Welcome to The Flavor Files! 🎉This is where my love for cooking, flavor, and food science all come together—because delicious food is even better when you understand a little of the magic behind it.

Looking for more recipes? You’ll find them all at Nik Sharma Cooks. Still need a copy of my latest cookbook, Veg-Table? You can grab it here—it’s filled with veggie-driven inspiration. 🌱✨

You might spot a few affiliate links sprinkled throughout this newsletter; they help keep the spice—and the science—flowing.

Now, let’s dive in. 🔥

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This week’s newsletter is a little shorter, but it’s stacked with flavor. I’ve pulled together a curated lineup of recipes perfect for your Memorial Day cookout, whether you’re grilling, chilling, or just enjoying an extra scoop of dessert. I’m taking a moment to unwind this holiday weekend before diving into a very exciting new project (more on that soon). In the meantime, fire up that grill and let’s get cooking

This week, I traded my usual kitchen for the iconic halls of America’s Test Kitchen in Boston, and let me tell you, if you’ve ever wondered what happens when science meets studio lights and a bunch of overachieving spatulas, it’s magic.

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I filmed my segments for the ATK TV show with the incredible Bridget Lancaster and Julia Collin Davison; two hosts, two totally different vibes, and one shared love for food that made me realize how much I enjoy talking about cooking. Watching the crew work behind the scenes was like witnessing a well-seasoned army of culinary ninjas. These people do not mess around. It’s a well-oiled and seasoned machine. Things I learned: How long it takes to grate a teaspoon of lemon zest and grate ginger on camera without crying (because it takes longer than you think).

Between takes, I cooked up some new recipes (stay tuned), had the cooks taste test them out in the test kitchen, attended several other tastings (doughnuts, ramen, chicken bakes, pot pies, and more), and learned a ton. And just when I thought the week couldn’t get any sweeter, in walked the baking queen herself: Rose Levy Beranbaum. That’s right, THE Rose. She brought cookies. Cookies that she baked. For me. I’m still recovering. Rose shared several tips and juicy stories, and we even got to give her a tour of the test kitchen.

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Memorial Day weekend is the unofficial kickoff to summer, and you know what that means: sunshine, smoky grills, and unapologetically good food. I’ve rounded up my absolute favorite recipes to help you build the perfect cookout menu, whether you’re going full BBQ mode or keeping things fresh and simple. Think juicy grilled mains, vibrant veggie sides, and a few sweet (and salty) surprises. These are the dishes I’ll be making, and trust me, your guests will thank you.

Memorial Day Recipes

I’ve also included a new recipe - something simple, seasonal, and seriously delicious: roasted strawberries and rhubarb with a balsamic glaze, served over a cloud of thick, creamy Greek yogurt. It’s the kind of dessert (or breakfast—I won’t judge) that looks fancy but takes almost no time. Sweet, tangy, creamy, it’s joy in a bowl.

Here’s wishing you a delicious and restful holiday weekend. I hope you get a chance to kick back, soak up some sun, and savor something good.

Nik

The crêpes were made, the eggs perfectly bedeviled when I noticed—with only a few minutes before my book club group was set to arrive—that the surface of my fridge was looking particularly grubby. I recalled seeing a tip on a blog earlier that week for something like a “genius cleaning hack” for stainless steel (was it rubbing in olive oil?). They say fools rush in, and thus it was.

I was left with a streaky mess when the doorbell rang. Later in the afternoon, while I was chatting with my friend Jade, she mentioned a miracle stainless steel cleaner she’d just bought. To be clear—oso as to not slander Jade—there was no passive aggression in her comment—her line of sight and her train of thought were easy enough to piece together. I asked her for the link, and both the time stamp on my pre-hosting photo and product invoice confirm I bought it immediately on her recommendation.

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The gimlet is a classic cocktail that deserves more attention! Made with gin, lime juice and sweetened with simple syrup, it comes from the sour family of cocktails (my specialty). Save the elaborate cocktails with unrecognizable ingredients for ordering at fancy bars—a simple, citrusy, not-too-sweet cocktail at home is one of life’s simple pleasures.

The gimlet is light and bright, like a more casual version of a martini that you can sip slowly on a porch. I love a gimlet in the spring or summer—they’re fresh and just right. If you enjoy ordering a good gin cocktail or a margarita made with real lime juice, you will love a homemade gimlet.

Continue to the recipe...

The post Gimlet Cocktail appeared first on Cookie and Kate.

Just because it’s a kid’s birthday party doesn’t mean the adults can’t have fun too—and no, we’re not just talking about wine and beer in Solo cups (although that doesn’t hurt). This summer, we’re rethinking what a kid-friendly birthday bash can look like: Think platters of French pastries, silver coupes filled with grapes, and homemade paper chains that are prettier than the ones you remember from kindergarten.

Most recently, we’re looking to Tess Gigone—Toronto-based creator and our resident recipe try-er in It’s Fine—for all the inspiration. At Food52, we’ve seen her tackle classic recipes for the first time ever (gracefully, might I add). And if there’s one thing we’ve learned from watching her, it’s that she has an incredible eye.

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Have you tried the classic French dessert called clafoutis? (It’s pronounced klah-foo-tee.) If not, please let me introduce you to this delightful and simple treat. Clafoutis is a delicious cross between a cake and a custard with a crackled top and luscious, fruit-studded interior. It’s sweet but not too sweet, making it the perfect ending to a lovely summer supper.

Clafoutis is typically baked with cherries, but you’ll see that I used berries here, and you’ll find more options below. My three-year-0ld loves clafoutis. She’s been asking for more “cherry cake” since last summer, and it’s about time we made more.

I made clafoutis over and over again last summer until I got the proportions of this recipe just right (nine times, to be exact). Each attempt was tasty, but the recipe I’m sharing today is perfection. I had to find the right balance between the amounts of flour, sugar, liquid and eggs to yield a silky interior that’s full of flavor but not too eggy or wet. Here it is!

Continue to the recipe...

The post Clafoutis appeared first on Cookie and Kate.

What if you could text a friend who just gets home design—who knows the difference between a globe pendant and a drum shade, or what color temperature works best in a hallway? Meet Schoolhouse Switchboard, your new go-to resource for all things lighting, design, renovation, and DIY.

Inspired by Food52’s long-running community hotline—where home cooks can drop a question 24/7 (and even leave a voicemail!)—we’re bringing that same real-time, personalized advice to the world of home design. This time, it’s all happening over at our sister brand, Schoolhouse, and instead of cooking questions, we’re here for your lighting layout conundrums, rug-sizing woes, paint debates, and more.

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All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52 and made by small and local makers. This month, we’re featuring Chicago-based artist Emily Christopherson of EMRIS studio.

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For a lot of artists, the dream is that someone—maybe a professor or a curator—spots their work and says, “You’ve got it.” Realistically, that rarely happens. But for Emily Christopherson, it kind of did.

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It’s probably no surprise that if choosing between having brunch at a restaurant or making it at home, I’m squarely on team Brunch At Home, especially when we find a way to pull it off and still sleep in. There’s nothing worse than waiting too long for a table only to be served an overcooked, unseasoned omelet, home fries with those gnarly bits of green pepper in there (I will die on the hill that nobody has ever longed for green peppers in their potatoes), or soggy bacon. Maybe at home imperfections also happen but those imperfections don’t cost $150 for a family of four.

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Let me get one thing straight: I have loved boxed macaroni and cheese for as long as I can remember. From the bright orange Kraft mac and cheese dinners my dad "cooked" when my mom was out of town, to the countless microwaveable single-serve Easy Mac cups I consumed in college, and fancied-up shells and white cheddar from Annie's that now fill my pantry, this gloriously convenient invention has always been a part of my life.

And while you can often catch me whipping up a batch of the stuff in its purest form (including last night, when I had zero desire to prepare a full dinner), there are times when I like to experiment with different combinations of ingredients. Some are based off my cravings (spicy, bright and herby, or totally carbo-loaded), and other times they're based off whatever leftovers are in my fridge. Sure, adding extra ingredients can take away a bit of the simplicity, but incorporating them is easy and rarely takes more than a few minutes—in fact, you can usually finish the prep while the pasta water boils. Most importantly, they pay off big time in terms of flavor.

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Welcome to The Flavor Files! 🎉This is where my love for cooking, flavor, and food science all come together—because delicious food is even better when you understand a little of the magic behind it.

Looking for more recipes? You’ll find them all at Nik Sharma Cooks.Still need a copy of my latest cookbook, Veg-Table? You can grab it here—it’s filled with veggie-

driven inspiration. 🌱✨

You might spot a few affiliate links sprinkled throughout this newsletter; they help keep the spice—and the science—flowing.

Now, let’s dive in. 🔥

Share The Flavor Files

🔬 Why Does My Silicone Spatula Stink? And How to Actually Fix it

The other day, I reached for my silicone spatula, one I'd recently used to stir together a saucy pasta. The dish was long gone, but its memory lingered… in scent. I took one whiff and immediately regretted not cleaning the spatula more thoroughly. That garlicky, savory smell, which had been so inviting during dinner, was now clinging to the tool. And I was about to make a dessert.

To be clear, it's unlikely that the aroma would've actually transferred into the cake batter, but still, the smell bothered me. It always has. As much as I love silicone tools (they're gentle on my cast iron, flexible, and nearly indestructible), they have one annoying quirk: they hold on to smells.

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So, why does silicone retain odors?

Silicone is often celebrated for being chemically stable and non-reactive; it doesn't leach like plastic can, resists heat, UV, oxygen, and moisture, and it's considered food-safe and non-toxic. It also repels water, which makes it ideal for spatulas, baking mats, molds, and more.

But here's the catch: silicone is permeable to gases and fat-soluble molecules.

Structurally, silicone is a flexible polymer with tiny microscopic pores between its molecular chains. These pores are too small for water to enter quickly, but they allow volatile aromatic compounds, like garlic oil, spices, and caramelized onions, to slip right in.

When silicone is exposed to heat, its pores expand slightly, making it even easier for aroma compounds to embed themselves deeper. Once inside, they're tough to dislodge with soap and a sponge, no matter how often you run it through the dishwasher.

Over the years, I've found that the intensity of absorption doesn't always correlate with the price or brand. Even high-quality, food-grade silicone can hold on to those delicious (but unwanted) smells. It's not about poor hygiene, it's chemistry.

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How to De-Stink Your Silicone Tools (and Keep Them That Way)

For Regular Silicone Tools (Not Oven-Safe)

1. Wash thoroughly with hot water and degreasing soap.

2. In a large stockpot, boil a solution of

3. ‣ ¼ cup baking soda per 4½ cups [1 L] of water

4. ‣ Add tools and let soak overnight (off heat).

5. The next day, drain, then add a 1:1 mix of white vinegar and water.

6. Bring to a gentle boil, then simmer for 15 minutes.

7. Rinse and air dry.

Why it works:

Baking soda acts as a mild abrasive and deodorizer, loosening trapped residues.

Vinegar (acetic acid) helps break down rancid fats and aromatic compounds.

And heat slightly expands the silicone, making it easier for the cleaning agents to work.

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For Oven-Safe Silicone (Bakeware, Utensils)

1. Wash and dry the tools.

2. Place on a baking sheet in a preheated oven at 350°F [180°C].

3. Bake for 30 minutes to "outgas" the trapped odors.

4. Let cool completely before using or storing.

Tip: Ventilate your kitchen; those odors are released as vapor.

How to Avoid the Smell in the First Place

• Use separate tools for sweet and savory cooking when possible. (I forget to do this)

• Avoid storing silicone near spices or oils, as they can pick up ambient aromas.

• Choose high-quality, platinum-cured silicone; it's denser and less porous than lower-grade versions.

Silicone tools may not be perfect, but their durability, versatility, and ease of use keep me reaching for them. With the right care, you can keep them clean—and stink-free—for years.

Do you have a kitchen mystery you'd like me to unpack in a future issue? Hit reply and let me know.

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This week’s recipe: A caramel-crusted semolina cake scented with coconut and browned butter.

If a rice pudding and a cake had a golden, coconut-scented love child, it might be this beauty from Myanmar: Shwe Gyi Sanwin Makin; also known as Burmese Semolina Cake or simply Sanwei Makin. It’s soft, fragrant, and lush, denser than a classic Western cake, with a gently grainy texture that comes from coarse semolina (rava) and the deeply satisfying flavor of toasted coconut and jaggery. Today I’m sharing my version of this splendid cake, and I hope you’ll give it a try.

👉 Paid subscribers get the full recipe and tips.

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Welcome to Come On Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, we’re veggie grilling for the masses.

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Good hosts know that catering to all kinds of diets is the name of the game nowadays. No hate to meat—I love a good steak on the grill—but broadening your horizons to master meatless grilling is a win for you and your guests. I like to use hosting opportunities to play with ingredients I’m less familiar with, like nutritional yeast, a big fave of mine lately… What are yours? Respond and let me know, and let’s get into the veg-forward grilling tips.

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If you’ve ever thrown mushrooms into a pan and watched them shrivel up to almost nothing, you’re not alone. That’s because mushrooms are mostly water. Now what you do with that fact can take your dish from just fine to seriously good.

For example, most people’s first instinct is to salt mushrooms right away. But if you hold off, they’ll crisp up instead of steaming and potentially getting soggy. It’s a small shift, but one that can totally change the outcome and turn a basic ingredient into something seriously craveable.

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For most people, a pizza date looks something like choosing a cute restaurant or maybe panicking over what to wear. But when you're a professional chef, a pizza date is almost like a cooking class. At least according to Michelle Jimenez it was. And in case you’re doubting her, she and her now-husband Andrea Meggiato turned one of those so-called pizza dates into a business—one you might’ve seen on Shark Tank or in stores like Target.

“He said it would be the most unforgettable date I'd ever go on,” Michelle told me, “and he couldn't have been more right.” They went on to create The Pizza Cupcake, now expanded under the new name Incredifulls.

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A lot of people grow up watching their mom cook—I was lucky enough to be one of them. Even before I could reach the counter, I was trailing behind her in the kitchen, hoping to graduate from taste tester to mixer. And while I’ve since picked up tips from test kitchens, TikTok chefs, and a lot of Ina Garten, the core of my love for cooking will always come back to my mom.

That’s probably why I was so taken with Marjorie Taylor and Kendall Smith Franchini’s story. Their new cookbook, French at Heart, isn’t just a collection of classic French recipes, it’s a celebration of their shared life in food. The mother-daughter duo first made waves when they opened The Cook’s Atelier in 2008, a cooking school, culinary, and wine shop nestled in the heart of Beaune, France. Their classes now sell out months in advance, drawing guests from around the world. And yet, what makes their story stand out isn’t just the stunning Burgundy backdrop or their rustic tartines—it’s the relationship at the heart of it all.

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Welcome to The Flavor Files! 🎉This is where my love for cooking, flavor, and food science all come together—because delicious food is even better when you understand a little of the magic behind it.

Looking for more recipes? You’ll find them all at Nik Sharma Cooks.Still need a copy of my latest cookbook, Veg-Table? You can grab it here—it’s filled with veggie-

driven inspiration. 🌱✨

You might spot a few affiliate links sprinkled throughout this newsletter; they help keep the spice—and the science—flowing.

Now, let’s dive in. 🔥

Share The Flavor Files

Hi Friends,

If you missed last week’s May recipe digest and this month’s free recipes by me at America’s Test Kitchen - the iconic Chicken 65 from India and the Calabrian Chile White Beans, get them here.

Wishing a warm and heartfelt Mother’s Day to everyone celebrating, whether you're honoring a mother, remembering one, or navigating the day in your own way. May today bring comfort, gratitude, and love in all its beautiful forms.

This week, my friend Rie McClenny invited me to do one of my favorite things: cook, geek out, and eat. Hosted by J. Kenji López-Alt and Balmuda, we cooked in sync around their sleek new electric teppanyaki grill. I whipped up kimchi fried rice because nothing says “test-drive this grill” like fermented cabbage and sizzling rice. I need to get myself one of these grills because they’re fun to cook on, easy to work with, and clean.

You might’ve noticed things are looking a little different around here! I’ve been refreshing the newsletter, tidying things up, adding categories, and making it easier for you to find old favorites and stumble on something new and delicious. The full revamp should be completed by next week, so stay tuned!

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How to Freeze Fresh Ginger (No Peeling Required)

Recently, I accidentally bought a massive bag of fresh ginger; far more than I could use in a week. Rather than let it go bad, I froze it. I rely on this method, especially when I pull ginger straight from the garden during harvest season. Freezing helps preserve its bold flavor, and bonus: frozen ginger grates like a dream. Here’s exactly how I do it.

You’ll Need:

• Fresh ginger (no need to peel!)

• A pot of boiling water

• A large bowl filled with ice water

• Kitchen towels

• A baking sheet or plate

• Freezer-safe bags (vacuum-sealed if possible)

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Step-by-Step Instructions:

1. Rinse the ginger well under running water and gently scrub to remove dirt. Don’t peel it, I find the skin helps protect the flesh during freezing.

2. Prepare a pot of boiling water and a bowl of ice water. Line a baking sheet with clean kitchen towels.

3. Blanch the ginger by dropping them into the boiling water for 30 seconds; this step helps preserve its flavor and color.

4. Transfer the ginger to the ice water bath and cool immediately. Let it chill for about 5 minutes to stop the cooking process.

5. Dry thoroughly. Drain and spread the ginger out on the towel-lined baking sheet. Pat completely dry as moisture leads to freezer burn.

6. Arrange the ginger pieces on a clean baking sheet or plate, making sure they don’t touch. Freeze for about 1 hour until hardened.

7. Transfer to a freezer-safe bag, remove as much air as possible, and seal. Store in the freezer for up to 4 months.

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Tips:

• Slice, grate, or julienne the ginger before freezing, depending on how you plan to use it.

• Frozen ginger is much easier to grate finely and great for stir-fries, teas, and dressings.

• You don't need to worry about thawing before use. Just grab what you need and go ahead with your recipe.

This week’s recipe for my paid subscribers is comfort food in the form of this White Chilli with white beans and chicken. There are days when I need comfort to come quickly. Not the kind that simmers all afternoon, but that that arrives with a bit of ease, a little heat, and the steadying warmth of something deeply familiar. This soup is exactly that. Maybe it’s no surprise that it draws on the parallels between Indian and Mexican cooking, two cuisines that speak the same flavor language. Both celebrate fragrant spices and the slow layering of flavor. Both lean on bright acids like lime or tamarind to cut through richness and love to play with the fire of chiles. And yes, both are proudly rooted in the joy and ingenuity of street food. These similarities aren't coincidental. Colonization shaped the culinary landscapes of both countries; the Spanish in Mexico, the British, Dutch, Portuguese, and French in India, leaving behind a complicated legacy of migration, trade, and exchange. Ingredients like chiles, tomatoes, and potatoes crossed oceans and rewrote recipes. But somehow, even across continents, these two cuisines remain in conversation, with each other, and with those of us who cook and crave them.

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After the burgers have been flipped and the last hot dog polished off, there’s really only one way to cap off Memorial Day weekend: dessert. But not just any dessert—think unfussy sweets that you can whip up ahead of time, take on the go, or throw together in the middle of a backyard hang. These treats are simple, summer-ready, and a little nostalgic in the best way. From classic icebox cakes to homemade popsicles, these are the recipes you'll crave after good barbecue. We've also chosen a few festive options with red, white, and blue designs (really anything that incorporates berries will do the job).

Here are 26 easy Memorial Day desserts that’ll carry you from the first beach trip to the last bite of pie. And if you're hunting for more menu inspiration, we've rounded up our best Memorial Day side dishes as well.

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© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

© James Ransom

After talking to more than 30 moms of all ages (shoutout to my mom’s friends, my friends’ moms, neighbors, coworkers, grandmothers, our F52 community), I got a pretty clear answer. While there were definitely some cute product recs, the overwhelming #1 request?

Just not having to think so much.

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There’s a change in the air on Memorial Day. It marks the start of grilling season, the unofficial kickoff to summer, and, of course, the chance to serve up the very best Memorial Day side dishes. Whether you’re firing up the grill, heading to a potluck, or hosting your whole family in the backyard, you’ll want to plan a few Memorial Day sides that are just as memorable as the mains. Think classic potato salads, crowd-pleasing baked beans, bright seasonal veggies, and pasta salads that hold up all afternoon.

Whether you're hosting or transporting your pre-made dish, this list is for you. We’ve rounded up 38 of our favorite Memorial Day sides to serve with burgers, ribs, hot dogs, and more. And if you need a little something for the grill too, don’t miss our favorite grilling recipes, Memorial Day recipe ideas (we have more than 50), and our guide to the best pasta salads to pair with just about anything. These easy sides for a crowd will make your long weekend one to remember.

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This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

Continue to the recipe...

The post Thai Peanut Dressing appeared first on Cookie and Kate.

There are certain things I’ll always prefer to make at home—guacamole, pizza dough, pizza sauce... honestly, most sauces. Hummus is firmly on that list. I’ve tried to like the store-bought versions, but they always taste a little off—too plastic-y, too acidic, or just weirdly flat. They go bad quickly, lack flavor, and don’t come close to the fresh stuff.

And that’s a shame, because I love hummus. I’m constantly craving something Mediterranean-adjacent: tomatoes, cucumbers, red onion, feta, and a big dollop of hummus to tie it all together. At restaurants, it’s all I want. But at home, unless I’m making it myself, I usually skip it.

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