My flower habit started one summer day long ago. I was at the kitchen sink, in “exhausted mom-wife-housekeeper” mode, when I spotted a slightly droopy Black-Eyed Susan bloom in our backyard. I looked down at the empty pickle jar I had just washed out and knew that flower needed a home. Minutes later, I had a cute little flower arrangement right there in our kitchen. Nothing fancy, but kinda charming—and it made us all smile. Flowers have the power: reducing stress, boosting our moods, and bringing joy and a mother nature connection into our lives.
It’s summer, and flowers everywhere–even the local supermarket. After checking the Haas avocados to find some ripe ones for my supper salad and hunting down a pint or two of perfect raspberries, I usually head over to the floral department to see what’s on offer.
Welcome to Sunday Reset, where we share how we’re unwinding and what we have planned for the week ahead. This time, our newest baking resident, Terrence (@terrencebakes), shares what he’s whipping up first in our Test Kitchen.
Summer is officially here and as a baker, I go back and forth about using my oven during some of the hotter days.
This week, we continue our exploration into tandoori flavor and technique. In this new newsletter format for my paid subscribers, I’ll provide a deeper dive into how this flavor is created and the techniques that are critical to achieving the right result. Keep reading to…
Learn common tandoori spices and the importance of the marinade
Get my tandoori lamb recipe (simple enough for weeknight dinner yet delicious enough for a dinner party)
Recommended go-to resources and my favorite books for Tandoori cooking and recipes
Welcome to Forkcast—our weekly meal plan with five recipes, a grocery list, and tips to keep dinner easy. This week’s lineup comes from home cook Christen Vidanovic, who’s all about making the most of summer produce.
By the beginning of July, I’m usually pretty settled in my summer routines: barefoot in the grass, flipping something on the grill, and waving to friends pulling up with drinks and kids in tow. It’s the kind of month where the lines between weekday and weekend blur—camp days melt into sunset picnics, and dinner is usually on the deck.
Last summer, a friend came to a barbecue and said, “We had soccer and then a birthday party and I had no time to make anything but I brought this” and started unloading items from a grocery bag. There were no clean cooking utensils so she and I proceeded to use our hands to break open balls of burrata and spread them on a plate, smash open cherries and pit them, sprinkling them over, crushed pistachios with the bottom of a pot, and finished the whole platter with olive oil, lots of sea salt, black pepper, and fresh mint we picked from sprigs. We lined the plate with rounds of storebought crostini, I snapped a picture and later when I shared it, dozens of you messaged me to demand a recipe or tutorial.
We all know a crisp glass of rosé shines in the summer. It’s cold, it’s light, it’s pink—what’s not to love? It looks the part, tastes refreshing, and makes the best patio companion. But while I’ve got no problem pouring a glass to go with a salad, some cheese, or on its own, there’s one thing I realized I had no clue how to pair it with: dessert.
Rosé is fruity, a little floral, sometimes dry, sometimes bubbly. But does that mean it goes with chocolate? Citrus? Cake? Turns out, rosé doesn’t always want to be paired with sweets—especially if we’re talking about cream-heavy or chocolate-drenched options. The acidity just doesn’t play well with rich, mouth-coating fats. But with the right pairing? It can actually elevate the dessert—and vice versa.
Sides are the secret stars of any Fourth of July meal, adding pops of color, crunch, and flavor that perfectly complement everything from massive grilled steaks to plant-based burgers. Honestly, sometimes my favorite kind of celebration is all about the sides—a spread so good you barely miss the main dish. Whether you’re grilling these sides fresh or making them ahead to serve chilled or at room temp, these recipes hold up beautifully, making them perfect for a sunny summer day of eating, chatting, and fireworks.
Will you be grilling this 4th of July? Then let your main dish scoot over a bit to make room for some sides, like this vegan asparagus wonder where the marinade becomes the sauce.
No matter how you’re spending your Fourth of July—whether it’s a backyard BBQ, beach day, or an all-day picnic—there are a few essentials you’ll want close at hand: sunscreen (because sun safety is non-negotiable), plenty of delicious snacks, and most importantly, refreshing drinks. Staying hydrated is key, but why settle for plain water when you can elevate your summer sipping game?
We’ve curated 28 of the best recipes for refreshing Fourth of July drinks. From bright, citrusy mocktails perfect for the whole family to spirited cocktails that bring the party vibes, these recipes are designed to be easy, delicious, and ideal for sipping over ice as the day heats up—and into the evening fireworks.
One of my favorite ways to celebrate the Fourth of July is with a fully loaded dessert table. When I was younger, I’d make a beeline for the blueberry pie my mom always picked up from our favorite Florida bakery—served with at least two scoops of vanilla ice cream, of course.
These days, I’m still a blueberry pie loyalist, but I’ve added a few more crowd-pleasers to the mix: think icebox cakes layered with whipped cream, no-churn ice creams, and cookies that taste just as good as they look. Whether you're baking ahead or want something you can whip up in under an hour, there’s a sweet option here for everyone.
Who’s to say when a popsicle is a popsicle? Let me be clear: these watermelon popsicles are frozen slices of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and use the rind for a good grip.) I tried making watermelon popsicles in molds, and I genuinely prefer the texture and flavor of these straightforward pops.
These watermelon popsicles are refreshing, simple, fruity summertime treats. Here are a few more reasons to make these watermelon delights:
They’re the easiest popsicles I’ve ever made, requiring only one ingredient and careful slicing.
They’re a great way to preserve extra watermelon. Watermelons can be massive.
They’re as healthy as popsicles can be.
They’re less messy for little kids to eat than fresh watermelon (watermelon juice stains are surprisingly difficult to remove from clothing). Adults will enjoy them, too, perhaps even more with a squeeze of lime juice or a sprinkle of chili-lime seasoning.
Not to mention, how cute are the cookie-cutter shapes? The star shape would be so fun for Independence Day festivities or summer birthdays. I’m already planning to make these for Grace’s birthday party. You’ll find a photo tutorial and recipe below.
Most 10-year-olds in the kitchen are just there to sneak a taste of cookie dough. But for Terrence Gutiérrez, that early curiosity turned into something more. Somewhere between watching his mom bake and helping with the mixing, he started falling in love with the whole process—the precision, the care, the transformation that happens in the oven. Now, nearly two decades later, that spark has become his full-time job.
If you’ve ever stumbled upon one of Terrence’s videos on TikTok or Instagram—soft-spoken, smiling, effortlessly walking you through homemade Pop-Tarts or a simple snacking cake—you know the vibe. The lighting is warm, the instructions are clear, and the energy? Incredibly comforting. His corner of the internet feels like the opposite of intimidating pastry perfection. It’s playful, practical, and quietly confident.
The 4th of July is right around the corner—and if you're planning a backyard barbecue, beach picnic, or just looking for a reason to fire up the grill, we’ve got you covered with recipes for every kind of celebration.
This roundup of 70 festive dishes covers all the bases: juicy burgers, vegetarian BBQ recipes, classic potato salad, red-white-and-blue desserts, and even a few big-batch cocktail recipes to keep the drinks flowing. Whether you're looking for a patriotic cake, no-fuss grilling recipes, or something a little unexpected (spiralized hot dogs, anyone?), you’ll find the makings of a very good holiday menu right here.
You’ve seen the red-and-white checkered tablecloth before, but now’d your chance to do something different. This summer, swap the standard cookout vibes for something more curated. With styled-to-a-T tabletops and menus that take their cue from around the world, these combinations prove that outdoor entertaining can be both easygoing and elevated.
Lean into easy elegance with a clean, minimalist setup. Think white linens, unfussy wildflowers, and natural wood accents that feel both grounded and elevated. Pair the look with equally refreshing dishes, like lemon-dill gravlax and a Scandinavian summer strawberry tart, that channel the cool, unfussy spirit of a Nordic summer.
Welcome to Like a Local, our series where travelers share their ideal long weekends. This time, Tessa shows how to do Sonoma—wine, food, and fun—with kids in tow.
Sonoma, affectionately known by locals as "Slow-noma," offers a charming, laid-back pace that’s perfect for a relaxing weekend trip. While Wine Country isn’t typically known as a family destination, after spending time there with two toddlers, I’ve realized that Sonoma is a place people of all ages can (and should) enjoy. It’s one of our home bases when we visit the U.S., and a spot we never tire of exploring. Though Sonoma is a small town of roughly 11,000, it offers renowned food and wine while remaining down-to-earth and unpretentious.
Welcome to Forkcast—our weekly meal plan with five recipes, a grocery list, and tips to keep dinner easy. This week’s lineup comes from Lee Anthony, a pro meal prepper and busy mom who knows how to make weeknight meals work for the whole family.
After a long day, my daughters often ask, “What’s for dinner, Mom? We want something tasty but that won’t take too long because we are hungry!”
Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.
Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.
This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.
Welcome to Sunday Reset, where we share how we’re unwinding and what we have planned for the week ahead. This time, New Jersey–based cook and creator Peter Beckwermert (@petey_cooks) makes the case for a taco-filled Fourth of July.
Tradition says the Fourth of July is to be spent grilling and enjoying one (or five) adult beverages near a large body of water. For the most part, my celebration is no different, except for what comes off the grill. Please don’t take this as slander against the classic burgers-and-dogs menu (I assure you, I love both). But can we agree that, as far as Fourth of July fare goes, that duo has been done? If you ask me, three flavor-packed tacos is the new “burger and a dog.”
Welcome to The Flavor Files (New and Improved)! Thanks for being a loyal subscriber to my work. Your support means a lot, and I recently shared a survey to make sure I’m providing you more of what you crave! Thanks for all the responses, suggestions, and comments! I’m making a few tweaks to my Substack going forward, based on this, and I wanted to share what you can expect.
If you are a free subscriber:
At least 2 new recipes a month
More “weeknight meals” with quick recipes
More vegetables!
More of the “science behind food”, ingredients, techniques, etc.
If you are a paid subscriber:
All free subscriber content
At least one additional monthly recipe, with a focus on flavor inventiveness
In-depth video demos (recipes, techniques, ingredient deep dives, science!)
Access to past Substack recipes
Pre-public and exclusive access to events, classes, and new books
Newsletters (for now) will continue to be released on Sundays, featuring both free and paid content every other week. If you are a free subscriber, don’t fret! You’ll also get a preview of the new paid content, so you can decide what’s best for you. I appreciate everyone’s support, regardless of subscriber level!
Need my latest cookbook,Veg-Table, in your kitchen? Grab a copy here—your veggies will thank you. 🌱💥
Now let’s get into the good stuff. 🔥 This month will be all about TANDOORI!
The Flavor Files is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Before we jump into tandoori food, next weekend is the long July 4th holiday, and I’ve got my curated list of recipes for you right here! It’s time to plan your ultimate summer menu! This roundup is packed with easy and crowd-pleasing 4th of July recipes—think grilled hot dogs with all the fixings, fresh and colorful summer salads, backyard-style pizzas, and homemade ice cream that’ll cool everyone down. Whether you’re hosting a party or heading to a potluck, these festive July 4th dishes are guaranteed to bring the flavor and keep your guests happy from the first bite to the fireworks.
Kebab Stall in South Bombay, India/ Season Chronicle Books (2018) (C) Nik Sharma
🔥 Fire, Flavor, and Fermentation: The Magic of Tandoori Cooking
I have many fond memories of slipping out late at night with my friends to sneak to the southern tip of Bombay (Mumbai) in India, just to eat kebabs and naan at the famous Bademiya. They served all the North Indian and tandoori dishes we loved, as well as dishes we never had at home, from creamy, tangy butter chicken to spicy chapli and seekh kebabs and caramelized, succulent paneer on skewers, which we enjoyed with fresh, hot naan. It was a joy! And I was young enough to do this a few times a week. It was one of the most rebellious things I did as a kid because I never divulged the details of these trips at home.
Over the next few weeks, we’ll delve into the world of tandoori cuisine, exploring its origins, techniques, and flavors, and even prepare a few dishes together along the way.
There are several reasons why tandoori dishes, such as naan, aren’t prepared at home even in India. Naan is not a daily Indian bread made at home; skillet-prepared rotis and parathas are. The most common reason for this is that a tandoor, the clay oven used to make naan, is large and impractical to keep at home. In India, most people (like we did) will go to a restaurant, and if they’re fortunate to have outdoor space, will hire a chef to haul in a portable tandoor and make it in their backyard.
Tandoori cooking isn't just for chicken. Lamb, fish, shrimp, vegetables, paneer, and even breads like naan and a special version of roti called tandoori roti are prepared in this oven. When most people hear tandoori, they think tandoori chicken—bright red, smoky, served on a sizzling platter. But the technique behind it goes far deeper than a marinade or color. Tandoori cooking is one of the oldest and most flavorful high-heat cooking methods around, and it’s worth knowing for more than just its restaurant fame. Interestingly, while we associate it with North Indian and Pakistani cuisines, this oven has a rich history.
Tandoors date back to ancient civilizations, including the Indus Valley, where communal ovens were often dug into the ground. The word tandoor likely comes from the Persian tanūr, meaning fire oven.
While tandoors have been used for centuries across South and Central Asia, modern tandoori cooking, as we know it today, was popularized in post-Partition Delhi in the 1940s by Punjabi restaurateurs, who brought the technique from cities like Peshawar and Lahore, now in Pakistan. In India, Kundan Lal Gujral, who opened Moti Mahal in Delhi, is credited with popularizing dishes that we know today, including butter chicken (murgh makhani), dal makhani (butter lentils), and tandoori chicken.
Dal Makhani from The Flavor Equation/Chronicle Books 2020 (C) Nik Sharma
🪵 What Is Tandoori Cooking, Really?
At its essence, tandoori cooking is about fire, flavor, and speed. Food is roasted inside a tall, cylindrical clay oven called a tandoor, where wood or charcoal creates blazing heat. Temperatures can soar past 900°F [480°C], cooking food in minutes while sealing in moisture and infusing it with a deep, smoky intensity.
It’s part wood-fired grill, part natural convection oven. Radiant heat from the clay walls, convection from the swirling air, and live smoke all work in tandem, layering texture and flavor with every second.
Traditional tandoors are built from clay, sometimes reinforced with sand, straw, or hay, then insulated with brick. Clay holds and radiates heat beautifully, echoing ancient methods of cooking meat directly over coals.
Using a tandoor is a craft.
Even now, when I visit India, I’ll linger by restaurant kitchens to watch the tandoor cooks in action, slapping dough against the scorching walls for naan, turning skewers of marinated kebabs with practiced precision. There’s a rhythm to it, a speed born of necessity. When the oven’s that hot, there’s no time to hesitate.
I don’t own a tandoor—yet.
This month, in a special series, I’ll show you how to bring those bold, fire-kissed flavors into your home kitchen, no clay oven required. There’s a gleaming stainless steel tandoor I’ve been eyeing for years, still on my wishlist, waiting for the right moment.
A Little Cultural & Historical Context
Tandoors date back to ancient civilizations, including the Indus Valley, where communal ovens were often dug into the ground. The word tandoor likely originates from the Persian tanūr, meaning fire oven.
While they're used across Central and South Asia (and even parts of the Middle East), tandoori cooking as we know it was popularized in post-Partition Delhi in the 1940s, thanks to Punjabi restaurateurs who brought the technique from what is now Pakistan.
And that vivid red hue? Traditionally, it comes from chili and turmeric, but in restaurants, food coloring is often added for consistency and drama.
Maillard Reaction: That blistered, charred exterior? It’s a product of the Maillard reaction, which caramelizes the surface and builds flavor fast.
Yogurt Marinades: The lactic acid and enzymes in yogurt help tenderize proteins while clinging to the surface, with no runoff like watery marinades.
Spice oils + Heat: Spices like earthy cumin, sweet green cardamom, citrusy coriander, and smoky Kashmiri chili contain volatile oils that release their full aroma under high heat, meaning the hotter the oven, the bigger the flavor. Kasoori methi, or dried fenugreek leaves, is another ingredient you will often come across; it is used in many of these dishes to add a sweet scent.
And fun fact: Even vegetables benefit from these effects. Cauliflower, sweet potatoes, and paneer all caramelize beautifully in tandoori-style cooking.
It’s Not Just About Chicken
Tandoori lamb chops, fish, shrimp, and even duck take beautifully to the heat. But vegetables are an unsung hero here, cauliflower, potatoes, carrots, even Brussels sprouts caramelize and char to sweet, smoky perfection.
Don’t forget paneer. Cubes of fresh cheese bind marinades and retain their shape when cooked under high heat, making them ideal for skewering.
If you don’t have a tandoor (and let’s face it, most of us don’t), you can still get close:
A pizza oven is another option that can provide the same degree of heat. With a few tweaks, it’s a worthy contender. I cooked the naan in my Breville Pizzaiolo at 700°F [371°C] for 3 to 4 minutes without rotating or flipping it. Because of its design, the oven will give the naan a more even browning, but where the bread bubbles up, the naan will blister.
Let’s start with Naan?
You’ll need naan—preferably blistered and puffy. My go-to naan recipe (from my cookbook, Season) is simple, flexible, and great with or without a tandoor. It’s this week’s free recipe.
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’s breaking the ice.
There’s nothing I love more than introducing one group of friends to another, especially when I know they’re going to get along swimmingly. But walking into a room full of unfamiliar faces can be awkward, even in the friendliest setting. And when you’re the one bringing everyone together, it’s on you to smooth that tension. So I gathered a few go-to tricks from the Food52 team.
Trays of crispy chicken cutlets. Bowls of beet salad. Rows of freshly baked pies. Trader Joe’s candles flickering next to elegant taper holders, soft jazz in the background, and 40 strangers who all brought something to the table—literally. These are the scenes you’ll find at a supper or cookbook club hosted by Food Baby Brooklyn, a project dreamed up by our newest test kitchen resident, Isabelle Jardin.
A Brooklyn-based content creator and avid host, Isabelle is known for throwing cozy pop-up dinners in unexpected places—from backyards to warehouses—where strangers become friends over shared plates and good wine. Ambient lighting? Always. Homemade food? Absolutely. Cookbook recs? You know it.
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