In 2018, hard seltzer was everywhere. White Claw took over coolers, bar menus, and party tables, and beer suddenly had real competition. So when Grant Wood—a brewmaster with decades of experience—floated the idea of nonalcoholic beer to major players like MillerCoors, it didn’t exactly land. Everyone was still riding the fizzy wave.
NA beer? That felt like a niche at best.
Welcome to Sunday Reset, where we share how we’re unwinding and what we have planned for the week ahead. This time, guest Nea tells us her summer cooking plans and how she's gearing up for summer in Sweden.
Good morning! I can’t believe it’s already June 1st! I just got back from visiting my parents in Burlington, Vermont, where we blew lots of glass at their studio, AO Glass, grilled, and ate maple creemees. Now back in Brooklyn, I’m deep into planning summer recipes and gearing up to head to Sweden for a few weeks.
Father’s Day can feel like a hard one to get right. Do you plan a full schedule of activities? Do you let Dad relax? Do you take him out for dinner? Or do you cook him a nice meal? And what about a gift? Does he really need another grilling set? How about a salami bouquet? The options are at once completely overwhelming and totally limiting. Lucky for you, we've got some good news. As it turns out, all dads really wants is a great breakfast.
Here are 30 never-fail morning meals to whip up for the father figure in your life this Father's Day—from apple and pork sausage (with a side of eggs, of course) to the perfect waffles and pancakes. Serving a homemade card alongside never hurts, either.
Join me and my friend Jane Bertch in Paris on Sunday, June 29th, for a booksigning event from 3pm to 4:30pm at La Cuisine Paris at 78 Quai de l’Hôtel de Ville (4th).
I’ll be signing paperback copies of my books L’Appart and The Sweet Life in Paris, and Jane will be signing copies of her memoir of opening a cooking school in Paris, The French Ingredient.
Note that books are in limited supply and you are welcome to bring books you’ve purchased elsewhere. Please note that the venue is not able to take credit card payments on-site.
Stop by and say hi!
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.
Hello!
Summer has arrived, and June is in full swing. It’s hot enough that I think about cold coffee, ice cream, and sorbets, morning to night. Pretty much anything that’s filled with a heaping of ice.
I got myself a new fine mesh strainer that is STRONG and filters stuff out well - I tested the Rösele fine mesh strainer with blended coconut, and it did a fantastic job of straining the solids out to give me a smooth, clear milk (I got the 7.5-inch strainer).
I grew tired of sticking wet towels between the counter and my cutting boards to prevent the boards from slipping, so I finally got a slip mat for my large cutting board. It’s made prep work a breeze.
I LOVE this small kitchen remodel. It is tasteful, refreshing, and thoughtful, and the rest of the home is equally cozy and beautiful.
I finally scored a reservation at Panda Inn in Pasadena, yes, the birthplace of Panda Express. Ever since their remodel and grand reopening, getting a table has felt almost impossible. So when a friend invited me to join them for lunch, I jumped at the chance. The place was buzzing with energy, and the food? It was well worth the wait. I couldn’t get enough of the Phoenix Chicken and the Honey Walnut Shrimp, both perfectly executed and deeply nostalgic in flavor.
And while I’m on the topic of local gems, I have to shout out 61 Hundred Bakery in Santa Ana. I first tasted their stunning blue corn masa sourdough at Somni a few weeks ago. When Chef Aitor Zabala mentioned he sources it from this bakery, I immediately added it to my must-visit list. I finally made the trip and was blown away. The croissants? Flaky, layered, and intensely flavorful. Every item I tried showed a level of craft and precision that speaks to true mastery. The bakers and staff are extremely friendly.
I was absolutely delighted to read Roopa Gulati’s new cookbook, Indian Kitchens: Treasured Family Recipes from Across the Land (Bloomsbury, 2025; Amazon / Bookshop). It reads like a deeply soulful love letter to the kitchens of India, kitchens that tell stories, hold memories, and reflect the incredible diversity of communities across the country.
One line in Roopa’s book stopped me in my tracks:
India isn’t a closed book — it absorbs influences from global kitchens and has done so for centuries.
As someone who grew up in Bombay (Mumbai), this resonated strongly with me. French, Portuguese, British, Middle Eastern, Central and North Asian, these influences (and many more) have all woven themselves into the rich, evolving tapestry of Indian cuisine. And yet, so many myths still persist:
→ that all Indian food is “curry”
→ that garam masala is some kind of universal magic key
→ that naan is our everyday bread (it’s not — it’s a restaurant treat!)
→ that Indian food is always fiery hot
Roopa’s book gently and beautifully dismantles these clichés by showcasing the stunning range of dishes and traditions from kitchens all over India; dishes rooted in place, memory, and family. It’s a journey told through food, and one I know you’ll savor as much as I did.
This week, I’m sharing one of my favorites from the book: Chana Dal with Spinach, a comforting and nourishing dish layered with subtle flavor.
It’s usual to use chana dal for this dish, but you could also make it with split yellow peas. Both have a robust, almost meaty flavour, which stands up well to leafy green vegetables. Add the softened spinach at the last minute, so that it retains its fresh grassy-green colour. This dal is finished with a fried tarka flourish, made with sizzling spices, garlic, ginger and the sharpness of green chillies.
Serves 4
7 oz [200g] split Bengal gram (chana dal ), washed and soaked in hot water for 2–3 hours
¼ tsp ground turmeric
12 1/4 oz [350g] baby spinach leaves
juice of ½ lime
sea salt
FOR THE TARKA
1 3/4 oz [50g] ghee or 5 tbsp sunflower oil
1 teaspoon cumin seeds
1 dried Kashmiri red chilli
4 garlic cloves, finely chopped
1 oz [30g] ginger root, peeled and finely grated
2 green chillies, deseeded and chopped
1 tomato, diced
Discard the soaking water from the Bengal gram and transfer the dal to a pressure cooker. Cover with water by a depth of 4 cm. Add the turmeric and cook under pressure for 30 minutes, until the gram is soft and has broken down. Roughly crush the dal with a potato masher against the side of the pan.
Aim for the consistency of thick soup. If it looks a bit watery, boil the dal for a few more minutes without any pressure. Alternatively, put the Bengal gram and turmeric in a medium pan and cover with water to a depth of 4cm. Half-cover the pan and cook the dal on a medium heat for about 1½–2 hours, until completely tender, adding extra water if needed to prevent it from becoming too thick. Roughly crush the dal in the same way with a potato masher. Keep the dal warm.
Heat a sturdy, dry pan on a high heat and add the spinach. Cook, stirring all the time, until the leaves start to wilt – this should take 1 minute. (You may need to do this in batches.) Scoop the leaves into a colander set over a bowl and leave to cool. When the spinach is cool enough to handle, squeeze any excess liquid out of the leaves with the palms of your hands, then roughly chop them. Leave to one side.
For the tarka, heat the ghee or oil in a small pan on a medium–high heat and add the cumin seeds and Kashmiri chilli. Swirl everything around for about 20 seconds, until the cumin releases its nutty fragrance and the chilli swells and becomes darker.
Turn down the heat to medium and add the garlic, ginger and green chillies and fry for 1 minute. Stir the diced tomato and cook for another 2 minutes, until softened.Tip this tarka into the hot dal, season generously with salt, then stir in the chopped spinach. Reheat and finish with the lime juice before serving straight away.
(Note: I’ve not changed anything in the original recipe, but I’ve included measurements for American audiences.)
As a luxury travel advisor, I send people all over the world to explore and make memories with their friends and families, and one place I recommend over and over is Mexico City (CDMX). I’ve spent time there myself and sent scads of clients there, too.
CDMX, in my opinion, is still underhyped for a lot of U.S. travelers, especially those on the east coast. It’s a relatively quick flight (4-5 hours max depending on where you leave from) and once you get there it’s pretty much the perfect long-weekend getaway—the food scene is studded with delicious hotspots in both the high end and the street fare categories, and the city is teeming with art, shopping, and history. And should you want to make a longer trip out of it, you can scoot out to the coast and see some gorgeous beaches.
If you ask someone to finish this sentence—“They’re climbing the corporate…”—I bet we’d all say the same thing. “Ladder,” right? That’s because the go-to analogy for career growth has always been a ladder: vertical, linear, and only room for one at the top.
But what if we ditched the ladder altogether?
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, Kelly is hosting a French fête.
This article was created in partnership with Maker's Mark.
If there’s one thing I love in this world, it’s an unexpected cocktail—especially heading into the summer months, when Friday happy hours feel more joyous than ever. I’m always on a quest to perfect my espresso martini (more on that soon), but this month, I’m in the mood for something new.
And that leads us to the question that rolls around every June: What’s going to be the drink of the summer? A safe bet (that I’d put actual money on) is the Aperol spritz, still going strong five years later. The limoncello spritz has also gained steam—and honestly, I get the appeal. I recently tried Pallini’s version for their summer spritz activation, and their sunny vibes once again sold me.
Welcome to the latest (and perhaps most bittersweet) edition of Food52 Founder Amanda Hesser’s newsletter, Hey There, It’s Amanda. As always, it’s packed with food, travel, and shopping chatter—plus one big personal update about what’s next for Amanda and the future of Food52.
Sixteen years ago, nearly to the day, Merrill and I posted this video to Vimeo, introducing the company and laying out our proof of concept. We planned to build a company that served all the needs of people who loved cooking and home. There would be high-quality recipes, home content, and an assortment of products handpicked by us. It would feel edited yet welcoming, with beautiful photography and a strong sensibility. And, most importantly, our readers would be vital to it all.
Welcome to Like a Local, our recurring series where travelers share their perfect long weekend itineraries—from the coffee shops and cocktail bars they swear by to the hidden corners worth wandering. This week, Chicago resident, Caroline Bratney focuses on the city's architectural highlights.
Welcome to beautiful Chicago! I’ve lived in this Midwestern metropolis for ten years and have fallen in love with so much of what this broad-shouldered city has to offer.
Father’s Dayis a time to raise a glass to any father figure in your life—the guy who shows up early for your move, texts weather alerts from three states away, or always knows how to make you laugh. It’s also a great excuse to mix up something special. From a classic old-fashioned or whiskey and coke to brunch favorites like a Mimosa or Bloody Mary, Dad will finally get the chance to do what he loves most—kick back and relax.
This is the perfect drink for a hot summer day and honestly, the ultimate Dad drink. Think of a michelada as a more refreshing, lower-ABV version of a Bloody Mary—this one is equal parts homemade bloody Mary mix and a light lager beer.
Whether it’s a towering layer cake, a cozy loaf, or just a sweet vehicle for frosting, cake is one of the best ways to celebrate someone special. And this Father’s Day—June 16—we’re celebrating all the dads, grandfathers, uncles, and mentors who’ve made life sweeter.
Maybe your dad was the one who taught you how to flip pancakes on Sunday mornings or the guy who told you ghost stories on camping trips. Maybe he’s the one who texts silly jokes just to brighten your day. Or perhaps you’re honoring a father figure who always showed up, even when you didn’t expect it.
© James Ransom
© James Ransom
© James Ransom
© James Ransom
© James Ransom
© James Ransom
© James Ransom
© James Ransom
© James Ransom
© James Ransom
My dad isn't much of a breakfast person. Like me, he lives to eat, but that takes shape mainly as a lunch, dinner, and snack pursuit. I've never known him to go crazy over a fried egg sandwich, or to make pancakes of his own accord. Most days, he has toast, either slathered with peanut butter while still warm, or with gently crushed avocado, olive oil, and salt.
So Father's Day brunch is really for the rest of the family (and for the dogs, who each year anew act like they've never seen a muffin scrap before). My dad will attend, of course, but menu planning is dictated by the tastes of my sisters and mother. Enter the cinnamon rolls and the cream cheese frosting. And the custardy, soft-scrambled eggs. Oh, and the biscuits.
You’re a few steps into these community-favorite bran muffins when you realize: Uh-oh, no molasses in sight. The recipe only calls for three tablespoons—so can you swap it out? Good news: Yes, you definitely can. Whether you’re baking cookies, mixing BBQ sauce, or whipping up gingerbread, there’s a molasses substitute for you. Below, we’re diving into what molasses actually is, how it behaves in recipes, and the best molasses alternatives to use in a pinch (including two more options for subbing barley malt and date syrup, per your comments!).
Simply put, molasses is a byproduct of sugar processing, whether that’s sugar cane or sugar beets. When sugar is refined, “the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted,” according to The New Food Lover’s Companion. “The remaining brownish-black liquid is molasses.” Got it!
Good morning! Memorial Day weekend is officially here, which always feels like a natural reset—whether you’re counting down the last days of school (with excitement, stress, or both) or just waiting for consistently warm weather.
Last week, Paul answered all your BBQ questions and made a strong case for ribs, which I second. There’s still time to make Emma Laperruque’s baby backs with dry rub, or if you’re cooking for a smaller crowd, her shrimp pasta is a no-brainer. For dessert, I’ve got my eye on EmilyC’s berries with rosé, this olive oil chocolate mousse, or a stunning raspberry pistachio pavlova.
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.
This week’s newsletter is a little shorter, but it’s stacked with flavor. I’ve pulled together a curated lineup of recipes perfect for your Memorial Day cookout, whether you’re grilling, chilling, or just enjoying an extra scoop of dessert. I’m taking a moment to unwind this holiday weekend before diving into a very exciting new project (more on that soon). In the meantime, fire up that grill and let’s get cooking
This week, I traded my usual kitchen for the iconic halls of America’s Test Kitchen in Boston, and let me tell you, if you’ve ever wondered what happens when science meets studio lights and a bunch of overachieving spatulas, it’s magic.
I filmed my segments for the ATK TV show with the incredible Bridget Lancaster and Julia Collin Davison; two hosts, two totally different vibes, and one shared love for food that made me realize how much I enjoy talking about cooking. Watching the crew work behind the scenes was like witnessing a well-seasoned army of culinary ninjas. These people do not mess around. It’s a well-oiled and seasoned machine. Things I learned: How long it takes to grate a teaspoon of lemon zest and grate ginger on camera without crying (because it takes longer than you think).
Between takes, I cooked up some new recipes (stay tuned), had the cooks taste test them out in the test kitchen, attended several other tastings (doughnuts, ramen, chicken bakes, pot pies, and more), and learned a ton. And just when I thought the week couldn’t get any sweeter, in walked the baking queen herself: Rose Levy Beranbaum. That’s right, THE Rose. She brought cookies. Cookies that she baked. For me. I’m still recovering. Rose shared several tips and juicy stories, and we even got to give her a tour of the test kitchen.
Memorial Day weekend is the unofficial kickoff to summer, and you know what that means: sunshine, smoky grills, and unapologetically good food. I’ve rounded up my absolute favorite recipes to help you build the perfect cookout menu, whether you’re going full BBQ mode or keeping things fresh and simple. Think juicy grilled mains, vibrant veggie sides, and a few sweet (and salty) surprises. These are the dishes I’ll be making, and trust me, your guests will thank you.
I’ve also included a new recipe - something simple, seasonal, and seriously delicious: roasted strawberries and rhubarb with a balsamic glaze, served over a cloud of thick, creamy Greek yogurt. It’s the kind of dessert (or breakfast—I won’t judge) that looks fancy but takes almost no time. Sweet, tangy, creamy, it’s joy in a bowl.
Here’s wishing you a delicious and restful holiday weekend. I hope you get a chance to kick back, soak up some sun, and savor something good.
Nik
The crêpes were made, the eggs perfectly bedeviled when I noticed—with only a few minutes before my book club group was set to arrive—that the surface of my fridge was looking particularly grubby. I recalled seeing a tip on a blog earlier that week for something like a “genius cleaning hack” for stainless steel (was it rubbing in olive oil?). They say fools rush in, and thus it was.
I was left with a streaky mess when the doorbell rang. Later in the afternoon, while I was chatting with my friend Jade, she mentioned a miracle stainless steel cleaner she’d just bought. To be clear—oso as to not slander Jade—there was no passive aggression in her comment—her line of sight and her train of thought were easy enough to piece together. I asked her for the link, and both the time stamp on my pre-hosting photo and product invoice confirm I bought it immediately on her recommendation.
The gimlet is a classic cocktail that deserves more attention! Made with gin, lime juice and sweetened with simple syrup, it comes from the sour family of cocktails (my specialty). Save the elaborate cocktails with unrecognizable ingredients for ordering at fancy bars—a simple, citrusy, not-too-sweet cocktail at home is one of life’s simple pleasures.
The gimlet is light and bright, like a more casual version of a martini that you can sip slowly on a porch. I love a gimlet in the spring or summer—they’re fresh and just right. If you enjoy ordering a good gin cocktail or a margarita made with real lime juice, you will love a homemade gimlet.
Continue to the recipe...The post Gimlet Cocktail appeared first on Cookie and Kate.
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