Good morning! Memorial Day weekend is officially here, which always feels like a natural reset—whether you’re counting down the last days of school (with excitement, stress, or both) or just waiting for consistently warm weather.
Last week, Paul answered all your BBQ questions and made a strong case for ribs, which I second. There’s still time to make Emma Laperruque’s baby backs with dry rub, or if you’re cooking for a smaller crowd, her shrimp pasta is a no-brainer. For dessert, I’ve got my eye on EmilyC’s berries with rosé, this olive oil chocolate mousse, or a stunning raspberry pistachio pavlova.
If you missed it, Paul’s plea to stock up on ice was also his Sunday Reset sign-off. In his absence, we’ll be bringing in guest editors to share how they’re resetting, rejuvenating, and most importantly, what they’re cooking this summer.
This week, I’m not doing much cooking myself (just moved—glass of wine or ideally a bee’s knees on the mattress kind of situation), but I am making my summer cooking bucket list. I was recently in Nantucket for their annual food and wine fest and tried some unforgettable pours—including actual Champagne from France (spoken as someone who often just pretends Prosecco counts). So whatever’s in my glass now… might be a little disappointing.
On the topic of wine, I sat down with Greg Lambrecht, inventor of the Coravin wine opener, to talk about his path from the medical world to wine tech. One thing he said stuck with me: Don’t wait for a special occasion to open that nice bottle—make a regular night special instead. Cheers to that.
Here are some meals I’d open that bottle for:
Dreaming of steak salad with stone fruit, white cheddar, and champagne vinaigrette—though I’m eyeing this version with peaches and garlic scapes. And Nigella’s no-churn coffee ice cream might need to happen.
Here are some other recipes on my summer cooking bucket list:
Decided I'm leaning into coastal vibes with great fish, crab cakes, and hopefully some oyster happy hours along the way.
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—Julia
How are you resetting this week and summer ahead? What recipes are you eyeing?
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