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.
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!