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The mix of cubed watermelon, cantaloupe, and cucumbers dressed lightly in a mint vinaigrette, makes for a refreshing summer salad.

Introduction

The night before my brother’s wedding, my parents threw a big pizza party. In addition to the New Haven–style pizzas cooked in an antique truck outfitted with a wood-burning oven, there were a few simple salads, including one designed for the children: a mix of cubed watermelon, cantaloupe, and cucumbers dressed lightly in a mint vinaigrette. It was so refreshing, and although the bulk of the composition was fruit, the herby, sharp dressing scooted it out of fruit salad territory. There was no cheese in the salad, but I love the addition of feta, which is always a nice match for watermelon and other summer melons. Sometimes with this salad, I’ll add a pinch of Silk Chili (chile flakes from the Turkish version of Aleppo pepper), and if I have an avocado on hand, I’ll add that, too.

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Great as an appetizer or addition to a snack board, you can also use them as a veggie burger alternative or enjoy as a side dish.

Introduction

I am of the mind that za’atar makes anything more delicious, and I think these carrot pancakes will make you a believer too. Somewhere between a latke and socca, there are so many ways to use these sunny little pancakes! Great as an appetizer or addition to a snack board, you can also use them as a veggie burger alternative or enjoy two or three as a side dish. Don’t skip the cilantro garlic sauce; in fact, you may wish to make a double batch.

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Basil’s potential for brightening a dessert is totally underrated. It plays well with so many ingredients, especially blackberries.

Introduction

Basil’s potential for brightening a dessert is totally underrated. It is one of my favorite herbs, especially in its summer prime. With undertones of pepper and mint, it plays well with so many ingredients, especially blackberries. The texture of this cobbler is delightful. You experience jammy blackberries, fluffy-yet-dense cake, and crunchy sugar on top. It’s not overly sweet, and it impressed my partner, Levon, who is almost never interested in sweets.

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The cornstarch batter recipe results in a sophisticated crunch and crackle of this sandwich.

Introduction

It’s important to note that the sophisticated crunch and crackle of this sandwich is essentially the result of Michael Solomonov letting me use the cornstarch batter recipe he uses for the fried chicken at his restaurant Federal Donuts.

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This grilled smoky lime chicken, with a fiery grilled jalapeño sauce is the perfect summer dinner.

Introduction

Summer dinners are the best—simple, easy, and more often than not prepared on the grill, to maximize flavor and so you don’t have to worry about heating up your kitchen. There are few things I love as much as grilling for my crew! This grilled smoky lime chicken, with a fiery grilled jalapeño sauce, is one of my absolute favorites. Serve it with a stack of warm corn tortillas, a homemade salsa (like my Avocado Pineapple Salsa, page 169), and a cerveza or two alongside.

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This white pizza topped with peaches, jalapeños, and prosciutto, hits all of those sweet, spicy, salty notes.

Introduction

My aunt Marcy, my mother’s sister, befriends—best friends, I should say—everyone she meets, from the grocers at her local IGA to the folks who pick up her compost to the UPS delivery person. One May at a graduation party, Marcy took a bite of the delicious pizza being served and beelined it to the outdoor pizza oven, where she met Chris Jones, the owner of Open Hearth Pizza. During their conversation, she secured a visit to his house and a promise to teach her how to make his pizza using 100 percent freshly milled flour, a sourdough starter, and his outdoor wood-burning oven. I got the invite, too, and this is how I found myself sitting on a sunny hill in Vermont with my aunt, uncle, and oldest daughter, Ella, eating pizza and calzones, with a dog at our feet. I could write pages about what I learned that day, from the grains Chris sources and the mill he uses to his mixing and baking process, but I’ll skip straight to the highlight instead: this white pizza topped with peaches, jalapeños, and prosciutto, a combination that hits all of those sweet, spicy, salty notes, making it completely irresistible.

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Sichuan pepper adds the perfect zing to a paloma.

Introduction

I love the way that Sichuan pepper complements citrusy fruit like lemon, yuzu, pomelo, and grapefruit and thought it would be perfect to add a zing to one of my favorite cocktails, a paloma. The mala simple syrup is super quick and easy to make. It can be stored in the refrigerator for up to a month and added to almost any cocktail that calls for a bit of sweetness.

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Aside from enjoying Vietnamese coffee hot, cold, and warm, you may also freeze it.

Introduction

In tropical Vietnam, frozen desserts are extra-welcome. Beloved ice-cream shops, like Kem Bạch Đằng and Kem Tràng Tiền, enjoy loyal followings. In operation since 1958, the latter is famous for kem que (ice-pops) and was mentioned in The Mountains Sing, Nguyễn Phan Quế Mai’s historical novel centered on women in war-torn Vietnam. In one passage, the women’s intense struggles are momentarily relieved by a rare luxury—a modest frozen snack at Kem Tràng Tiền. The grandmother and granddaughter experience poignant childlike glee, and their joyfulness inspired me to create this coconut-coffee ice-pop. I took cues from the motherland, where kem que is often sweetened by condensed milk and enriched by coconut milk. So aside from enjoying Vietnamese coffee hot, cold, and warm, you may also freeze it.

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Kungpao is characterized by a balance of spicy, savory, sour, and sweet tastes.

Introduction

Kungpao, yet another classic flavor profile in Sichuan cuisine, is characterized by a balance of spicy, savory, sour, and sweet tastes. The sauce is versatile and can be applied to many canvases, most famously on chicken. I’ve made everything from kungpao eel to venison to tofu, but the version I frequently make is shrimp, since it comes together quickly. Take caution when you fry the dried chilies. Depending on how hot your chilies are, the room and your lungs might fill with smoke, so try not to take any deep breaths and definitely turn on the exhaust fan and open the windows.