Ina Garten’s Summer Fruit Tart turns ripe peaches, plums and figs into an elegant late-summer dessert. Adapted from her French apple tart, it pairs rows of juicy fruit with a flaky, buttery pastry and glossy apricot glaze. The simple sheet-pan tart is ideal for brunch, entertaining or showcasing seasonal fruit.
Eric Kim’s Oi Sobagi transforms late-summer cucumbers into crisp Korean stuffed cucumber kimchi. Quickly blanched cucumbers are filled with garlic chives, scallions, carrots, gochugaru, fermented shrimp, fish sauce, and green plum syrup, then enjoyed fresh or fermented overnight for spicy, savory, garlicky flavor and subtle sweetness in every bite.
My grandpa discovered a red velvet cake recipe in the ’60s that became a family legend. The key is in the heritage frosting. After tweaking the original recipe, I achieved a moist, tender, and vibrant red sponge. Double the frosting for a perfect four-layer delight!
Enjoying my first wild Maine blueberry inspired me to share my top 25 favorite Ina Garten berry recipes on the blog. From iconic Flag Cake to Fresh Berry and Mascarpone Cream Tart and breakfast treats like Ricotta with Berries & Maple Syrup, Ina’s recipes highlight the best of summer berries.
Eric Kim’s kimchi bibimguksu is a refreshing cold Korean noodle dish made with somyeon noodles, kimchi, tomatoes, cucumber, and a soft-boiled egg. Tossed in a spicy gochugaru-sesame dressing, it’s an easy late-summer meal that puts farmers market produce to delicious use and may win over even the biggest kimchi skeptics at dinner.
For six years, I never missed an episode of The Rosie O’Donnell Show. Looking back, I understand why Rosie meant so much to me as a closeted gay kid growing up in rural Ohio. I’m sharing that story, along with homemade Ring Dings inspired by the treats she gave her audience.
Samin Nosrat’s Russian Honey Icebox Cake delivers the caramelized flavor of Russian honey cake without baking 12 delicate layers. Store-bought graham crackers soften beneath burnt honey dulce de leche cream during an overnight chill, creating an impressive make-ahead summer dessert with an effort-to-reward ratio perfect for special occasions or easy entertaining.
After seven years away, I returned to Chicago ready to eat! From Pequod’s pan pizza and Daeji Dough Company’s brisket roll to Daisies’ beet agnolotti and Bayan Ko’s adobo wings, these are the dishes I loved most, plus a few favorite neighborhood spots and places still on my list for next time.
Welcome! After spending 7 years teaching myself to cook by working through all 1,300+ of Ina Garten's recipes - Julie & Julia style - you've found the place where I share my latest kitchen adventures.