Recipes that capture the essence of warm, leisurely evenings. Featuring succulent BBQ chicken, perfectly grilled corn, and a variety of fresh, vibrant sides, this collection brings the flavors of summer to your table. Each recipe is crafted to enhance the relaxed, outdoor dining experience, making it perfect for gatherings with family and friends. Indulge in these easy-to-follow dishes that celebrate the season's best ingredients, turning every meal into a memorable event.

Squash is almost always my choice for “orange vegetable.” While it seems very unlike me, I really love how soft and sweet they are, especially when “forever” roasted (2½–3 hours). Does squash need to be roasted that long? Absolutely not, but isn’t it nice to cook something for the exact same time and at the exact same temperature as your turkey? I think so. (This recipe is from 

I know the squash, sage, and browned butter combination is giving “the ravioli special at the bad-but-good Italian restaurant” but damn, there is a reason it’s always the ravioli special. These three ingredients are perfect together, a true gift on your Thanksgiving table, especially for anyone looking for a casserole with marshmallows (“this is kind of like that!” you’ll say). The best part about this particular recipe is that you don’t have to brown the butter or crisp the sage. The butter browns and the sage crisps all on their own in the oven (they are in there forever, after all).

Roasted Squash with Crispy Sage

The perfect combination of marinated chicken and crisp lettuce wraps, topped with a peanut sesame dressing

Summer evenings call for fresh and light meals, and these Chicken Satay Lettuce Wraps are the perfect answer. Inspired by traditional Thai street food, the marinated chicken bursts with flavors of soy, lime, and spices. Wrapped in crisp lettuce and topped with a creamy peanut sesame dressing, each bite is a refreshing delight. These wraps are not only delicious but also a fun and interactive meal to share with friends and family. Quick to prepare and full of vibrant colors, they're sure to become a favorite in your household. (This recipe is from 

Chicken Satay Lettuce Wraps

A slight variation on Marcella Hazan's classic, simple tomato sauce

Marcella Hazan's tomato sauce recipe, from 

 is beautifully simple, using only four ingredients: tomatoes, butter, salt, and an onion. Since I usually make tomato sauce for pizza, I like to add a little bit more complexity in the flavor. The two key things with this recipe are: simmer for a full two hours (or more), and refrigerate the tomato sauce for 1 or 2 nights before eating it (which I can't explain, but am certain improves the taste). 

Marcella Hazan Inspired Tomato sauce

Cauliflower is an ideal candidate for a savory galette. It’s low in moisture, roasting to an evenly golden brown in sync with the crunchy, buttery crust. It never becomes soggy, is great at room temperature, and can handle a healthy amount of cheese without disappearing into the background. This is the galette you make when you need something substantial and comforting, don’t feel like eating meat, and have had too much pasta or are—god forbid—sick of beans.

While this certainly could be served as your full dinner, I also like the idea of slicing it thin and enjoying it as a predinner snack, next to a little dish of olives and some hard, salty cheese.

I have it on good authority (because I did it) that this also works with wedges of cabbage (about 1 inch thick) in place of cauliflower— highly recommend.

Creamy Cauliflower Galette

Summer Nights

A collection of thoughtfully crafted recipes that celebrate the richness and diversity of plant-based cuisine. From vibrant salads bursting with seasonal flavors to hearty mains that redefine vegetarian dining, this collection inspires both novice and seasoned cooks to explore the world of plant-based cooking.

Simple five-ingredient salad with crunchy cucumbers and creamy avocados

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on. (This recipe is from the 

Cucumber-Avocado Salad

Plant-Based Perfection

A curated selection of fun recipes tailored for hosting memorable gatherings. From sophisticated appetizers to indulgent main courses and decadent desserts, this collection provides a variety of dishes to impress guests. Whether planning an intimate dinner for close friends or a lavish soirée for a larger group, this collection guides hosts through creating culinary delights that will leave a lasting impression.Placeholder

Rectangular pan pizza with a thick, crisp, chewy crust, topped with pepperoni

This Detroit-Style Pepperoni Pizza has a thick, delicious yeasted crust. It’s topped with the perfect amount of sauce, melty cheesy and a blanket of pepperoni cups. And while most recipes require a 24-hour ferment, this recipe takes a fraction of the time! (This recipe is from 

Each week I’ve been trying to incorporate a fun, new-to-us meal into our routine. Staying at home more means that often times meals can feel monotonous or a bit boring; that’s why pizza night can be a time to have fun and get a little wild!

Enter: this Detroit-Style Pizza recipe. I fell in love with this type of pizza a few years ago when I visited Detroit and New York. It’s so delicious. In New York, you might be familiar with Prince Street Pizza (truly fantastic). In Detroit, there is the famous and delicious Jet's Pizza. Here's what makes up Detroit Style Pizza:

Detroit-Style Pizza

“Mochiko chicken is Hawaii’s fried chicken,” said Relle Lum, a nurse practitioner and the founder of the 

 cooking blog. Growing up on the island of Maui, she enjoyed the craggy chunks at home. Mrs. Lum watched her mother and grandmother throw mochiko chicken together without a recipe, but she’s written one down that ensures the right juicy-on-the-inside, crispy-on-the-outside balance and sweet-savory flavor. The key is to let the chicken sit in the punchy marinade of soy sauce, sugar and scallions for a good amount of time, ideally overnight, then to fry it in batches, in oil heated to 325 degrees. (This recipe is from the 

Mochiko Chicken

Thin slices of beef topped with a savory breadcrumb filling and prosciutto, rolled up and braised in a tomato sauce.

At its core, braciole is a kind of involtini—a stuffed and rolled piece of meat. The details that define braciole can vary by region in Italy, and even by household. The meat type (pork or beef), the rolling size (one larger roll to share or smaller individual bundles), cooking method (braised, pan-fried, or grilled) and seasoning elements (breadcrumbs, chunks of cheese, or fresh herbs) are examples of the different directions this seemingly simple meat bundle recipe can take. (This recipe is from 

The version I have created here is inspired by the Italian-American versions I enjoyed at friend’s houses and restaurants where I grew up in New Jersey. It has roots in a classic 

, where meat is slowly simmered in a tomato sauce until tender, then served separately—the meat on a platter with some sauce, and the rest of the sauce used to dress pasta. Thin slices of beef are sprinkled with a seasoned breadcrumb filling and topped with a delicate slice of cured meat like prosciutto, all rolled together, tied up, and slowly braised in a simple tomato sauce until the meat practically melts in your mouth. It's a truly comforting meal worthy of a Sunday supper.

One of the biggest divides in the Italian-American braciole world centers around which cut of beef to use. The two main camps are those that favor flank steak and those that prefer top round. If you use flank steak, you place the filling over the large piece of meat—which has been butterflied and pounded thin—and roll it up into one big roulade. The entire rolled-up roast braises in one large piece before being sliced to serve. This is a great option for a larger group of people and for a satisfyingly showy presentation.

Italian-American Beef Braciole

Dinner Party

Sweet tooth heaven, featuring a lineup of drool-worthy desserts that'll satisfy even the most intense cravings. From sinfully rich chocolate indulgences to light and fluffy confections, this collection has all the treats you need to satisfy your sugar cravings.

A heavenly fusion of gooey marshmallows, rich chocolate, and golden cookies

Here’s the thing about s’mores desserts: they’re never that good. I actually try to avoid ordering anything s’mores because I know it’ll lead to severe disappointment. Don’t get me wrong—s’mores themselves are a godsend. We had a firepit growing up and would invite people over every weekend in the summertime with the intention of making s’mores. It was a non-negotiable.

We had a s’mores bin in the pantry well-stocked enough so that we could feed no less than two dozen people s’mores at a moments notice. Our garage was littered with industrial-sized s’mores roasting sticks. You could call us a s’mores-obsessed people. But give me a slice of s’mores pie, s’mores cake, or a s’mores bar (I’m looking at you Baked & Wired in Georgetown) and I’ll likely refuse it. The only s’mores-flavored exception was this description-defying, childhood-defining, ground-breaking toasted marshmallow ice cream I used to get as a kid in upstate New York during sleep-away camp.

That brings me to the journey of trying to make this cookie. I knew the bar was high. I couldn’t disappointment myself and follow the tarnished history of miserable s’mores-flavored confections. Of course, I brought out the usual heavy hitters for the matter: browned butter, flaky salt, and dark brown sugar. But to get the real toastiness you get from s’mores, that childhood nostalgia flavor, I made the jump to use malted milk powder in the dough. That’s what gives these cookies their edge, their flavor oomph. Also, holding back the amount of chocolate is key. S’mores are about ingredient balance: too much chocolate and the graham and marshmallow goo are too muted.

S’mores Chocolate Chip Cookies

Vegan & gluten-free, and only four ingredients: coconut, dates, chocolate chips and coconut oil

Traditional Samoas, as much as we love them, are highly processed and made with lots of saturated fats and artificial flavoring. We’re skipping all of those extra ingredients like white sugar, corn syrup and sweetened condensed milk and making them with just medjool dates, toasted coconut and chocolate chips. I recommend using Lily’s chocolate chips or Hu Kitchen gems for less sugar! (This recipe is from 

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