Celebrate Beyoncé’s 44th birthday with my Sweet ★ Honey ★ Buckle with Blueberries! This honey-lemon sponge is topped with juicy berries, crystallized ginger, and a buttery crumble. Inspired by “Sweet ★ Honey ★ Buckin’” from Cowboy Carter, it’s the ultimate blueberry dessert – finished with a drizzle of honey and sprinkle of flaky salt.
Looking for ideas for a late-summer CSA box? See how I used tomatillos, Thai basil, husk cherries, heirloom tomatoes, jalapeños, poblanos, cantaloupe and cherry tomatoes, with tested recipes, simple no-recipe preparations and practical preservation tips that help turn an overflowing farm share into memorable meals all week long at home.
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.
I transformed a childhood favorite into a zesty summer delight with this Spicy Cucumber Salad featuring pickled red onions. Thinly sliced cucumbers are combined with homemade pickled onions, sour cream, and a touch of heat for a refreshing dish that balances cool creaminess with tangy spice. An ideal accompaniment for warm evenings.
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.