It’s hard to beat a bowl of pesto pasta. Today, I’m sharing a classic basil pesto pasta recipe from start to finish! You’ll learn how to make basil pesto from scratch and toss it with freshly cooked noodles in perfect proportions.
I like my pesto pasta saucy, so I used a generous amount of pesto here, which is more affordable when you’re making your own pesto. It takes ten minutes or less to make pesto in a food processor, but you could certainly use store-bought pesto if you have a favorite brand.
This vibrant pesto pasta is quick and easy to make for dinner on a weeknight. It’s also a lovely side dish to serve at a dinner party or casual summer cookout. Get ready for the best pasta pasta you’ve ever had.
Here's a cool summer punch that beats the heat and tastes delicious. It features the 5-flavor omija berry which has an incredibly unique taste and is really good at quenching your thirst!
This radish salad is super-easy to make and is the perfect side dish to rice or noodles. Fresh, crispy, spicy, salty and savory, it looks beautiful and tastes fantastic!
Here's a delicious, flavorful, juicy, crispy, spicy, small-batch kimchi you can make pretty much anywhere for 1 or 2 hungry kimchi-lovers. The ingredients are easy to find, too!
I made a Korean dosirak (lunchbox) for my father made up of many traditional sidedishes. Here's a list of them all, plus recipes for each if you want to recreate what I made.
For the past few weeks, I’ve been on a bit of a tandoori bender. We’ve made skillet naan (because not all of us have a clay oven in our backyard), fast and fancy tandoori lamb, oven-roasted tandoori salmon over at America’s Test Kitchen (yes, it works, no, your smoke alarm won’t love it), and even grilled carrots because... vegetables deserve a smoky glow-up too.
And just when things were getting a little too hot, we cooled it all down with a Coconut Lychee Lime Granita. It’s icy, floral, and the opposite of standing over a grill in August, which is to say, highly recommended. Plus a double feature on apricots, featuring an Apricot Lemon and Orange Jam with a hint of orange blossom water, and an Apricot Coconut Cake laced with cardamom, accompanied by a sweet coconut crumble.
I’d love to see how you take these recipes and techniques — whether it’s tandoori-style grilling or turning fruit into frosty magic — and make them your own. Use them as a jumping-off point, remix them, and tag me on social media when you do. That’s where the real fun (and flavor) begins.
August’s Flavor Forecast
This month’s recipes are basically a vacation in your kitchen, with just enough heat to make things exciting (hello, spicy shrimp roast) and plenty of cool-downs to keep you sane. We’re twirling noodles through no-cook tomato sauces that taste like you’ve been simmering them for hours (spoiler: you haven’t), tossing preserved lemon spaghetti like it’s our full-time job, and letting miso crash the pasta party in the best way possible. There’s a retro-crunch iceberg salad, a garlic-zucchini-yogurt situation that’s begging to be scooped with everything, and desserts that scream summer: roasted strawberries with balsamic, popcorn ice cream (yes, you read that right), and a peach-saffron cake that’s basically August in a slice. Oh—and my Bombay lemonade, because we’re fancy and hydrated! Let’s cook.
I’m looking forward to my upcoming conversation with chef and author . I don’t say this lightly: Boustany is one of the most soulful and evocative cookbooks I’ve encountered in years (and I’m featuring a recipe from it this week!). I have always admired Sami’s work. Sami has a rare talent for weaving stories through food, and in Boustany, he shares them on a deeply personal level—braiding memory, displacement, and identity into every dish and every word.
The very title, “Boustany,” translates to “my garden” in Arabic—an apt, lyrical name for a cookbook devoted to the bounty of vegetables. The word itself conjures visions of his maternal grandparents’ garden in Hebron, teeming with vibrant fruits and lush greens, and of a childhood spent wandering the hills of the Old City of Jerusalem, foraging alongside his parents. During the long days of the pandemic, Sami found solace in tending his own garden in Umbria, Italy, letting the act of nurturing plants ground him. Throughout the pages of his book, one theme stands out clearly to me: the elegance of cooking with simplicity, making the most of a few humble ingredients, leaning on the pantry, which is filled with foods like preserves, fermented foods, and pickles that carry memories of tradition throughout the year.
Sami’s book isn’t just a collection of recipes; it’s a tender tribute to Palestinian people, their kitchens, and the homes many have left behind, a reminder of the endurance of culture expressed through flavor and ritual.
My copy is already bristling with bookmarks: the Freekeh-Stuffed Peppers, Two-Lentil Mejadra, Tomato Arugula Walnut Salad, and the Jerusalem Sesame Bread Nests, where each nest cradles a golden-yolked egg. These are recipes I know I’ll return to again and again, not just for their taste but for the stories they carry. Boustany is a book to cook from, yes—but also to sit with, to reflect on, and to cherish.
Join us live TODAY at 12 pm ET on Substack Live. (Missed today’s Substack Live at noon? Paid subscribers to Flavor Files+ can now watch the full conversation below.)
There are many kinds of eggplant and tomato dishes in the Middle East, each with its own distinct character, and this eggplant and chickpea stew is no exception. It’s a hearty dish that combines the meatiness of the eggplant, the nutty-creamy texture of the chickpeas and the umami of the tomato sauce, all complemented by the zesty green chile sauce.
High on the list of cooking things that I’ve got far more opinions on than anyone has ever asked of me (and may have even, at times, prayed I’d stop yapping about), are homemade ice cream sandwiches. Why? Because it’s devastating when you realize something that should bring us nothing but incandescent summer joy — ice cream! cookies! — rarely work as well as promised. Most cookies become so hard once frozen, you feel like you’re breaking a tooth with each bite. Unyielding cookies also squeeze the ice cream out the sides, leading to drips down your arms and an immediate bad mood (for adults; kids, naturally, love it). While writing Smitten Kitchen Keepers, I became obsessed with creating a deeply nostalgic homemade chipwich-style ice cream sandwich that did everything right and I had three big a-ha moments along the way:
📚 Don’t Miss This Sunday’s Live Chat — Plus a Boustany Book Giveaway!
Just a quick reminder that this Sunday at 12pm ET, I’ll be going live on Substack with the one and only Sami Tamimi to talk about his stunning new book, Boustany.
It’s going to be a relaxed, flavor-filled conversation about the stories, dishes, and inspiration behind the book — and we’d love to have you join us.
🎁 And we’re giving away 3 copies of Boustany
Here’s how to enter*:
🥘 1 copy will go to someone who attends the live chat this Sunday. Just show up and you’re in the running.
👥 2 more copies will go to readers who do the following:
Are active subscribers to both my Substack and Sami’s
Refer at least one person to either of our newsletters (mine or Sami’s — your choice!)
That’s it! Referrals are tracked automatically by Substack, so just use the button below, and I’ll know. The more people you refer, the better your chances.
👋🏽 I’m thrilled to be hosting a live conversation with the brilliant Sami Tamimi to talk about his beautiful new book, Boustany — a deeply personal project that blends food, memory, and heritage from Palestine.
This will be a casual, live chat where we’ll talk about the inspiration behind the book, favorite dishes, ingredients, and the stories woven through it all.
🗓 When: This Sunday at 12 pm ET 📍 Where:Join via the Substack app (for iOS or Android) or your web browser 📲 Tip: If you have the app, you’ll get a push notification when we go live — but the app isn’t required! I’ll also send you an email.
💬 You can listen in, ask questions, and be part of the conversation. And we’ll be doing a book giveaway!
How to join: Just click here Sunday a few minutes before 12pm ET. If you’re subscribed, you’ll also get a reminder when we go live.
Whether you’ve already devoured Boustany or are just curious about the stories behind it, I hope you’ll stop by!
I’m sure you’ve tried almond milk, but have you tasted pistachio milk?!It’s cold, smooth, creamy and tastes like pistachios. It’s dreamy and delicious, as well as dairy-free and nutritious.
I first encountered pistachio milk in the alternative milk section at Whole Foods, offered by a brand called Three Trees. As a pistachio lover, I had to try it immediately. I loved it, naturally, so I had to try making it myself.
I’m happy to share that pistachio milk is as easy to make as cashew milk and pecan milk, and it’s equally creamy. Unlike almond milk, it produces very little waste, so you won’t feel guilty about wasting any of those precious green nuts.
If you're in the US or UK, it's peak stone fruit season (Aussie and Kiwi friends and family—you’re deep in winter, but your time will come!). And one of my FAVORITE stone fruits is apricots. The velvety golden-orange skin and sweet-tart flavor just bring me peak summer joy, and all my worries fade away. In this paid subscriber newsletter, you will…
Learn why I use underripe apricots for jams (and other science cooking facts)
Get my kitchen hacks to maximize flavor and a culinary use for those apricot pits you might not be aware of!
Make Apricot Lemon Orange Jam and Apricot Coconut Semolina Cake with the two exclusive recipes I’m sharing
But before we get to the good stuff, I need your quick input! I’m planning a series of chats for all subscribers with some of my favorite cookbook authors and want to know who you want to hear from most! Click below, answer 2 quick questions, and THANK YOU!
Let’s hear it for burrata cheese! I always order burrata when I find it on restaurant menus, and we’ve had some stellar combinations this summer. I can’t resist burrata’s contrasting textures—it’s like fresh mozzarella on the outside, but lusciously soft and creamy on the inside.
For this recipe, I designed a quintessential summertime burrata salad with fresh tomatoes. Serve it with crostini or a loaf of crusty bread to make it an appetizer. This burrata dish comes together in 15 minutes, believe it or not, and it’s a real showstopper.
I wanted to keep it simple but make it taste special, so I drew reference from my Easy Tomato Salad and Tomato Basil Bruschetta. I landed on a combination of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory note. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your go-to recipes!
It’s Bastille Day—and also Euro Summer week here at Food52—so we’re leaning all the way in with a roundup of our favorite French recipes to help you fête like you're picnicking beneath the Eiffel Tower (or at least pretending to at your dining table).
From classics Julia Child would definitely approve of (hi, beef bourguignon and crème brûlée) to a few breezier, “lazy girl” picks that rely on good butter, flaky pastry, and fresh herbs, this lineup has something for every level of ambition. There’s plenty of cheese, a generous amount of wine, and more than one dish with an egg on top—just as the French intended.
It’s peak grilling season—and peak produce season, and I can’t think of a better way to bring the two together than with tandoori vegetables. Smoky, spiced, deeply charred, and boldly flavored, tandoori-style cooking works surprisingly well with the right vegetables. But the trick? Choosing the ones with the structure to hold up to the heat.
If you’ve ever tried tossing delicate zucchini rounds or thinly sliced eggplant into a hot oven or onto the grill, only to watch them collapse into a mushy mess. In that case, you already know: not all vegetables are built for this kind of intensity. Tandoori cooking requires vegetables with sturdier textures—ones that can absorb a marinade, withstand high heat, and develop a smoky crust without falling apart.
That’s why I’m reaching for crunchy, firm carrots this summer.
Carrots (especially thick ones, halved or quartered lengthwise) are just the kind of vegetable that thrives in this environment. They grab the spiced yogurt mixture beautifully, caramelize in all the right places, and pick up that slightly charred, smoky flavor that makes tandoori cooking so irresistible.
Why Sturdier Vegetables Work Better:
Tandoori-style cooking relies on a high-heat environment (traditionally a clay tandoor, but at home, we use the oven, grill, or even a cast-iron pan). At these temperatures, water evaporates quickly. Vegetables with low water content and higher structural integrity, like carrots, cabbages, beets, sweet potatoes, celeriac, and even cauliflower, don’t collapse or weep as easily. They develop a seared exterior while the insides cook to tender perfection.
Science Corner:
The proteins in yogurt help with browning, thanks to the Maillard reaction. Acids from lemon juice or vinegar will help brighten the flavors. And when you pair that with sturdy produce, the result is a vegetable with flavor that’s both deep and bright—smoky, tangy, and kissed with spice.
In this week’s post, I’m sharing my recipe for Tandoori-Roasted Carrots —a dish that’s as good hot off the grill as it is at room temperature. It’s simple, vibrant, and makes a strong case for why vegetables deserve a spot in your upcoming cookout lineup. Use this tandoori spice mixture to experiment with other vegetables too.
Why I Avoid Calling this Tandoori Spice Blend a Marinade
We often assume that marinades will "tenderize" vegetables in the same way they can with meat. This likely comes from a surface-level association: "marinate = make soft + flavorful." But the science behind how marinades interact with meat and vegetables is fundamentally different.
The Science: Meat vs. Vegetables
Meat
Meat is mainly composed of protein fibers (like collagen and myosin), which are tough when raw.
Marinades that contain acids (such as lemon juice or vinegar), enzymes (like bromelain in pineapple), or salt can denature proteins and break down connective tissue, thereby helping to tenderize meat.
Time matters: the longer the marination (within limits), the more opportunity for these effects to take place.
Vegetables
Vegetables are primarily made of cellulose, hemicellulose, and pectin—structural carbohydrates that don't respond to acid or salt in the same way proteins do.
Acids do not break down vegetable fibers the same way they do meat proteins.
Acidic marinades can sometimes firm up vegetables (think of how pickling crisps cucumbers).
Additionally, many vegetables have a high water content and absorb flavors more rapidly than meat, so prolonged marination isn't necessary.
Why This Matters in Cooking
Vegetables don’t need to be tenderized by a marinade. What they do need is surface flavor and sometimes a brief soak to allow salt, acid, or aromatics to cling or slightly permeate.
Over-marinating some vegetables (like zucchini or mushrooms) can lead to sogginess, off-textures, or overpowered flavors.
When and Why to Marinate Vegetables
Short marination (15 to 30 minutes) can add flavor without compromising texture.
Use marinades more for seasoning and caramelization (especially before grilling or roasting), rather than for tenderizing.
Vegetables like carrots, sweet potatoes, and cauliflower—those with denser cell structures —can benefit from longer marination, but not for tenderness. It's more about flavor absorption and surface browning.
Happy Grilling,
Nik
Coconut-Lychee Granita: The Summer Dessert I Can’t Stop Making (and Scraping)
We’ve had our moment with hot and spicy—now let’s cool off with something icy, floral, and ridiculously easy.
This Coconut-Lychee Granita is the chilled sweet treat I recently made at America’s Test Kitchen, and it’s giving you a tropical vacation in a bowl (or directly out of the freezer, no shame).
I love a frozen dessert that doesn’t require an ice cream maker, candy thermometer, or seven bowls in the sink. This Coconut-Lychee Granita is just that—and frankly, it’s the dessert I wish I had every time I’ve opened the freezer in July and found nothing but a tragic half-bag of peas.
This one’s got tropical flavor turned up to eleven: I toast the coconut to unlock its nutty, almost buttery aroma, then steep it in coconut milk so it infuses every bite with richness. Lychees bring that floral, perfume-y sweetness that feels nearly too luxurious to be this easy. A splash of lime juice adds a bright, punchy note, rather than a sugary sweetness.
And the texture? This is where the science gets fun. Sugar doesn’t just sweeten; it helps manage ice crystal formation. That means delicate flakes you can scrape with a fork and spoon straight into your mouth (or your guests’ if you’re sharing, but no judgment if you aren’t).
You can make this ahead, forget about it, and then casually serve it after a grilled dinner, as if you’re the kind of person who always has a granita on hand. Which, honestly, you might become.
Recipe’s below—go make it, freeze it, and thank yourself in a few hours.
Note: This recipe resides on ATK and is free. I love seeing you share your excitement! ATK makes several recipes from the residency available for free. You may need to enter your email address so they can send you more great content, but you can always opt out at any time. 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 give them a try! I appreciate your support!
I didn’t mean to get so carried away making focaccia over the last few months, but don’t I always say that? As if I forget how easily I get consumed with a very specific idea for what a recipe should be and cannot let it go, even when it’s past time to move on. As if it was someone else who made blueberry muffins 25 times one summer until she found what she was looking for. Thus, perhaps I shouldn’t be surprised but I still am: I’ve made an obscene amount of focaccia this spring and summer trying to find the recipe I’ll want to use forever. Here are five things I learned along the way:
We’ve all been there: sitting on the floor at your gate, clutching a sad airport meal, wondering how your relaxing vacation turned into a stress spiral. With fewer air traffic controllers and a jam-packed summer travel season, canceled and delayed flights are basically a guarantee. I’m curious if you’ve noticed similar stuff and how you’re beating the travel woes—let me know.
But one brand wants to turn that chaos into happy hour. For two days only—July 17 and 18—Cayman Jack (yes, the margarita in a bottle brand) is opening The Cayman Club: A Missed Flight Lounge at JFK’s TWA Hotel. And the only way to get in? Show proof of a delayed, canceled, or missed flight.
It’s Euro Summer Week! Stay tuned for more stories, recipes, and travel tips—and tell us how you’re having your own.
Around this time every year, it feels like everyone you know is either in Europe, just got back from Europe, or plotting how to get there. (And yes, we’ve all Googled how much a last-minute flight would be. Spoiler: too much.)
It's Euro Summer Week! Stay tuned for more great recipes, stories, and travel tips.
I was only eight years old the first time I stepped foot on the Amalfi Coast, and many of my memories of the place are striking and vivid—as if I had just come back from a trip. But because I was so young, others are fleeting and imperfect.
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