Take a walk in our dream summer morning. We are ready for all the cooking, hosting and inspiration you need for the perfect summer.
CHERRY EDIT
CHERRY: Feels: cherry slushie stains down the front of a white shirt, the red ring around your mouth after, cherry gummies stuck to the back of your teeth, a wax-paper bag of penny candy, melting popsicle racing down your wrist, the fake-cherry smell of a freezer aisle, lips dyed red at the pool, Capri Sun and a hose for water Recipes for inspiration: cherry slushie blended from frozen cherries, lime, and a little sugar. Cherry cobbler with a craggy biscuit top and the juices bubbling up dark around the edges. Cherry mint goat cheese arugula salad with toasted almonds and a bright vinaigrette. Cherry hand pies with a pink glaze. Cherry limeade over crushed ice. Roasted cherries over vanilla ice cream. Cherry soda floats. Cherry galette with thyme in the crust.
SNAPPEAS:
Feels: the loud snap of a sugar snap pea bitten in half, cold radishes pulled from the dirt and rinsed under the hose, the peppery bite that catches the back of your throat, bright green pods split open to thumb out the peas, the pink-and-white of a sliced radish, raw and crunchy straight off the cutting board, the clean wet smell of a spring garden.
Recipes for inspiration: a cold snap pea salad with feta, halved cherry tomatoes, torn basil, and thinly sliced snap peas tossed in a bright lemon vinaigrette. Thin ribbons of snap pea with the inner peas shelled out and sautéed fast in butter as a side dish. A big snap pea grain salad with farro, herbs, and a sharp dressing. Snap peas blistered with garlic and lemon. Snap pea and ricotta toast with lemon zest. Raw with a cold yogurt-herb dip.
BERRIES:
Feels: berry-stained fingertips and a purple tongue, the squish of a blackberry that was too ripe to pick, sun-warm strawberries straight off the plant, a wax carton of blueberries gone soft at the bottom, jam smeared past the edges of the toast, lips dyed faintly blue, a bowl of berries and cream on the porch.
Recipes for inspiration: strawberry shortcake with crisp meringue instead of biscuit, the berries and cream piled into the cracks.
Recipes for inspiration: strawberry shortcake with crisp meringue instead of biscuit, the berries and cream piled into the cracks. Blueberry ketchup cooked down with vinegar and spice for spooning over pork or a burger. Blackberry pancakes with the fruit folded into the batter. Raspberry granita scraped into icy red shards. Blackberry goat cheese arugula salad with toasted almonds.
RADISHES:
Feels: cold radishes pulled from the dirt and rinsed under the hose, the peppery bite that catches the back of your throat, the pink-and-white of a sliced one, raw and crunchy off the cutting board, the surprise heat, wandering around France, the smell of fresh bread.
Recipes for inspiration: radishes roasted whole until mellow and sweet, finished with flaky salt. On buttered bread with salt, the classic. Quick-pickled to cut through anything rich. Smashed radish salad with sesame and rice vinegar. Shaved thin over a creamy soup for crunch. A cold radish salad with feta, cucumber, dill, and a lemon vinaigrette. Radish ribbons folded into softened butter with herbs for a spread.
CREAM EDIT
CAVIAR EDIT
Brusetta Recipe
Ingredients
6 ripe tomatoes, diced
3 garlic cloves
0.3 cups fresh basil leaves, thinly sliced
3 tablespoons extra virgin olive oil
1 teaspoons balsamic vinegar
0.5 teaspoons salt
0.3 teaspoons black pepper
1 baguette, sliced on the bias
Combine 6 diced ripe tomatoes, 1 minced garlic clove, 1/4 cup sliced basil, 3 tbsp olive oil, 1 tsp balsamic, 1/2 tsp salt, and 1/4 tsp pepper. Let sit 15 minutes. Slice a baguette on the bias, brush with oil, and broil 2 to 3 minutes per side until golden. Rub each warm toast with a halved garlic clove. Spoon the tomatoes on top, drizzle with a little more oil, and serve right away.
WHAT'S NEW?
KNIFE SHAMPOO BAR
Our New Product Just Launched!
Knife Shampoo is a chef-crafted solid bar that deep-cleans your blade, neutralizes stubborn food odors, and brings back that just-polished shine after every prep session.
Formulated for cooks who actually care how their knives feel, this bar goes beyond dish soap to reset your blade after garlic, onions, fish, and long services so tomorrow’s fruit doesn’t taste like yesterday’s dinner.
Lily Osman is a trained chef, founder of Sole Cookware, and current Food Studies master’s student at NYU. After realizing in culinary school that the knives she was taught on weren’t designed for many women’s hands, she set out to redesign the everyday chef’s knife from the handle up. Her work on farms and in professional kitchens, combined with research into food systems and ergonomics, shaped the Cardinal Knife—a modular, award‑winning tool built to feel truly at home in real, working kitchens.