Rick Martínez’s esquites from Mi Cocina turns fresh summer corn into a creamy, spicy Mexican street corn salad with poblano, onion, garlic, chiles de árbol, crema, cotija, lime, and cilantro. I used Rick’s parsley and oregano substitute for epazote, making it an easy, seasonal side dish for corn lovers everywhere.
These Maple-Miso Smashed Cucumbers are a crunchy, no-cook summer side dish with Persian cucumbers, vinegar, white miso, maple syrup, sesame oil, red pepper flakes, and sesame seeds. Salting the cucumbers first keeps the salad punchy instead of watery, making it perfect for cookouts, picnics, and easy weeknight meals.
Seven years ago today, I ran into Ina Garten and Jeffrey at Verjus in Paris. To celebrate, I’m recreating a favorite dish: Brown Butter Asparagus with Toasted Almonds. This simple yet elegant spin on Asperges Amandine is full of rich, nutty flavors, perfect for spring and weeknight meals.
Lidey Heuck’s Warm Herbed Farro is a cozy, grown-up twist on classic rice pilaf. Nutty farro simmers with butter-softened onion, thyme, and broth until tender and chewy, then gets a fresh finish with parsley and scallions. Easy, versatile, and perfect alongside any protein.
Every time we’re in Massachusetts, I stock up on harder-to-find ingredients at Hmart. On a recent trip, I grabbed what I needed to make Eric Kim’s Naengmyeon Kimchi: salted Korean radish tossed with garlic, apple, vinegar, plum syrup, and a probiotic yogurt drink. Crunchy, sweet, tangy, and endlessly snackable.
This garlicky side of mixed greens is a fast, flexible way to use whatever hearty greens you have on hand. Blanched until vivid green, then sautéed with garlic, red pepper flakes, and soy sauce, it’s savory, simple, and perfect alongside almost any meal.
This Parmesan-roasted broccoli is a reminder of why Ina Garten recipes endure. Broccoli roasts until tender with crisp edges, then gets tossed with lemon, pine nuts, Parmesan, and basil. It’s simple, balanced, and quietly irresistible – the kind of vegetable dish you keep eating straight off the pan.
Whenever winter sets in, I turn to Rick Martinez’s Cuban-style black beans. Made with dried beans, aromatics, and zero soaking, they simmer into something deeply creamy and comforting. Effortless, pantry-friendly, and endlessly versatile, they’re just as good in breakfast burritos as straight from the fridge.