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.
Wondering what to make with a summer CSA box? This practical guide shares tested recipes, no-recipe ideas, and preservation tips for tomatoes, zucchini, romaine, baby leeks, eggplant, sweet corn, red potatoes, and cherry tomatoes, helping you use peak-season produce before anything gets forgotten in the crisper drawer all week long.
August farmers markets are bursting with tomatoes, peaches, zucchini, corn, watermelon, and berries at their peak. This guide highlights Ina Garten’s best recipes that showcase summer’s freshest flavors, from simple tomato sandwiches to show-stopping fruit desserts, so you can savor the season while it lasts.
Hawa Hassan’s Salatet Summaq is a fresh Iraqi salad packed with ripe tomatoes, crisp cucumbers, red onion, parsley, and mint. A simple lemon and olive oil dressing gets a tart, citrusy boost from sumac. It’s an easy, refreshing summer side that makes the most of peak-season tomatoes and cucumbers.
I tackled Claire Saffitz’s kouign-amann recipe, a buttery French pastry made with laminated yeasted dough and plenty of caramelized sugar. While challenging, Claire’s detailed instructions and YouTube guidance make homemade kouign-amann surprisingly approachable. The result is crisp, deeply caramelized, perfectly sweet, and packed with heavenly, flaky layers throughout.
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.