What to Cook

Pasta Amatriciana

Amatriciana is one of the four Roman pastas (along with Cacio e Pepe, Carbonara and alla Gricia). It’s the only one of the four to use tomato product.

Sheet Pan Pizza

Make your own sheet pan, grandma-style pizza for game day, and top however your heart desires.

Chicken Soup for Summer Colds

If you’re looking for something to do with your leftover chicken and tomatoes, this soup is an excellent place to start.

Smashburgers

Even if this burger doesn’t go exactly according to plan, you’ll likely end up with something wonderful. But if you’re striving for perfection, the two most important things to me are the onions (very thin) and the spatula (it should be strong, sturdy, unbendable).

Boiled Potatoes with Peas and Lemon

YIELD — 2–4 servings Ingredients * 1 pound small potatoes, purple or otherwise * Kosher salt * White distilled vinegar, optional * ¼–½ pound snap or snow peas, halved lengthwise or thinly sliced * 1 large spring onion (or 2 scallions), thinly sliced * 1–2 lemons for zesting and juicing * Freshly ground black pepper Preparation 1.

Tomato Salad with Anchovies and Onion

When the tomatoes are as good as they are right now, simple is the only way, and this way’s a great one. I’d eat them on the side of quite literally anything.

Brown Butter Potato Salad

If you came for a potato salad made with mayonnaise, you’re reading the wrong blog. This is a riff on my stepmom’s moms German potato salad, which was my first introduction to potato salad and sort of set, for me, the gold standard for potato salad.

Fancy Citrusy Olives

I love setting these out for any potluck/picnic/barbecue as a briny, spicy little snack to eat between sips of spritzes or beers on ice.

Pasta Salad with Peas and Parmesan

This pasta salad is destined for summer potluck stardom. It gets better as it sits, and is beloved by all.

Farro with Toasted Fennel, Lemon, and Basil

This accidentally vegan springy farro gets better as it sits, making it an ideal candidate to have on hand for lunch for the week.

Spicy Caramelized Leeks with Fresh Lemon

Leeks are criminally slept-on, and this recipe really lets them shine. The frizzled ends gets as crispy as a potato chip, the middle gets tender and creamy, and you’re going to want to make them once a week.

Peas with Anchovy, Lemon, and All the Radishes

This is a great recipe for switching up your salad routine. It’s filled with peppery radishes, green garlic, sweet, crunchy peas, and a dressing so good you’ll want to keep a jar in your fridge.