Welcome to Come On Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, we’re veggie grilling for the masses.
Good hosts know that catering to all kinds of diets is the name of the game nowadays. No hate to meat—I love a good steak on the grill—but broadening your horizons to master meatless grilling is a win for you and your guests. I like to use hosting opportunities to play with ingredients I’m less familiar with, like nutritional yeast, a big fave of mine lately… What are yours? Respond and let me know, and let’s get into the veg-forward grilling tips.
If you’ve ever thrown mushrooms into a pan and watched them shrivel up to almost nothing, you’re not alone. That’s because mushrooms are mostly water. Now what you do with that fact can take your dish from just fine to seriously good.
For example, most people’s first instinct is to salt mushrooms right away. But if you hold off, they’ll crisp up instead of steaming and potentially getting soggy. It’s a small shift, but one that can totally change the outcome and turn a basic ingredient into something seriously craveable.
For most people, a pizza date looks something like choosing a cute restaurant or maybe panicking over what to wear. But when you're a professional chef, a pizza date is almost like a cooking class. At least according to Michelle Jimenez it was. And in case you’re doubting her, she and her now-husband Andrea Meggiato turned one of those so-called pizza dates into a business—one you might’ve seen on Shark Tank or in stores like Target.
“He said it would be the most unforgettable date I'd ever go on,” Michelle told me, “and he couldn't have been more right.” They went on to create The Pizza Cupcake, now expanded under the new name Incredifulls.
A lot of people grow up watching their mom cook—I was lucky enough to be one of them. Even before I could reach the counter, I was trailing behind her in the kitchen, hoping to graduate from taste tester to mixer. And while I’ve since picked up tips from test kitchens, TikTok chefs, and a lot of Ina Garten, the core of my love for cooking will always come back to my mom.
That’s probably why I was so taken with Marjorie Taylor and Kendall Smith Franchini’s story. Their new cookbook, French at Heart, isn’t just a collection of classic French recipes, it’s a celebration of their shared life in food. The mother-daughter duo first made waves when they opened The Cook’s Atelier in 2008, a cooking school, culinary, and wine shop nestled in the heart of Beaune, France. Their classes now sell out months in advance, drawing guests from around the world. And yet, what makes their story stand out isn’t just the stunning Burgundy backdrop or their rustic tartines—it’s the relationship at the heart of it all.
Welcome to The Flavor Files! 🎉This is where my love for cooking, flavor, and food science all come together—because delicious food is even better when you understand a little of the magic behind it.
Looking for more recipes? You’ll find them all at Nik Sharma Cooks.Still need a copy of my latest cookbook, Veg-Table? You can grab it here—it’s filled with veggie-
driven inspiration. 🌱✨
You might spot a few affiliate links sprinkled throughout this newsletter; they help keep the spice—and the science—flowing.
Now, let’s dive in. 🔥
The Flavor Files is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
If you missed last week’s May recipe digest and this month’s free recipes by me at America’s Test Kitchen - the iconic Chicken 65 from India and the Calabrian Chile White Beans, get them here.
Wishing a warm and heartfelt Mother’s Day to everyone celebrating, whether you're honoring a mother, remembering one, or navigating the day in your own way. May today bring comfort, gratitude, and love in all its beautiful forms.
This week, my friend Rie McClenny invited me to do one of my favorite things: cook, geek out, and eat. Hosted by J. Kenji López-Alt and Balmuda, we cooked in sync around their sleek new electric teppanyaki grill. I whipped up kimchi fried rice because nothing says “test-drive this grill” like fermented cabbage and sizzling rice. I need to get myself one of these grills because they’re fun to cook on, easy to work with, and clean.
You might’ve noticed things are looking a little different around here! I’ve been refreshing the newsletter, tidying things up, adding categories, and making it easier for you to find old favorites and stumble on something new and delicious. The full revamp should be completed by next week, so stay tuned!
Recently, I accidentally bought a massive bag of fresh ginger; far more than I could use in a week. Rather than let it go bad, I froze it. I rely on this method, especially when I pull ginger straight from the garden during harvest season. Freezing helps preserve its bold flavor, and bonus: frozen ginger grates like a dream. Here’s exactly how I do it.
Slice, grate, or julienne the ginger before freezing, depending on how you plan to use it.
Frozen ginger is much easier to grate finely and great for stir-fries, teas, and dressings.
You don't need to worry about thawing before use. Just grab what you need and go ahead with your recipe.
This week’s recipe for my paid subscribers is comfort food in the form of this White Chilli with white beans and chicken. There are days when I need comfort to come quickly. Not the kind that simmers all afternoon, but that that arrives with a bit of ease, a little heat, and the steadying warmth of something deeply familiar. This soup is exactly that. Maybe it’s no surprise that it draws on the parallels between Indian and Mexican cooking, two cuisines that speak the same flavor language. Both celebrate fragrant spices and the slow layering of flavor. Both lean on bright acids like lime or tamarind to cut through richness and love to play with the fire of chiles. And yes, both are proudly rooted in the joy and ingenuity of street food. These similarities aren't coincidental. Colonization shaped the culinary landscapes of both countries; the Spanish in Mexico, the British, Dutch, Portuguese, and French in India, leaving behind a complicated legacy of migration, trade, and exchange. Ingredients like chiles, tomatoes, and potatoes crossed oceans and rewrote recipes. But somehow, even across continents, these two cuisines remain in conversation, with each other, and with those of us who cook and crave them.
After the burgers have been flipped and the last hot dog polished off, there’s really only one way to cap off Memorial Day weekend: dessert. But not just any dessert—think unfussy sweets that you can whip up ahead of time, take on the go, or throw together in the middle of a backyard hang. These treats are simple, summer-ready, and a little nostalgic in the best way. From classic icebox cakes to homemade popsicles, these are the recipes you'll crave after good barbecue. We've also chosen a few festive options with red, white, and blue designs (really anything that incorporates berries will do the job).
Here are 26 easy Memorial Day desserts that’ll carry you from the first beach trip to the last bite of pie. And if you're hunting for more menu inspiration, we've rounded up our best Memorial Day side dishes as well.
After talking to more than 30 moms of all ages (shoutout to my mom’s friends, my friends’ moms, neighbors, coworkers, grandmothers, our F52 community), I got a pretty clear answer. While there were definitely some cute product recs, the overwhelming #1 request?
There’s a change in the air on Memorial Day. It marks the start of grilling season, the unofficial kickoff to summer, and, of course, the chance to serve up the very best Memorial Day side dishes. Whether you’re firing up the grill, heading to a potluck, or hosting your whole family in the backyard, you’ll want to plan a few Memorial Day sides that are just as memorable as the mains. Think classic potato salads, crowd-pleasing baked beans, bright seasonal veggies, and pasta salads that hold up all afternoon.
Whether you're hosting or transporting your pre-made dish, this list is for you. We’ve rounded up 38 of our favorite Memorial Day sides to serve with burgers, ribs, hot dogs, and more. And if you need a little something for the grill too, don’t miss our favorite grilling recipes, Memorial Day recipe ideas (we have more than 50), and our guide to the best pasta salads to pair with just about anything. These easy sides for a crowd will make your long weekend one to remember.
This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.
This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!
There are certain things I’ll always prefer to make at home—guacamole, pizza dough, pizza sauce... honestly, most sauces. Hummus is firmly on that list. I’ve tried to like the store-bought versions, but they always taste a little off—too plastic-y, too acidic, or just weirdly flat. They go bad quickly, lack flavor, and don’t come close to the fresh stuff.
And that’s a shame, because I love hummus. I’m constantly craving something Mediterranean-adjacent: tomatoes, cucumbers, red onion, feta, and a big dollop of hummus to tie it all together. At restaurants, it’s all I want. But at home, unless I’m making it myself, I usually skip it.
Memorial Day marks the unofficial start of summer—and the best way to celebrate is with good food, sunshine, and a laid-back outdoor hang. Whether you’re hosting a backyard BBQ, heading to the beach, or just craving an easy long-weekend dinner, these easy Memorial Day recipes are made for warm weather and minimal prep. Think juicy grilled mains, refreshing no-cook sides, and make-ahead desserts that keep things breezy from start to finish. With 30 go-to dishes to choose from, you’ll be set for summer’s first (unofficial) party.
This Tomato-Cantaloupe Caprese with Burrata is a no-cook summer stunner. Juicy heirloom tomatoes and sweet cantaloupe wedges surround creamy burrata, all drizzled with a lemony herb vinaigrette. It’s a vibrant, refreshing twist on the classic caprese—perfect for warm-weather gatherings.
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.
I’m in Florida, visiting my mom Judy, otherwise known as the Oven-Fried Chicken Lady. I was reminded that as a myopic New York food media person, I often forget that in other places foods are in season at different times than they are in New York! The farmers market here has already blown through asparagus and strawberry season and marched on to zucchini, green beans, and cherry tomatoes. For Floridians, this Zucchini Butter recipe from Jennie Cook is a winner. (Here’s the pan I cooked it in.)
It’s graduation season (again!)—here’s what college grads actually want.
It’s that time of year when graduation invites start rolling in and your weekends fill up with ceremonies, parties, and post-grad send-offs. And with that comes the inevitable question: What do you get a college graduate? Especially if you haven’t seen them since they were 10, or have no clue what someone in their early twenties even needs these days.
Mango season is here! I’m celebrating with a guide to preparing mango, whether you want it sliced or diced. Mango is one of the most popular fruits in the world, but I didn’t grow up eating it and had to learn how to prepare it. I’ve tried all the different methods, and I’m sharing the best way to cut mango today.
Mango tastes sort of like a juicy tropical peach, with notes of honey. Even when it’s ripe, it typically has a light sourness to it, which keeps me going back for more. I love using mango for a burst of sweetness in salads, salsa, and savory entrées—not to mention snacking on them.
Mangoes are at their peak in the summer, typically available from May through September. I’ve been excited to find Ataulfo mangoes (also known as honey or Champagne) on sale at Whole Foods lately. That’s the variety you see here, and they’re particularly buttery and delicious. My preparation methods will work well on any variety and size of mango!
Everyone needs a recipe for classic, foolproof skillet french toast, even stubborn people like me who, despite making it at least once a month and more often when there’s leftover challah, are so easily bored by and restless with simple recipes that I’ve resisted writing this up for almost 19 years. I’ve filled the french toast vacuum on the site instead with customizations: casserole-style baked french toasts with cinnamon sugar toast and, uh, bailey’s (ah, the child-free years). There’s even a fancy french toast akin to individual crème brûlées. But eventually, through a combination of friends texting on random weekend mornings [“Do you seriously not have a challah french toast recipe?!”] and the existence of a teenager, who I cannot teach to make french toast for us if I haven’t written it down, I’ve come to my senses. I mean, mostly.
It’s graduation season once again, which means the hunt for high school graduation gifts is officially on.
With invites piling up and parties filling your weekends, you might be wondering what kind of gift feels thoughtful but not over-the-top, especially if you haven’t seen the grad since they were, like, 10. Whether you’re shopping for a niece, neighbor, or your best friend’s kid, we’ve rounded up some of the best high school graduation gifts that are actually useful. Think: dorm-ready essentials, small luxuries, and smart picks they won’t already get five of.
Grilling season is here, and whether you're planning a backyard cookout, a weeknight dinner, or just wondering what to grill this weekend, we’ve got you covered. From juicy burgers and flame-licked steaks to smoky veggies and unexpected desserts, these are our best grilling recipes—perfect for beginners, pros, and everyone in between. So fire up the grill and get ready for your tastiest summer yet. For even more inspiration check out our favorite Genius grilling recipes and best pasta salad recipes to bring to the party as well.
Think beyond burgers—these grilled vegetables, salads, and smoky snacks bring fresh, flavorful energy to your cookout. Great for vegetarians or anyone looking to lighten up the grill menu, this mix of charred greens, grilled dips, and colorful skewers are as easy as they are impressive.
As fun as it is to be the go-to spot for dinner parties and weekend brunches, all that foot traffic can leave behind more than just fond memories—your furniture may take a hit, too. Think: wine spills, dropped platters, and one of the more stubborn surprises—heat stains on wood. These hazy white rings or blotches often show up after a steaming dish or piping-hot mug gets placed directly on your table without a trivet. Even a tablecloth won’t always save you if it’s too thin. The result? Marks that look like crop circles and feel nearly impossible to fix.
But don’t panic. These stains might look dramatic, but they’re often totally fixable with a few household items. Below, we’ve gathered some of the most effective ways to remove heat stains from wood—and added tips on how to prevent them in the future, when to act fast, and what common DIY fixes to be cautious with.
Welcome to The Flavor Files! 🎉This is where my love for cooking, flavor, and food science all come together—because delicious food is even better when you understand a little of the magic behind it.
Looking for more recipes? You’ll find them all at Nik Sharma Cooks.Still need a copy of my latest cookbook, Veg-Table? You can grab it here—it’s filled with veggie-driven inspiration. 🌱✨
You might spot a few affiliate links sprinkled throughout this newsletter; they help keep the spice—and the science—flowing.
Now, let’s dive in. 🔥
The Flavor Files is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Last Sunday was a special one; I finally made it to the LA Times Festival of Books (I usually miss it because it overlaps with my birthday!). I had the chance to sign copies of my books at the {Pages} a Bookstore booth and, more importantly, to meet so many of you; some who’ve been cooking my recipes for years, and others who discovered my work for the first time. It was truly energizing.
Thank you all for the lovely birthday wishes. I celebrated in peak May fashion, with mangoes, of course. A mango curd–filled cruffin from my favorite LA patisserie, Artelice, was the highlight (fate, if you ask me). There were also lemony, passion fruit–laced desserts in the mix—bright, tart, just the way I like them.
This week on In the Kitchen, Dan, Lan, and I got into it—in the best way. We talked about my intense dislike of bananas and the story of how I went from being a molecular biologist before food science stole my heart. Oh, and Dan casually dropped that his mom is a fan of my work, which honestly made my week. It’s a fun, honest, slightly nerdy episode, and if you’ve ever wondered what goes on behind the scenes at America’s Test Kitchen, you’ll want to give it a listen.
This May, I’ve developed two new recipes for America’s Test Kitchen (ATK)that turn up the flavor and the heat. First up, a classic Indian icon: Chicken 65. Originating in Chennai in 1965 (hence the name), this South Indian classic brings crispy, juicy chicken coated in a yogurt-spice marinade and finished with a fiery, lemony glaze that sticks to your fingers in the best way. The crust? A light mix of cornstarch and rice flour that holds its crunch. The aromatics? Curry leaves and Thai chillies that bring a serious punch.
The second dish detours to Italy: Calabrian Chile White Beans with Almond Pesto. It’s cozy, bright, and intensely flavorful. We broil red pepper and tomato to build a bit of smokiness, then blitz them with almonds, vinegar, garlic, and spicy Calabrian chiles into a rustic pesto that clings to creamy white beans. You can swap in Great Northern beans or chickpeas if that’s what you have on hand; it’s weeknight-friendly and pantry-adaptable.
And if you’re wondering just how spicy these dishes are: Thai chillies clock in between 50,000–100,000 SHU on the Scoville scale, while Calabrian chillies sit comfortably in the 25,000–40,000 SHU range. Heat is a central player in both recipes, but so is balance. Acid in lemon and vinegar ties it all together in these recipes.
A note on the curry leaves in Chicken 65: They’re essential, and you can now find them fresh or dried at Indian/Asian grocery stores or online. I like this brand for the jarred crushed Calabrian Chiles in the Calabrian Chile White Beans with Almond Pesto, but there are many different options in stores.
These two recipes reside on ATK and are free. I love seeing you share your excitement! ATK makes several recipes from the residency available for free. You might need to enter your email so they can send you more great content, but you can always opt out anytime. I’ve been a longtime subscriber to their newsletters and have found them super valuable. I hope that helps clarify how to access these co-created recipes—we put a lot of love into them, and I’d love for you to check them out! I appreciate your support!
More things to cook this May
Spring is in full swing, and it’s the perfect time to shake things up in the kitchen. I’ve rounded up 10 bold, seasonal recipes to cook this May—from prawn kebabs and smoky pulled pork vindaloo to a lychee pastis and an almond-polenta plum tart. Whether you're in the mood for something cozy, spicy, or sweet, this list has a little something for every craving.
The Flavor Files is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
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