Hi, friends.

You know the people who say “no” when the waiter asks if you’d like to see the dessert menu? Couldn’t be me. In fact, not only am I ordering one dessert, but I’m likely gonna try a couple. Happily and with zero guilt.

Part of the reason is because I’ve got a sweet tooth like no other (well, maybe my husband has me beat). But another is because, while I do love dessert, I’m not much of a baker. So if we’ve got it at home, it’s probably just plain old ice cream.

Unless, that is, I’m making a no-bake dessert — those, I can really get behind. There are no hot ovens (key when it’s 100 degrees for the umpteenth day in a row), they’re usually something you can eat cold (ditto), and generally there’s a bit less precision involved (key for someone who hates her measuring spoons).

But if I’m making it, oven or not, it’s still gotta have that va-va-voom. Today’s recipe definitely does.

Currently On My Counter

• My little coffee bar makes me so happy.

• I put off reading Whistler by Ann Patchett because I just love her books so much and wasn’t ready for it to end… even before I started it. It didn’t disappoint.

• We are soooo back with the packed school lunches. LMK if you guys wanna see more inspo re: this, because packing for a picky eater is not for the faint of heart.

• I recently remembered the song “Gas Pedal” exists and watching Nora dance to it is the highlight of my days.

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Now, let’s make something good

If you love Magnolia Bakery’s banana pudding and have made it at home, today’s recipe will feel a little bit familiar to you. It’s similar to that, but with a few additions and substitutions.

Marscarpone gives it tiramisu vibes, sliced almonds add crunch and nutiness, and amaretto liqueur makes the whole thing feel a bit richer and deeper. And the peaches, of course. Because honestly, bananas could never.

I like to make it in a big bowl so everyone can take a big, indulgent scoop, but you can also make them in individual dessert coupes for something a bit more elegant. Either way, you have to make it before the big F word arrives. And eat it by the giant spoonful.

The recipe

Peaches & Cream Pudding With Amaretto & Almonds

Serves: 10-12

Ready in: 2 1/2 hours (30 minutes prep + 2 hours chilling)

Read more

Hi, friends.

I feel like there are two distinct camps when it comes to food at the moment: people who are ready for cozy fall recipes, and people who are very firmly still holding on to summer.

I’m very much in the latter, and proud of it. I mean, it’s still 95 degrees here in LA and fall doesn’t officially start until September 22nd!

So I’ll continue to do my summer thing on repeat. Seasonal produce, grilled proteins, maybe a yummy sauce or some bread and butter or juicy fruit on the side to round it all out.

That’s one of my favorite things about summer — how easy and fresh dinner can be. And with all this gorgeous produce around, the sides are where you can really shine. Simple veggies are totally a-ok in my book (and something we eat often!), but with a little technique and zhuzhing, you can take even the best peak-summer corn or zucchini and turn it into a side dish that might just steal the show.

So today, I’m bringing you 8 summer sides that you can pair with whatever you’re grilling. They’re seasonal, they’re delicious, and they’re guaranteed to take your dinner from everyday to extraordinary. Because, if you ask me, the sides are the best part.

Creamy Pepperoncini Slaw

Mayo haters, this slaw’s for you. Tangy yogurt meets pepperoncini juice meets crispy cabbage and chickpeas for the best slaw I’ve ever had! And if you use a bag of pre-sliced cabbage, this should only take about 15 minutes to make.

Serves: 4-6 as a side

Ready in: 15 minutes

Ingredients

• 1 (12 oz) bag coleslaw mix

• 2 Persian cucumbers, thinly sliced into half moons

• 2 green onions, thinly sliced

• 1/3 cup roughly chopped parsley

• 1/4-1/3 cup sliced pepperoncinis

For the dressing

• 1/2 cup whole milk Greek yogurt

• 1/4 cup pepperoncini juice

• 1 tbsp dried mint

• 1 tbsp Aleppo pepper

• Salt

Whisk together the yogurt, pepperoncini juice, dried mint, Aleppo pepper, and a generous pinch of salt. Toss the coleslaw mix, cucumbers, green onions, parsley, and pepperoncinis together in a large bowl. Pour over the dressing and toss until everything is evenly coated. If you have time, let it sit for 15-20 minutes before serving so the cabbage softens slightly and the flavors have a chance to come together.

Seared Zucchini With Garlic Yogurt and Za’atar Oil

By this point in summer I feel like everyone’s a little bored of zucchini, but not when it’s prepared like this. Creamy garlic yogurt underneath, savory za’atar oil on top, plus some nuts and herbs for crunch and to make it pretty.

Serves: 4-6 as a side

Ready in: 30 minutes

Ingredients

• 1 lb zucchini, halved lengthwise (if you can find baby zucchini for this, I love the way they look, otherwise larger zucchini halved lengthwise and cut into smaller pieces works too)

• 2 tbsp extra-virgin olive oil

• Salt

For the garlicky yogurt

• 1 cup Greek yogurt

• 1 garlic clove, finely grated

• Zest and juice of 1/2 lemon

• Salt

For serving

• 1/4 cup olive oil

• 2 tbsp za’atar

• 1/4 cup toasted almonds, roughly chopped

• Handful of parsley leaves

• Handful of mint leaves

• Juice of half a lemon

• Flaky salt

In a small bowl, stir together the Greek yogurt, garlic, lemon zest and juice, and a pinch of salt.

In another small bowl, combine the olive oil and za’atar.

Heat the olive oil in a large skillet over medium-high heat. Pat the zucchini dry, then place it cut-side down in the pan in a single layer. Cook undisturbed until golden, about 4-5 minutes. Flip and cook for another 2-3 minutes, until just tender. Season with salt.

Spread the garlicky yogurt onto a serving platter and arrange the zucchini over the top. Spoon over the za’atar oil, then finish with the toasted almonds, parsley, mint, lemon juice, and a sprinkle of flaky salt. Serve warm.

Brown Butter Corn Orzo

Brown butter makes everything better, and this orzo is proof. Serve it warm for an orzotto-ish situation or at room temp for something more like pasta salad. And don’t skimp on the green onions and black pepper for garnish — they add the perfect bite to contrast the creamy richness of the butter and parm.

Serves: 6 as a side

Ready in: 30 minutes

Ingredients

• 10 oz orzo

• 4 ears corn, kernels cut from the cob (or one bag frozen corn)

• 4 tbsp unsalted butter

• 3 green onions, thinly sliced, whites and greens separated

• 3/4 cup finely grated Parmesan, plus more for serving

• 1/3 cup basil, chiffonade

• Zest of 1 lemon

• 1 tbsp champagne vinegar, plus more to taste

• Extra-virgin olive oil, for finishing (I used the spicy one from @wearebrightland!)

• Salt

• Freshly ground black pepper

Bring a large pot of generously salted water to a boil. Cook the orzo until just shy of al dente. Reserve about 1/2 cup pasta water, then drain.

Meanwhile, melt the butter in a large skillet over medium heat. Continue cooking, swirling occasionally, until the butter is golden brown and smells nutty. Add the corn and white parts of the green onions and cook for 4-5 minutes, stirring occasionally, until the corn is tender with a little color.

Add the orzo to the skillet with a splash of pasta water and toss to coat. Remove from the heat and stir in the Parmesan, followed by the basil, green parts of the green onions, lemon zest, and champagne vinegar. Season with salt and black pepper, adding another splash of vinegar if it needs more brightness.

Transfer to a serving bowl and finish with more Parmesan, green onions, black pepper, and a generous drizzle of extra-virgin olive oil. Serve warm or at room temperature.

Grilled Broccolini With Basil Tahini Caesar Dressing

My viral basil tahini Caesar dressing is one of my most remade recipes, and I can see why. With tahini instead of eggs or mayo and lots of basil added in, it’s a fresh, bright, herby counterpart to a traditional Caesar dressing. This grilled broccolini Caesar is my answer to the grilled Caesar trend, because while I can’t get behind grilled romaine lettuce, I can most definitely get behind this. (Pro tip: double the dressing recipe and use half to marinate some chicken, or just save it for salads throughout the week.) I like breadcrumbs here instead of croutons because then you get a little bit of crunch in every bite!

Serves: 2 for a main, 4 for a side

Ready in: 40 minutes

For the dressing:

• 1 cup basil

• 1/2 cup tahini

• 1/3 cup parmesan cheese

• 3 tbsp lemon juice

• 3 anchovies or 1 tbsp anchovy paste

• 1 garlic clove

• Lots of black pepper

• Salt

• Water to thin

First, blanch your basil. Add to a pot of boiling water for 1 minute and then remove and put in ice cold water. This will make it easier to blend so you have a beautiful green sauce, and will keep your sauce from turning brown. Add this along with the rest of the ingredients to a blender. I start with 1/3 cup water and work my way up from there depending on how thin I want the dressing to be.

For the breadcrumbs:

• 3 tbsp olive oil

• 1/2 cup panko breadcrumbs

• 1/2 tsp Calabrian chilis or red pepper flakes

• Salt

Heat oil over medium heat in a small skillet. Add your breadcrumbs and cook until golden. Stir pretty much constantly to make sure they don’t burn (it’ll only take a few minutes), then immediately remove from the heat once they hit that gorgeous golden color. Stir in your Calabrian chilis or red pepper flakes along with a little pinch of salt. Set aside until ready to use!

For the salad:

• 2 bunches broccolini

• Olive oil

• Lots and lots of parm

• Salt

First, preheat your grill to a medium heat. Toss your rinsed and dried broccolini with a good drizzle of olive oil — about 3-4 tablespoons. You want it fully coated! Sprinkle some salt on, then throw it on the grill. Let it do its thing for a few minutes, flip, and cook some more. If any of the florets look like they’re getting too charred, take them off the grill. Some pieces will be done quicker than others. Overall, they’ll take 8-10 min to grill.

To assemble, top broccolini with a good drizzle of dressing, the breadcrumbs, and lots of parm. Cracked black pepper and flaky salt is also welcome. Serve grilled chicken on the side with some extra dressing for dipping. Enjoy, enjoy, enjoy.

Grilled Corn and Asparagus Pasta Salad

This is my favorite pasta salad I’ve made all summer. A little elote-inspired, with corn, cotija, cilantro, and jalapeños, but also different enough that I wouldn’t call it an elote pasta salad. The grilled asparagus, crunchy pepitas, and charred lime vinaigrette truly take it to the next level.

Recipe here!

Lemony Roast Potatoes

I know, I know — potatoes are not a seasonal veg. But they are a season-less veg, meaning you can make them year round and everyone will be pleased. This version is my current favorite, and I make it at least once or twice a week to serve with pretty much anything. It pairs especially well with tzatziki and anything Greek-inspired.

Serves: 4

Ready in: About an hour

• 1 bag of the mini Yukon gold/yellow potatoes, halved if very small of quartered if larger (or 1.5 lbs of Yukon gold potatoes, cut into wedges)

• 1/4 cup olive oil

• Juice of 1 large very juicy lemon or 2 smaller ones

• 2 garlic cloves, smashed

• Salt

Toss all the ingredients together and bake at 375°F for about an hour, tossing every 20 or so minutes. They should be golden brown all over!

If you don’t like the little very browned bits of garlic, you can wait till the last 15ish minutes to add it. I, weirdly, love it when it gets a little burnt.

Stone Fruit Caprese

A classic caprese is a quintessential summer side (I love it with grilled steak), but this one adds summer plums and nectarines to the mix for a sweet-meets-salty salad that is just perfection. Feel free to use whatever stone fruit you want (peaches! cherries!) but don’t skimp on the dressing — the zippy lime balances the sweetness so nicely.

Serves: 4 as a side

Ready in: 15 minutes

• 2 plums, sliced into wedges

• 2 yellow nectarines, sliced into wedges

• 1 pint cherry tomatoes, halved

• 8 oz buffalo mozzarella, torn into pieces

• 1/3 cup basil leaves

• 2 tbsp mint leaves

• 1/3 cup toasted pistachios, roughly chopped

• 3 tbsp olive oil

• 1 tbsp fresh lime juice

• 1 tsp red wine vinegar

• 1 small shallot, finely grated or minced

• 1 tsp honey

• salt

• black pepper

Arrange the plums, nectarines, cherry tomatoes, and torn buffalo mozzarella on a platter. Scatter over the basil, mint, and pistachios. Whisk or shake together the olive oil, lime juice, vinegar, shallot, honey, salt, and black pepper, then drizzle over the salad just before serving.

Watermelon Feta Salad

I can’t get enough watermelon at the moment, and this might be my favorite way to eat it (aside from a humongous slice straight out of the fridge, of course). Salty feta, spicy jalapeño, and crunchy marcona almonds take this from simple summer fruit to stunning summer side in almost no time at all.

Ready in: 20 minutes

Serves: 6 as a side

Ingredients:

• 1 small seedless watermelon, cut into bite-sized triangles

• 8 oz block feta, broken into chunks

• ½ cup toasted Marcona almonds, roughly chopped

• ½ cup basil leaves

• ¼ cup mint leaves

• 1 jalapeño, very thinly sliced

Lime Vinaigrette

• 3 tbsp olive oil

• 2 tbsp fresh lime juice

• 1 tsp honey

• 1 small garlic clove, finely grated

• Salt & black pepper

Whisk together the vinaigrette ingredients. Arrange the watermelon on a platter, then top with the feta, basil, mint, jalapeño, and almonds. Drizzle with the vinaigrette just before serving and finish with flaky salt and black pepper.

Hi, friends.

I’m really into putting summer fruit into everything lately — especially cherries. And when I say everything, I mean savory recipes.

In my opinion, a cherry’s specific brand of rich, juicy sweetness somehow just lends itself perfectly to dishes that aren’t dessert. It plays well with tangy flavors, it plays well with herby flavors, it plays well with earthy flavors, it plays well with umami flavors. And in today’s recipe, it plays well with allllll of the above.

P.S.: Today’s recipe was developed in partnership with Erath Wines on Instagram to pair specifically with their Pinot Noir. I liked it so much, I decided to share it here, too.

Currently On My Counter

• These highball glasses make everything from cocktails to cold brew feel extra chic.

• I’m dabbling in the stock market again — the chicken stock market. I’ve been turning my roast chickens into bone broth and I forgot how much I loooove sipping on a mug.

• Speaking of roast chickens, I will always think they’re worth turning the oven on for, even in a heat wave.

• Not my counter, but a moment for just how lovely and indulgent a little room service in a hotel robe can be.

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Now, let’s make something good

Back to the cherries. Today, we’re tossing them with smashed cucumbers, feta, shallot, jalapeño, mint, and pistachios, and throwing that on top of some golden seared honey cumin chicken thighs that get a little caramelized and sticky in the pan. Because why chop up your chicken and mix it into your salad when you can put your salad on your chicken?

That all gets piled onto creamy za’atar labneh, and together it’s just everything I want in a summer meal. Fresh, tangy, full of crunch and texture, with little pops of sweetness. I couldn’t stop eating it once I took that first bite.

The recipe

Honey Cumin Chicken With Cherry Fattoush And Za’atar Labneh

Serves: 4

Ready in: 30 minutes

For the chicken

• 1 1/2 lbs boneless, skinless chicken thighs

• 2 tbsp extra-virgin olive oil

• 1 tbsp honey

• Zest of 1 lemon

• 2 garlic cloves, grated

• 1 tsp ground cumin

• 1 tsp salt

• 1/2 tsp black pepper

• For the za’atar labneh

• 1 1/2 cups labneh

• 1 1/2 tbsp za’atar

• 1 tbsp extra-virgin olive oil

• Pinch of salt

For the pita chips

• 2 pita rounds, torn

• 2 tbsp extra-virgin olive oil

• salt

For the cherry & smashed cucumber fattoush

• 1 large English cucumber

• 1 1/2 cups cherries, pitted + halved

• 1 small shallot, thinly sliced

• 1 jalapeño, thinly sliced

• 1/2 cup fresh mint, torn

• 4 oz feta, crumbled

• 1/3 cup roasted pistachios, chopped

• 1 tsp sumac, plus more to finish

• Juice of 1 lemon

• 2 tbsp extra-virgin olive oil

• salt

Heat oven to 400°F. Toss pita with olive oil and salt and bake for 8–12 minutes, tossing halfway, until golden and crisp.

Toss chicken with olive oil, honey, lemon zest, garlic, cumin, salt and pepper. Sear in a large skillet over medium-high heat for 5–6 minutes on the first side, then flip and cook another 4–6 minutes, until cooked through. Rest for 5 minutes, then slice.

Mix labneh with za’atar, olive oil and a pinch of salt.

Gently smash the cucumber and tear or chop into chunky pieces. Toss with cherries, shallot, jalapeño, mint, feta, pistachios, sumac, lemon juice, olive oil and salt. Fold in the crispy pita just before serving.

Spread the za’atar labneh onto a platter, top with the sliced chicken and spoon the fattoush generously over everything. Finish with more mint, sumac and olive oil.

Honey Cumin Chicken With Cherry Fattoush And Za'atar Labneh

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One of the first things people say to my husband when they find out what I do for a living is, “Wow, you must eat good.”

And the truth is that he does (lucky Denis). But as much as I love cooking (and I really, really do!!), there are also plenty of things that make me feel cooking-averse.

Fridays? Forget about it, those are for takeout. Overstimulated by the kids? Let’s make them a box of mac & cheese and order post-bedtime burritos for the grown-ups. A dirty kitchen? I actually physically cannot start the process of cooking until everything is pristine.

And right now, with day after day of 90+ degree temperatures here in LA, the top reason I don’t want to cook is the heat.

So, I’ve been reaching for recipes that don’t require any cooking at all — just mixing and assembly. And maybe a beautiful plate to make it all seem very intentional and a little fancy.

Because, honestly, pulling together something delicious and satisfying without turning on the stove, oven, or grill can require a little more mental math than actually cooking.

Which is why I did the mental math for you. You’re welcome. (And stay cool out there.)

Heirloom tomato & tuna salad with chickpeas and pepperoncini yogurt

Skip the air fryer or oven and marinate the chickpeas instead of crisping them up, and you have one of my favorite meals that I've been making on repeat this summer.

Recipe here (free for all subscribers).

Herby chicken salad with apples and almonds

My go-to chicken sal recipe that multiple people have told me is the best they’ve ever made!! This one uses a rotisserie chicken (prepare to see a lot of those throughout this post — it’s my favorite shortcut) so it’s quite easy, and it actually keeps pretty well if you want to make extra for lunches or more no-cook dinners.

Recipe here (free for all subscribers).

Creamy pepperoncini slaw

Ready in 10 and one of those side dishes that I’d happily eat the whole bowl of for dinner — though you could also pair it with a pre-made protein of choice, or whatever you’re grilling if that’s your plan for the night!

Ready in: 10

Serves: 4-6 as a side

Ingredients

• 1 (12 oz) bag coleslaw mix

• 2 Persian cucumbers, thinly sliced into half moons

• 2 green onions, thinly sliced

• 1/3 cup roughly chopped parsley

• 1/4-1/3 cup sliced pepperoncinis

• For the dressing

• 1/2 cup whole milk Greek yogurt

• 1/4 cup pepperoncini juice

• 1 tbsp dried mint

• 1 tbsp Aleppo pepper

• Salt

Whisk together the yogurt, pepperoncini juice, dried mint, Aleppo pepper, and a generous pinch of salt. Toss the coleslaw mix, cucumbers, green onions, parsley, and pepperoncinis together in a large bowl. Pour over the dressing and toss until everything is evenly coated. Let sit for 15-20 minutes before serving so the cabbage softens slightly and the flavors have a chance to come together.

Three-bean niçoise salad

If a niçoise and a three-bean salad had a love child, this would be it. Easy, light but filling, and keeps well in the fridge for a couple days — what’s not to love? (Keep the green beans raw or use canned or thawed frozen, and skip the hard-boiled eggs to make this truly no-cook.)

Ready in: 20 minutes

Serves: 4-6

For the salad:

• 2 heaping cups green beans

• 1 can cannellini beans, drained and rinsed

• 1 can chickpeas, drained and rinsed

• 3 large radishes, thinly sliced and each slice cut into quarters

• 2 cups halved cherry tomatoes

• 1/4 cup each chopped dill and parsley

• 3 hard boiled eggs, chopped

• 1/4 cup thinly sliced red onion

• 1 heaping cup olives, roughly chopped (I use Castelvetrano and Kalamata here)

• 2 cans tuna

• 2 tbsp capers

• To blanch green beans, add to a pot of boiling salted water and cook for 2 minutes. Remove and immediately put in a bowl of ice water for a few minutes. Drain and let dry.

Add all your ingredients to a large bowl. Toss with dressing, salt, and lots of fresh cracked black pepper.

For the dressing:

• 1/3 cup olive oil

• 2 tbsp lemon juice

• 1 tbsp red wine vinegar

• 1 tbsp dijon mustard

• 1 garlic clove, grated

• 1 tsp honey (or more if you want it a lil sweeter!)

Add to a jar and shake to combine.

Stone Fruit Caprese

Peak-season fruit, creamy mozzarella, lots of herbs, and a very simple honey lime vinaigrette are all it takes to make this stunning summer salad. Pair it with some good crusty bread and a cold glass of wine and, honestly, it starts to feel like a special occasion.

Ready in: 15 minutes

Serves: 2-4

• 2 plums, sliced into wedges

• 2 yellow nectarines, sliced into wedges

• 1 pint cherry tomatoes, halved

• 8 oz buffalo mozzarella, torn into pieces

• 1/3 cup basil leaves

• 2 tbsp mint leaves

• 1/3 cup toasted pistachios, roughly chopped

• 3 tbsp olive oil

• 1 tbsp fresh lime juice

• 1 tsp red wine vinegar

• 1 small shallot, finely grated or minced

• 1 tsp honey

• salt

• black pepper

Arrange the plums, nectarines, cherry tomatoes, and torn buffalo mozzarella on a platter. Scatter over the basil, mint, and pistachios. Whisk or shake together the olive oil, lime juice, vinegar, shallot, honey, salt, and black pepper, then drizzle over the salad just before serving.

Loaded artichoke and olive dipping oil

Hear me out: one of the best things to make when it’s too hot to cook is an appetizer. I shared the recipe for a stone fruit loaded dipping oil last week which absolutely fits the bill, but I wanted to throw this one into the mix, too. It’s got artichokes, olives, pistachios, jalapeños, and so many herbs. It doesn’t scream eat me for dinner, but one taste and you’ll see.

Serves: 2-4

Ready in: 15 minutes

• ½ cup olive oil

• ½ cup feta, crumbled

• ¾ cup marinated artichokes, drained and chopped

• ½ cup Castelvetrano olives, pitted and roughly chopped

• 2–3 scallions, thinly sliced

• ¼ cup cilantro, finely chopped

• ¼ cup dill, chopped

• 2 tbsp mint, chopped

• ⅓ cup pistachios, roughly chopped

• zest & juice of 1 lemon

• ½ jalapeño, thinly sliced

• black pepper + flaky salt

Combine all ingredients together and serve with crusty bread for dipping and scooping.

Carrot ribbon salad with za’atar tahini dressing

A very fun way to eat a whole bunch of carrots! Feel free to skip the chicken to make this vegetarian, or swap it for feta if you’d still like a little extra substance.

Ready in: 20 minutes

Serves: 2

For the salad:

• 1 bunch carrots, cut into ribbons using a veggie peeler (or use a bag of shredded carrots to make it easier and save on prep time)

• 1 cup shredded rotisserie chicken

• 1/3 cup roughly chopped cilantro

• 1/4 cup roughly chopped mint

• 1/3 cup chopped pistachios

Soak your carrot ribbons in an ice water bath while you prep the rest of the salad to make them a bit firmer and crunchier.

For the dressing:

• 1/3 cup tahini

• 1 tbsp olive oil

• Juice of 1 lemon

• 2 tbsp za’atar

• 1 garlic clove, grated

• Salt

• Cold water to thin

Whisk all the ingredients together, starting with 1 tbsp of cold water and adding more as needed to reach your desired consistency.

Crock Pot Salsa Chicken

Ok, this one isn’t technically no-cook, but it makes a very good case for breaking out the crock pot in the summertime. Unlike the oven, it doesn’t heat up the whole kitchen, and you don’t have to stand over it like you do with the stove or the grill. Pop everything into the crock pot in the morning (or even around lunch!) and you’ll have a really good dinner. I usually make a big batch so we can have easy lunches all week long!

Ready in: 4-6 hours (active cooking time: like 5 minutes)

Serves: 4-8

Ingredients:

• 2-3 lbs boneless skinless chicken breast

• 1 jar of your favorite salsa

• Salt to taste

Add everything to your crockpot, and cook on high for at least 3 hours or low for at least 5 hours, until the chicken is cooked through and easily shreds (the longer, the better). Shred it, mix with the remaining sauce in the pot, and serve. I like to use this in tacos, burritos, burrito bowls, salads — whatever!

Za’atar Crunch Salad

Like a chicken salad, but also not. We’re going heavy on the celery to add extra crunch and refreshment (don’t like celery? You could use cucumber or fennel instead) and making an addictive honey za’atar dressing that’s the perfect mix of sweet and savory.

Recipe here (free for all subscribers).

Hiiii!

I’ve been really into loaded dipping oil lately. What’s a loaded dipping oil, you ask? Well, you know those little bowls of extra virgin olive oil dotted with balsamic vinegar that some Italian restaurants give you to dip your bread in? Think those, but way more fancy and over-the-top.

(I’ve said it once and I’ll say it again — I am who I am.)

A few years ago these were popping up all over Instagram, and I’m very happy to report that they’re back, both on my feed and my table.

While most versions are loaded up with chopped olives (yum), herbs (duh), and plenty of parmesan (always yes), I’m convinced they can be a blank canvas for just about anything.

Sweet and savory. Crunchy and creamy. Fresh and rich. Somewhere between a dip and a chopped salad, with plenty of really good olive oil tying it all together. They’re super satisfying, way more interesting than a charcuterie board, and definitely one of those things that I’d happily set out for an appetizer with some good bread and accidentally call dinner.

And when you add a really good cocktail on the side? Twist my arm, why don’t ya.

Currently On My Counter

• Simple summer dinners (with plenty of buttered noodles to make sure everyone’s happy).

• Dirty grapefruit spritzes might be the most refreshing summer drink. 2 oz gin, 3 oz grapefruit juice, a splash of olive brine, juice of half a lime, and sparkling water to top. Thank me later.

• Eating a piece (or four) of fresh bread slathered in butter and sprinkled with flaky salt and black pepper while I cook makes me feel like I’m in a Nancy Meyers movie.

• This snack plate I made for a play date at our house made me so happy.

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Now, let’s cook something good

Ok, back to our dipping oil. I’ve made a few different versions of these over the past year, but this one leans heavily into stone fruit season. Juicy nectarines, sweet cherries, crunchy pistachios, salty feta and parmesan, lots of herbs, and just enough shallot and jalapeno to keep it interesting.

It’s sweet, it’s savory, and it’s completely addictive spooned onto some crusty bread. Plus, it’s everything I love about this time of year — easy, fresh, seasonal, and meant to be shared.

And because it’s about a million degrees outside, we’re making a refreshing cocktail to go with it: a bellini-tini, the love child of a bellini and a martini. Fresh peach purée, vodka, a kiss of lemon, shaken with ice and topped with Prosecco.

I’m obsessed with this pairing. It’s exactly the type of thing I want to make at this time of year. A very good excuse to call up some friends, slow down for the evening, and linger over the table.

The recipe

Stone Fruit Dipping Oil & Bellini-Tinis

Ready in: 15 minutes (all chopping + assembly — no cook!)

Serves: 4-6 (or 2 people for dinner)

Read more

Hi, friends.

Anyone else not going on vacation this summer?

I thought we’d be able to squeeze in a trip between summer school ending and regular school starting, but between airline miles, credit card points, and AirBNBs that said they were available (until they weren’t), we’ve decided to wait until next summer.

Honestly, with two little ones, it’s probably for the best. I was not looking forward to a 10+ hour flight with a one-and-a-half-year-old. (I love my Nora, but a chill toddler she is not.)

So instead, I’m bringing that vacation feeling home.

A Spanish guitar playlist, a crispy cold bottle of Italian white wine, a little baguette smeared with French butter — physically I’m in LA, but mentally I’m somewhere on the Mediterranean.

And you know what every good vacation night needs, in my opinion? An excellent seafood dinner.

So, let’s make that.

Currently On My Counter

• I’ve been making last week’s tuna and heirloom tomato salad on repeat, sometimes with tuna and sometimes with rotisserie chicken. A hit either way.

• I tried my hand at the viral date s’mores I’ve been seeing on social media. I added a little bit of raspberry jam and some pistachios and they are sooo good, especially straight out of the freezer on a hot day. (Just flatten some dates, add a spoon of marshmallow fluff, a tiny bit of raspberry jam, a graham cracker, and cover with melted chocolate, chopped pistachios, and flaky salt and freeze.)

• Yogurt bowls loaded with seasonal fruit are my favorite warm-weather breakfast.

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Now, let’s make something good

I think the thing I love most about cooking with seafood is that, for the most part, these dishes come together very quickly. Today’s recipe is no exception.

It’s inspired by a few different ports on the Medierranean, borrowing a little from Italian acqua pazza (literally “crazy water”), French poisson à la Provençal, and a Moroccan fish tagine.

The base is shallots, garlic, fennel, and sweet summer tomatoes, with white wine to create a brothy sauce, chickpeas to make it feel like a complete meal, buttery Castelvetrano olives because I love them, and a little preserved lemon that makes you stop halfway through a bite and think, Wait...what is that? A dollop of basil aioli on top adds the perfect bright, creamy finish.

It comes together in less than 30 minutes, tastes like something you’d order on vacation, and will make you feel like you’re having dinner somewhere by the sea — even if you’re actually eating it at your kitchen table.

And honestly, that’s one of my favorite things about cooking. It has a way of transporting you, no plane ticket required.

The recipe

Summer Halibut With Tomatoes, Chickpeas, and Basil Aioli

Serves: 2

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Hi, friends.

I’m a big believer that everyday meals deserve to feel like more than just food. A Monday dinner or quick Wednesday lunch doesn’t have to feel rushed or like an afterthought — it can feel special and elevated. For me, it can feel like self care.

(That’s where the name Saturday Table originally came from, btw — recipes to make any day feel as enjoyable as a Saturday.)

Don’t get me wrong — there are many days when lunch is a pile of deli turkey, dipped right into the mustard jar and shoveled into my mouth between bites of pickles and cheese. But whenever I take a few extra minutes to make something thoughtfully and plate it up so it feels fancy, I swear it turns my whole day around.

And if it can come together as quickly as today’s recipe does, then all the better.

Currently On My Counter

• I splurged on these Sabre butter spreaders and I swear they make making my kids’ breakfast feel like an event (it’s always the little things).

• If I don’t have at least three or four tomato varieties on my counter at once, I feel like I’m not making the most of tomato season.

• Anyone else at the end of their rope with ants right now?! My least favorite part of summer. Send help. (Will spare you the photo.)

• Have officially traded all my cute coffee mugs for insulated Yetis.

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Now, let’s make something good

Today we’re making tuna salad that’s a far cry from the tuna salad I (and probably you!) grew up eating. Think of it as tuna salad that hopped on a plane and spent a semester studying abroad in Greece. It’s fresh and bright and oh-so-summery, with layers of punchy flavor and not a single speck of mayo in sight.

Lately, I’ve been adding pepperoncini juice to just about everything, and today it’s the ingredient that makes this whole salad. We’re going to add it to some labneh along with salt and garlic to create an insanely delicious spread that will be the base of our salad.

On top, we’ve got gorgeous chunky heirloom tomatoes, cucumbers, green onion, herbs, and za’atar-spiced crispy chickpeas (made in the air fryer or oven — chef’s choice), followed by good olive oil-packed tuna.

It’s one of the best things I’ve made in a while, and came together in about 20 minutes using lots of things I always keep on hand. Proof that lunch can absolutely be an occasion.

And coming next week…

A brothy acqua pazza-inspired halibut with burst tomatoes, olives, and chickpeas.

The recipe

Heirloom Tomato & Tuna Salad With Crispy Za’atar Chickpeas & Pepperoncini Yogurt

Serves: 2

Ready in: 20 minutes

For the pepperoncini yogurt

• 1 cup Greek yogurt or labneh

• 2-3 tbsp pepperoncini brine

• 1 garlic clove, grated

• salt

For the crispy chickpeas

• 1 (15 oz) can chickpeas, drained, rinsed, and thoroughly dried

• 2 tbsp extra virgin olive oil

• 1 tbsp za’atar

• salt

For the salad

• 1 large heirloom tomato, cut into large wedges

• 1/2 English cucumber, sliced

• 4 pepperoncinis, thinly sliced

• 1/3 cup Castelvetrano olives, torn or halved

• 2 green onions, thinly sliced

• 1 large handful parsley leaves

• 1 small handful mint leaves

• 1 (5-6 oz) jar olive oil-packed tuna

• Juice of 1/2 lemon

• Splash of red wine vinegar

• 3 tbsp extra virgin olive oil, plus more for finishing

• Salt

• Freshly cracked black pepper

• Lemon zest and Aleppo pepper for finishing

Stir together the yogurt or labneh, pepperoncini brine, garlic, and a generous pinch of salt. Taste and add a little more pepperoncini brine if you’d like it tangier. Set aside.

Toss the chickpeas with the olive oil, za’atar, and a generous pinch of salt. Air fry at 400°F for 12-15 minutes, shaking halfway through, until crisp and golden. (You can also roast them in a 425°F oven for about 25-30 minutes.)

In a large bowl, gently toss the tomatoes, cucumber, pepperoncinis, olives, green onions, parsley, and mint with the lemon juice, red wine vinegar, and olive oil, plus a generous pinch of salt and a few cracks of black pepper. Right before serving, toss in the crispy chickpeas, too.

Spread the pepperoncini yogurt onto a serving platter or shallow bowl. Pile the salad over the top. Finish with large flakes of the tuna, a generous pinch of Aleppo pepper, plenty of lemon zest, flaky salt, and one last drizzle of good olive oil.

A few more things

• Use good tuna here, if you can. The Tonino yellowfin in olive oil that comes in a jar is what I used, though I love Fishwife as well. (Fishwife cans are smaller, so you’ll probably need two.)

• I prefer labneh to yogurt, because it makes the spread a little thicker and creamier, but either (or a combination of both!) is perfect.

• Make sure your chickpeas are as dry as possible — the dryer they are, the better they’ll crisp up.

• A good sourdough baguette on the side to mop up all the juices and pepperoncini yogurt is a non-negotiable!! As is, in my opinion, a good bottle of chilled rosé or white wine if you’re having this for dinner.

• This is best fresh but my husband and I had it leftover the next day and it was still so good.

Heirloom Tomato & Tuna Salad With Crispy Za’atar Chickpeas & Pepperoncini Yogurt

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Hi, friends.

One of my favorite things about cooking seasonally is that, for a few short months, my shopping list barely changes.

Every week, I come home with another basket of tomatoes, zucchini, peppers, herbs, and whatever else looked especially good at the market. To some, it might sound repetitive. But to me, it’s a blank canvas.

Maybe the zucchini gets sautéed and folded into pasta one night, grilled alongside steak the next, or piled onto a platter with fish and a big spoonful of homemade tzatziki. The ingredients stay familiar, but dinner is always exciting.

I think that’s one of the joys of summer cooking. You don’t need to reinvent the wheel — you just need a fresh way of looking at what’s already in your produce drawer.

Currently On My Counter

• I can’t stop listening to The Calamity Club and always have my AirPods nearby so I can pick up where I left off while I’m doing the dishes or filming a recipe.

• Was recently gifted this soft serve machine from Green Pan and we’ve been having wayyyyy too much fun with it. First, vanilla soft serve, next, frozen margs.

• This splattered baking sheet will be my new go-to for assembling big aperitivo boards and baking cookies.

• I will alwayssss be a cold crispy white wine gal.

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Now, let’s make something good

This week, we’re taking some of my favorite summer staples — zucchini, bell peppers, tomatoes, and chicken — and turning them into a dinner party-worthy panzanella salad.

The vegetables and chicken get lightly charred on the grill before being tossed with crunchy homemade croutons, sungold tomatoes, creamy mozzarella, and Castelvetrano olives.

And the dressing!! Ohhhh, the dressing. We’re going to char up some lemon for that, and blend it — peel, pith, and all (trust me) — into a super bright Caesar vinagirette.

It's fresh, it’s satisfying, and it’s exactly the kind of dinner I want to eat outside with a cold glass of crisp white wine.

Let’s make it.

And coming next week…

A rustic but elegant tomato, tuna, and crispy chickpea salad that is peak summer.

The recipe

Grilled Veggie and Chicken Panzanella With Charred Lemon Caesar Vinaigrette

Ready in: About 50 minutes

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Hi, friends.

I wouldn’t exactly write sonnets about a green bean. But a perfectly juicy, bright red, peak-season tomato? Now that I can wax poetic about.

I know, I know. Tomatoes for summer. Groundbreaking. But it’s their variety and versatility that has me hooked.

Slice and layer an heirloom on buttered toast, and you have a divine breakfast. Toss wedges of Roma tomatoes with olive oil, a squeeze of lemon, and flaky salt for the wonderfully simple salad. Muddle a handful of cherry tomatoes with gin and a few extras for a truly delightful cocktail. Or the classic: cook whatever you’ve got down into a rustic sauce and toss it with pasta.

Seriously, what can’t a tomato do?

So if your counter is overflowing with tomatoes (or you’re looking for an excuse to buy a few more), this one’s for you. Consider it your tomato playbook for the rest of summer, packed with the tomato recipes I come back to summer after summer.

From the Sea

Cod Provençale With Summer Squash and Olives

An easy but elegant dinner that’s ready in under 30 minutes. Stunning enough for a dinner party, easy enough for a random Wednesday.

Recipe here (free for all subscribers).

Spicy, Saucy Salmon and White Beans Alla Vodka

Not your typical vodka pasta — in fact, this one doesn’t have pasta at all. Instead, the sauce is combined with velvety white beans and bursting tomatoes, and served with a beautifully seared filet of salmon on top.

Recipe here (paid subscribers).

Salad-Topped Cutlets

What’s better than a warm cutlet with fresh, juicy tomatoes on top? Here are three ways to do it.

Crispy Cod Cutlets With Tomato Salad and Homemade Tartar Sauce

Cod gets pounded thin, dredged in flour and panko, and fried until gorgeous and golden. A chunky tomato salad is the ideal accompaniment.

Recipe here (paid subscribers).

Chicken Cutlets With Marinated Tomatoes and Angel Hair Pasta

Marinated sungolds become the “sauce” atop parmesan-crusted chicken cutlets and angel hair noodles tossed with more parmesan and lots of butter.

Recipe here (paid subscribers).

Lemon Pepper Chicken Cutlets With Greek Salad

One of my most viral recipes ever, and for good reason. A bright, fresh, and crunchy Greek salad is ideal with a crispy, hot chicken cutlet.

Recipe here (paid subscribers).

Chicken Cutlets With Olive Caprese

Olives make anything better, imo — including caprese. We’re using bottled Italian dressing here to make this easier, but feel free to use your own recipe if you wish!

For the cutlets:

• 1 chicken breast, cut in half diagonally and pounded into thin cutlets (or two chicken cutlets from the store)

• ½ cup flour

• 2 eggs

• 1 cup panko breadcrumbs

• Zest of 1 lemon

• ¼ cup parmesan cheese

• ½ tsp garlic powder

• Salt and pepper

• Oil for frying

Grab three large shallow bowls, plates, or anything big enough to dredge your chicken cutlets in. In one, add your flour and season with salt and pepper. In the second, add your eggs, season, and whisk. In the third, add your panko breadcrumbs, parmesan cheese, lemon zest, garlic powder, lots of pepper, and season with salt.

Working one at a time, dredge each cutlet first in the flour, then in the egg wash, then in the breadcrumbs.

Meanwhile, heat about one inch of oil in a large skillet over medium heat. To test if it’s hot enough, sprinkle in a little bit of the breadcrumbs – they should immediately start bubbling all around.

Carefully add your breaded cutlets to the pan and cook for about 3-5 minutes, until golden, then flip and repeat. The chicken should reach an internal temperature of 165 degrees F.

For the salad:

• 2 ½ cups grape or cherry tomatoes, halved

• 1 cup olives, halved

• 4 oz mozzarella, torn into bite-sized chunks

• Italian dressing (I used Ken’s)

Mix all ingredients together in a bowl. Season with salt and pepper.

To serve, top each cutlet with half the salad.

Chicken, Steak, & More

Steak Over Cauliflower and White Bean Purée With a Fresh Tomato Salad

Think of your favorite steakhouse dinner — perfectly cooked ribeye, mash, and veg — just lightened up for summer.

Recipe here (paid subscribers).

Chicken Piccata With Tomatoes and Olives

A summery take on the Italian-American favorite that’s loaded with tomatoes and olives, along with the usual suspects of white wine, lemon juice, and capers.

Recipe here (paid subscribers).

Honey Za’atar Grilled Chicken Drumsticks With Shirazi-Inspired Panzanella

I combined two of my favorite salads — an Italian panzanella and a Persian shirazi — into one glorious, crunchy, fresh dish. Serve it with these savory-sweet drumsticks, and I’m a very happy girl.

Recipe here (paid subscribers).

Sheet Pan Chorizo, Potatoes, & Tomatoes With Spicy Avocado Yogurt Sauce

A one-pan dinner that’s good to have in your arsenal for the days when you want an easy dinner that still feels really special.

Recipe here (paid subscribers).

Vegetarian Mains

Tomato & Summer Squash Spaghetti With Herbes De Provence

One of my favorite ways to do pasta night at this time of year, and it couldn’t be easier. I love herbes de Provence here, but you could easily swap in Italian seasoning or another dried herb combo if that’s what you have on hand!

Recipe here (paid subscribers).

Fried Eggplant Over Whipped Ricotta With Tomato & Olive Salad

Tomatoes and olives and eggplant… again. But this time, completely different. Fried eggplant, juicy tomatoes and olives, and a creamy whipped ricotta to round it all out. Serve it as an appetizer or a vegetarian main and prepare for compliments!

Recipe here (paid subscribers).

Eech

You’ve probably never heard of this Armenian delicacy, but it’s one of my favorite things to do with overripe tomatoes. My dad likes to eat it wrapped in romaine lettuce leaves and so do I!

Recipe here (all subscribers).

One-Pan Creamy Tomato & Eggplant Pearl Couscous

If pearl couscous and risotto had a love child, and it just happened to be born during the summer, this would be it. Creamy, dreamy, and oh-so-satisfying.

Recipe here (paid subscribers).

Roasted Eggplant & Jammy Tomatoes Over Golden Polenta

Another eggplant and tomato combination, though this one is served over creamy polenta and topped with a zingy herb sauce that ties it all together.

Recipe here (paid subscribers).

Breakfasts

Caprese Eggs

Scrambled eggs, but make ‘em fancy with tomatoes, mozzarella, and fresh basil. I threw this together one morning when I was craving something a bit more zhuzhed up than my plain scrambled eggs, and it was outstanding.

Directions: Sauté a thinly sliced shallot in olive oil over medium heat until softened and just starting to turn golden, about 3 to 4 minutes. Add a handful of halved cherry tomatoes and cook until jammy and beginning to collapse, about 5 minutes. Stir in 1 chopped garlic clove and cook for 1 minute more, until fragrant. Reduce the heat to low and pour in 3 beaten eggs. Gently scramble until almost cooked to your liking, then fold in fresh mozzarella and basil. Continue cooking just until the cheese has melted and the eggs are set to your liking.

Tomato Toast With Cottage Cheese

Ok, this one is barely a recipe, but I’m obsessed and can’t stop making it! Well-toasted bread, cottage cheese, sliced heirloom tomatoes (I like to pat them dry), EVOO, flaky salt, pepper, and lemon juice.

Fresh Salads

Three-Bean Niçoise Salad

A dense bean salad inspired by a classic Niçoise, loaded with tomatoes, olives, green beans, tuna, hard-boiled eggs, and dressed in a Dijon vinaigrette. A very good light summer dinner, and it keeps well for a couple days, so it’s great for meal prep.

Serves: 5-6

Ready in: 15 minutes

For the salad:

• 2 heaping cups green beans

• 1 can cannellini beans, drained and rinsed

• 1 can chickpeas, drained and rinsed

• 3 large radishes, thinly sliced and each slice cut into quarters

• 2 cups halved cherry tomatoes

• 1/4 cup each chopped dill and parsley

• 3 hard boiled eggs, chopped

• 1/4 cup thinly sliced red onion

• 1 heaping cup olives, roughly chopped (I use Castelvetrano and Kalamata here)

• 2 cans tuna

• 2 tbsp capers

To blanch green beans, add to a pot of boiling salted water and cook for 2 minutes. Remove and immediately put in a bowl of ice water for a few minutes. Drain and let dry.

Add all your ingredients to a large bowl. Toss with dressing, salt, and lots of fresh cracked black pepper.

For the dressing:

• 1/3 cup olive oil

• 2 tbsp lemon juice

• 1 tbsp red wine vinegar

• 1 tbsp dijon mustard

• 1 garlic clove, grated

• 1 tsp honey (or more if you want it a lil sweeter!)

Add to a jar and shake to combine

Stone Fruit Caprese Salad

Another twist on a classic summer salad, this one adds fresh, sweet stone fruit to the classic caprese combination of tomatoes, mozzarella, and basil.

Ready in: 10 minutes

Serves: 4

• 2 plums, sliced into wedges

• 2 yellow nectarines, sliced into wedges

• 1 pint cherry tomatoes, halved

• 8 oz buffalo mozzarella, torn into pieces

• 1/3 cup basil leaves

• 2 tbsp mint leaves

• 1/3 cup toasted pistachios, roughly chopped

• 3 tbsp olive oil

• 1 tbsp fresh lime juice

• 1 tsp red wine vinegar

• 1 small shallot, finely grated or minced

• 1 tsp honey

• salt

• black pepper

Arrange the plums, nectarines, cherry tomatoes, and torn buffalo mozzarella on a platter. Scatter over the basil, mint, and pistachios. Whisk or shake together the olive oil, lime juice, vinegar, shallot, honey, salt, and black pepper, then drizzle over the salad just before serving.

Baking Projects

Cheesy Tomato Galette With Za’atar Infused Crust

If you thought galettes were just for dessert, think again. This one combines some of my fave Middle Eastern flavors — za’atar, Aleppo pepper, herbs, cheese — with a flaky, buttery crust and tomatoes.

Recipe here (paid subscribers).

Tomato Boursin Puff Pastry Tart

Another tart, but this one’s infinitely easier because we’re using frozen puff pastry dough and Boursin cheese. The latter is one of my favorite time savers — it’s already spiked with herbs and garlic, so you need fewer ingredients to make something truly fantastic.

Ready in: About 30 minutes

Serves: 4 as a main with a salad, 8 as a side or appetizer

• 1 sheet puff pastry (thawed according to package directions!!)

• 1 round (5 oz) Boursin cheese

• 2 tbsp Dijon mustard

• 1 egg, beaten (for egg wash)

• 1 tbsp sesame seeds

• 2–3 ripe tomatoes, thinly sliced

• Olive oil, flaky salt, freshly cracked black pepper, and fresh basil leaves for garnish (a little lemon zest would be nice, too!)

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper, then unfold your puff pastry and place it on top. Score a 1-inch border around the edges with a knife (don’t cut it all the way through), and prick the center with a fork.

Spread a thin layer of Dijon mustard within the border, then crumble your Boursin over the top. Use the back of a spoon to gently spread it around.

Brush the edges with the egg wash, then sprinkle with sesame seeds. Bake until golden brown all over, about 20-25 minutes. Let it cool for a few minutes, then layer your tomato slices on top. Drizzle with olive oil, flaky salt, black pepper, and fresh basil.

And, Of Course, a Cocktail

Tomato Basil Martini

And to end this roundup, a tomato cocktail. Tomatinis were all the rage last summer and I played with a few different versions, but this one’s my favorite. Bright and garden-fresh, it’s like a drinkable tomato salad — in the best way. Don’t skip the sprinkle of salt! It rounds everything out nicely. Don’t be surprised if you immediately want another sip.

For 1 cocktail:

• 4 halved cherry tomatoes

• 1 large basil leaf

• 1 strip of lemon peel

• 1/4 ounce fresh lemon juice

• 1/2 ounce dry vermouth

• 2 ounces gin

• Pinch of salt

Muddle together the cherry tomatoes, basil leaf, and lemon peel in a shaker, then add the rest of your ingredients. Shake with ice and strain into a martini coupe. Garnish with a cherry tomato.

Hi, friends.

Around this time every year, I start trading in my tinned San Marzanos for fresh tomatoes when it comes to my weekly pasta pomodoro.

Partially because, well, they’re just so good right now (and getting better every week!), and partially because I tend to buy way, way more than I need every time I’m at the store or farmers market.

And when my fruit bowl is overflowing with soft-to-bursting globes of bright ruby, rich yellow, and greenish red in all variety of sizes, a homemade tomato sauce seems like the perfect thing to make for dinner.

Currently On My Counter

• This cold brew over lots of ice with a generous splash of half & half is my perfect afternoon pick-me-up.

• Elegant, juicy fruit candles > fruit candles that smell like bakeries.

• Summer and margaritas are a perfect pairing imo. I make mine with 3 oz blanco tequila, 1 oz fresh lime juice, and 1 oz Cointreau. Sometimes I add a couple ounces of grapefruit juice, but mostly I like it like this — classic.

• I’ve been using this chic little scalloped pinch bowl from Etsy for keeping flaky salt in easy reach.

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Now, let’s make something good

This week’s recipe is my favorite way to make fresh tomato pasta, with lots of lemon to make it bright and tangy, Aleppo pepper for a touch of warmth, and a few anchovy fillets to add depth (they don’t make it taste at all fishy, I promise).

I first made this pasta last summer, and I remember it so clearly. We had just come back from a Saturday morning at IKEA and everyone was starving and overstimulated. In those moments I usually opt for takeout, but everything good wouldn’t be there for an hour and those tomatoes in the fruit bowl were just begging to become something delicious.

I had both heirlooms and cherry tomatoes, so I cooked both down with some aromatics and the aforementioned ingredients, then finished with lots of parmesan and butter. It was stunning — truly one of the best pastas I’d ever just thrown together on a whim — and we slurped it down along with a bottle of wine in the middle of the day. So much better than takeout. Everyone was happy, and as I sipped another glass of wine I jotted down the ingredients, knowing I’d want to make it again and again.

And coming next week…

A roundup of tomato recipes for every day of the week and a grilled veggie panzanella.

The Recipe

Fresh Tomato Paccheri With Aleppo Pepper, Lemon, Anchovies, and a Quick Herb Salad

Serves: 4-6

Ready in: 40 minutes

Ingredients:

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Hi, friends. One thing you might or might not know about me is that I freaking love a rotisserie chicken. I’m always picking them up at the grocery store, bound for luynch sandwiches and salads or carved up for a quick dinner alongside frozen fries and a bagged Caesar salad kit.

But my favorite thing to do with a rotisserie chicken? Make chicken salad.

I don’t think I understood the beauty of chicken salad until recent years. I thought of them as too heavy with mayo, too lacking in texture, too… chicken-y, tbh. Growing up my mom would make them simply, with onion and celery and pickles, seasoned with salt and pepper and maybe celery salt and served between slices of soft white bread.

They were good — but I didn’t begin to love chicken salad until I realized it could be so much more than that.

Tell me more

My ideal version is — no surprise — quite zhuzhed up. There’s celery and mayo, just like mom’s, but there’s also tons of herbs, lots of acid to wake everything up, and enough fresh ingredients that it feels like something you’d actually crave on a hot summer afternoon (and not just a way to use up leftover chicken).

I add Greek yogurt to the mayo for tang and lightness, apples for a little sweetness, and two different mustards because, well, life’s short. It’s fresh and bright and crunchy and exactly the type of thing I’d happily throw together between meetings on a Wednesday or on a leisurely Saturday afternoon, chilled glass of crispy white on the side.

You can sandwich it between sourdough, tuck it in lettuce cups, scoop it up with crackers, and easily pack it up for beach lunches and picnics and summer road trips galore. My favorite way to enjoy it is to pile it on a thick slice of bread that’s lightly fried in olive oil — the golden crunch of the bread with the creamy salad is to die for — but I am equally happy serving it alongside Ritz crackers and some pickles for a much easier and more low-key snack plate.

The recipe

Recipe note: This recipe was originally developed in partnership with Bread & Butter Wines, a longtime brand partner that I genuinely love working with. Their Pinot Grigio is a perfect pairing here — the bright citrus notes and crisp acidity are perfect with the fresh herbs and lemony chicken salad.

Serves: 6

Ready in: 20 minutes (all prep/chopping — no cooking required!)

• Meat from 2 rotisserie chicken breasts (about 3–4 cups shredded or chopped)

• 2 celery stalks, thinly sliced

• 1 crisp apple (I’ve been liking cosmic crisp), diced small

• ⅓ cup sliced toasted almonds

• 2 tbsp grainy mustard

• ¼ cup mayonnaise

• ⅓ cup plain Greek yogurt

• Zest of 1 lemon

• 2–3 tbsp fresh lemon juice

• ¼ cup finely chopped dill

• ¼ cup finely chopped parsley

• 2 tbsp finely chopped chives

• Salt and pepper

In a large bowl, combine the chicken, celery, apple, almonds, dill, parsley, and chives. Add the grainy mustard, mayonnaise, Greek yogurt, lemon zest, 2 tablespoons of the lemon juice, kosher salt, and a few generous cracks of black pepper. Toss until everything is evenly coated. Taste and adjust with more lemon juice, salt, and pepper as needed.

Serve immediately, or refrigerate for 30 minutes before serving if you have the time — the flavors only get better as they mingle.

Herby Chicken Salad With Apples And Almonds

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Notes

• Leftovers: Store in an air-tight container in the refrigerator for up to four days.

Hi, friends. If I were better at planning, I would’ve put together a roundup of yummy things to bring to a Fourth of July barbecue... and sent it last week.

But I am who I am, which is someone who’s only figuring out what they’re making tomorrow... today.

If you’re in the same boat, I’ve got you covered — at least when it comes to dessert. Today’s recipe is one that’s incredibly easy but always gets people talking: my Lemon Basil Brown Butter Rice Krispies Treats. They’re easy to make ahead, travel well, and are just unexpected enough that people always go back for a second (and ask for the recipe).

Tell me more

I love a classic Rice Krispies treat almost as much as I like putting my own fresh, elevated spin on them. Around the holidays my rosemary and thyme brown butter version always goes viral, so I wanted to come up with a summer variation that feels just as seasonal and exciting.

We’re going to brown our butter, which just means letting it bubble away on the stove until it’s foamy and the milk solids have caramelized. It takes about 10 minutes but the deep, nutty flavor you get (not to mention the smell!!) is totally worth it imo.

Next we’ll add in some basil — leaves, tender stems, and all — to gently infuse a garden-fresh taste. Add in some lemon zest and from there it’s pretty classic. Marshmallows, Rice Krispies cereal and corn flakes (I think the texture is way better with both), plus lots of flaky salt to make every layer of flavor sing.

The recipe

Serves: 9-16, depending on how you slice ‘em

Ready in: 30 minutes

Ingredients:

• 8 oz (2 sticks) salted butter

• 1 packed cup basil leaves and tender stems (about 1 clamshell for a subtle basil flavor, 2 clamshells for a more pronounced flavor)

• Zest of 3 large lemons, plus more for garnish

• 2 (10 oz) bags marshmallows

• 4 cups Rice Krispies cereal

• 4 cups corn flakes cereal

• 1 cup pistachios, roughly chopped

• Flaky sea salt, for garnish

Line a 9x9-inch baking dish with parchment paper.

Melt the butter in a large pot over medium heat. Add the basil and cook, stirring frequently, until the butter is golden brown and the basil is fragrant and lightly crisped, about 5–7 minutes. Turn off the heat and remove the basil and discard. Stir in the lemon zest.

Add the marshmallows. Stir until completely melted and smooth (the residual hear should be enough to melt them, but you can use the lowest heat to help). Add the Rice Krispies, corn flakes, and pistachios, stirring until evenly coated.

Transfer the mixture to the prepared baking dish and gently press into an even layer. Sprinkle with flaky salt and more lemon zest.

Let cool completely before slicing and serving!

Lemon Basil Brown Butter Rice Krispies Treats

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Hi, friends. They say don’t judge a book by its cover but, if you ask my husband, you should absolutely judge a restaurant by its tuna melt.

Any time we try some place new and there’s a tuna melt on the menu, I can comfortably bet our entire life savings that that’s what he’ll be ordering, fries and ranch on the side.

Honestly? It’s a good approach. A tuna melt is something simple enough, but when it’s bad, it’s really bad. And when it’s good? Truly one of the best meals.

So why am I telling you this? Well, I finally threw my hat in the ring and decided to make my very own version of a tuna melt. And my dear tuna melt judging husband said it’s the best he’s ever had.

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I’m calling it a fancy tuna melt because, let’s be honest, if I’m making a tuna melt, basic it will not be.

It’s loosely inspired by all the flavors I love in a Niçoise salad: buttery Castelvetrano olives, briny capers, and cornichons folded into the tuna, a crisp green bean and celery slaw for freshness, plenty of dill and chives, sharp white cheddar, and — because every great sandwich deserves a little extra crunch — a layer of crushed kettle chips tucked inside.

Is it a little more involved than your average tuna melt? Sure. There are a few components, it’s gloriously messy to eat, and yes, you could probably have one delivered in less time than it takes to make this.

But will it be anywhere near as good?

According to Denis... absolutely not.

In his words: “You’ve finally proved you’re a good cook.”

(I’d like to believe he was joking.)

The recipe

Serves: 2

Ready in: 30 minutes

For the green bean & celery slaw:

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Hi, friends. Tomatoes have ascended on the farmers market I frequent, which means it’s officially tomato season in my eyes. Prepare to be sick of me (and them).

Kidding — kind of. I do tend to go pretty tomato-crazy in the summer, but what can I say? They just taste sooo much better. Last Sunday I spotted sungolds at my farmers market, which I honestly never see (I tend to prefer the quieter, smaller farmers markets here in LA rather than the big, chef-loved ones), so I was excited.

They sat on my counter for a few days, ripening and ripening, while I pondered what to do with them. And by the time I had decided to finally use them up, they were very much on the soft side. Perfect for marinated tomatoes.

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So I took a cue from my girl Ina and riffed on her summer garden pasta to make today’s recipe: parmesan-crusted chicken cutlets, served over a bed of tender, buttery, cheesy angel hair pasta, and topped with simply but scrumptiously marinated sungolds.

Put together, it’s the type of layered, flavorful meal that makes me excited to sit down to dinner. And it doesn’t hurt one bit that I can just tell my picky 5-year-old that it’s chicken nuggets (wink, wink) and butter and cheese noodles.

If you don’t have sungolds, don’t worry — any type of small cherry or grape tomato will work perfectly. Look for ones that are nice and ripe, so the juices break down into the olive oil and lemon juice to create a sauce that tastes good drizzled on anything. (But, maybe especially, on these cutlets and pasta). Make them first so they can marinate while you cook the rest of the meal, and get ready for a truly spectacular summer meal.

The recipe

Serves: 2

Ready in: About an hour

For the tomatoes:

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Hi, friends. I usually try to focus on dinner recipes here on Substack, but one of my favorite things to make at home is a fun little appetizer and drink pairing. In fact, I have a whole series devoted to them on Instagram called Snacks & Sips.

Recently, I shared a recipe for asparagus fritti — Italian for fried asparagus. Molto chic. I served them alongside a lemon anchovy aioli for dipping and a dirty martini for sipping, and it made for a pretty perfect happy hour.

I loved it when I made it, but I was genuinely surprised when the recipe went viral. I just didn’t think people would be that excited about fried asparagus.

But the people of Instagram loved it, so I thought you might, too.

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At first glance, these might seem like the kind of recipe that’s more effort than it’s worth, but I promise they’re far less fussy than they seem. The batter comes together in minutes — just flour, cornstarch for extra crunch, and cold beer for a little added depth of flavor. From there, it’s a quick dip and a quick fry. The asparagus cook in just a few minutes, and the hardest part is resisting the urge to eat every batch before the next one is done.

The aioli isn’t much more complicated. Mayo, anchovy paste, lemon zest, lemon juice, garlic, and a pinch of salt are blended together into a creamy, punchy dip that feels far fancier than the effort required.

And then there’s the martini. An ice-cold dirty martini cuts through the richness of the fritti, complements the briny anchovy in the aioli, and somehow makes the whole thing feel like something you’d order at a really good restaurant.

It’s one of my favorite pairings of the season, and one well worth making before asparagus disappears from the farmers market.

The recipe

Serves: 2 generously, 4 as a smaller appetizer

Ready in: 30 minutes

For the asparagus fritti:

• 1 bunch asparagus, trimmed (halve thicker spears lengthwise)

• 3/4 cup all-purpose flour

• 1/4 cup cornstarch

• 1 to 1 1/4 cups very cold light beer

• neutral oil, for frying

• zest of 1 lemon

• salt

First, heat about 2 inches of oil in a wide, heavy-bottomed pot or skillet over medium-high heat.

In a large bowl, whisk together the flour, corn starch, and beer. Start with 1 cup and add more as needed — you want a pourable batter that lightly coats the asparagus.

Working in batches, dip the asparagus into the batter, allowing any excess to drip off, then carefully transfer to the hot oil. Fry until light golden brown and crisp, about 2–3 minutes, turning as needed.

Transfer to a wire rack or paper towel-lined plate and immediately season with salt. Repeat with the remaining asparagus. Serve with a squeeze of lemon, lemon anchovy aioli, and dirty martini.

For the lemon anchovy aioli:

• 1/2 cup mayonnaise

• 1 to 2 tsp anchovy paste

• 1 small garlic clove

• zest of 1 lemon

• 2 tbsp lemon juice

• 2 tbsp olive oil

• salt, to taste

Combine all ingredients and refrigerate until ready to serve. I recommend making this first so it’s ready when the asparagus are!

For each martini:

• 3 oz gin or vodka

• 3/4 oz dry vermouth

• 1 oz olive brine

• Olives and a lemon twist for garnish (lemon is option, but I think it ties back nicely to the lemon in the aioli and the lemon juice on the asparagus!)

Add the gin/vodka, vermouth, and olive brine to a shaker with ice. Shake hard until very cold, then strain into a martini glass. Garnish with olives and lemon twist.

Asparagus Fritti With Lemon Anchovy Aioli And A Dirty Martini

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Hi, friends. A lot of times when I’m coming up with the idea for a recipe, I’m inspired not by an ingredient I want to use or a specific dish I’d like to create, but instead by a vibe. How do I want this meal to make me — and, in turn, you — feel?

Right now, I just want to feel like I’m on the coast. Maybe in Greece, maybe in Mexico, maybe right here in California. Either way, I’m at a quaint seaside bistro, candles flickering in the breeze, a cold glass of wine sweating on table, laughter and chit chat all around me.

The vibe is relaxed, unhurried, vacation-like. No bedtimes (maybe my kids aren’t even with me, imagine that!), no work to be done after the dishes are cleared. No dishes to be cleared at all.

That’s what I wanted this week’s recipe to feel like. And honestly, I think I nailed it.

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We’re making a bright, summery skillet dinner that feels like something you’d order on vacation but is simple enough for a Tuesday night at home.

There’s salmon, seared until golden and crisp. Sweet corn fresh off the cob, cooked until it’s lightly charred and concentrated. Orzo, stirred slowly with broth until it’s silky and risotto-like. And then all the things that make a dish like this sing: lemon, capers, parmesan, butter, and plenty of fresh basil.

The result is somewhere between an easy one-pan dinner and something you’d eat at a little restaurant overlooking the water. It’s rich without being heavy, elevated without being fussy, and exactly the sort of thing I want to eat this time of year.

Pour yourself a glass of something cold, take dinner outside if you can, and let’s get cooking.

The recipe

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Hi, friends. I make pasta salad all year round — to me, it’s season-less. But I’ll admit that there’s something extra special about a pasta salad in the summertime.

Something about the ease of it, the crowd pleasing-ness of it, the grab-and-go of it. The way it conjures up images of barbecues and beach days and al fresco dinners that linger long past the sunset, forks clinking against plates, drinks being refilled, laughter filling the air.

So today, we’re making a pasta salad that’s worthy of allll those summer moments and more.

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It’s a grilled corn and asparagus pasta salad with cotija cheese, pepitas, cilantro, jalapeños, and a charred lime dressing.

It’s inspired by the countless iterations of elote pasta salad I see on social media. If you don’t know, elote is a Mexican street food that is the epitome of summertime. Grilled corn, slathered in mayo and topped with cotija, chili powder, and lime juice. It’s delicious, and 10000% percent worth seeking out if you’ve never had it before.

But back to this pasta salad — it takes those building blocks and, well, build on them. There’s grilled asparagus, which adds a smoky, vegetal taste that’s a nice little counterpart to the sweetness of the grilled corn.

Rather than dousing everything in a full-on mayo-based dressing, we’re mixing just a smidge with lots of lime juice (from limes that took a quick spin on the grill, adding another layer of charred flavor), a big dollop of Greek yogurt, and olive oil to create a sauce that’s luxe and creamy but not heavy.

Throw the other toppings into the mix and, seriously, it’s perfect. I’m not kidding when I say it truly might be the best pasta salad I’ve ever made — and I can’t wait for you to try it.

The recipe

Serves: 4 as a main, 6-8 as a side.

Ready in: 30-ish minutes

Ingredients:

• 12 oz pasta of choice (I used fussili)

• 1 bunch asparagus, trimmed

• 4 ears corn, husks removed

• 2 scallions, thinly sliced

• 1/2 - 1 jalapeño, thinly sliced (feel free to omit if you don’t want it spicy)

• 1 cup cilantro leaves and tender stems, roughly chopped

• 1/2 cup toasted pepitas

• 3/4 cup crumbled cotija

• 2 limes, halved

• 1 garlic clove

• 1 tsp cumin

• 1/2 tsp chili powder (or do smoked paprika to make it a lil smokier!)

• 2 tbsp mayo

• 1/4 cup Greek yogurt

• 1/2 cup olive oil

• 1/2-1 tsp honey

• Salt

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1/2 cup pasta water, then drain and transfer the pasta to a large bowl to cool.

Meanwhile, heat a grill or grill pan over high heat. Toss the asparagus and corn with olive oil and salt and grill until lightly charred. The asparagus should still have some bite and the corn should have deep golden spots in places — about 4-6 minutes total for the asparagus and 8-10 minutes for the corn, turning as needed. Grill the lime halves cut-side down until deeply charred, about 3-5 minutes.

Let the vegetables cool slightly, then cut the asparagus into bite-sized pieces and slice the corn kernels off the cob.

To make the dressing, squeeze the juice from the charred limes into a blender or small food processor (it’s ok if a little pulp gets in there). Add the garlic, cumin, chili powder or smoked paprika, mayo, Greek yogurt, olive oil, honey, and a pinch of salt and blend until smooth. Taste and adjust as needed — you want it bright, smoky, creamy, and very lime-forward.

Toss the pasta with the dressing and the rest of the toppings. If it seems too thick, add a splash of pasta water to thin it out.

Serve warm or at room temp for best results (though it’s great straight out of the fridge, too). Top with extra pepitas, cotija, and lime if you want to zhuzh it up and make it look pretty — otherwise, it’s perf as is!

Grilled Corn And Asparagus Pasta Salad

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Hi, friends. I know it’s not exactly summer yet, but here in the good ol’ US of A, this weekend marks the unofficial start. And to be honest, I’m already wading in.

Sweet stone fruit, juicy tomatoes, crispy cold glasses of wine sweating on the table, grilling every night that I can, cold ice cream cones, staying up way past my bedtime — I’m more than just dipping my toes in. And here in Southern California, it’s best to embrace that feeling before the real heat arrives.

All this to say: summery things have been on my mind. Especially the aforementioned grill. Once the weather warms up, I like to be out of the kitchen as much as possible. So, in honor of the unofficial start to the season and the first long weekend of summer, today I’m bringing you 10 things to grill. Let’s dive in.

Grilled Artichokes

My favorite thing to grill isn’t actually what you think of when you think of a grill at all — it’s artichokes. Boiled until they’re tender, basted in a lemony, garlicky butter sauce, and barbecued until they’re charred and smoky and just irresistible. I like to serve mine with a spicy homemade aioli on the side, though you can zhuzh up store-bought mayo, too.

Serves: 4

Ready in: 45 minutes

• For the artichokes:

• 2 large or 3 smaller artichokes

• 1 lemon + 1 tbsp lemon juice

• 1 garlic clove, finely chopped, crushed, or microplaned

• 1/3 cup olive oil

• Salt

To trim the artichokes, start by pulling off the tougher outside leaves until you get to the leaves that are white at the bottom. Next, trim off the bottom 1/2 inch of the stem (I like to leave them stem on as it’s edible and delicious). Using a paring knife, trim around the stem to remove the tougher outer parts, and clean up around the base of the artichoke where you removed the outer leaves. Next, use a serrated knife to cut off the top 1 inch of the artichoke leaves. Cut the artichoke in half, then place in a bowl of water with 1 lemon squeezed in. Repeat with rest of your artichokes.

Bring a large pot of salted water to a boil, then add in your artichokes. Boil for 25-35 minutes until the artichoke stem is fork tender. Remove, then using a spoon scoop out the choke part from each artichoke half.

While the artichoke is boiling, whisk together the lemon juice, garlic, and olive oil along with a big pinch of salt. Set aside until ready to grill.

Before grilling, brush the artichoke halves with the olive oil mixture. Preheat your grill to a medium-high heat, around 350-400 degrees Fahrenheit. Place your artichokes on the grill and cook, flipping and basting frequently, until they leaves, heart, and stem have a nice char, about 10 minutes. Remove from the grill.

For the Calabrian chili olive oil mayo:

• 1 cup olive oil

• 1 egg + 1 egg yolk

• 1 tbsp lemon juice

• 1 tsp dijon mustard

• Salt

• 1 tbsp Calabrian chili paste (more or less depending on how spicy you like it)

Add olive oil, egg + egg yolk, lemon juice, dijon mustard, and a pinch of salt to a wide-mouth jar that is just wide enough to accommodate your immersion blender. Place your blender firmly at the bottom of the jar, then turn it on to the lowest setting. Keep the blender firmly at the bottom of the jar until most of the oil has emulsified with the egg. Once you don’t see any more movement, you can begin to slowly lift the blender up until all of the oil is incorporated. Stir in your Calabrian chili paste with a spoon and add more salt if needed.

If you don’t want to make mayo from scratch, mix your favorite store-bought mayonnaise with lemon, salt, and Calabrian chili paste.

Serve grilled artichokes with Calabrian chili olive oil mayo for dipping and extra lemon on the side. Enjoy, enjoy, enjoy.

Grilled Artichokes With Calabrian Chili Mayo

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Grilled Whole Eggplant Baba Ghanoush

In the same grilled veg-loving vein, this appetizer will definitely be making many appearances on my summer table. This one couldn’t be easier — just pierce a whole eggplant a few times all around, throw it on the grill until it’s collapsing into itself, split it open, and slather it with tahini and olive oil. Not a traditional baba ghanoush, but a really simple way to make it, and the presentation is stunning.

Serves: 2-4

Ready in: About 45 minutes

Ingredients:

• 1 large eggplant

• Tahini

• Lemon juice

• Salt

• Olive oil, Aleppo pepper, and za’atar for serving

Pierce your eggplant all around with a fork. Place on a preheated grill and cook for about 30-45 minutes, until the eggplant is collapsing on itself and the skin is looking shriveled. This will take longer for a large eggplant and less time for a smaller one.

Let the eggplant cool for a few minutes, then carefully it open. Use a fork to mash up the inside. Pour on some tahini and lemon juice and season generously with salt, then stir until it’s all combined with the mashed eggplant. Garnish with lots of olive oil, Aleppo pepper, and za’atar, and serve with pita bread for dipping.

Grilled Whole Eggplant Baba Ghannoush

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Grilled Broccolini Caesar Salad With Basil Tahini Caesar Dressing

This is my take on a grilled Caesar salad. I just can’t get behind the idea of grilled romaine lettuce, but grilled broccolini? It’s a yes for me. Instead of croutons, we’re making toasted spicy breadcrumbs so we have a little crunch in ever bite. A stunner for summer dinner parties or as a side to take to a barbecue! If you want to make the grilled chicken, too, then double the dressing recipe and use half as a marinade.

Serves: 2 for a main, 4 for a side

Ready in: 40 minutes

For the dressing:

• 1 cup basil

• 1/2 cup tahini

• 1/3 cup parmesan cheese

• 3 tbps lemon juice

• 3 + anchovies or 1+ tbsp anchovy paste

• 1 garlic clove

• Lots of black pepper

• Salt

• Water to thin

First, blanch your basil. Add to a pot of boiling water for 1 minute and then remove and put in ice cold water. This will make it easier to blend so you have a beautiful green sauce, and will keep your sauce from turning brown. Add this along with the rest of the ingredient to a blender. I start with 1/3 cup water and work my way up from there depending on how thin I want the dressing to be.

For the breadcrumbs:

• 3 tbsp olive oil

• 1/2 cup panko breadcrumbs

• 1/2 tsp Calabrian chilis or red pepper flakes

• Salt

Heat oil over medium heat in a small skillet. Add your breadcrumbs and cook until golden. Stir pretty much constantly to make sure they don’t burn (it’ll only take a few minutes), then immediately remove from the heat once they hit that gorgeous golden color. Stir in your Calabrian chilis or red pepper flakes along with a little pinch of salt. Set aside until ready to use!

For the salad:

• 2 bunches broccolini

• Olive oil

• Lots and lots of parm

• Salt

First, preheat your grill to a medium heat. Toss your rinsed and dried broccolini with a good drizzle of olive oil — about 3-4 tablespoons. You want it fully coated! Sprinkle some salt on, then throw it on the grill. Let it do its thing for a few minutes, flip, and cook some more. If any of the florets look like they’re getting too charred, take them off the grill. Some pieces will be done quicker than others. Overall, they’ll take 8-10 min to grill.

To assemble, top broccolini with a good drizzle of dressing, the breadcrumbs, and lots of parm. Cracked black pepper and flaky salt is also welcome. Serve grilled chicken on the side with some extra dressing for dipping. Enjoy, enjoy, enjoy.

Grilled Broccolini Caesar Salad With Basil Tahini Caesar Dressing

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Honey Za’atar Grilled Chicken Drumsticks With a Shirazi Panzanella

I love this combo — probably one of my favorite summertime recipes I’ve ever developed. The drumsticks are sweet and earthy with a lovely char from the honey and the salad is a mashup of two of my favorites: Persian shiraza and Italian panzanella.

Recipe here (paid subscribers).

Cherry Za’atar Glazed Ribs With a Cherry Couscous Salad and a Cherry Margarita

I wait all year for cherry season, so when it arrives I like to make the most of it. The glaze for these ribs is made with cherry preserves, so technically you could make them all year round, but they really sing when paired with the cherry pearl couscous salad and the cherry margarita. I mean, what a combo.

Recipe here (paid subscribers).

Chicken Caesar Smash Burgers

This recipe calls for making smash burgers in a skillet on the stove top, but you could just as easily grill them up instead — just skip the smashing step. If you have a flat top, even better!! Either way, they’re a fantastic break from or addition to classic cheeseburgers.

Recipe here (free for all subscribers).

Grilled Steak and Asparagus Salad With Mint Chimichurri

Asparagus is another veg I think is best when grilled, and this recipe pairs it with grilled steak, canned beans, artichoke hearts, olives, and a zippy mint chimichurri for a salad that can serve as the main course or as the perfect side to bring to a potluck.

Recipe here (paid subscribers).

Grilled Shrimp and Shishitos With a Spicy Tahin Caesar

My husband hates skin-on shrimp, but it’s one of my favorite things to grill. Quick and easy and so, so juicy. Here, I pair it with grilled shishito peppers plus a spicy caesar salad — you’re gonna want to make this one on repeat.

Recipe here (paid subscribers).

Honey Chipotle Steak Salad

I love a loaded salad. What can I say? I grew up on the barbecue chicken salad from The Cheesecake Factory. This one is not a recreaction of that, though I should definitely add that to my to-make list, but instead of a refreshing and spicy loaded salad with grilled steak. There’s queso blanco, pickled red onions, avocado, pepitas, radishes. OMG, it’s so good. I haven’t made this in a while but will be doing so immediately.

Recipe here (paid subscribers).

Steak With Cauliflower and White Bean Purée and a Fresh Tomato Salad

This is the most dinner party-worthy of the bunch. Truly a steakhouse dinner, but make it a little lighter and a lot more summery. The steak is reverse-seared in the recipe, but you can do the searing on the grill (or just cook the whole thing on the grill, if you prefer). The cauliflower and white bean purée is like a lightened up mashed potato, and the salad adds the perfect amount of zingy freshness to cut through all the rich, fatty meat.

Recipe here (paid subscribers).

Hi, friends.

I love a steak & salad combo. A Caesar and a ribeye? Hell yes. A wedge and a strip? Absolutely (though, hold the blue cheese for me). A chunky Greek or tomato-filled panzanella, dressing becoming one with steak juices on a plate? Summertime perfection, imo.

Lately I’ve been seeing a lot of iterations of steak salad, though, that have me reconsidering my propensity to put the steak on the side. Violet Witchel’s dense bean salads, loaded with steak and packed up in nice containers for meal prep are the original inspo, but I’ve seen so many variations of steak-y salads that I decided it was time to put my own spin on it.

So I introduce you to today’s recipe: a grilled steak and asparagus salad, loaded with beans and greens, salty olives, briny artichoke hearts, crunchy marcona almonds, and all dressed in a mint chimichurri dressing that both cuts through the richness and adds a very fresh, very bright zing.

It’s a perfect summer salad. Make it once and eat it for lunch all week long, make it for dinner and enjoy steak night in a different way, make it as a side to take along to a BBQ — she really is that girl.

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This one is well and truly an easy stunner. Most of the ingredients (canned artichoke hearts, almonds, olives) already arrive in their bite-sized form, meaning the only real chopping you have to do is for the dressing — and I’m all for using a food processor or blender to make that even easier.

All that there is to do, besides that, is grill up your asparagus (5 minutes) and flank steak (10 minutes max), and let the latter rest before slicing it up, tossing it with the rest of the ingredients, and digging in.

See? Easy-peasy. So, let’s do it.

The recipe

Serves: 4

Ready in: 30-ish

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Hi, friends. I don’t really think “sheet pan dinners” are a thing in France, at least not in the way we view them here in the US.

Simple, dump-it-and-forget-it meals where everything cohabitates on one pan for a set amount of time. Easy, yes. Minimal cleanup, sure. But often a little lackluster — some parts overcooked, some under, nothing particularly oooh la la about it.

But if the French did do sheet pan dinners, I imagine they’d look a lot like today’s recipe: layered, specific, and full of flavor, with everything cooking in a deliberate order — not just tossed together with a bonne chance and a hope for the best.

Because that’s really the difference here. This isn’t a throw-it-all-on-a-pan situation — it’s a one-pan dinner built in stages. Potatoes get a head start so they can actually develop some color (color = flavor!!), chicken goes in next to render and flavor the pan, and everything finishes together with tomatoes, olives, and a lemony, Dijon and herbes de Provence-spiked white wine sauce that brings it all together.

It’s simple, but it’s intentional. And the end result is exactly what you want from a sheet pan dinner — just…better.

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The key to this recipe is letting each ingredient do its thing before everything comes together. Giving the potatoes that initial roast means they don’t just steam under the chicken, and adding the wine mixture later allows it to reduce into a glossy, flavorful sauce instead of sitting watery on the pan.

The potatoes won’t stay crispy once the liquid is added — instead, they turn soft and velvety, almost fondant-like, soaking up all of that lemony, briny, Dijon-spiked sauce. Personally, I’m very into the texture and the added flavor, but if you prefer a crispier potato, you can roast them separately and serve alongside.

Serve it with a glass of wine (a Provence rosé would be perfect here, just saying), a side salad with a zippy Dijon vinaigrette, maybe a warm baguette with lots of salted butter (French, ofc) — or, just serve it alone. Either way, it’s a very good and very easy one.

Here’s how it all comes together.

The recipe

Serves: 4

Ready in: About an hour (only 20-ish minutes of active time)

Ingredients:

• 1 ½ lbs baby Yukon gold potatoes, halved (or quartered if large)

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