Eggplant Parm for Two
If you love eggplant parmesan but don’t want to commit to a big casserole, this recipe is for you. Inspired by the Filipino dish tortang talong, I used whole roasted eggplants, coated them in panko, and baked them with marinara and cheese for a cozy, individual-sized twist on a classic. It’s quicker, lighter, and just as satisfying—perfect for two, or when you want a smaller batch that still feels special.
Umeboshi and Tomato Salad
Umeboshi is Japan’s famous salt-pickled plum, packed with antioxidants and natural acidity. In this recipe, I use umeboshi as a seasoning, it adds a tangy umami kick that brightens fresh tomatoes and smashed cucumbers. This salad is perfect served over cold noodles like somen or chilled tofu, especially on hot summer days. With a simple dressing of tsuyu, sesame oil, and toasted sesame seeds, it’s an easy way to enjoy a traditional Japanese ingredient while supporting digestion and fighting fatigue. Whether you’re new to umeboshi or a longtime fan, this salad offers a delicious, nutritious twist perfect for summer meals.
Summer Mixed Corn Rice
Summer Mixed Corn Rice with Soy Butter is my ultimate summer comfort food. Sweet, juicy corn and smoky bacon come together with a touch of soy butter to create a dish that’s cozy yet packed with fresh seasonal flavor. The secret is cooking the rice with the corn cobs to make a natural “corn cob dashi,” which infuses the rice with even more corn sweetness. A squeeze of lime and a sprinkle of cilantro bring everything to life. It’s summer festival in one bite!
Peach and Tomato Salad with Basil Oil
This peach and tomato salad with burrata and basil oil is my go-to summer recipe. Juicy peaches and sweet, room-temperature tomatoes pair beautifully with creamy burrata and a drizzle of homemade basil oil. The blanching step for the basil might seem extra, but it gives you a bright, smooth, flavorful oil that makes the whole dish feel restaurant-worthy. This is the perfect way to celebrate peak summer produce with minimal effort.
Zucchini Pasta
This 5-ingredient zucchini pasta is a recipe I’ve made every summer for over a decade. It’s simple, plant-based, and surprisingly rich in flavor, thanks to the natural sweetness of zucchini (yes, it’s in the squash family!) that melts down into a silky sauce. The original recipe came from an Italian roommate of a coworker I met while working at Disney World in Florida, and even though I never wrote it down, I’ve been making it from memory ever since. I’ve made it for friends going through breakups, for restaurant family meals, and for weeknight dinners—and every time, it disappears fast. All you need is zucchini, onion, olive oil, red pepper flakes, pasta, and salt. I like using fusilli because it catches the sauce so well, but the original was made with penne (which I know is a little controversial!). If you’re only cooking for two, the extra zucchini sauce freezes beautifully, so you can enjoy a taste of summer anytime.
Strawberry Matcha Panna Cotta
If you love strawberry matcha lattes, you will enjoy this dessert inspired by the same flavor combination. This strawberry matcha panna cotta features creamy matcha infused custard topped with fresh strawberry compote and a soft whipped cream-style cold foam sweetened with strawberry syrup. The recipe is simple but includes key steps like blooming the gelatin properly and chilling the mixture over ice to ensure a smooth, creamy texture. Perfect for hot summer days, it makes a refreshing and elegant treat you can easily double to share.
Ratatouille
A simple, summery dish made with zucchini, eggplant, and sweet onion, this ratatouille is all about letting peak season vegetables shine. Instead of cooking everything together, each vegetable is sautéed separately in olive oil and layered into a rich tomato base. Serve it warm with rustic bread or chilled straight from the fridge. It’s the perfect make ahead summer side.
Cherry and Cacao Nib Cake
This light and simple cherry and cacao nib cake is the perfect way to use up ripe summer cherries. With just one bowl, minimal fuss, and no special tools needed, it’s an easy dessert that balances juicy sweetness with the bittersweet crunch of cacao nibs. Top with whipped cream or ice cream for a refreshing seasonal treat.
Cold Soba Noodles with Summer Veggies
It’s hot out—perfect weather for Chilled Soba Noodles with Dashi-Steeped Veggies. This dish is inspired by 揚げ浸し (agebitashi), a refreshing Japanese summer favorite where fried vegetables are steeped in a flavorful dashi-based broth.
Dashi is the heart of this recipe. It gives the vegetables that deep umami flavor, so I highly recommend using a good-quality one. Once chilled, the veggies soak up all that savory goodness and become the perfect make-ahead topping or side dish.
Eggplant is a classic for agebitashi—you’ll often see just eggplant at izakayas in Japan—but I like mixing in other summer vegetables and serving it over soba noodles. The combination of nutty buckwheat noodles and cold, umami-packed veggies is my idea of peak summer comfort food.
Ajo Blanco Inspired Sauce
I had a crudo at Bar Étoile with an ajo blanco inspired sauce—creamy, light, and unforgettable. The chef thickened the classic Spanish soup to use as a sauce. At home, I made a quick version with almonds and tofu instead of bread. It’s silky, garlicky, and great on chicken, pork, or veggies. Total dinner upgrade.
Chicken Teriyaki Bowl
If you’re team chicken thigh, this quick and flavorful teriyaki recipe is for you. Starting with a cold pan helps render the fat and gives you crispy, golden skin—no starch coating needed. The homemade sauce is a simple mix of soy sauce, mirin, sake, and sugar, reduced until glossy. Serve over rice with your favorite veggies for a satisfying, well-balanced meal.
Rice Porridge with Kale and Mushrooms
What do you eat when you're sick? In Japan, we eat okayu, a simple rice porridge similar to congee. To start, make dashi using dried shiitake mushrooms. Soak them in cold water to rehydrate—the soaking water will become a flavorful mushroom dashi, and the mushrooms themselves will be used as a topping.
The okayu I'm making today isn’t necessarily for when you're already sick, since it involves some cooking. Personally, I can’t cook when I’m feeling unwell, but this is perfect when you’re starting to feel under the weather. It's easy to digest, and in Japan, we also feed okayu to babies as their first solid food.
Whether you're sick or not, this bowl is nourishing, cozy, and packed with flavor.
Family Friendly Mapo Tofu
How to Make the Best Mapo Tofu – Easy, Family-Friendly Recipe
This quick and easy mapo tofu is packed with umami and perfect for both spicy food lovers and those who prefer a milder version. Ready in under 30 minutes, this Japanese style mapo tofu is a must try for busy weeknights! Serve it over rice for the ultimate comfort meal.
Marbled Chocolate Shokupan
This marbled chocolate shokupan is a delicious hybrid of Japanese milk bread and babka, with soft, fluffy layers and delicate chocolate swirls.
If you don’t have a Pullman loaf pan, don’t worry—you can use a pound cake mold instead! While this bread takes a full day to make, you can easily split the process over two days for convenience.
Follow along for step-by-step instructions and tips for the perfect marbled chocolate shokupan!
Pineapple Preserve
Learn how to make delicious pineapple jam from scratch using fresh pineapple, sugar, and a touch of apple jelly for the perfect set! This easy pineapple preserve is great for spreading on toast, filling Linzer cookies, or making pineapple tarts. No store-bought pectin required!
Apple Jelly
How to Make Homemade Apple Jelly:
Learn how to make apple jelly from scratch with just apples, sugar, and lemon juice. This simple recipe uses fresh apples and natural pectin for a perfectly thick, spreadable jelly. The key is to weigh the juice after cooking the apples and match the sugar ratio 1:1. Cook until it reaches 226˚F for the ideal consistency. Perfect for spreading on toast or using as a natural pectin in homemade jam!
Eggplant Omelet with Fish Sauce Dressing
If you’re looking to try something new with eggplant, Tortang Talong—a Filipino eggplant omelette—might be just what you need! Inspired by a recent meal I had at Yang’s Kitchen, and a video my friend Gideon made, I decided to make Tortang Talong at home. While traditional Tortang Talong is served with banana ketchup, I topped mine with a simple tomato, onion, and cilantro salad and tossed with nước chấm dressing. I’m sure even those who aren’t big fans of eggplant will love!
Rice Cooker Hainanese Chicken Rice
Cooking Hainanese chicken rice on a stovetop can be labor-intensive, but with a rice cooker, you can streamline the process. This recipe is perfect for when you're craving something warm and nourishing but don’t want to deal with the hassle of multiple pots. I originally wanted to make this during a heatwave in Southern California and needed an easier, less heat-intensive method. This version might differ from traditional recipes, but it’s equally delicious!
cassata inspired ricotta ice cream
I had this ice cream at a restaurant in Japan, and it said "cassata" on the menu. I had never heard of it before. It looked like semifreddo, but the texture was a little different, so I looked it up. When you type "cassata" in English and Japanese, Google gives you different images. Here is what I learned:
honeycomb ice cream
From this recipe, you will learn two great things: making honeycomb candy and learning how to make ice cream without an ice cream machine! I learned how to make honeycomb ice cream from my friend and my pastry sensei, Jun. This is his long-time boyfriend Paul’s mom’s recipe. It’s super easy and delicious!