive my highest rating from this shopping trip, these chips have a light, crispy texture and a garlicky flavor that’s irresistible. They’re maybe a little light on shrimp flavor, but that didn’t stop me from wanting to finish the whole bag. I can easily picture myself eating them on the back patio on a hot summer day with a cold, bubbly drink in hand. I think I need to make that happen—ASAP.

Sweet & Spicy Rice Cracker Mix, Rating: 7.5/10

Try eating one of each of the sweet and spicy rice crackers together for the ideal flavor balance. Note: the spice level is on the higher side, so if your heat tolerance is low, you may want to skip these.

Furikake Snack Mix (seasonal), Rating: 8/10

I’ll start by saying: if you’re not a furikake/seaweed/sesame fan, this is probably not the snack for you. It was polarizing in my house and with friends. I personally liked the flavor and found the mochi rice pieces strangely addictive, almost like cereal. The mix also includes sesame sticks, corn chips, wasabi peas, and waffle crisps, which add to the overall crunch and enjoyment.

SWEET TREATS

Dark Chocolate Bark with Puffed Quinoa and Dried Raspberries, Rating: 9.5/10

These loosely remind me of the little dark chocolate quinoa snacks they serve on airplanes (at least on United U.S. domestic flights), but this version is jazzed up with a hint of raspberry, crispy quinoa, and a much richer dark chocolate flavor. I could easily eat this bark all day (but will refrain).

Milk Chocolate Peanut Butter Cups, Rating: 9/10

I’ve been buying the Trader Joe’s Dark Chocolate Peanut Butter Cups for years, but surprisingly I’d never tried the milk chocolate version. Dark chocolate remains my favorite, but these are a solid second and further prove that TJ’s knows its way around a peanut butter cup.

Teeny Tiny Strawberry Rhubarb Pies (seasonal), Rating: 8/10

I would compare these mini hand pies to a more sophisticated Hostess Fruit Pie (remember those?). The sanding sugar on the flaky crust was a nice touch, adding a pleasant textural contrast, and the strawberry-rhubarb filling was both generous and tasty.

Strawberry Mini Sheet Cake (seasonal), Rating: 6/10

I had high hopes for this mini strawberry sheet cake after the coconut version became one of my spring haul highlights. The verdict: disappointing. The cake had a strange, almost artificial strawberry aftertaste that I didn’t enjoy. The strawberry cream cheese frosting, though, was very nice.

Coconut Cashew Candy Clusters (new/seasonal), Rating: 8/10

These milk chocolate-based candy clusters landed on my list, as does any new Trader Joe’s item featuring coconut. Pros: strong but not overpowering coconut flavor (for those who like coconut), with a nice nuttiness and chew. Cons: they can get a little melty in the bag (and in your hands), so they may be better stored in the fridge. And be sure to have a napkin handy.

Key Lime Tea Cookies (seasonal), Rating: 7/10

These cute little crispy shortbread cookie buttons are dusted with key lime–infused powdered sugar that delivers a delightful pucker. True to their name, they’re lovely with a cup of tea, and given their intensity, a few go a long way.

Lemon Tiramisu (new/seasonal), Rating: 7.5/10

I defrosted this cool, creamy single-serve dessert and ate it straight from the fridge. No cooking required! The sponge cake base is soaked in lemon syrup and topped with light lemon whipped cream for double the citrusy goodness.

Black Sesame Mochi (seasonal), Rating: 7.5/10

I love mochi, and this seasonal black sesame variety had a less-sweet, slightly savory, nutty flavor that’s appealing (overly sweet things don’t do it for me anymore). I only wished the black sesame flavor was a tad more pronounced.

OTHER

Dewy Skin Serum, Rating: 7/10

I have dry skin that happily soaked up this hydrating serum. I’m not sure if my skin looked “dewy” afterward, but it definitely felt nice. And the price was certainly right.

If you enjoyed this week’s newsletter, you can truly make my day by hitting the “Like” ❤️ button below.

I’m off next week for vacation, but I’ll be back (and with a few exciting things) in early July!

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

Chili crisp, essentially crunchy bits suspended in infused oil, seemed like an ideal subject for the second installment of my “Make vs. Buy (Which Wins?)” series. (Read the first installment here.)

This delicious condiment is one of my go-tos whenever I want to add extra flavor and texture to a dish. More than just a hot sauce, chili crisp delivers heat, crunch, savoriness, and umami and makes everything it touches taste a little more special.

The oil—usually a neutral one like canola, grapeseed, or sunflower oil—is heated and infused with spices and aromatics.

The chilis, typically in the form of dried chili flakes or crushed dried peppers, provide much of the heat and flavor. Depending on which variety is used, the chili crisp can vary in heat level, color, and smokiness.

Its signature crunch can come from any number of ingredients, including fried garlic, fried shallots or onions, roasted peanuts, pepitas, or sesame seeds. Most chili crisps contain a combination of these ingredients rather than all of them at once.

Finally, seasonings such as salt, sugar, MSG, soy sauce, fermented black beans, Sichuan peppercorns, star anise, cinnamon sticks, and bay leaves are added to create even more depth and complexity of flavor. I've even tried brands that use cumin and turmeric, so the sky's really the limit when it comes to flavor profiles.

Why does chili crisp taste so darn good? The best chili crisps aren’t just spicy. Yes, they deliver heat from chiles and Sichuan peppercorns. But they also offer a lot more: crunch from fried ingredients, nuts, and seeds; umami from savory seasonings; aromatics from garlic, onion, and spices; and richness from the oil. It’s this layered combination of flavors and textures that makes chili crisp so irresistible.

And it can be added to just about anything for extra crunch, heat, and flavor: think eggs, dumplings, tacos, pasta, rice, soups, salad dressings, and more.

The contenders

For my chili crisp head-to-head evaluation, I made two homemade recipes and compared them to three store-bought brands I had on hand.

Because chili crisp recipes and flavor profiles vary widely, I’ve listed each contender along with its key ingredients and flavor characteristics below. My hope is that this provides context for what I tasted and how those differences shaped my evaluation.

Homemade options:

• Calabrian Chile Crisp, , Good Things: Recipes and Rituals to Share with People You Love. This chili crisp requires grinding three different dried chile varieties, along with Sichuan peppercorns for heat. Peanuts, fried shallots, fried garlic chips, and roasted black and white sesame seeds provide crunch, while cinnamon sticks, sugar, black pepper, sesame oil, and a small amount of MSG contribute additional seasoning and depth. The result is a chili crisp that is on the spicier side, with a pronounced savory, umami-rich flavor. This recipe involves several steps (including charring and grinding the chiles and frying the shallots and garlic in oil) that require a bit more time and effort.

• Chili Crunch, , Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More. This recipe is slightly less labor-intensive than the Good Things version, mainly because it uses red pepper flakes instead of requiring you to grind your own dried chiles. Along with the red pepper flakes, it has Sichuan peppercorns, toasted pepitas, red-skinned peanuts, and sesame seeds, plus crispy garlic, fermented black beans, and smoked paprika for depth and seasoning. The garlic is fried until crisp, and the hot oil is poured over everything and stirred together. The final product is crunchy, spicy, and has a strong garlicky flavor. I also added small pinches of flaky salt and granulated sugar for a little extra balance and complexity.

While I didn’t have the opportunity to make a third chili crisp (below), I thought this recipe had some lovely elements—ginger, star anise, cardamom, cumin, mushroom powder, fried garlic, and shallots—and based on what I now better understand about this condiment and what drives the flavor, I’d definitely like to give it a try.

• Homemade Chili Crisp, , Serious Eats.

Store-bought options:

• Holy Tshili Spicy Everything Chili Crisp. This sesame-forward chili crisp, one of my favorite store-bought versions, combines crispy, toasty, savory everything-bagel-style components (sesame seeds, poppy seeds, salt, and garlic) with Sichuan chiles and a spicy sesame oil. It has a medium heat level.

• Maya Kaimal Chili Crisp. This chili crisp has strong Indian flavors, with chili flakes, fried shallots and garlic, and turmeric. It’s made by blooming mustard seeds and curry leaves in hot oil (a process known as tarka), then stirring in fried shallots, garlic, chili flakes, and turmeric. It also sits at a medium heat level.

• Momofuku Black Truffle Chili Crunch. Chef David Chang’s black truffle chili crunch is very umami-forward, with black truffles, Mexican chili peppers, crunchy garlic, and shallots driving its flavor. It’s considered medium in heat, but the truffle and mushroom notes push it more toward umami than spice.

While I didn’t use it for this test, I also like the Red Clay Southern Chili Crisp, featuring Fresno chiles and a more peanut-forward profile in honor of its Southern roots.

Chili Crisp: Make vs. Buy (Which Wins?)

1. TASTE: It’s a tie.

Each of the chili crisps I tasted had elements that made them pleasantly spicy, crispy, and well-seasoned in their own right. I loved the extreme savoriness of the Calabrian Chili Crisp, the garlic-forward notes and toasted pepitas in the Chili Crunch, the sesame and everything-bagel character of Holy Tshili, the turmeric and mustard seed in Maya Kaimal, and the truffle notes in the Momofuku Chili Crunch. Ultimately, I couldn’t really choose a winner between homemade and store-bought, so I called it even.

2. TEXTURE: Homemade wins.

One of the most critical success factors for chili crisp is the crunch, and I found that the homemade versions were far more generous with crispy bits than the store-bought ones and resulted in my preferred texture.

Of the three store-bought brands I tried, only one (Momofuku) had a comparable ratio of crunchy bits to oil to the homemade versions. Maya Kaimal had less, and my favorite, Holy Tshili, had the lowest proportion of crunchy bits to oil (but I really love its sesame flavor!). With both Maya Kaimal and Holy Tshili, give them a good stir to ensure you get some textural components in every spoonful.

One note on the texture of the Good Things Calabrian Chili Crisp: it actually swung a bit in the other direction, with too many crispy components relative to the amount of oil. Especially as it sits in the fridge and the components continue to absorb oil over time. I’ve been adding a little extra-virgin olive oil before using it to bring back some richness and loosen the texture. The Chili Crunch from Chinese Enough, on the other hand, had what I thought was the perfect balance of crisp and unctuous richness.

3. TIME & EFFORT REQUIRED: Store-bought wins.

If you want to make your own chili crisp, just know there’s definitely some effort involved, and it can vary depending on the recipe. Whether you’re charring and grinding chiles, grinding spices, frying alliums, or toasting nuts and seeds, it involves more than just stirring the ingredients together. While I’d definitely make homemade chili crisp again, it’s a lot easier to just grab a jar at the supermarket.

4. SHELF LIFE: It’s a tie.

Both chili crisp recipes I made claim to keep well in a sealed jar in the fridge for several months, and the same appears to be true for store-bought brands. So far, the homemade versions are holding up well, with one small caveat noted above regarding the Calabrian Chili Crisp’s texture and need for oil replenishment. Overall, shelf life seems comparable.

OTHER IMPORTANT FACTORS:

• Cost: Specialty-brand chili crisps like Holy Tshili and Maya Kaimal typically range from $10 to $15 per jar (Red Clay is about $20!). For homemade versions, cost depends heavily on the featured ingredients, some of which—like fermented black beans and certain dried chiles—can be harder to source and relatively expensive. Homemade chili crisp is probably cheaper in terms of yield, but it’s a close call if you’re starting from scratch and buying everything, from oil and sesame seeds to nuts and spices.

A few excellent chili crisp recipes

Whether you decide to try your hand at making chili crisp or simply save your energy and buy some at the store, here are a few great recipes that use it. Some of them specifically call for chili crisp, and in others I like to add it to enhance the flavor.

• In salads/ salad dressing:

  • Chili Crisp Chicken Salad, Samin Nosrat, Good Things: Recipes and Rituals to Share with People You Love. Love this chicken salad, but you could add a little chili crisp to your favorite chicken or tuna salad recipe and it would be fantastic.

  • Watermelon Halloumi Salad with Chili Crisp Dressing, , dinner, sorted. This easy, refreshing weeknight salad uses chili crisp as the base of its dressing. The heat and crunch pair wonderfully with the sweet watermelon, soft, salty halloumi and bitter arugula.

  • Coconut Crunch Coleslaw, Kristina Cho, Chinese Enough. This coconut milk-and-lime-infused slaw gets its irresistible crunch from a combination of chili crisp and fried shallots.

• On tacos:

  • Chili Crisp Feta Eggs, Ayeh Manfre, Cooking with Ayeh. This crispy, snackable tortilla topped with egg, feta, avocado, and a healthy dose of chili crisp started as a viral phenomenon, but has earned a lasting place in my kitchen.

  • Crispy Potato, Egg, Cheese Tacos, , I Dream of Dinner (So You Don’t Have To): Low-Effort, High-Reward Recipes. Chili crisp is also a perfect choice with this taco, adding extra dimension and heat in place of hot sauce.

  • Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg, J. Kenji Lopez-Alt, Serious Eats. OK, so I didn’t know where to fit this one, but this fun spin on grits (using mashed cannellini beans) can be eaten for breakfast or dinner and is one of my absolute favorites to instantly elevate with a dollop of chili crisp.

• With rice, pasta or noodle bowls:

  • Bang Bang Salmon, Lindsay Ostrom, Pinch of Yum. This tasty salmon dish is a more recent discovery, but it’s already become a regular in my dinner rotation.

  • Sheet-Pan Bibimbap (gift link), Eric Kim, New York Times Cooking. I top this all-star rice bowl with chili crisp instead of the suggested gochujang when I want extra crunch.

  • Soup Dumpling Lasagna with Wonton Wrappers, , Detour Ahead. I really enjoyed this deconstructed (“lasagna-fied”) take on a dumpling, especially with a drizzle of chili crisp.

  • Chili Crisp Noodles, Nagi Maehashi, Recipe Tin Eats. I subbed tahini for the Chinese sesame paste, and it was delicious!

  • Chili Crisp Fettuccine Alfredo with Spinach (gift link), Genevieve Ko, New York Times Cooking. One of my favorite pasta dishes ever and could not be easier to make.

In other news…I have a new summer salad recipe!

I’m so excited to share my new Italian Grinder Orzo Salad recipe. It’s featured this week on Beth Bollinger‘s Nest Wellness Substack (one of my favorites!) and has quickly become one of my go-to warm weather dishes.

It takes all the fresh, savory flavors of a classic Italian grinder sandwich and transforms them into a delicious, crowd-pleasing pasta salad that’s perfect for summer BBQs, potlucks, and beach picnics.

Made with lupin orzo, a recent discovery I’ve been loving, it also happens to be gluten-free, high in protein and fiber, and blood sugar friendly. Recipe is below!

I hope you enjoy it as much as my family and I do!

Nest Wellness by Beth Bollinger

Italian grinder orzo salad, low carb, high protein + fiber

One of the things I love most about building this community is the extraordinary people it brings into my kitchen — and Kerry Faber Dish Lister is one of my favorites…

Read more

3 months ago · 24 likes · 8 comments · Beth Bollinger and Kerry Faber

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

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This week, I’m excited to share the highlights from my very first H Mart haul and some of the amazing things I’ve been making (and plan to make) with it.

My first H Mart experience

For the uninitiated, H Mart is the largest Asian grocery store chain in the United States, with locations in Canada and the UK as well. It began in the 1980s as a small Korean grocery store in New York City, offering immigrants a place to find familiar foods and ingredients that were difficult to come by elsewhere. Since then, it has grown to more than 100 stores nationwide and is now headquartered in my home state of New Jersey, which boasts some of its largest locations in the country.

In addition to being a beloved destination and cultural hub for Asian American shoppers, H Mart has become a go-to spot for curious food lovers eager to discover new ingredients, flavors, and cuisines beyond the familiar world of ramen and dumplings.

I’m honestly kind of shocked it took me this long to visit an H Mart. In fairness, the closest location is a bit of a drive and not especially convenient to get to, but as an adventurous cooking enthusiast, the visit felt long overdue. The experience was eye-opening and, dare I say, even a little life-changing.

Walking into this Asian grocery mecca for the first time, I was immediately struck with a sense of awe, delight, and overwhelm. Bright colors and packaging, unfamiliar labels, bustling aisles, and aromas wafting from the bakery and prepared foods sections made everything feel exciting and new. Before long, I got that "kid in a candy store" feeling and was eager to explore.

A few immediate observations:

• The size and variety really struck me. Aisles were packed with products I’d never seen before, from dozens of soy sauces and noodles to specialty snacks, frozen foods, and condiments. It was hard to know where to start. (And I wasn’t even at one of the larger stores!)

• The produce aisle left me speechless. I was mesmerized by the rows of Asian greens, exotic mushrooms, herbs, tropical fruits, and vegetables I’ve never been able to find in mainstream supermarkets.

• The meat and seafood section was jaw-dropping. It offered so many things I’m not used to seeing at my local supermarket butcher or seafood counter: live tanks of lobster and other crustaceans, whole fish, specialty cuts and organ meats, and a wide selection of marinated meats.

• The prepared foods selection is extensive. There was a definite food hall feel here, with so many prepared foods—kimchi, sushi, dumplings, noodle salads, hot dishes like fried chicken, and baked goods (my store had a full separate bakery).

• There’s even a surprisingly impressive housewares section. There was an aisle stocked with everything from dishes and glassware to electric hot pots and rice cookers, showing the store extends well beyond food.

Ultimately, my first H Mart shopping trip felt a bit like stepping into another culinary universe. Between the seemingly endless aisles of products, unfamiliar ingredients, and mouthwatering prepared foods, I found myself wanting to stop and check out everything. Part grocery store, part food hall, and part treasure hunt, it was impossible not to linger and hard to leave without feeling inspired to cook.

H Mart: What I bought, what I’ve made

These are the highlights from my recent H Mart haul, along with some of the delicious dishes I’ve made (or plan to make) with them.

PRODUCE:

• Shanghai choy tip

  • What it is: A baby variety of Shanghai bok choy with green, spoon-shaped stalks and leaves, rather than the white stalks and frilly leaves of traditional bok choy. It is mild and naturally sweet, while mature greens are more robust and slightly bitter.

  • How it's used: Stir-fried, roasted, steamed, sautéed, or added to soups, noodles, and fried rice.

  • What I made with it:

    • Sheet-Pan Scallion Chicken with Bok Choy (gift link), Kay Chun, New York Times Cooking. Skinless chicken thighs are coated in a zesty blend of mustard, miso, scallions, garlic, and ginger, then roasted alongside baby bok choy.

  • Next up:

    • Dumpling Noodle Soup (gift link), Hetty Lui McKinnon, New York Times Cooking: This flavorful soup is one of my favorite ways to enjoy frozen dumplings (along with baby bok choy) as a complete meal.

    • Crispy Sheet-Pan Noodles with Glazed Tofu (gift link), , New York Times Cooking:

    • Crispy Rice Sheet Pan with Glazed Pork Meatballs and Charred Pineapple (paid subscriber link), , dinner, sorted. Another delicious-sounding way to work crispy rice into a meal? I’m in!

• Gai lan (Chinese broccoli)

  • What it is: Gai lan is a cross between leafy greens and broccoli, with thick stems, broad dark green leaves, and small bud clusters at the top. It has a mildly bitter, earthy flavor that’s similar to broccoli rabe.

  • How it’s used: Often stir-fried with oyster sauce (a popular preparation), sautéed, or added to pasta dishes.

  • What I made with it:

    • Yo Po Spicy Rice Cake Salad, Hetty Lui McKinnon, Linger: Salads, Sweets and Stories to Savor. This salad uses a Chinese technique called yo po, where hot oil is poured over aromatics. It features five (!!) items from my H Mart haul, with gai lan and rice cakes as the highlights. I loved the flavors and will definitely make this again.

  • Next up:

    • Chinese Broccoli (Gai Lan) with Oyster Sauce, Sarah Leung, Woks of Life.

    • Garlic Shrimp with Gai Lan, Hsiao-Ching Chou and Meilee Chou Riddle., Feasts of Good Fortune.

• Long beans

  • What they are: Also called Chinese long beans or yard beans, long beans have very long, slender pods that can measure anywhere between 12 and 30 inches. They’re more firm and less watery than typical green beans and have a crisp bite and an earthy flavor.

  • How they’re used: Long beans are popular in East and Southeast Asian cuisines and are typically found in stir-fries, curries, salads, and sautéed dishes.

  • What I made with them:

    • Saucy Sesame Long Beans, , Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, & More. Sesame lovers rejoice! These long beans are cut into manageable lengths, blanched, bathed in a dreamy tahini dressing, and then finished with more toasted sesame seeds.

  • Next up:

    • Long Bean Salad, Bún-Ker Vietnamese, NYC, Bon Appétit.

• Chinese Eggplant

  • What it is: A long, slender variety of eggplant (typically 8–12 inches long) commonly used in Chinese and other East Asian cuisines. Compared with the larger globe eggplants most often found in the U.S., Chinese eggplants have thinner, tender purple skin, fewer seeds, a milder, sweeter flavor, and a softer (almost creamy) texture when cooked.

    How it’s used: Chinese eggplant is commonly stir-fried, braised, steamed, or grilled. Its mild flavor and tender texture make it especially well-suited to absorbing sauces and seasonings.

  • What I made with it:

    • Basil Lime Eggplant, Kristina Cho, Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, & More. My husband and I really liked this dish, which stir-fries eggplant batons before simmering them in a tangy lime sauce and finishing them with plenty of fresh basil. While I had high hopes that my kids would finally get over their eggplant aversion, no such luck. At least they ate a couple of pieces.

      • Next up:

        • Chinese Eggplant with Garlic Sauce, Maggie Zhou, Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More.

• Oyster mushrooms

  • What they are: Oyster mushrooms are known for their delicate texture and mild, savory flavor. They grow in clusters resembling overlapping oyster shells (hence their name).

  • How they’re used: Pan-seared until crisp, roasted, or added to stir-fries, soups, and broths. They can also be used as a meat substitute in dishes like tacos or sandwiches.

  • What I made with them:

    • Sheet-Pan Bibimbap (gift link), Eric Kim, New York Times Cooking. This is one of my favorite meatless meals and one of the tastiest ways to enjoy oyster mushrooms. The mushrooms are roasted with other flavorful “bits and bobs” and then served with rice and a fried egg.

    • Kale and Shoyu Mushroom Salad, Alana Kysar, Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai’i. This was a flavorful, delicious salad with shoyu-roasted oyster mushrooms that I could literally munch on all day.

  • Next up:

    • Balsamic Glazed Oyster Mushrooms—Shawarma Style, , Justine Snacks. An umami-packed pile of deliciousness.

PANTRY STAPLES:

• Tamari

  • What it is: Tamari is a type of soy sauce that originated in Japan. It’s usually thicker, darker, and less salty than regular soy sauce. Many brands are also gluten-free (check the labels).

  • How it’s used: It can be used anywhere you’d use soy sauce, including marinades, stir-fries, dipping sauces, and soups, to name a few. It’s also a great option for gluten-free cooking.

  • What I made with it: (I honestly use tamari in everything, but here are some of my most recent uses)

    • Crispy Rice Spring Roll Salad, , Nourished & Whole. This salad was a delightful discovery—recommended by a friend (thanks, Tiff!). The tamari-marinated chicken is grilled and thrown together with crispy rice and a bunch of fresh, crispy veggies and topped with an addictive peanut sauce. Also a hit with my family.

    • Mango Sticky Ribs (paid subscriber link), , Violet’s Substack. These ribs, which use tamari in the mango-based marinade, taste as good as they sound. We started them on the grill, then slow-roasted them in the oven, and finished them under the broiler.

    • Yo Po Spicy Rice Cake Salad (see above under gai lan).

• Gochujang

  • What it is: A staple condiment in Korean cooking, gochujang is a thick, fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a spicy, slightly sweet, deeply umami flavor, and it’s become one of my favorite condiments. So much so, that I was happy to buy an extra-large tub from H Mart since I go through it quickly.

  • How it’s used: I feel like I use gochujang in so many things lately—marinades and glazes, soups, stir-fries, dips like spicy mayo, sauces, and dressings. It’s super versatile!

  • What I made with it:

    • Gochujang Buttered Noodles (gift link), Eric Kim, New York Times Cooking. So simple and tasty with a nice flavor and heat from the gochujang—can’t ask for much more. I also used some of the fresh ramen I bought at H Mart for this.

    • Marinated Tofu with Gochujang & Almond Butter Noodles, , A Bite of Delight. Don’t miss this tasty tofu and noodle dish that’s got gochujang in both the marinade and sauce for the noodles. I made it last month and am still thinking about it!

    • Yo Po Spicy Rice Cake Salad (see above under gai lan).

  • Next up:

    • Carrot Gochujang Hummus, Peter Som, Family Style: Elegant Every Day Recipes Inspired by Home and Heritage. Just the name of this recipe makes me drool.

• Black vinegar

  • What it is: A dark, aged vinegar made from fermented grains like rice, wheat, or sorghum. It’s similar to balsamic vinegar, but less sweet and more savory, smoky, and tangy. It’s got a strong flavor that can overpower a dish and is often used in small amounts.

  • How it’s used: Most commonly used in dumpling dips, it also shows up in soups like hot and sour soup, stir-fries, braises, and noodle dishes.

  • What I made with it:

    • Yo Po Spicy Rice Cake Salad (see above under gai lan).

  • Next up:

    • Black Vinegar Chicken with Radishes (paid subscriber link), Kate Kassin, Bon Appétit.

• Shaoxing cooking wine

  • What it is: A traditional Chinese rice wine that’s used for cooking rather than drinking. It’s got a deep, slightly sweet flavor that’s more complex and less acidic than Western cooking wines and plain rice wine.

  • How it’s used: Foundational in Chinese cooking, shaoxing wine is used in marinades, sauces, stir-fries, braised dishes, dumpling fillings, and more.

  • Next up:

    • Hot and Sour Braised Chicken and Sweet Potatoes, , Have You Eaten Yet?

    • Orange Chicken, Bill Leung, Woks of Life.

• Mochiko

  • What it is: Mochiko is a Japanese sweet rice flour made from glutinous (sticky) short-grain rice, which contains no gluten. It has a slightly sweet flavor and creates a distinctive soft, chewy texture when cooked or used in baking.

  • How it’s used: In gluten-free baking; to make mochi (Japanese rice cakes) and butter mochi (a Hawaiian custard-like dessert); in some tempura and fried chicken recipes; and as a thickener for soups, sauces, and marinades.

  • What I made with it:

    • Brown Butter Miso Mochi Blondies, Peter Som, Family Style: Elegant Every Day Recipes Inspired by Home and Heritage.

  • Next up:

    • Chocolate Birthday Cake Butter Mochi (gift link), Sheldon Simeon & Garrett Snyder, Cook Real Hawai’i via New York Times Cooking.

    • Gruyère, Jalapeño, and Scallion Mochi Balls, Hetty Lui McKinnon, Linger: Salads, Sweets and Stories to Savor.

    • Mochiko Chicken, Alana Kysar, Aloha Kitchen: Recipes from Hawai-i.

PASTA/RICE/DUMPLINGS

• Tteok (Korean rice cakes)

  • What they are: Tteok is a broad category of Korean rice cakes made from steamed, pounded, or molded rice or glutinous rice flour. They come in a number of different forms, including cylindrical, sliced, steamed, and filled varieties. I’m obsessed with their satisfying chewiness (sadly, my family a bit less so!).

  • How they’re used: Tteok can be pan-fried, sautéed, or steamed, and are commonly used in soups, stir-fries, and desserts. They are carbohydrate-dense, low in fat, and best enjoyed fresh. Refrigeration can make them firm and tough, so freezing is the preferred storage method. Simply reheat them gently by steaming or microwaving with a little moisture to restore their soft, chewy texture.

  • What I made with them:

    • Yo Po Spicy Rice Cake Salad (see above under gai lan).

  • Next up:

    • Tteokbokki all’Amatriciana, Sheldon Simeon, Ohana Style: Food from Hawai’i, for Your Family. I’m very intrigued by this fusion of a Roman pasta classic with Korean rice cakes, and I can’t wait to try it.

• Hong Kong dumpling wrappers

  • What they are: Compared with Northern Chinese dumpling wrappers (often used for potstickers), Hong Kong-style wrappers are generally thinner and more delicate, often made with egg and therefore more yellow in color.

  • How they’re used: Best suited for wontons and lighter dumplings (for soups, steamed, or fried).

  • What I made with them:

    • Lazy Skillet Dumplings, Jenn Segal, Once Upon A Chef. This was a great corner-cutting dish that delivered all the vibes of dumplings, but with a fraction of the time and effort they normally require.

REFRIGERATED/ PREPARED ITEMS

• Kimchi

  • What it is: Kimchi is a traditional Korean fermented side dish, most commonly made from napa cabbage or radish and seasoned with ingredients like chili pepper (gochugaru), garlic, ginger, and salt. It has a tangy, spicy, savory flavor that deepens as it ferments and makes a great complement to many dishes, adding heat and acidity.

  • How it’s used: Kimchi is eaten at nearly every meal in Korean cuisine as a side dish, but it is also widely used in cooking: stir-fried with rice, simmered in stews and soups (like kimchi jjigae), or added to pancakes, eggs, rice bowls, and noodles. It’s also become popular in fusion dishes (like grilled cheese sandwiches or the tuna melts below!).

  • What I made with it:

    • Kimchi Tuna Melts, , Bon Appétit. Loved how kimchi added a nice hit of heat and tang to one of my favorite sandwiches. I made mine on a broiled portobello mushroom cap I also bought at H Mart.

  • Next up:

    • Kimchi Cheddar Frittata, Peter Som, Peter Som.

    • Kimchi Jjigae Ramen (Korean Kimchi Stew), Peter J. Kim, Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet. A comforting instant ramen dish with kimchi, bacon, and tofu

• Lap cheong

  • What it is: Lap cheong is a type of cured, dried Chinese pork sausage that’s got a firm, slightly chewy texture and a distinct flavor that is sweet, savory, and smoky.

  • How it’s used: It’s usually cooked by steaming, pan-frying, or simmering, and its fat renders as it heats, seasoning the dish it’s cooked with. You’ll find it in fried rice, steamed rice dishes, stir-fries, congee, and dim sum fillings.

  • Next up:

    • Scallion Corn Pancakes with Five-Spice Honey, Peter Som, Family Style: Elegant Every Day Recipes Inspired by Home and Heritage. I’m excited to check out these cheesy, scallion corn cakes featuring diced lap cheong. An ideal brunch dish with a side of scrambled eggs.

    • Lap Cheong Mei Fun, Kaitlin Leung, Woks of Life.

A FEW OTHER GREAT FINDS

• Marinated beef bulgogi: This marinated beef bulgogi (that I quickly cooked on the grill) was a great grab for that inevitable weeknight when I didn’t feel like cooking.

• Bao buns: I bought a pack of frozen bao buns, which become soft, pillowy, and slightly chewy when steamed. First up on my to-make list is this Filet-O-Fish Bao (paid subscriber link).

• Lychees: For lychee martinis or one of these cocktails, obviously!

• Yuzu juice: I’m planning to use this tart citrus juice made from the Japanese yuzu fruit in drinks, desserts, and possibly even sauces, as a fun substitute for lemon or lime.

• Mochi ice cream: My kids would never have forgiven me if I didn’t bring home some mochi ice cream (small balls of ice cream wrapped in a thin mochi layer). I chose a green tea flavor that was excellent.

• Face masks: I impulse-bought a few collagen face masks by the register, which were inexpensive and left my skin feeling soft and hydrated.

If you’ve ever shopped at H Mart, I’d love to hear your favorite items to pick up there. Let me know by leaving a comment below!

Leave a comment

I hope you enjoyed this sneak peek of some of the fun things I picked up at H Mart. I’ve barely scratched the surface, and I’m excited to go back and discover more great finds to cook with.

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

My food lineup in May was largely shaped by a few key factors: the usual chaos of “Maycember,” the glorious return of grilling season, my son coming home from college for the summer, and finally making my first trip to H Mart.

All of this meant lots of quick and easy meals, recipes made for the grill, a more enthusiastic baking effort to satisfy my son’s healthy appetite, and a handful of new-to-me ingredients that inspired more experimentation in the kitchen. (Side note: I’m already thinking I need to dedicate a whole post to my H Mart haul and some of the ridiculously good things I’ve been making with it.)

These are a few of the mostly food-centric things that brought joy to me and my family over the last month. This isn’t a record of everything I made and ate, but rather a curated collection of highlights. I hope it offers some inspiration for the month ahead and beyond. And if you’re curious—or looking for a way to prioritize—I’ve starred (**) my absolute favorites.

Most recipe links are accessible, except for a few that require a paid subscription.

Make these

Of the numerous things I cooked and baked in May, these recipes rose to the top (with a few more I’ve bookmarked for next month!).

I’ve marked which recipes are gluten-free (GF), dairy-free (DF), or vegan (V) to make things easier. Many recipes can also be adjusted to fit your dietary preferences. I hope you find it helpful!

BREAKFAST:

• Honey Corn Muffins, Danielle Sepsy, The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes from the Founder of The Hungry Gnome. I can’t say enough positive things about this cookbook—it’s one of my new favorite baking books. The scone recipes are unreal (I’ve tried four of them so far!), but these corn muffins, made with cake flour, are just as special. Try them the “Long Island way” as recommended: warm, split, and slathered with a generous pat of salted butter.

• Habibi Scones, , A Bite of Delight. I’d consider myself a bit of a scone connoisseur, and these tender, cream-based scones receive my wholehearted approval. They deliver a fragrant, delicious blend of flavors: dates, pistachios, orange blossom water, cardamom, and cloves. Need I say more?

LUNCH & DINNER:

• Napa Chicken Salad with Sesame Dressing, Lindsay Ostrom, Pinch of Yum. (DF) As much as I love giving recommendations, I enjoy receiving them just as much. recently shared this recipe as one she regularly comes back to when she’s pressed for time, and after trying it, I understand why. It’s easy to make and full of flavor. I used crispy fried onions in place of the wonton strips.(DF)

• **Marinated Tofu with Gochujang & Almond Butter Noodles, Leslie Bulut, A Bite of Delight. I’m always looking for fun new dishes to make with tofu, and this one caught my eye immediately since I’m a huge fan of gochujang, almond butter, and recipes that use packaged ramen. My sons, who both requested extra noodles, enjoyed this one a lot and ate every last bit of tofu. (DF, V using sugar instead of honey)

• Kale and Shoyu Mushroom Salad, Alana Kysar, Aloha Veggies. Shoyu, the Japanese word for soy sauce, is common in Hawaiian cuisine and serves as a foundational seasoning in many local dishes. This kale salad with sesame dressing features mushrooms roasted in a soy-maple-ginger sauce that transforms them into salty, sweet, crispy little umami bombs. My only note: next time, I’d double the mushrooms and halve the amount of kale salad. (GF with GF soy sauce, DF, V if sub maple syrup for honey in dressing)

• Vietnamese Restaurant-Style Grilled Lemongrass Pork, , Viet World Kitchen. I get so much recipe inspiration (and additions to my cookbook collection) from ’s wonderful Dinner Plan podcast and Substack. This dish is a perfect example. The lemongrass, along with the brown sugar, soy sauce, and fish sauce in the marinade, adds such great flavor to the grilled pork medallions. (GF with GF soy and fish sauces, DF)

• Grilled Jerk Chicken with Strawberry Avocado Salsa and Coconut Rice, , What to Cook When You Don’t Feel Like Cooking. Every component of this dish—from the grilled jerk chicken thighs to the sweet strawberry avocado salsa to the coconut rice—works in perfect harmony. But I’d make it again if only for an excuse to eat the salsa, which for me (and my son) was the real star. (GF, DF)

• Chermoula Salmon with Quick Pickled Cucumbers, Nargisse Benkabbou, Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco. I love cooking as a way to explore new cuisines, like this Moroccan-style roasted salmon topped with chermoula (a North African herb sauce) and quick-pickled cucumbers and red onion. It was a bright, refreshing, and satisfying spring dish.(GF, DF)

• **Tomato and Orzo Soup with Marinated Feta (gift link), Noor Murad, New York Times Cooking. This luscious tomato soup was one of my happiest surprises of the month. Who knew that marinated feta atop a tomato orzo soup could taste this good? I used gluten-free lupini orzo in place of the regular orzo for added fiber and protein and didn’t notice a difference. (GF with GF pasta)

• **Bang Bang Salmon with Avocado Cucumber Salsa, Lindsay Ostrom, Pinch of Yum. My friends at What’s On Your Plate? shared another delicious salmon recipe that’s now in my regular rotation. The Bang Bang sauce (made with mayo, sweet chili sauce, garlic, and soy sauce) is roasted with the salmon and also served alongside it with a drizzle of chili crisp, giving it a sweet, flavorful punch. The avocado cucumber salsa adds a refreshing, cooling element. (GF, DF)

• **Pasta Primavera with Asparagus and Peas (gift link), Melissa Clark, New York Times Cooking. This pasta primavera with asparagus, shelled peas, spring onion, and snap peas is spring on a plate personified. The crème fraîche, along with the Parmesan, takes it over the top. Oh, and make it with fresh pasta if you can—so worth it!

• Lazy Skillet Dumplings, Jenn Segal, Once Upon A Chef. A viral shortcut to greatness—using Hong Kong-style dumpling wrappers and forgoing the traditional folding—so you can get a very tasty option on the table in under 30 minutes. Do they taste as good as regular, more labor-intensive homemade dumplings? No, but considering the minimal time and effort required, they come pretty darn close (they remind me a bit of shumai, tbh). (DF)

• Chickpea Chicken Salad, Alia & Radwa Elkaffas, Food Dolls. This creative take on chicken salad has double protein from rotisserie chicken and chickpeas, plus hummus as a binder. Chopped red pepper and toasted slivered almonds add crunch. I skipped the olives (not my jam), but I’m sure they would add a nice brininess to round it out. Next time, I’ll might add some feta to take it up another notch. (GF, DF)

• Herby Turkey Burgers, Leslie Bulut, A Bite of Delight. I served these herbaceous turkey burgers with a quick cumin mayonnaise I pulled together, which was a perfect complement to the cumin and herbs in the burger. I ate mine in a lettuce wrap with some of the mayo, while my family enjoyed theirs on brioche buns with mayo, a slice of red onion, and lettuce. (GF, DF)

• **Cheese Bread (no knead), Nagi Maehashi, Recipe Tin Eats. I love the convenience and flavor of no-knead bread, and just about anything with cheese. So this recipe had my name written all over it, and it fully delivered—crisp crust, gooey cheese on the inside (and out), and a soft, tender crumb. 10/10 recommend!

• Saucy Sesame Long Beans, , Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More. I bought some long beans during my H Mart trip and then happily stumbled across this recipe that coats blanched beans in a sweet and tangy sesame-based sauce. Just as good eaten at room temperature as cold straight from the fridge. I’d recommend using about half the sauce next time. They’re meant to be “saucy,” but it made more than I thought they needed. (GF with GF soy sauce, DF, V)

• Burger Bowl with House Sauce and Ranch Fries, Lindsay Ostrom, Pinch of Yum. I’m unabashedly a burger bowl girl (who needs the bun?) and love trying new recipes for them, like this one served with ranch-seasoned waffle fries and a creamy Thousand Island–esque dressing. I personally went light on the fries (those were for my kids’ enjoyment!) and added some shredded cheddar cheese to burger-fy my bowl a bit more. (GF with GF Worcestershire sauce)

• Kimchi Tuna Melts, , Bon Appétit. I love this spicy twist on the classic tuna melt featuring one of my fermented favorites, kimchi! And kimchi and cheese are a surprisingly good pairing. I served my family’s on the suggested English muffin, but opted for a lighter portobello mushroom cap for mine (another great reader suggestion!) and was happy with that choice. (GF, served on mushroom cap)

• **Sheet Pan Scallion Chicken with Bok Choy (gift link), Kay Chun, New York Times Cooking. This sheet pan meal slathers a scrumptious scallion-ginger-miso-mustard sauce over skinned, bone-in chicken thighs and roasts them atop halved baby bok choy, creating a delicious melding of flavors. I last made this dish several years ago and was reminded how good it is. (GF, DF)

• Turkey Reuben Sliders (gift link), , New York Times Cooking. What did I make when three very hungry boys walked through the door after a full day of golf? These sliders, a riff on the classic Reuben sandwich. I left out the caraway seeds, which are meant to mimic the flavor of rye bread, and they were still great (and, for the record, gobbled down within mere minutes).

• **Gochujang Buttered Noodles (gift link), Eric Kim, New York Times Cooking. I chose to make this spicy, buttery pasta dish with fresh ramen. An excellent decision. The combination of gochujang and butter created a silky sauce that irresistibly coated the noodles and left everyone wanting more.

• **Cheeseburger Quesadillas, , A Little and A Lot. These quesadillas had been on my to-make list for a while and did not disappoint. They’re filled with seasoned ground beef, dill pickles, cheese, and an insanely tasty burger sauce that delivers a real wow factor. My kids are still thanking me for these.

• Cumin, Ginger, and Citrus Roasted Salmon with Cabbage, Dates, & Creamy Tahini Dressing, , Colu Cooks: Easy Fancy Food. With a head of wilting Savoy cabbage to use up and an awesome ingredient list, making this recipe felt like a no-brainer. The salmon is marinated in garlic, ginger, cumin, and orange juice and zest, and served with a creamy, dreamy side salad of shredded cabbage, dates, toasted almonds, and tahini dressing. (GF, DF)

SWEET TREATS:

• Strawberry Sour Cream Streusel Cake (gift link), Nigella Lawson, New York Times Cooking. We had dinner with friends recently, and they asked me to bring dessert. Of course, I happily obliged and brought this summery cake, recommended to me by a reader (thanks, !). I especially loved the bright ribbon of strawberry purée made with fresh berries and jam throughout.

• **Tahini Date Shortbread, Ella Quittner, Obsessed with the Best. I recently made the original butter shortbread from Obsessed with the Best, so I knew I would enjoy this version with tahini and dates. I was right, and now I’m inspired to create other flavor variations using this formula.

• **Miso Walnut Double-Thick Chocolate-Chip Cookies, , Sift: The Elements of Great Baking. I’m super grateful to for steering me toward this domed, Levain Bakery-like cookie, erupting with dark chocolate and insanely tasty candied miso walnuts. Per Sophia’s smart recommendation, I made them in half portions to extend their shelf life and create a more manageable treat size.

• Tahini Rye Chocolate Chunk Cookies (with Rye Flour), Sonya Michelle Sanford, Sonya Michelle Sanford. Another great chocolate chip cookie recommendation, courtesy of Katie Stearns. These have tahini, although the sesame flavor is pretty subtle. I think the tahini actually contributes more to the texture: chewy in the middle, crispy on the outside, and pleasantly thin. The rye flour adds a little nuttiness, though I hear they’re also great made with all-purpose flour only. PS: I seem to be baking a lot of CCCs lately and feel a related post coming soon…

• Strawberry Brownies with White Chocolate Glaze, Adrianna Adarme, A Cozy Kitchen. Fruity and fudgy are two words I’d use to describe these brownies, which contain both fresh and freeze-dried strawberries. The white chocolate glaze gives them a richer, more classic brownie flavor. I chose to leave out the red food coloring, which I didn’t think it needed. Also, I put these in the fridge after day one so they’d last longer, and they tasted divine cold.

ON MY JUNE TO-DO LIST:

• Mango Sticky Ribs (paid subscriber link), , violet cooks. (GF, DF)

• Crispy Wonton Chicken Salad (gift link), Eric Kim, New York Times Cooking. (DF)

• Rigatoni alla Gricia, Hillary Sterling, AMMAZZA!.

• Chicken Caesar Nachos, , Betty Eatz Newsletter. (GF)

• Strawberry Biscuit Sheet Cake, Sarah Carey, Martha Stewart.

• Microwave Peanut Butter & Jelly Cake (gift link), , New York Times Cooking. (DF without ice cream or with DF ice cream)

• Strawberry Rhubarb Muffins (paid subscriber link), , Nest Wellness by Beth Bollinger. (GF)

• Spinach Corn Dip (gift link), Hetty Lui McKinnon, New York Times Cooking. (GF)

• Crispy Rice Spring Roll Salad, , Nourished & Whole. (GF with tamari, DF)

• Salt & Pepper Fish Sticks, Sheldon Simeon, Ohana Style: Food from Hawai’i, for Your Family. (DF)

• Hot Feta Carrot Salad, Ella Quittner, Obsessed with the Best. (GF)

• Sunken Apricot Rye Cake (paid subscriber link), , Have a Little Something.

• Tahini Custard Oats with Caramelized Banana and Salty Chocolate (paid subscriber link), , good mood food. (GF with GF oats)

Try these

Some products I’m loving right now:

• Pop-Up Bagels x Sabatino Truffle Butter. Another winning schmear collab from the fast-growing bagel chain. Besides eating this limited-edition umami butter with fresh bagels, adding a pat to steamed broccolini was also a win. Available wherever Pop-Up Bagels are sold—which lately seems like just about everywhere!

• Aviate Keto Lupini Rice/ Orzo. This low-carb, gluten-free orzo has 18g of protein and 17g of fiber per serving, and makes an amazing addition to soups and pasta salads.

• Stone & Skillet English muffins. These artisan English muffins were a recent Whole Foods Market find that completely changed my idea of what an English muffin can be. Taste-wise, Thomas’ can’t hold a candle to them (sorry, not sorry). I’ve got a batch in my freezer to pull out as needed, like for my recent kimchi tuna melts. I can’t wait to try them in an egg sandwich next!

Read these

• An informative read from on the adjustments you need to make for successful gluten-free baking. I thought I knew it all, but the rules change when it comes to baking without gluten.

• Enjoyed this post from featuring a collection of expert advice on what to make for dinner when you’re short on time and energy. (Me most weeknights, let’s be honest!)

• Not sure if these viral rice paper 3 ingredient healthier “mochi” are any good, but call me intrigued (and mildly skeptical). I might just stick with something closer to the original, though (which also use only three ingredients). Hard pass on the dot cakes (for now)!

• I was dismayed to discover that I’ve only eaten at six of the New York Times’ current top 100 restaurants in NYC (Tatiana, Via Carota, Barney Greengrass, Daniel, Superiority Burger, and Ci Siamo, if you must know). Clearly, I’ve got my work cut out for me to make a dent in this list!

Watch these

• Off Campus (Amazon Prime Video). I’ve been looking for a show to fill my The Summer I Turned Pretty void and think I may have found it with this college romance drama based on a book series set at Briar University, a fictional U.S. college. The books follow an elite hockey team and the women in their lives, and Season 1 centers on a fake dating scheme between a music student and the hockey team’s star player that slowly turns into a real relationship. Fair warning: there are some racier scenes, so you may want to preview it before watching with kids.

• Just a Dash (Netflix). This irreverent, chaotic cooking show started as a YouTube series from Canadian chef Matty Matheson (The Bear) and is as much about the banter and off-kilter humor as it is about the food. If you're looking for a relaxing watch or focused cooking instruction, this is not your show. I’m jumping around between seasons 1–3; interestingly, the first two were filmed before The Bear, and season 3 after, and you can clearly see the jump in production budget and set design. Either way, it’s a solid holdover while I eagerly await the return of The Bear for its fifth and final season at the end of June.

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

There’s something uniquely satisfying about making certain foods from scratch. The flavor, texture, cost, and even the process itself can feel far more rewarding than buying a store-bought version. At the same time, some foods simply aren’t worth the time or effort to make yourself. Sometimes the store-bought option just makes more sense.

My kids and I used to read a book series called Who Would Win? that pitted two animals against each other in a fictional battle of survival to see which would come out on top. I’ve also long admired cookbooks like Make the Bread, Buy the Butter, which breaks down foods from chicken stock to graham crackers and helps readers decide which homemade items justify the extra effort. It’s in that same competitive, analytical spirit that I bring you the first installment of “Make vs. Buy (Which Wins?)”

Every month (or so), I’ll do a head-to-head comparison of a store-bought food versus its homemade counterpart. I’ll evaluate them across several key metrics to determine which I believe is superior when made from scratch, which I’d happily enjoy either way, and which I’d prefer to buy ready-made.

I’ll judge each item based on factors like overall taste, texture, time and effort required, shelf life, and other relevant considerations. In addition to my evaluation (and to stay true to my brand), I’ll also share a list of my tried-and-true recipes and favorite store-bought products for each featured item, along with helpful tips for success.

The subject of my first head-to-head matchup is a fun one: bread!

I chose bread for this first comparison because it’s relatively basic, highly sensory, widely familiar, and interestingly driven by differences in the production process. My focus today is on yeast-based breads. We’re not going down the sourdough rabbit hole just yet (maybe another time!)…

Anyway, let’s dive in!

Bread: Make vs. Buy (Which Wins?)

1. TASTE: Homemade wins

I mean, is this even really a contest? Freshly baked homemade bread tastes far better than most store-bought loaves that aren’t baked fresh in a bakery. The longer rise times used in homemade bread recipes often create a sweeter, slightly tangier flavor that gives the bread a deeper, more complex taste. In contrast, commercial loaves typically undergo shorter fermentation periods, sacrificing some of that flavor depth for speed and convenience.

Home bakers, if they so choose, also have the luxury of using more water and higher-quality flour, butter, whole grains, and seeds without worrying as much about shelf life or large-scale production costs. These ingredients make a noticeable difference in both flavor and texture.

And speaking from plenty of first-hand experience, few things are better than a pat of butter melting into a still-warm slice of homemade bread. Most packaged loaves simply can’t compete.

2. TEXTURE: Homemade wins (provided it’s consumed within 1–3 days of baking or frozen)

Homemade bread begins to lose its aroma and texture within hours of baking, which is why it’s best enjoyed at its peak—typically within one to three days. During this window, the crust remains crisp and the interior stays moist and soft. It’s this contrast between crust and crumb that gives homemade bread its clear textural advantage.

Store-bought bread, on the other hand, tends to have a softer, more uniform texture throughout due to preservatives and packaging, making it slightly less satisfying in comparison.

3. TIME & EFFORT REQUIRED: Homemade wins (because the final payoff is rewarding)

Does making homemade bread require time and patience (with several hours needed just for the two rises)? Yes! And that’s where store-bought bread has the advantage of convenience.

But time and effort aside, I also find the process of making bread highly enjoyable and rewarding. Kneading, proofing, scoring, and baking all build anticipation for the final payoff. And there’s real psychology behind it: food you prepare yourself often genuinely tastes better because you made it.

4. SHELF LIFE: Store-bought wins (only a slight edge, as there are ways to extend the life of freshly baked bread)

One challenge with homemade bread (along with many other “made from scratch” foods) is how quickly it goes stale. It’s best enjoyed within a few days of baking, unless frozen to extend its shelf life. Store-bought bread, on the other hand, can last for days—sometimes even weeks—in the cupboard. It’s specifically designed to withstand shipping, stacking, and extended time on store shelves. That longer shelf life is often achieved through added preservatives that help maintain softness and freshness. (The obvious exception is fresh bakery bread from a grocery store or local bakery, which tends to stale more quickly since it generally contains fewer preservatives.)

To maximize the freshness of a homemade loaf: Let the bread cool completely before storing. Keep it cut-side down on a cutting board, or wrap it loosely in a clean kitchen towel or paper bag. (If you have a bread box, that works too.) Store at room temperature, away from direct sunlight and heat. Never refrigerate bread—this actually accelerates staling and dries out the crumb.

If you want to keep bread fresh beyond a few days while maintaining quality, freeze it tightly wrapped in plastic wrap or foil for up to a month. For convenience, you can also pre-slice the loaf before freezing.

OTHER IMPORTANT FACTORS:

• Aroma: If I could bottle up the scent of freshly baked bread, I absolutely would. It’s one of the most pleasant smells imaginable, and I’m perpetually envious of people who live near bakeries. When I bake bread and that wonderful aroma fills the house (thanks to the Maillard reaction), I’m one happy camper.

• Cost: Cost is fairly negligible here. A loaf of bread from the grocery store typically costs anywhere from $3–6, depending on the brand, type of bread, and where you live. Homemade bread, on the other hand, is usually made from inexpensive pantry staples that many people already buy in bulk: flour, water, yeast, salt, sugar, and sometimes milk or eggs.

Tips for making better bread

Many people avoid making their own bread because they find it too intimidating. But, as someone who once felt that way myself, I’m here to tell you it’s not. With time, practice, and a little patience, a delicious loaf of freshly baked bread is very attainable, especially once you understand a few basic bread-making principles.

Here are 8 easy tips for making better homemade bread:

1. Weigh your ingredients. I say this for most of my baking, but it’s especially true for bread, which is very sensitive to precise ratios if you want consistent results.

2. Use fresh, non-expired flour and yeast. Beyond the obvious loss of flavor that older flour can develop, it can also lose strength and elasticity, weakening the gluten network and leading to a poorer rise and denser bread. Similarly, expired yeast becomes less effective over time, weakening fermentation and producing less consistent results.

3. Hydration. Hydration. Hydration. Higher hydration doughs (those with more water) usually produce a more open, airy crumb, but, as you might expect, they’re also stickier and harder to work with. Start with a more manageable dough, then experiment by gradually increasing the hydration level as you become more comfortable.

4. Develop your gluten. Whether you are kneading, using a stretch-and-fold method, or simply letting time do the work, you want your dough to become elastic and slightly smooth (signs of well-developed gluten). Underdeveloped gluten leads to denser bread.

5. Let it rise. Be patient and allow the dough to rise slowly (you can even refrigerate it overnight) to develop optimal flavor and texture. The initial rise—often called bulk fermentation—is when yeast releases carbon dioxide and flavor compounds, allowing the dough to expand and build complexity. The second rise, or proofing, happens after shaping, when the dough is allowed to rise again before baking. While patience is important during both stages, there are limits; overproofing can lead to a poor rise, large irregular holes, or a dense, gummy texture.

6. Use steam to create a nice crust. In the early stage of baking, steam keeps the surface of the dough flexible, allowing the bread to expand fully and develop better color and a thinner, crispier crust. Without it, the exterior can set too early and limit expansion.

   Two easy ways to create steam:

   1. Place an oven-safe pan or cast iron skillet on the bottom rack while the oven preheats, then carefully pour hot water into it when you put the bread in. Close the oven quickly to trap the steam.

   2. Bake the dough inside a lidded Dutch oven. The dough releases its own moisture, creating a natural steam environment. Remove the lid halfway through baking to allow the crust to brown.

7. Avoid underbaking. Underbaking results in an unpleasant, gummy interior that no one wants. Two telltale signs of doneness are a deep golden crust and a hollow sound when tapped on the bottom. For even greater certainty, you can check the internal temperature with a thermometer (around 190–210°F, depending on the bread).

8. Let it cool. Cutting into bread straight out of the oven releases steam and can leave the crumb gummy, since the interior continues to set for a short time after baking. I know it’s hard to resist, but it’s worth the wait. Depending on the recipe, let the bread cool anywhere from 10 minutes to an hour before slicing so it can fully settle. Many recipes include specific cooling guidelines.

   

A few excellent bread recipes:

1. Simply Sandwich Bread, Sally McKenney, Sally’s Baking. About as foolproof as it gets and oh so delicious.

2. Milk bread, , Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. Milk bread (shokupan) is one of my favorites because it has a soft, stretchy texture and a richer flavor than classic sandwich bread, thanks largely to tangzhong, a technique where some of the flour is cooked with water or milk into a paste before being mixed into the dough. This recipe is simple to make and delivers great results. I also love variations like this banana version (paid subscriber link), which turns into exceptional French toast.

3. No-Knead Bread (gift link), Jim Lahey (adapted by Mark Bittman), New York Times Cooking. This low-effort, no-knead bread technique is a game changer, and if you’re intimidated by bread making, this is definitely a great place to start. The method relies on time and hydration rather than physical kneading to develop gluten and structure. Many versions, like this one, require a Dutch oven, a very forgiving baking vessel that, as noted earlier, creates a self-contained steam environment for a crisp crust. I’ve recently been experimenting with flavor variations, like this scrumptious cheese bread, which is a fun change of pace.

Plus, here are a few more bread recipes I’m excited to try:

1. No-Knead Rye Bread, , Alexandra’s Kitchen.

2. Classic 100% Whole Wheat Bread, PJ Hamel, .

3. No-Knead Cumin and Yogurt Bread, , A Bite of Delight.

And, of course, you’ll also need something delicious to make with all that freshly baked homemade bread. I, for one, always go for a simple but tasty PB&J!

Have a delicious week!

Kerry

P.S. A few of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊

Whether you’re brand-new to Dish Lister or an OG subscriber, I wanted to take a moment to share what you can expect here and let you know how much I appreciate your support. It’s what motivates me to keep doing this.

Has this ever happened to you? You find a recipe online, buy the ingredients, follow the steps…and it falls flat. Imagine a world where every recipe you try turns out the way it’s supposed to.

With countless recipes online and offline—some hits, many misses—it can be overwhelming to figure out which ones are actually worth your time, money, and ingredients. That’s where Dish Lister comes in.

Every recipe here has been tested in my own kitchen before it reaches you—not crowd-sourced, not AI-generated, not driven by fleeting trends. I share well-tested recipes and reliable advice for everyday home cooks, so whether you’re making dinner or planning your next food adventure, you can count on Dish Lister for consistently delicious results. Think of me as doing the trial-and-error work so you don’t have to.

Why I do this

I’m a culinary school–trained, part-time professional recipe tester with nearly ten years of experience in food media and cookbooks. I know what makes a recipe work—and more importantly, what makes it taste amazing.

My superpower is spotting which recipes deliver in real life, not just on paper, and knowing when a few small adjustments can make them even better.

I started Dish Lister because friends, family, and colleagues were constantly asking for my go-to recipes, favorite restaurants, and culinary advice. Over time, I became their trusted source for practical, reliable, genuinely delicious recommendations.

I don’t take my recommendations lightly. I never suggest anything—whether it’s a recipe, product, or restaurant—that I haven’t personally tried and approved. And if it’s one of my own recipes, rest assured it’s been thoroughly tested to make sure it turns out beautifully every time.

What you’ll get

Dish Lister isn’t just a recipe laundry list. It’s a thoughtfully curated collection of dishes I genuinely love and regularly make, each tested (and occasionally perfected) in my own kitchen.

Whether you’re looking for weeknight dinner inspiration, clever kitchen tips, or new flavors to explore, Dish Lister offers trusted food advice you can count on. No guesswork, no disappointments—just reliably delicious results.

As a paid subscriber, you’ll also receive:

• Original recipes developed and tested to the same standard I apply in my professional recipe testing work—available exclusively to paid subscribers.

• Exclusive access to The CookStack Collective, a monthly live cooking classes series hosted by me and an amazing group of Substack food writers.

• Seasonal and holiday menus curated from some of my favorite tested recipes that work together, ready to use with no planning required.

• Direct input on future topics, so the newsletter stays focused on what you actually want and need in the kitchen.

What subscribers have said

Some reader favorites

What’s actually worth buying at Trader Joe’s this spring

10 essential recipes every home cook should master

8 invaluable lessons I’ve learned as a professional recipe tester

These 8 tips changed my muffins for the better

10 dishes that’ll make you rethink tofu

10 salad dressings always in my fridge

Kitchen hacks the experts swear by

8 strategies I’ve used to raise kids who eat (almost) everything

How I learned to cook more intuitively and you can too

Edible holiday gifts you’ll be proud to give

I hope Dish Lister becomes your new favorite shortcut to delicious, dependable cooking, helping you spend less time guessing and more time enjoying great food.

Thank you for being here. I’m so excited to keep cooking with you!

Warmly,
Kerry

Banana bread scones. They’re the ultimate weekend breakfast treat, offering the “best of both worlds” when you can’t decide between banana bread and scones. My latest recipe brings the two together beautifully, combining the rich flavor of banana bread with the crispy exterior and lightly crumbly interior of an American cake-like scone.

Some might consider me a bit of a scone obsessive, based on my recent posts and my Substack Live a couple of weeks ago. I’m okay with that label! I know my way around scones—having made hundreds of them—and have learned key secrets to their success along the way. I’ll share a few of those tips with you today so that, whether you’re making these scones or another recipe (like, say, my recently updated, better-than-ever Strawberry Coconut Scones), you can apply them for a positive outcome every time.

As part of my usual recipe testing process, I made these banana bread scones a number of times—five, to be exact—before I felt they were worthy of sharing with you. My nearby friends benefited from the surplus and also provided very helpful feedback. And, of course, my husband and kids had to wholeheartedly approve them too, which they did. (Even my oldest, who just got home from college for the summer, thoughtfully weighed in!)

The secrets behind great scones

So before diving in, here are a few of those tips I regularly use to achieve scone perfection:

The rest of this post and recipe are for my paid subscribers. Upgrade today to unlock all of my delicious, rigorously tested recipes. (And I’m back on Thursday with my regularly scheduled post for all subscribers!)

Read more

This past Friday, I had the amazing opportunity to co-host my first Substack live with on her wonderful cooking series, Sharing Kitchens Live.

I’ve been following and interacting with Jenn on Substack for about a year, and finally got to meet her in person in March at a Substack food writers retreat she skillfully organized and hosted. I instantly connected with her. She’s a host extraordinaire with an infectiously sunny personality that draws you right in. She’s also incredibly funny and had me laughing hard with some highly entertaining stories.

On SKL, Jenn cooks and chats with fellow Substack food writers and has the best time doing it. Her previous guests have included many writers and recipe developers I admire, such as David Leite (creator of one of the most legendary chocolate chip cookie recipes), so I was incredibly flattered and humbled by her invitation.

Jenn thought it would be fun to do a Mother’s Day themed brunch menu for our live video, and my Caramelized Onion Cheese Quiche immediately came to mind. During the session, we made both of those treats, along with a refreshing Uptown Collins cocktail (recipe courtesy of Jenn).

Jenn thought it would be fun to do a Mother’s Day–themed brunch menu for our live video, and my Strawberry Coconut Scones and Caramelized Onion & Cheese Quiche instantly came to mind. During the session, we made both of those treats, along with a refreshing Uptown Collins cocktail (recipe courtesy of Jenn).

The live was so much fun. If you weren’t able to make it, you can watch it here! We had a good turnout (special shout-out to my retreat fam!), and I had the best time cooking and cocktailing with Jenn. I even learned a new trick: before baking, place a large sheet of aluminum foil on the sheet pan beneath your pie, so you can pull parts of it over the crust where it starts browning too fast (thanks, !). I was also surprised by how much I enjoyed cooking and connecting with others in this format. Jenn makes her guests feel completely at ease. I’m already excitedly thinking about future live opportunities!

After our session, Jenn reported back that the quiche was one of the best she’s ever tried—the ultimate compliment. I was thrilled and decided to share the beloved recipe more widely so others can enjoy it too. I hope it earns the same rave reviews I get every time I make it!

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The greatness of quiche

While I’ve made my Caramelized Onion & Cheese Quiche recipe dozens of times, I’d never written it down until the live with Jenn. It’s one of those dishes I can make almost without thinking. Really, it’s essentially a savory egg custard with fillings baked in a pie crust. Pretty straightforward.

The beauty of quiche is that it tastes far more labor-intensive than it actually is, and it’s endlessly adaptable. You can add whatever ingredients strike your fancy, from cooked meats and vegetables to different cheeses, and it will turn out delicious every time. I often use quiche as an opportunity to clean out my fridge.

And while it can’t be vegan (the eggs are pretty essential), it can easily be made vegetarian or gluten-free with a gluten-free pie crust to accommodate different dietary preferences.

That said, quiche is quite rich and decadent (thanks to the eggs and dairy), and a small slice is very satisfying. It’s something I tend to reserve for special occasions with company or for a more indulgent weekend meal (like a Mother’s Day brunch!).

I often use a frozen pie crust for ease, but you can just as easily make one from scratch. This particular recipe starts with a base of caramelized onions and cheese. I love the caramelized onions because they’re deeply flavorful and add a nice sweetness and depth. Leeks or shallots also work well in place of the onions.

The cheese adds a lovely layer of richness. Gruyère is my cheese of choice, but any bold, flavorful cheese that can stand up to the egg custard will work. Cheddar, goat cheese, Parmesan, or Manchego are all great options. You can even omit the cheese entirely, and the resulting quiche will still be quite rich.

Lastly, I throw in whatever other ingredients I have on hand to make it more nutrient-rich and filling. A protein component like meat is nice here—I’ve used cooked crumbled sausage, pan-fried diced bacon or pancetta, or rotisserie chicken. I also like to include chopped cooked vegetables like spinach, broccoli, asparagus, mushrooms, Brussels sprouts, or potato. You want any fillings cut into bite-size pieces so they don’t overwhelm the custard.

I usually round out the meal by serving the quiche with a simple green salad.

Caramelized Onion & Cheese Quiche

Additional notes:

• Pricking your pie crust all over with a fork prevents the pie crust from puffing, but you can also further ensure it stays flat by lining the pie crust with parchment and adding some pie weights.

• Quiche can be made up to 1 day ahead and refrigerated. To reheat, cover the quiche with foil and place it in a 325°F oven for 35-40 minutes, until the quiche is hot in the center.

Printable version:

Caramelized Onion & Cheese Quiche

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Final food for thought…

Since we talked about quiche being one of those recipes I make almost without thinking, I loved the idea behind this brilliant post shared by and featuring a collection of Substack food writers’ favorite recipes they know by heart. I was honored to be asked to share one of my no-recipe recipes: pan-seared skirt steak and spicy snap pea salad with feta and lime vinaigrette, which I make often in the spring while snap peas are in season. Also, now I officially have a list of thirteen other recipes to guide my dinner plans for the foreseeable future. The only problem: they all sound so delicious, I’m not sure where to begin!

And in case you missed it, I recently created a recipe for ’s Nest Wellness Substack: a gluten-free, low-glycemic moo shu pork stir-fry that’s been a dinnertime favorite in my house lately. I hope you love it as much as we do!

Have a delicious week!

Kerry