What's Giving Me Life

Bright, herby and packed with fresh citrus, this chimichurri gets a twist from both orange and lemon zest and juice. It’s fresh, punchy and incredibly versatile—spoon it over grilled fish or chicken, toss it with vegetables or use it as an excuse to tear off a piece of crusty bread and start dipping. Yield: About 1 cup Servings: 6-8 Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes Ingredients 1 large shallot, finely diced 1 garlic clove, finely grated ½ cup f

This grilled salmon is simple enough for a weeknight but the citrus chimichurri makes it something special. Fresh cilantro and parsley are mixed with shallot, garlic, orange and lemon for a bright, punchy sauce that gets spooned generously over smoky grilled salmon. And make extra chimichurri—you’re going to want to put it on everything. Yield: 4 salmon fillets Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients For the Citrus Chimichurr

Crispy, golden chicken thighs, caramelized fennel and jammy slices of lemon all come together in one skillet for a dinner that feels special without requiring much work. The fennel and lemon cook down in the chicken fat while anchovies melt into the background, creating a savory, bright sauce that makes this one of my favorite ways to eat fennel. Yield: 4 chicken thighs Servings: 4 Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Ingredients 4 bone-in, skin-

Creamy, tangy and just a little spicy, this avocado crema is one of those sauces you’ll want to put on everything. Avocado and Greek yogurt make it extra creamy, while jalapeño, cilantro and lime keep it bright and fresh. Spoon it over tacos, grain bowls and grilled veggies, use it as a dip, or honestly just eat it straight from the spoon. Yield: About 1½ cups Servings: 6-8 Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes Ingredients 1 ripe avocado, pitted and

These blackened fish tacos are proof that cooking fish at home doesn’t have to be intimidating. Flaky, spice-crusted cod gets tucked into warm corn tortillas with crunchy cabbage slaw, crumbled queso fresco and a creamy, tangy avocado crema. They come together surprisingly quickly and hit all the right notes: spicy, cool, crunchy and fresh. Yield: 8-10 tacos Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients For the Blackened Fish 1–1½

Sweet, juicy Palisade peaches, crispy pancetta, creamy ricotta and fresh thyme come together on a crisp homemade crust for a pizza that tastes like Colorado summer. It’s the perfect mix of sweet and salty, with just enough garlic and smoky sea salt to bring everything together. Recipe comes from my dear friend, Kate. Yield: 1 pizza Servings: 2-4 Prep Time: 30 minutes Rise Time: 3-4 hours Cook Time: 10-12 minutes Total Time: About 4½ hours Ingredients For the Pizza Dough 153 g

This curry dip comes from my friend Kate’s grandmother, Grammer, and has a slightly scandalous origin story. After years of trying to get the recipe from a favorite St. Louis restaurant, it eventually made its way into Grammer’s hands under strict orders of secrecy. Thankfully, Kate decided recipes this good are meant to be shared. Creamy, herby, tangy and warmly spiced, it’s the kind of dip you’ll keep coming back to—and absolutely one you should measure with your heart. Yie

When peaches are truly at their peak, I don’t think there’s a better way to show them off than a classic peach pie. This one keeps things simple: juicy peaches, lemon, vanilla, nutmeg, and just enough sugar tucked between two flaky, buttery crusts. It’s the kind of summer dessert that deserves a big scoop of vanilla ice cream and absolutely no unnecessary fuss. Yield: 1 (9-inch) double-crust pie Servings: 8 Prep Time: 40 minutes Cook Time: 1 hour 30-45 minutes Total Time: Abo

Homemade pie dough can feel intimidating, but this version is surprisingly forgiving. Cold butter gets worked into flour by hand, then just enough ice water and apple cider vinegar are added to bring everything together. The result is a flaky, buttery crust that works for fruit pies, galettes, and just about anything else that calls for pie dough. Yield: 2 pie dough disks Servings: Enough for 1 double-crust pie or 2 single-crust pies Prep Time: 20 minutes Cook Time: 0 minutes

This is shrimp scampi dressed for summer. Sweet corn, blistered cherry tomatoes, garlic, butter, white wine, and plenty of fresh herbs turn the classic into something brighter, juicier, and even more satisfying. It’s buttery and garlicky in all the right ways, but the tomatoes and corn keep it fresh enough for a hot summer night. Yield: About 8 cups Servings: 6 Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Ingredients 1½ pounds shrimp, peeled and deveined

These marinated tomatoes are peak-summer simplicity. Juicy tomatoes get tossed with garlic, olive oil, red wine vinegar, and fresh herbs, then sit just long enough for everything to mingle. They’re delicious on their own, but even better spooned over whipped ricotta, toast, grilled bread, or anything else that needs a little tomato magic. Yield: About 3 cups Servings: 4-6 Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 2-3 hours, including marinating Ingredients 1 poun

This whipped ricotta is creamy, lightly sweet, savory, and full of roasted garlic flavor. Honey softens the richness, thyme keeps it fresh, and a little olive oil helps everything blend into a smooth, fluffy spread. It’s perfect for crostini, crackers, vegetables, or as a base for marinated tomatoes. Yield: About 1½ cups Servings: 6-8 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients 1 whole head garlic 8 ounces whole-milk ricotta 1 tablespoon ext

This is one of those recipes that makes peak-summer tomatoes feel extra special without doing too much to them. Flaky puff pastry gets layered with creamy ricotta, juicy tomatoes, garlic, red onion, and fresh thyme, then baked until golden and crisp. It’s simple enough for lunch but pretty enough for a brunch or dinner party. Yield: 1 tart Servings: 6-8 Prep Time: 20 minutes Cook Time: 20-25 minutes Total Time: About 45 minutes Ingredients 1 sheet puff pastry, thawed 8 ounces

This is the pasta I make when I want something cozy, comforting, and a little indulgent. Sweet and hot Italian sausage simmer in a tomato sauce with garlic, fennel, oregano, and a touch of cream, then everything gets tossed with rigatoni and plenty of Parmesan. It’s rich without being over-the-top, spicy without being aggressive, and exactly the kind of pasta that makes cooking feel like self-care. Yield: About 8 cups Servings: 6 Prep Time: 15 minutes Cook Time: 35 minutes To

This is the soup that made me a butternut squash person. It’s creamy without being heavy, cozy without being fussy, and built from just a handful of simple ingredients. Browned butter gives the soup a little extra richness, while cumin and white pepper add warmth without overpowering the squash. It’s the kind of recipe that becomes part of your fall rotation and then somehow stays there all winter. Yield: About 8 cups Servings: 6 Prep Time: 20 minutes Cook Time: 55 minutes To

Brothy beans are one of my ultimate comfort foods. They’re simple, inexpensive, endlessly adaptable, and somehow manage to feel both rustic and luxurious at the same time. A good pot starts with dried beans, plenty of olive oil, garlic, onion, lemon, herbs, and a little patience. The result is a bowl of creamy beans in a deeply flavorful broth that feels like the food equivalent of wrapping yourself in a blanket. Yield: About 8-10 cups Servings: 6-8 Prep Time: 15 minutes, plu

These potatoes started with a craving for chicken piccata and a need for a side dish, and somehow the two ideas collided into one of my favorite potato recipes. Tender fingerlings get smashed, drenched in a lemony, buttery, caper-filled white wine sauce, then roasted until crisp around the edges. They’ve got all the bright, briny flavors of piccata with the crunchy-creamy texture of smashed potatoes. Servings: 4-6 Prep Time: 10 minutes Cook Time: 45-50 minutes Total Time: Abo

This is one of those recipes I come back to again and again because it never disappoints. The trick is starting the chicken thighs skin-side down in a cold pan, then letting them come up to temperature with the skillet. It sounds backwards, but it gives you incredibly crisp, deeply golden skin every time. The chicken roasts alongside onion, garlic, and thyme, so you also end up with caramelized, jammy vegetables that are almost as good as the chicken itself. Servings: 4-5 Pre

When you have more ripe summer peaches than you know what to do with, make cobbler. Juicy, cinnamon-spiced peaches are covered with a buttery, crumbly topping and finished with turbinado sugar for a little extra crunch. It’s unfussy, very peachy and absolutely meant to be served warm with something cold and creamy on top. Yield: One 9x13-inch cobbler Servings: 10-12 Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes, plus cooling Ingredients For the peac

Crispy-skinned chicken thighs nestled into creamy, tomatoey orzo is exactly the kind of dinner that looks impressive without requiring much work. The orzo cooks right in the skillet with tomato sauce and all those flavorful chicken drippings, while the thighs finish roasting on top. Finish it with basil, Parmesan and chili flakes and call it dinner. Servings: 4-5 Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Ingredients 4–5 bone-in, skin-on chicken thighs