Episode Details

What if the best recipes aren’t the newest ones, but the ones you keep coming back to?

This week, we’re revisiting some of our favorite summer meals and sharing the recipes from Season 4 that have earned a permanent spot in our kitchens.

By the end of this episode, you’ll:

1. Discover make-ahead salads that have become staples
2. Find a hosting-worthy sheet-pan dinner that’s easy enough for a weeknight
3. Get two cookie recipes we bake year-round — and that are perfect for cookie boxes and gifting

Tune in now for easy, reliable recipes you’ll want to make again and again!

***

For more recipes and cooking inspiration, sign up for our free Substack here.

And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Tostadas:

Vegetarian Mexican tostadas from Muy Bueno Cooking

Kari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT Cooking

Salads:

Sweet and spicy melon salad by Christian Reynoso from NYT Cooking

Savory watermelon cucumber salad from the Mediterranean Dish (similar to what Sonya makes, but hers doesn’t have feta)

Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTok

Sweets:

Sonya’s galette recipe

Sonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box)

OUR TOP RECIPES FROM SEASON FOUR:

Mains:

Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine