The Best Cut You’re Probably Not Buying Flat iron comes from the top blade, in the shoulder—a hardworking area you’d normally expect to be tough. But butchers now split the muscle along the seam of connective tissue running through its center, and what’s left on either side is the second-most tender cut on the entire animal, right behind the tenderloin. (Ask for “top blade steak” if your butcher gives you a blank look. Same thing.) Here’s why I reach for it on a Tuesday: it’s evenly cut from end to…
Continue ReadingWarm Farro Salad with Italian Sausage & Blistered Tomatoes
Why Warm Changes Everything This warm farro salad with sausage, blistered tomatoes, and kale is my ideal transition from summer to fall salad. Most grain salads get made, chilled, and eaten cold out of a container. Fine! But something happens when you build this one warm: the farro is still steaming when it hits the kale, which wilts the leaves just enough to soften their edge without turning them slimy. No massaging, no waiting around. The dressing soaks in instead of sitting on top. And the blistered tomatoes release their…
Continue ReadingWhat August Cooking Looks Like in My Kitchen
The Late-Summer Recipes I Can’t Stop Making August is summer at full volume. Peaches are dripping-ripe, cucumbers and tomatoes are everywhere, and the last thing I want to do is stand over a hot stove. So this month leans cold, quick, and fire-kissed. Expect blender soups, no-cook starters, grilled seafood, and more peaches than seems strictly reasonable (I regret nothing). Here’s exactly what I’m making in August. ↓ A fantastic start to any meal and can be made entirely in a blender! ↓ Probably my favorite combination of salty and…
Continue ReadingCharred Grilled Zucchini with Peach Agrodolce
Tender Grilled Squash With A Sweet & Smoky Sauce Charred Zucchini with Peach Agrodolce turns humble summer squash into the most talked-about plate on the table. Smoky, blistered zucchini gets spooned with a glossy, sweet-and-sour peach agrodolce laced with Fresno chili, mustard seed, and fresh thyme, then finished with toasted pine nuts and flaky salt. It eats like a restaurant course but comes together in about 30 minutes. If you’ve only ever eaten zucchini soft and watery, this is the recipe that changes your mind. The trick is high heat,…
Continue ReadingMiso Black Cod en Papillote (Baked in Parchment)
The Fanciest Thing You Can Make With Zero Technique En papillote means “in parchment” and it is the single most forgiving way to cook fish. You build a little pouch, seal it, and slide it into the oven. The fish steams in its own juices plus whatever aromatics you tucked in alongside it — so it essentially cannot dry out. No flipping, fish spatula anxiety, no guessing when to move it off the heat. What comes out is genuinely stunning. Black cod (sablefish) is one of the fattiest fish in…
Continue Reading12 Fresh Tomato Recipes Worth Bookmarking Immediately!
If you’re anything like me, peak tomato season means tomatoes on everything — spooned onto toast, tossed into pasta, tucked under melty cheese, blitzed into sauce. This roundup runs the full range, from a five-minute bruschetta to a slow-roasted confit you’ll want to put on everything. Easy, fresh, and completely obsession-worthy. Craving something else? Check out more of our fresh summer recipes for even more ways to use up the season’s best!
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