The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!

I promise you – this will be the only pasta salad recipe you will ever need this summer, and all the summers to come.

It’s chockfull of so many fresh veggies along with the easiest homemade dressing.

The best part is that you can prep/dice/chop all your veggies and herbs while you cook and cool your pasta so not a minute goes to waste here.

Let chill and serve when desired, tossing in that fresh arugula right before serving. So so good.

The Best Pasta Salad

Yield: 8 servings

prep time: 30 minutes

cook time: 15 minutes

total time: 45 minutes

The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!

5.00 stars (2 ratings)

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salad

The Best Pasta Salad

30 minutes15 minutes

Chungah Rhee

Ingredients:

• 8 ounces fusilli pasta
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, finely grated
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper, to taste
• 1 cup halved grape tomatoes
• 1 cup diced Persian cucumber
• 1 cup diced orange bell pepper
• 1/2 cup diced hard salami
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced red onion
• 1/3 cup torn kalamata olives
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley leaves
• 2 cups arugula

Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. In a large bowl, whisk together olive oil, red wine vinegar, Dijon, garlic and sugar; season with salt and pepper, to taste.
3. Stir in warm pasta; let cool 20 minutes, stirring occasionally.
4. Stir in tomatoes, cucumber, bell pepper, salami, feta, red onion, olives, dill and parsley; season with salt and pepper, to taste.
5. Cover and chill, if desired.
6. Stir in arugula. Serve immediately.

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How to make THE BEST cheeseburger! Perfect burger patties every. single. time. Includes an epic burger sauce too!

Homemade cheeseburgers. An absolute summertime staple.

And it doesn’t require anything fancy. Just some good ole’ 80/20 ground chuck, salt and pepper (seasoning is absolute key here) and the most epic burger sauce to take your burger to the next level.

Serve with desired toppings (all the bread and butter pickles for me) on toasted brioche hamburger buns. And don’t forget to snag some good quality American cheese (or your favorite kind of cheese if American cheddar isn’t your thing).

The Best Ever Cheeseburger

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

How to make THE BEST cheeseburger! Perfect burger patties every. single. time. Includes an epic burger sauce too!

5.00 stars (1 ratings)

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entree

The Best Ever Cheeseburger

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 3 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 2 pounds ground beef, 80/20
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 6 slices American cheese

For serving

• Brioche hamburger buns, homemade or store-bought
• Shredded lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle chips

Directions:

1. BURGER SAUCE: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish and Dijon; set aside.
2. In a large bowl, combine beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using a wooden spoon or clean hands, stir until well combined. Gently form into 6 1-inch-thick patties, about the size of the hamburger buns.
3. Heat canola oil in a large skillet over medium high heat. Add patties and cook until lightly charred or until desired doneness, about 3-5 minutes per side; top with cheese.
4. Serve immediately in hamburger buns with BURGER SAUCE and desired toppings.

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Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

Who doesn’t love a good potato salad? Filled with all sorts of creamy-tangy-potato-y-goodness with the freshest herbs and jammy eggs, this potato salad will knock your socks off. And it can even be made 2 days in advance!

Not a soft boiled egg fan? No worries. Hard boiled eggs will also work beautifully here.

And if you’re planning to bring this to a get-together or picnic, I highly recommend cooking the eggs a little longer, coarsely chopping and folding them right into the potato salad.

It will do absolute wonders.

The Best Potato Salad Ever

Yield: 8 servings

prep time: 4 hours 25 minutes

cook time: 15 minutes

total time: 4 hours 40 minutes

Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

0.00 stars (0 ratings)

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salad

The Best Potato Salad Ever

4 hours 25 minutes15 minutes

Chungah Rhee

Ingredients:

• 2 pounds baby red potatoes, quartered
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper, to taste
• 2 celery ribs, diced
• 3 tablespoons capers, chopped
• 3 tablespoons finely chopped fresh parsley leaves
• 3 tablespoons finely chopped fresh dill
• 2 green onions, thinly sliced
• 4 soft boiled eggs, quartered

Directions:

1. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool.
2. In a large bowl, whisk together mayonnaise, sour cream, Dijon, lemon juice and lemon zest; season with salt and pepper, to taste. Stir in celery, capers, parsley, dill, green onions and potatoes until well combined. Cover and chill for at least 4 hours to 2 days.
3. Serve, topped with eggs.

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Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

A butter bath to cook up all your fresh summer corn on the cob in 30 minutes or less? YES YES YES. Where do we sign up?

No, but really, this milk-butter bath is simply epic here. It doesn’t require too many ingredients (nor much effort). And if you have some really really sweet corn this season, you can absolutely opt out of the brown sugar.

But if you want to make this all year round (and you don’t have much faith in the corn), the sugar will make all the difference here.

No need to slather on that softened butter either. The butter bath has taken care of all that work for you. Simply garnish with chives (and season with s+p if needed) and serve.

Boiled Corn on the Cob

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

5.00 stars (1 ratings)

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entree

Boiled Corn on the Cob

10 minutes20 minutes

Chungah Rhee

Ingredients:

• 3 cloves garlic, halved
• Kosher salt and freshly ground black pepper, to taste
• 2 cups whole milk
• 1/2 cup unsalted butter
• 1/4 cup brown sugar
• 6 ears corn, unhusked and halved
• 3 tablespoons chopped fresh chives

Directions:

1. Combine 4 cups water, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a large stockpot or Dutch oven over medium heat. Bring to a boil; reduce heat and simmer for 10 minutes.
2. Stir in milk, butter and brown sugar. Bring to a boil; working carefully, add corn, reduce heat and simmer until just tender, about 10 minutes.
3. Serve immediately, garnished with chives, if desired.

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Everyone’s favorite Korean BBQ made right at home with the most perfect and easy marinade ever, grilled to perfection.

The best things about summer. Summer Fridays, outdoor movies, concerts in the park, dog beaches and of course, all the kabobs. Put anything on a skewer, throw it on a grill, serve with a cold beer, and I call that the most fantastic summer day ever.

And Korean beef on a stick never tasted so much better.

With a super simple homemade marinade that needs just about 2 hours and some good quality New York strip steaks, you should be all set. Serve with lettuce, kimchi and leftover gochujang so your guests can make their own lettuce wraps.

So perfect and so good.

Korean Beef Kabobs

Yield: 6 servings

prep time: 2 hours 50 minutes

cook time: 5 minutes

total time: 2 hours 55 minutes

Everyone’s favorite Korean BBQ made right at home with the most perfect and easy marinade ever, grilled to perfection.

5.00 stars (2 ratings)

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asian inspired

Korean Beef Kabobs

2 hours 50 minutes5 minutes

Chungah Rhee

Ingredients:

• 2 pounds thick-cut New York strip steak
• 1/2 small pear, peeled and coarsely grated
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon gochujang (Korean red pepper paste)
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

Directions:

1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
3. Thread 2-3 slices steak onto skewers. Brush with vegetable oil; season with salt and pepper, to taste.
4. Preheat grill to medium heat.
5. Add skewers to grill, and cook, turning occasionally, until charred and cooked through, about 4-5 minutes.
6. Serve immediately, garnished with green onions and sesame seeds, if desired.

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