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I find the transition of September interesting, because it’s still definitely summer. It’s hot, the summer produce is still abundant here in LA, but there is a small moment of Fall creeping in the second it’s after Labor Day. While I’m not particularly ready quite yet to pull out the pumpkin, I feel we can find a nice transition in between the two seasons with the recipes below!

What do you like to cook in September?

Roasted Tomato Soup with Crispy Gruyère Toasts

I said I’m not ready for pumpkin, but I do think I am ready for (one or two) cozy soups, and that starts with this roasted tomato soup. Since there is still an abundance of tomatoes in season, this is a great in-between recipe that is always fantastic, and also happens to be one of my most popular recipes on the site!

I love both my Ninja blender and Vitamix blender for all the blending for these creamy soups.

Another special tomato recipe I love to cook in September is my Grandma Daisy’s Tomato & Chicken Rice Soup. It’s a Baghdadi Jewish, Indian-Iraqi soup I grew up eating (also called Shorba) from my cookbook; it combines everything in one pot, and I serve mine with chopped scallion and serrano peppers. Recipe is in my cookbook! (which happens to be $1.99 rn on Kindle!)

Roasted Greek Lemon Chicken and Potatoes

This is a dinner I never get tired of: Roasted Greek Lemon Chicken and Potatoes with under 10 ingredients. Chicken and potatoes get roasted together in one pan with a garlicky, lemon, and oregano-spiced marinade.

Serve with a classic Greek salad, perfect mix of summer staples plus cozy roasted chicken.

I love to roast my chicken in either a baking dish or a cast iron.

Cast Iron Hanger Steak with Cherry Tomatoes

This steak is seared till medium-rare and topped with a ginger-scallion ponzu sauce. I’ve been sharing this one around socials and on my newsletter, but I think it may be one of my fave developed recipes so far this year, and the perfect use of end-of-summer cherry tomatoes. Make it and report back; I know you will LOVE it.

This is the cast iron skillet I like to use (and I’ve had it for over a decade already).

30 Minute Italian Grinder Pasta Salad

This Italian Grinder Pasta Salad captures all the savory and tangy flavors of a classic Italian grinder sub, all in under 30 minutes! This recipe features peppered salami, tossed in a creamy garlic oregano dressing.

More Labor Day inspo:

• Grilled Honey Chipotle BBQ Chicken

• Juicy Grilled Yogurt-Marinated Chicken Skewers

• 10 Minute Marinated Butter Bean Salad

• Easy Chimichurri Mayo Potato Salad (I will be making this one this weekend)

• Peach Panzanella with Feta and Sumac Dressing (and this one)

• Hot Honey Buffalo Chicken Wings

More in our summer index!

To search our full archive of recipes, check out our full Index.

Check out my most recent recipes below!

• Braised Green Cabbage with Miso and Chives

• Bread Dipping Oil With Balsamic and Olives

• Peppercorn Crusted Ahi Tuna with Ginger Yuzu Kosho Vinaigrette

• Crispy Fish Tacos with Heirloom Tomato Salsa

• Rocky’s Matcha: Been loving this matcha with maple syrup and whole milk!

• Room + Linen Spray: I’ve been eyeing this for a hot min, and finally picked it up; it smelled absolutely heavenly, and I just have been spraying it all around the house nonstop.

• Sonder Dark Walnut Cutting Board: I love the divets in this cutting board to catch juices, as well as the texture and color, so beautiful in my kitchen paired with the walnut island cabinets.

• Handwoven Blue and Maroon Rug: I got this rug for my bathroom from Etsy, and it just arrived; it looks beautiful!

It was a good month of food, and here are some highlights! A few recipes I’ve been testing for September/October (like the short rib and meatballs, coming so soon!)

Danny and I also went to Ojai for our anniversary, where we had Ojai Rotie for chicken, which was also so delicious!

Summer can’t go by without prosciutto and melon, either!

For the restaurants (from top to bottom):

• Sticky Rice in Santa Monica

• Sushi Spot in Tarzana

• Mustard’s Bagels in Culver City

• Ten No Meshi on Sawtelle for A5 Wagyu Katsu

I’m currently working on my LA food guide, so I hope to share that soon!

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See you next tues!

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This butter-basted Cast Iron Hanger Steak with Cherry Tomatoes is seared until medium-rare, sliced, and topped with a ginger-scallion ponzu sauce. The sauce is savory, tangy, and filled with flavor, perfect topped over the soft tomatoes and steak.

Get the recipe here!

• Steak: For this recipe, we are using hanger steak, which is tender and cooks fast. Medium-rare is our preference, but choose what you prefer. The steak is seasoned with salt, pepper, neutral oil, and then basted with butter.

• Ginger-Scallion Ponzu Sauce: Riffing on the classic Chinese ginger scallion sauce, adding ponzu for a citrus punch with rice vinegar, oil, salt, and pepper.

• Tomatoes: Cherry tomatoes are halved and tossed in the pan while the steak rests just for a few minutes to soften while still keeping their integrity. They are also finished with a little bit of butter before serving all together.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Hanger Steak with Tomatoes

• Cast Iron Skillet

• Chefs Knife

• Mixing Bowl

• Instant-read thermometer

You can also shop all my favorites here!

• Braised Green Cabbage with Miso and Chives

• Miso Black Cod Lettuce Cups

• 15 Minute Spicy Ahi Tuna Tartare

• Easy Din Tai Fung Cucumber Salad (Copycat Recipe)

• Asian Cucumber Salad with Chili and Garlic

If you’re looking for more steak recipes, check out the ones below:

• Steak with Balsamic Glazed Mushrooms

• Steak Ssam with Spicy Pickled Cucumbers

• Burrata and Steak Crostini.

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It’s still summer over here, so below are 5 summery recipes to cook this week! Ranging from grilled steak, seared ahi tuna, chipotle chicken, and more.

Grilled Steak with Sherry Shallot Vinaigrette Salad

Al fresco dining is still here, and I am loving every second of it! This sherry shallot dressing is filled with SO much flavor and has some nice brightness with the greens, radish, and steak.

Peppercorn Crusted Ahi Tuna with Ginger Yuzu Kosho Vinaigrette

Simply seared in a skillet for literally a few minutes. It’s then sliced (medium-rare) and drizzled over with a gingery, garlicky, yuzu kosho vinaigrette.

I love this recipe because it can be made from start to finish in a total of 15 minutes, and is packed with so much flavor from the vinaigrette. I first started testing this recipe last year, and now it’s finally time to share it! Serve alongside some fluffy white rice.

30-Minute Spicy Sausage Cherry Tomato Pasta

Looking for a delicious weeknight meal? Try this 30-Minute Spicy Sausage Cherry Tomato Pasta, tossed with basil and sun-dried tomatoes. It’s vibrant, has a ton of flavor, summery, has a hint of spice from the sausage, and tang from the sun-dried tomatoes.

Grilled Lamb Chops with Jalapeño Chimichurri Sauce

These lamb chops are hard-seared until smoky and paired with blistered zucchini and charred jalapeño chimichurri.

The heat of the chimichurri complements the fresh vegetables for a delicious summer meal.

Grilled Honey Chipotle BBQ Chicken

Crispy chicken skin brushed with homemade BBQ sauce and topped with a cilantro lime gremolata.

Leg quarters are the perfect vessel here and are being grilled over two-zone heat.

To search our full archive of recipes, check out our full Index.

See you next week!

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These Crispy Fish Tacos with Heirloom Tomato Salsa might be one of the best summertime meals to make! They are crispy and crunchy from the double dredge and topped with salsa, sour cream crema, and cabbage.

Get the recipe here!

• Heirloom Tomato Salsa: For the salsa, all it takes is a quick blend of tomatoes, shallots, jalapeño, garlic, cilantro, lime juice, and kosher salt.

• For the battered fish: You will need a firm white fish, such as cod, halibut, mahi mahi, or opakapaka. Season with salt and pepper in a double dredge with flour, cornstarch, and baking soda.

• Serving: Serve with shaved cabbage and sour cream.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Fish Tacos

• Mixing Bowl

• Chef’s Knife

You can also shop all my favorites here!

• Habanero White Cheddar Queso

• Shaved Celery and Fennel Salad

• Crispy Parmesan Truffle Fries

• 10 Minute Marinated Butter Bean Salad

If you’re looking for more fish recipes, check out the ones below:

• Peppercorn Crusted Ahi Tuna with Ginger Yuzu Kosho Vinaigrette

• Honey Ginger Glazed Salmon

• Halibut en Papillote with Green Olive Salsa Verde

• Blackened Grouper Fish Sandwiches with Dill Tartar Sauce

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Crispy wings tossed in a garlic parmesan sauce with green onions, a perfect wing recipe! I personally rec dipping in my creme fraiche ranch!

Get the recipe here!

• Wings: We are using a party mix of both flats and drums for this recipe.

• Spices of choice: We are using garlic powder (onion powder works, too), kosher salt, black pepper, and paprika.

• Grated parmesan cheese: The parmesan is getting tossed into the sauce at the end, in addition to tossing more over the wings.

• Fresh minced garlic: You can omit it with garlic powder, but I find the minced fresh garlic is the way to go here.

• Butter: Melted butter is the base of our sauce!

• Baking powder and flour: I personally find this combo of both baking powder and flour to be the perfect mix to create that crispy exterior.

• Fresh parsley and green onions: tossed in the buttery, garlicky sauce.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Wing Recipe

• Mixing Bowl

• Chef’s Knife

You can also shop all my favorites here!

• Marinated Butter Bean Salad

• Chimichurri Mayo Potato Salad

• Grilled Artichokes with Lemon Garlic Aioli

• Buffalo Chicken Egg Rolls

• Crispy Smashed Potatoes with Gochujang Spicy Mayo

If you’re looking for more wing recipes, check out the ones below:

• Hot Honey Buffalo Chicken Wings

• Lemon Pepper Wings

• Crispy Thai Fried Chicken Wings

• Crispy Chicken Sambal Party Wings

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These zesty grilled peel and eat shrimp with basil butter are worth getting your fingers messy! A compound butter mixed with basil and garlic is the perfect pairing for this shell-on shrimp.

Get the recipe here!

• Shrimp: We like to use large shrimp for this recipe. Before you grill them, clean and devein them (or buy them already deveined).

• Oil: Use your favorite kind of neutral oil to coat the shrimp.

• For your compound butter: Softened butter is mixed with fresh basil, salt, pepper, and garlic. You’ll use this to coat the shrimp after it’s been grilled. You can either blitz it in the food processor or use a mortar and pestle.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Grilled Shrimp

• Mixing Bowl

• Pairing Knife

• Food Processor

• Cast Iron Skillet

You can also shop all my favorites here!

• Easy Marinated Tomatoes (5 Minute Salad Recipe)

• Marinated Butter Bean Salad

• Easy Chimichurri Mayo Potato Salad

• Easy Grilled Artichokes with Lemon Garlic Aioli

• Easy Melon Prosciutto Salad with Mint

If you’re looking for more shrimp recipes, check out the ones below:

• Cilantro Lime Shrimp Fajitas

• Bang Bang Shrimp

• Shrimp Cocktail with Old Bay Mayo

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This Braised Green Cabbage with Miso and Chives is a special side dish made with a miso sauce, sake, vinegar, and miso. We start by searing cabbage wedges, then simmering them in a miso and sake sauce, finishing off with fresh chopped chives. This is an easy 6-ingredient side!

Get the recipe here!

• Cabbage: This is the star of the recipe! We are using just a regular style cabbage, but you can also use any of your favorites, like Napa cabbage or cone-head cabbage.

• Extra-virgin olive oil: For searing the cabbage before it braises

• Miso Sauce: The miso sauce is made with soy sauce, sake, rice wine vinegar, and white miso paste, all thinned out with a little water. No need to add salt as the soy sauce and miso are plenty salty!

• Chives: To finish the cabbage, scatter around chives for a fresh garnish and crunchy, bright flavor.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Braised Cabbage

• Large Skillet

• Chefs Knife

You can also shop all my favorites here!

• Oysters with Yuzu Kosho Ponzu Mignonette

• 15 Minute Yellowtail (Hamachi) Sashimi with Yuzu Ponzu Sauce

• Honey Ginger Glazed Salmon

• Chicken Katsu with Homemade Tonkatsu Sauce

• Ramen Noodle Stir Fry

If you’re looking for more miso recipes, check out the ones below:

• Miso Salmon

• Gochujang Miso Ramen Noodles

• Radicchio and Endive Salad with Miso Dressing

• 30 Minute Spicy Miso Ramen

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Serve this for breakfast, brunch, or even dinner.

Get the recipe here!

• The sauce: You’ll begin your stewed eggs with a tomato sauce simmered with extra-virgin olive oil, garlic, Calabrian chili paste, capers, and crushed tomatoes, and seasoned with salt and pepper.

• Eggs: Eggs are cracked into the tomato sauce and stewed gently until fully cooked, while keeping the yolks runny.

• Finishing: Finish with a handful of fresh oregano and freshly grated Parmigiano Reggiano.

• Bread: Serve this with your favorite crusty bread, such as an Italian loaf or sourdough.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Eggs In Purgatory

• Chefs Knife

• Large Skillet

You can also shop all my favorites here!

• Melon Prosciutto Salad with Mint

• Easy 5 Ingredient Citrus Avocado Salad Recipe with Chili Crisp

• Salmon Gravlax (Cured Salmon!)

• Ricotta Toast with Mango Apricot Jam

• Asparagus Tartine with Ricotta and Prosciutto

If you’re looking for more breakfast recipes, check out the ones below:

• Jammy Eggs with Chili Butter and Garlic Yogurt

• Salmon Gravlax (Cured Salmon!)

• Ricotta Toast with Mango Apricot Jam

• Brown Butter Banana Bread with Streusel Topping

Thanks for reading, and see you back here soon for more recipes! x

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Hello and welcome to July recipes! I love doing these recaps every month, and it just shows month after month how fast the year is going (like I’m already starting to develop some holiday content, like what?) I had a nice and relaxing July 4th (also happens to be my dad’s birthday) at my house, hosting my family for some burgers & steaks alongside a pool day.

I love this time of the year. I feel that things feel really relaxing, and the weather is just amazing! With that said, let’s wrap up some July recipe faves, with a focus on grilling season, as well as my June favorites & what I cooked last month (yes, we are so back, because last month the kitchen was officially done). I have not forgotten about a kitchen reno newsletter, working on it and the images as we speak!

Read along for some recipe ideas to inspire you for this month!

Sesame Seared Ahi Tuna with Grilled Avocados

Now, this is pure summertime vibes. This sesame-seared ahi tuna with grilled avocado is tossed in a ginger ponzu sauce, and it is the perfect, light meal I dream about on a warm, summer day grilling.

Lemongrass Grilled Chicken Skewers with Nuoc Cham

When I think of summertime, my mind immediately goes to grilling and my backyard. Specifically, these skewers with fluffy white rice and Nuoc Cham (a popular Vietnamese dipping sauce).

This dish is perfect for entertaining, too, since it’s simple to prepare: all you need to do is marinate your chicken, prep your skewers, and set it on the grill. This recipe is bright, filling, and refreshing. Pair with some lettuce wraps for extra crunch and serve family style.

Grilled Peaches with Ice Cream

Grilled peaches with vanilla ice cream = perfect pair. Top with toasted pistachios and a sweet drizzle!

Juicy Grilled Lamb Chops with Jalapeño Chimichurri Sauce

These lamb chops are hard-seared until smoky and paired with blistered zucchini and charred jalapeño chimichurri. The heat of the chimichurri complements the fresh vegetables for a delicious summer meal.

To search our full archive of recipes, check out our full Index.

Check out my most recent recipes below!

• Double Cherry Caprese Salad

• Grilled Honey Chipotle BBQ Chicken

• Eggs In Purgatory with Calabrian Chili and Capers

• Dill Pickle Chicken Salad (In 15 Minutes)

• Darcia Vase: This vase from Lulu & Georgia is huge and fits SO many flowers; it also looks stunning on my dining room table.

• Elta MD Tinted Sunscreen: I’ve been using this sunscreen for years and just re-purchased it this month, so sharing here in case you need a rec.

• Rhode Glazing Milk: This is dewey & glowy and the perfect base before the rest of my skincare, and perfect base for my makeup, I’ve been loving it, and it’s become part of my daily skincare routine.

• Holds Everything Flatware In-Drawer Organizer: I was looking for a walnut drawer that is non-expandable so it looks more custom in my drawer, and this fits perfectly for all my cutlery.

• Aritizia Cozy Cargo: In rich mocha brown, I got the matching long-sleeve top to wear on an upcoming flight. I love that they have length sizes because I always need to get short!

We are so BACK, first month back with a kitchen, and of course, I still had to squeeze in sushi in here.

• Marinated Korean Ribeye: With zucchini and scallion kimchi. The recipe is in my cookbook for the marinade!

• Lemongrass Beef Bowls: With spicy broccoli and a fried egg. No recipe for this rn, but do you want it? Dinner this night courtesy of Danny.

• Salt & Pepper Grilled Steak: With bok choy (in the same cast iron), roasted potatoes, and an arugula salad.

• Albacore Poke: With spicy mayo and scallions, with some fluffy rice.

• Spiced Meatballs: With lemony couscous and tomato, feta, and cucumber salad. This one is such an easy 30 min dinner. In fact, I will be making this again for dinner tonight. The recipe is in my cookbook.

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xx See you next tues!

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Get the recipe here!

• Chicken: We are using bone-in skin-on chicken leg quarters, and this is our preference for this recipe. If you want to swap, we recommend using an alternative with skin-on. The chicken is being seasoned with extra-virgin olive oil, salt, pepper, and chipotle chili powder.

• Honey chipotle BBQ sauce: A simple mix of ketchup, chipotle adobo liquid, brown sugar, honey, and apple cider vinegar make your BBQ sauce that you brush over the chicken at the end of grilling. We use the Chipotle liquid, and not the peppers, for a smoother sauce without the need for a blender.

• Cilantro lime gremolata: For freshness and flavor, mix together lime zest, lime juice, and salt to serve on top of your grilled chicken. You can add a drizzle of olive oil or water here to dilute the pungent flavors of the lime juice, if preferred.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Grilled Chicken

• Chefs Knife

• Mixing Bowl

You can also shop all my favorites here!

• Easy Melon Prosciutto Salad with Mint

• Grilled Little Gem Caesar Salad

• Easy Marinated Tomatoes (5 Minute Salad Recipe)

• Easy Chimichurri Mayo Potato Salad

• Grilled Corn with Tajin Lime Butter

If you’re looking for more July 4th recipes for this weekend, check out the ones below:

• Juicy Grilled Yogurt-Marinated Chicken Skewers

• Dill Pickle Chicken Salad (In 15 Minutes)

• 30 Minute Italian Grinder Pasta Salad

• Double Cherry Caprese Salad Recipe

• Roasted Tomato, Feta and Herb Orzo Salad

• Hot Honey Barbecue Ribs

• Roasted Chipotle Salsa

& browse all our summer recipes here.

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Thanks for reading, and see you back here soon for more recipes! x

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Get the recipe here!

• Cooked chicken breasts: You can roast or poach chicken, use any leftover chicken, or buy a rotisserie chicken to make this salad. We are finely cubing the chicken, but you can also use shredded chicken here.

• Dill pickles: This recipe uses chopped dill pickles for the perfect crunch, and also pickle juice as the acid, so you will not need lemon juice for this salad.

• Crunchy mix-ins: For the remaining ingredients, toss in celery, red onion, and fresh chives.

• The dressing: Mayo, whole-milk plain Greek yogurt, and whole-grain mustard are also being tossed to complete the chicken salad, all seasoned with kosher salt and freshly ground black pepper.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Chicken Salad

• Chefs Knife

• Large Mixing Bowl

You can also shop all my favorites here!

• On bread: Serve on toasted sourdough bread, on a croissant, or your favorite bread of choice.

• In lettuce cups: Dollop your chicken salad in lettuce cups for the perfect lunch

• Make a snack plate: With your favorite crackers and vegetables, such as chopped cucumber, radish, and beets.

• In a wrap: Add in a wrap with sprouts and avocado.

• Serve with Herb Whipped Ricotta or Easy Marinated Tomatoes.

If you’re looking for more chicken recipes, we have more in the archives you can check out below!

• Chicken Bulgogi Bowls with Gochujang Spicy Mayo

• Lemon Chicken Orzo Soup

• Tandoori Roasted Chicken and Potatoes

• Juicy Grilled Yogurt-Marinated Chicken Skewers
  

Thanks for reading, and see you back here soon for more recipes! x

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This salad is the perfect balance of sweet, savory, and spicy. Serve it as a side dish, snack, or starter.

Get the recipe here!

• For the Confit Sungold Tomato and Cherry Pepper Vinaigrette: I know, the name is a handful! You will need Sungold tomatoes, extra-virgin olive oil, garlic cloves, salt, pepper, and hot pickled cherry peppers.

• Cantaloupe melon: The juicy, sweet melon chunks provide a refreshing base for the salad. Its juicy texture perfectly complements the other ingredients. We chop them into bite-sized pieces for easy forkfuls. The melon is then tossed with our dressing!

• Prosciutto: This Italian dry-cured ham adds a savory and salty contrast to the sweet melon. Serving it at room temperature keeps it super tender, bringing out all the salty notes of the ham.

• Fresh mint leaves: This fresh herb adds a burst of aromatic flavor. Its vibrant green color makes it great as a garnish, too. Want to try other fresh herbs? Use fresh basil leaves instead if you prefer.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Melon Salad

• Baking Dish

• Blender

• Large Bowl

• Chefs Knife

• Cutting Board

You can also shop all my favorites here!

• Grilled Lamb Chops with Charred Jalapeño Chimichurri

• Grilled Peel and Eat Shrimp with Basil Butter

• Old Bay Brown Butter Buffalo Grilled Wings

• Blackened Grouper Fish Sandwiches with Dill Tartar Sauce

If you’re looking for more summer salad recipes, we have more in the archives you can check out below!

• Easy Marinated Tomatoes (5 Minute Salad Recipe)

• 10 Minute Marinated Butter Bean Salad

• 30 Minute Italian Grinder Pasta Salad

• Grilled Little Gem Caesar Salad

Thanks for reading, and see you back here soon for more recipes! x

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It has the perfect balance of flavors from the crispy bacon, crunchy iceberg lettuce, and juicy tomatoes. Now, add on Homemade Basil Mayo, and you’ve got the best summer sandwich!

Get the recipe here!

In my cookbook, I have a BLT variation but with crispy mortadella and shallot-y mayo, and that’s one of my summer favorites I’ll be making soon, too!

• Bacon: To make the perfect BLT sandwich, it starts with crispy bacon. Crisped up in the oven is my preference, just so that there is no splatter.

• Lettuce: Crunchy iceberg lettuce for this BLT.

• Heirloom Tomatoes: Use any ripe tomatoes you have on hand.

• Bread: Any bread will do for this BLT! I personally love sourdough bread, but white sandwich bread works great.

• Homemade basil mayonnaise: Homemade mayo with egg yolks, and avocado oil with loads of fragrant basil pairs really nicely with all the other BLT elements.

Find the full recipe to download or print, with instructions and FAQs at the button below.

BLT

• Baking Sheet

• Parchment Paper

• Cutting Board

• Serrated Knife

You can also shop all my favorites here!

• Sides: Air Fryer Pickle-Brined Fries with Chipotle Mayo, or Parmesan Sweet Potato Fries would be a great side dish to serve alongside this sandwich.

• Snacks: You can serve your BLT sandwich with bagged chips, or crunchy pickles.

• Salads: For summery side salads, be sure to check out our Double Cherry Caprese Salad Recipe, Melon Prosciutto Salad with Sungold Tomato Vinaigrette, or Grilled Little Gem Caesar Salad.

If you’re looking for more summer recipes, we have more in the archives you can check out below!

• Juicy Grilled Yogurt-Marinated Chicken Skewers

• Easy Marinated Tomatoes (5 Minute Salad Recipe)

• One Pan Balsamic Calabrian Chicken with Cherry Tomatoes

• Creamy Roasted Red Pepper and Tomato Pasta

• Easy Melon Prosciutto Salad with Mint

Thanks for reading, and see you back here soon for more recipes! x

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We are easing into Summer this month with tomato recipes and seafood ideas! The sun is out, the pool is heated, the tomatoes are ripe, and my dream kitchen reno is complete soooo I am finally back in my kitchen after over 10 weeks away! (will share more here soon with all the kitchen details!)

Read along for some recipe ideas to inspire you for this month!

One Pan Balsamic Calabrian Chicken with Cherry Tomatoes

This recipe brings together chicken thighs roasted with cherry tomatoes in a balsamic Calabrian chili sauce.

All finished with fresh basil!

Blackened Grouper Fish Sandwiches with Dill Tartar Sauce

These Blackened Grouper Fish Sandwiches are cooked and assembled in under 30 minutes and served with a dill tartar sauce. They are bold, smoky, and balanced, making this a special sandwich as we ease into summer.

If you’re looking for more fish recipes, be sure to check out our 20 Minute Miso Salmon (In the Oven) and Tuna Nicoise Salad with Mustard Vinaigrette.

Cilantro Lime Shrimp Fajitas

These shrimp fajitas are one of those quick and super-satisfying dinners to prepare. You can grill your shrimp on the stovetop or on your grill with bell peppers, cilantro, and lime.

Serve with guacamole and tortillas!

Easy Marinated Tomatoes

These are simple and Easy Marinated Tomatoes that take less than 5 minutes to prepare! They are the perfect use of summer tomatoes, highlighting seasonality and flavor.

This version is tossed with crunchy shallots, olive oil, and champagne vinegar.

To search our full archive of recipes, check out our full Index.

Check out my most recent recipes below!

• Easy Marinated Tomatoes (5 Minute Salad Recipe)

• Baked Dijon Mustard Salmon with Dill

• Easy Meyer Lemon Pie with Honey Graham Cracker Crust

• Creamy Rosemary White Bean Dip with Crispy Garlic

• Japanese-Inspired Grilled Chicken Caesar Salad

After months of Sabre flatware being left on my computer tab, I finally caved and bought a few different colors for the kitchen. Same with this soap from Flamingo Estate.

Other home faves of the month are these soft towels from Hommey. I’m leaning toward a light blue and butter yellow for the bathroom, so starting here with that. Some other home faves are these Zara linens and this lamp I’ve been eyeing! I always turn to Zara Home for linens, tablecloths, and placemats. They drop different textures all throughout the year.

Still loving Pique, specifically the yuzu berry for hydration. And lastly, a workout favorite for this month is this Alo zip-up, perfect for walks and hikes.

xx See you next week!

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I wake up early on weekends, head to the market, with dinner plans and their ingredients, and get to shopping!

What I’m seeing at the farmers market right now:

Cherries: A recipe that I turn to time and time again when it’s cherry season is my Double Cherry Caprese Salad, which utilizes both cherries and cherry tomatoes.

Tomatoes: If you follow any of my recipes, you know I go crazy when it’s tomato season. Check out some of my favorites, and a new recipe in this newsletter below!

• Tomato and Melon Gazpacho

• Burst Cherry Tomato Pasta

• One Pan Balsamic Calabrian Chicken with Cherry Tomatoes

Citrus: My parents have a huge Meyer lemon tree in their backyard, so I am constantly dreaming up citrus recipes. Some inspo below:

• Meyer Lemon Pie with Honey Graham Cracker Crust

• Slow Roasted Salmon with Citrus and Capers

• Tuna Crudo with Citrus Caper Vinaigrette

Cucumbers: Persian cucumbers are something that I stock up on weekly. I like to snack on them with just salt, pepper, a little bit of lemon juice, or dipped in hummus. I also make a lot of cucumber salads for dinner! Below is a new recipe using cucumbers to make a spicy jalapeno tzatziki. (Also a great time to pickle cucumbers!)

Some of my favorite recipes using cucumbers:

• Steak Ssam with Spicy Pickled Cucumbers

• Easy Din Tai Fung Cucumber Salad

Strawberries: Always the best time for strawberries! Try our Whipped Ricotta Toast with Strawberry Jam or Mixed Berry Crisp.

After the market, I like to clean out my fridge and then organize the new items I bought so the week ahead is planned and ready. If there is anything veg forward that’s gone bad, wilted, or has no life left, I’ll toss it in my Mill food recycler.

I also use my Mill to add any scraps that need to be tossed when I’m cooking, but more on that later.

Mill is today’s amazing sponsor of this newsletter! My Mill food recycler turns my veggie peels, salmon skin, egg peels, and coffee grounds (to name a few) into rich grounds overnight. It’s odorless and can be filled for weeks (I mean it!) I turn to my Mill when I’m cleaning out my fridge and prepping meals. The grounds can then be used in my soil in my garden.

Shop Mill and get yours today!

After grocery shopping and organizing, I take advantage of all LA has to offer with a hike with my two doggies. Then lunch, of course! Lobster rolls with oysters are on this weekend’s agenda!

Now…. shopping is complete, fridge has been cleaned out, dogs have been walked, house is cleaned… time to make dinner with the ingredients I bought.

The recipe of this newsletter: Dijon Mustard Salmon with Dill! A simple mix of mustard and olive oil with capers is poured over the salmon and cooked in the oven. Towards the last bit of cooking, fresh chopped dill is added.

Alongside the salmon, I’m serving a Marinated Tomato Salad with Champagne Vinegar and Shallots and a Spicy Jalapeño Tzatziki (recipe below). The same goes here, placing all my veg scraps in my Mill Food Recycler! (even the salmon skin).

Spicy Jalapeño Tzatziki Recipe

Serves: 4 | Time: 5 minutes

Ingredients

• 1 large Persian cucumber, grated

• 1 medium jalapeño, minced, seeds removed

• 1 cup whole-milk Greek yogurt

• 2 large garlic cloves, minced

• 2 tablespoons finely chopped fresh dill, plus more for serving

• 1 tablespoon fresh lemon juice, plus more for serving

• Kosher salt and freshly ground black pepper

Instructions

1. In a medium bowl, mix together the cucumber, jalapeño, yogurt, garlic, dill, and lemon juice. Season with salt and black pepper to taste.

Serve with Dijon Mustard Salmon with Dill and Marinated Tomatoes.

Thanks for reading this week’s newsletter, and see you back here soon for more recipes! x

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I think we could all agree that when Memorial Day comes around, it is the start of summer, or at least that’s the case for me! I turn to tomatoes, mains on the grill, and meals eaten outside.

Below I have some of my favorite recipes to make as we head into warmer temps!

Hot Honey Barbecue Ribs

These BBQ spare ribs are tossed with a simple spice blend, baked in the oven, and then brushed with homemade hot honey barbecue sauce. Place it on the grill for a more smoky, spicy, and caramelized finish.

If you’re looking for more main recipes for the holiday, check out some of the ones below:

• Coffee & Cayenne Rubbed Ribs with Mustard BBQ Sauce (in my cookbook!)

• Juicy Grilled Yogurt-Marinated Chicken Skewers

• Blackened Grouper Fish Sandwiches with Dill Tartar Sauce

• Sambal Barbecue Chicken Wings

• Juicy Grilled Lamb Chops with Jalapeño Chimichurri Sauce

30 Minute Italian Grinder Pasta Salad

This Italian Grinder Pasta Salad captures all the savory and tangy flavors of a classic Italian grinder sub, all in under 30 minutes! This recipe features peppered salami, tossed in a creamy garlic oregano dressing.

If you’re looking for more Memorial Day side recipes, check out some of the ones below:

• Easy Chimichurri Mayo Potato Salad

• 10 Minute Marinated Butter Bean Salad

• Grilled Corn with Tajin Lime Butter

Easy Grilled Artichokes with Lemon Garlic Aioli

These Easy Grilled Artichokes are one of those impressive dishes that look fancy but are incredibly easy to prepare. With just a few ingredients, you can transform artichokes into a smoky, charred, and delicious appetizer or side dish.

If you’re looking for more Memorial Day appetizer recipes, check out some of the ones below:

• Easy 15 Minute Smoked Trout Dip

• Hot Honey Buffalo Chicken Wings

• Shrimp Cocktail with Old Bay Mayo

Grilled Little Gem Caesar Salad

I love a grilled Caesar salad, and this grilled little gem Caesar salad is truly everything! This recipe adds a smoky and charred flavor to the classic Caesar salad flavors. The combination of smoky grilled little gems, creamy lemony Caesar dressing, and croutons (also grilled!) makes this salad a match made in heaven.

If you’re looking for more summer salad recipes, check out some of the ones below:

• Double Cherry Caprese Salad Recipe

• Easy Melon Prosciutto Salad with Mint

• Shaved Celery and Fennel Salad

• Peach Panzanella with Feta and Sumac Dressing

For more recipes and to search for anything you’re looking for, check out our full Index.

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• Search from over 400+ recipes in our Index

• Order my DEBUT cookbook, out now!

• Follow along for more on Instagram, Tiktok, and Youtube

• Shop all my favorite products

This is a staple recipe for us, Braised Short Rib Ragu with Tagliatelle. Bone-in beef short ribs that are slow-braised in wine and tomatoes until they fall off the bone and are shredded into tagliatelle pasta. It also has a special kick from Calabrian chili, as well as the classic flavors from a mirepoix base.

Get the recipe here!

• Bone-in beef short ribs: Bone-in short ribs are being used in this recipe, and the bones will add a ton of flavor to the finished result of this braise. Bring your short ribs to room temperature and season with kosher salt and freshly ground black pepper.

• Mirepoix: We are blending onion, carrot, celery, and garlic as the base of this braise. Blending it creates a smooth sauce instead of chunks when ready to serve.

• Braising ingredients: For the braise after the mirepoix, we are adding Calabrian chili for a little heat and tomato paste for depth of flavor. After that, dry red wine and crushed tomatoes are added to create an acidic, flavorful braise.

• Pasta: For this recipe, we are using tagliatelle, which is a wide noodle that clings beautifully to this meaty sauce.

• Flavor finishes: To finish off the pasta, toss in pasta water, parmesan, and top with fresh parsley (or you can do a tangy salsa verde!)

Find the full recipe to download or print, with instructions and FAQs at the button below.

Short Rib Ragu

• Dutch Oven

• Chefs Knife

• Large Pot

You can also shop all my favorites here!

• Roasted Beet Salad with Labneh

• Roasted Bone Marrow with Smashed Olive Salad

• 5 Ingredient Roasted Hot Honey Brussels Sprouts

• Garlic Bread with Parmesan and Roasted Garlic

If you’re looking for more short rib recipes, we have more in the archives you can check out below!

• Braised Lamb Ragu Rigatoni

• Mushroom Ragu Pappardelle Pasta.

Thanks for reading, and see you back here soon for more recipes! x

• If you try this recipe, make sure to give it a rating on our Website

• Search from over 400+ recipes in our Index

• Order my cookbook, out now!

• Follow along for more on Instagram, Tiktok, Facebook, and Youtube

• Shop all my favorite products

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This Easy Meyer Lemon Pie with Honey Graham Cracker Crust is creamy, bright, and comes together in no time! Made with a base of sweetened condensed milk and fresh Meyer lemon juice, it is a special pie for any occasion. The crust is a sweet and buttery base that holds perfectly with the lemon filling.

Get the recipe here!

• Honey graham cracker crust: The flavor base for our pie! It’s just a pulse of the graham crackers tossed with melted unsalted butter. That’s it!

• Meyer lemon pie filling: The filling is made with fresh Meyer lemon juice and zest, condensed milk, egg yolks, and kosher salt.

• Homemade whipped cream: To top the pie, we are making a simple whipped cream with heavy cream, sugar, and a pinch of kosher salt. You can also use the egg whites that you would be discarding from the filling and add them with heavy cream to make a meringue top.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Lemon Pie Recipe

• Mixing Bowl

• Stand Mixer

• 9-Inch Pie Pan

• Food Processor

You can also shop all my favorites here!

• Easy Lemon Mousse

• Mixed Berry Cobbler

• Steamed Mussels in White Wine & Lemon

• Tuna Crudo with Citrus Caper Vinaigrette

• Cast Iron Ribeye Steak with Chimichurri Sauce

If you’re looking for more sweet recipes, we have a ton in the archives you can check out below!

• Nutmeg and Orange Ricotta Fritters with Berry Jam

• Mixed Berry Cobbler

• Easy Chocolate Mousse Recipe

• Brown Butter Banana Bread with Streusel Topping

Thanks for reading, and see you back here soon for more recipes! x

• If you try this recipe, make sure to give it a rating on our Website

• Search from over 400+ recipes in our Index

• Order my cookbook, out now!

• Follow along for more on Instagram, Tiktok, Facebook, and Youtube

• Shop all my favorite products

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May is here! And with it comes peak Spring recipes! So many blooms are happening in my yard, and at the Farmer’s market, I’m also seeing the first of the tomatoes (yes, expect to see a lot of tomato recipes this summer, as usual…)

Today’s newsletter includes some recipe ideas for you to cook this May, that can also work for Mother’s Day as a dinner, or for brunch. In addition to some recipes, I’ve also been working on a gift guide for Mother’s Day, so see more on that below or shop all my picks here.

Mother's Day Gift Guide

Halibut en Papillote with Green Olive Salsa Verde

This halibut recipe is easy (like under 30 minutes) and filled with flavor. For the chunky salsa verde, we’re mixing assorted herbs, citrus zest, castelvetrano olives (which are everything for this recipe!), vinegar, and garlic.

It’s SO so good spooned all over this halibut.

Eggs en Cocotte (Baked Eggs)

If you are hosting or cooking brunch for Mother’s Day, might I suggest eggs en cocotte? They are super easy to prepare, and are so cute to serve!

I love to top mine with chives, but you can add any toppings or vegetables you have on hand.

Honey Glazed Roasted Rainbow Carrots (In The Oven!)

These sweet and savory carrots are baked in the oven and seasoned with sumac and ricotta. This version of roasted carrots adds a hint of sumac, a tangy, citrusy, Middle Eastern spice, that pairs really nicely with the carrots.

We are also topping with the green carrot tops, so no need to toss them!

Asparagus Tartine with Ricotta and Prosciutto

This asparagus tartine recipe is easy, simple, and great for Spring, served with whipped ricotta (with tons of herbs) and prosciutto!

For more Mother’s Day recipes, check out our full Index.

Check out my most recent recipes below!

• Japanese-Inspired Grilled Chicken Caesar Salad

• Red Wine Braised Short Ribs (Fall-Off-The-Bone)

• Honey Glazed Roasted Rainbow Carrots

• Simple Dumpling Lasagna

For this month’s monthly favorites, we have a Mother’s Day gift guide instead! Shop everything here, and see some highlights below:

For The Home Cook

• My Cookbook: Might I suggest my cookbook! Hardcover is such a special gift, but also, if your mom has an iPad/Kindle, rn my cookbook is $1.99 on Kindle!

• Cast Iron Skillet: The gift that keeps on giving! I have had my cast iron for years and years, and I always recommend it as a great gift for any occasion.

• Boos Cutting Board: I’m all about practical gifts that will be constantly used, and this is one that will continue to be a special gift for years to come.

For the Homebody:

• Cyclar Vanilla Set: My mom (and I) love all things vanilla, and this set is a special one! I’ve been using this body wash for months now, and I love it. Mom, if you’re reading this, I may or may not have picked up this set for you.

• Barefoot Dreams Blanket: Another gift I’ve given my mom, in addition to their robe. The perfect present in my opinion!

• Personalized Candle: I can’t get enough of these candles, and the personalization is such a sweet touch.

All my other picks here.

xx See you next week!

• If you try any of these recipes, make sure to give them a rating on our Website

• Search from over 400+ recipes in our Index

• Order my DEBUT cookbook, out now!

• Follow along for more on Instagram, Tiktok, and Youtube

• Shop all my favorite products

I love Caesar salad in any shape or form. This Japanese-inspired salad is another variation that I can’t get enough of. This Caesar is made with a base of little gems (my personal favorite), a creamy toasted sesame dressing, and togarashi and nori croutons.

All finished off with parmesan and tossed with grilled chicken. It’s crunchy, savory, and includes a little heat from the togarashi.

Get the full recipe below!

• Little Gems: When I’m making a Caesar salad, I always love to make it with little gems; they tend to be a little sweeter, and I love to just serve them as whole leaves. You can use romaine, too!

• Togarashi and Nori Croutons: The croutons are cubed and tossed with extra-virgin olive oil, salt, pepper, and togarashi. When they come out of the oven, they are tossed with crushed nori.

• Chicken and Dressing: Chicken breast is marinated in a toasted sesame dressing and then placed on the grill and cubed for the salad. Feel free to use thighs here, if you prefer. Then the salad is also tossed with the dressing.

• Parmesan: No Caesar is complete without tons of Parmesan! Tossed in and served on top of the salad.

• Chefs Knife

• Mixing Bowl

You can also shop all my favorites here!

• Oysters with Yuzu Kosho Ponzu Mignonette

• 15 Minute Yellowtail (Hamachi) Sashimi with Yuzu Ponzu Sauce

• Spicy Garlic Noodles

If you’re looking for more Caesar salad recipes, we have more in the archives you can check out below!

• Classic Caesar Salad

• Endive Caesar Salad with Harissa Breadcrumbs

• Little Gem Caesar Salad with Panko Breadcrumbs

• Caesar Deviled Eggs

Japanese-Inspired Grilled Chicken Caesar Salad Recipe

Serves 2 | Prep: 10 minutes | Cook: 20 Minutes

Ingredients

• 1 pound boneless, skinless chicken breasts (about 2 to 3 pieces)

• 1/4 cup toasted sesame dressing (for marinating and for tossing the dressing), divided

• 1/2 baguette, 1-inch cubed

• 2 tablespoons extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 1 teaspoon togarashi, plus more for serving

• 1 sheet of nori seaweed, crushed either in a food processor or by hand

• 4 little gem heads of lettuce, torn into leaves

• 1/4 cup freshly grated parmesan cheese, plus more for serving

Instructions

1. In a bowl or plastic bag, toss your chicken with your toasted sesame dressing until ready to grill.

2. Preheat your oven to 400°F. Next, make your croutons. On a baking sheet lined with parchment paper, add your cubed croutons and toss with olive oil, salt, pepper, and togarashi.

3. Transfer to the oven to toast, about 12 to 14 minutes, tossing halfway through, until nice and toasty, with a crisp, yet still soft on the inside.

4. While the croutons are still warm, toss with your crushed seaweed. Set aside to cool.

5. Heat a grill pan or an outdoor grill over medium-high heat. Grill the marinated chicken for 6 to 7 minutes per side, depending on thickness, until nicely charred and cooked. Transfer to a cutting board to rest for a few minutes before slicing into cubes.

6. Time to build the salad! In a large mixing bowl, add your little gem leaves, croutons, parmesan cheese, and cubed chicken. Toss with your toasted sesame dressing until lightly coated.

7. Plate the salad, topping with more parmesan cheese, a sprinkle more of togarashi, and freshly cracked black pepper.

Thanks for reading this week’s newsletter, and see you back here soon for more recipes! x

• Search from over 400+ recipes in our Index

• Order my cookbook, out now!

• Follow along for more on Instagram, Tiktok, Facebook, and Youtube

• Shop all my favorite products