Summer is the easiest season to cook in and the hardest one to plan. The produce does most of the work, but the nights are long, everyone is out of routine, and 5:30 still arrives.
What follows is how I actually cook through it: a lot of grill, a lot of raw, one pan wherever possible.






























A short letter from Chef Michael - what's in season, why this week's menu, and the moments from the market that don't fit inside a recipe.
The recipe above is the cooking. SEASON membership is the system around it: