Recipes We’re Really Cooking! A Summer Recap + The Best of Season 4

What if the best recipes aren’t the newest ones, but the ones you keep coming back to?This week, we’re revisiting some of our favorite summer meals and sharing the recipes from Season 4 that have earned a permanent spot in our kitchens.By the end of this episode, you’ll:Discover make-ahead salads that have become staples in our kitchensFind a hosting-worthy sheet-pan dinner that’s easy enough for a weeknightGet two easy cookie recipes we bake year-round — and that are perfect for cookie boxes and giftingTune in now for easy, reliable recipes you’ll want to make again and again!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Tostadas:Vegetarian Mexican tostadas from Muy Bueno CookingKari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT Cooking Salads:Sweet and spicy melon salad by Christian Reynoso from NYT Cooking Savory watermelon cucumber salad from the Mediterranean Dish (similar to what Sonya makes, but hers doesn’t have feta)Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTokSweets:Sonya’s galette recipeSonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box)OUR TOP RECIPES FROM SEASON FOUR:Mains:Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset MagazineKung Pao Tofu by Ham El Waylly for NYT Cooking Salads: Smitten Kitchen’s simplified version of the famous roasted chicken and bread salad from the Zuni Café CookbookFrizzled-onion cabbage salad by Shilpa Uskokovic for Bon AppetitSweets:Pistachio Hal