Try these Spicy Cucumber Margaritas with a Tajin/Sumac Rim! Inspired by Ina Garten’s spicy margarita, this version combines jalapeño-infused tequila, cucumber juice, lime, and honey. It’s a refreshing, spicy drink perfect for summer, with a salty, citrusy kick from the rim.
Crispy five-spice fried eggplant sticks, dredged in rice flour and served over tangy labneh with a sweet-sharp black vinegar syrup — this Win Son cookbook recipe delivers restaurant-quality crunch and flavor at home. Topped with cilantro and cayenne-spiced cashews, it’s the ultimate crispy-creamy-tangy-spicy appetizer for Taiwanese-American food lovers.
Ina Garten’s Watermelon & Arugula Salad upgrades the classic watermelon and feta combination with peppery arugula, fresh lemon juice, and shaved Parmesan. Sweet, salty, bright, and refreshing, this easy summer salad is perfect alongside grilled chicken, steak, seafood, or burgers, with a feta version available for traditionalists.
In my CSA week two recap, I’m sharing how I used carrots, garlic scapes, kale, komatsuna, napa cabbage, red onions, and scallions without letting anything go to waste. From garlic scape pesto to roasted napa cabbage and shrimp fried rice, these are the recipes, no-recipe ideas, and preservation tips that worked.
Still deciding on a burger for your holiday weekend? May I suggest Thomas Straker’s Chili Cheese Smash Burgers – buttery milk bread buns, a tangy shallot-mustard sauce, double cheese-topped patties, and pickled chillies for real heat. What’s not to love?
For my summer panzanella, I toss juicy tomatoes, toasted sourdough, charred corn, quick-pickled shallots, basil, and goat cheese in a bright tomato-Dijon vinaigrette. It’s my ideal warm-weather bread salad for July Fourth cookouts, tomato season, or any dinner that needs something fresh, crunchy, and satisfying.
Whether you’re looking for a dish to take advantage of the bounty of local summer fruits and vegetables, something that’s easily transportable for a potluck cookout, or just pining to fire up the grill, I’ve got you covered!
This smoky chipotle chicken and avocado kale salad skips the bottled dressing entirely — massaged avocado, lime, and olive oil do the work. Marinated roasted chicken, roasted red onion, and cumin-toasted pumpkin seeds make it a satisfying, flavor-packed meal that comes together with minimal prep and maximum payoff.