Tag
Summer
Tomato season, stone fruit, fire — the cooking we want when the days finally stretch.
Smoked Trout, Cucumber, and Shiso Soba with Sesame–Lime Broth
Chilled soba with smoked trout, cucumber, and shiso in a sesame–lime broth for a fast, satisfying summer lunch.
Applied Tastes.
Grilled Swordfish with Crushed Cucumber–Herb Salad and Charred Lemon Oil
Thick-cut swordfish gets a hard sear and rests over a crushed cucumber–herb salad, finished with charred-lemon oil for a clean, summer dinner.
Applied Tastes.
Mango Sidecar
A mango-blended riff on the Sidecar for easy summer frozen cocktails—shake with aged rum, citrus, and triple sec for tropical pool-day vibes.
Summer Drop Biscuits with Whipped Ricotta and Stone Fruit
Quick drop biscuits topped with whipped ricotta, summer stone fruit, and honey. An easy seasonal breakfast to make in half an hour.
Blistered Zucchini Toasts with Ricotta and Basil Oil
Blistered zucchini toasts with ricotta and basil oil—an easy summer appetizer with balanced heat, sweetness, and freshness.
Applied Tastes.
Seared Halibut with Charred Green Beans and Nectarine Salsa
Seared halibut with smoky green beans and a bright stone fruit salsa—a weeknight dinner that feels like summer.
Applied Tastes.
Sourdough Breakfast Skillet with Corn, Basil, and Eggs
Sourdough breakfast skillet with corn, basil, and fried eggs. A quick summer breakfast that turns minimal ingredients into something bold and satisfying.
Shiso and Plum Crudo with Sesame Oil
Shiso and plum crudo: a refreshing, simple appetizer with stone fruit, sesame oil, and flaky sea salt. A restrained pre-dinner plate with bold contrasts.
Applied Tastes.
Charred Zucchini and Green Bean Salad with Pickled Shallots and Ricotta Salata
A bold summer salad featuring charred zucchini, crisp green beans, pickled shallots, and ricotta salata. A meal-sized salad with layered textures.
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