EdHart.me
There are some meals that remind me why fresh herbs are worth growing. In the middle of summer, when the dill has reached its feathery peak and the parsley is overflowing the edges of the raised bed, this salmon recipe becomes an easy favorite.
Ran across this recipe in Food & Wine. This version leans into deep, smoky flavor from chipotle chiles in adobo, softened onions and garlic, and a long simmer in rich chicken stock. Using a Costco rotisserie chicken keeps it approachable (and affordable!) for a weeknight, and the toppings turn it into something special at the table.
Best of all, this tortilla soup gets even better after a day in the fridge, making it ideal for meal prep, casual entertaining, or freezing for later. Make a pot on Sunday and enjoy comfort all week long.
There’s a moment in grilling where complexity becomes noise. Where the instinct to add, tweak, or improve actually moves you farther from what you’re trying to make. A great hamburger lives on the other side of that moment.
This recipe isn’t about novelty. It’s about proportion, heat, and timing. It’s about letting beef taste like beef, fire do its work, and restraint carry the rest. After years of trial, error, and unnecessary cleverness, this is the version that keeps proving itself: the Ideal 7oz Gas Grill Burger.
Traditional falafel relies on dried chickpeas soaked overnight, ground raw, and fried hot and fast. When time doesn’t allow for soaking, canned chickpeas can still deliver satisfying falafel if the recipe is adjusted for their higher moisture and softer structure.
This recipe came from the April 2025 issue of Food and Wine, a particularly good issue for fast weeknight meals. We’ve made this one so many times now!
There’s something deeply satisfying about pulling a homemade pizza from a blistering hot oven, especially when it’s topped with ingredients from your own garden. This Margherita pizza is what summer cooking is all about—simple, rustic, and wildly flavorful. I used fresh San Marzano tomatoes, just picked, for the sauce. If you’ve never made your own pizza sauce with sun-ripened tomatoes, you’re in for a treat.
Of course, you don’t have to have a tomato garden to make this work. Canned San Marzanos are a fine (and frankly, excellent) option—just don’t skip the step where you crush them by hand or with a quick pulse in a food processor. More on that below.
Roasting the squash brings out its natural sweetness and creates a richer, more concentrated base, while aromatics and broth round it out into something smooth and satisfying. Butternut squash itself has a naturally sweet, nutty flavor that intensifies as it cooks, making it especially well-suited for soups that are both hearty and balanced.