Watermelons are fun and tasty. We acquired a helluva watermelon, which made a helluva watermelon, feta, mint salad. It tasted like summer.

Just look at this top-notch summer salad with cantaloupe, mozzarella, prosciutto, basil, and balsamic glaze.

Chateaubriand is a method of preparing a center-cut roast of tenderloin. The goal is to add flavor and texture without screwing up goodness.

Ripe tomato, crisp cucumber and bell pepper, and briny feta tossed in sumptuous olive oil and balsamic vinegar is as satisfying as any meal.

Grape and cherry tomatoes from the backyard garden make a welcome addition to a favorite at-home summer treat: peach tomato burrata salad.

Sausage-making is a process. It’s messy and takes time. We enjoyed customizing this Italian sausage with fresh basil, parsley and peppers.

We made basil pesto. Our wife transformed it into an amazing dinner. A collaboration: pesto mozzarella chicken with grape tomatoes.

In the Instant Pot, we made this Filipino-style pulled pork adobo. It would’ve been great on rice or a sandwich. We ate it in corn tortilla.

Cutting carbs, we’re eating many salads. Summer brings the freshest produce, but that strip steak, it’s aged.

Toast bread. Layer sliced avocado. Layer smoked salmon. Sprinkle Everything but the Bagel Sesame Seasoning Blend from Trader Joe’s. Eat up!

We’re obsessed with barrel-aged soy sauce. Almost every Sunday, we prepare this simple omelet with soy sauce, sriracha, scallions, etc.

Uncooked zoodles are tasty, crunchy, interesting, and fun. Our favorite way to have them is raw mixed with fresh pesto.

We’ve gone chicken-wing wild with a one-two kitchen-gadget punch. An Instant Pot to get the meat tender. An air fryer to crisp up the skin.

You’ve never tasted a roast like this. Made in the Instant Pot, the beef came out tender and succulent. We crafted gravy from the juices.

Tater tots are delicious but also magical!