Recipes on Repeat
Five recipes I can’t stop making this summer.
Some recipes are fun to make once. Others, the ones I really love, become part of the weekly rhythm of life.
These are what I call Repeat Recipes, the recipes you start making almost without thinking—the ones friends request before they even arrive, the desserts everyone hopes are waiting on the counter, and the dinners that somehow never get old. These five have completely taken over my kitchen this summertime! They’ve fueled Sunday breakfasts, dinners with family, weekends at the lake, and weekday evenings that still feel elevated!
I have absolutely no plans to stop making them.
1. Bakery-Style Sourdough English Muffins
There is almost always a batch of these somewhere in my freezer.
They’re soft, chewy, full of those signature nooks and crannies, and miles better than anything from the grocery store. The quick rise develops just enough sourdough flavor without becoming overly tangy, and the Greek yogurt keeps them incredibly tender and spongy.
Ingredients
100 g sourdough discard
300 g bread flour
50 g Kamut flour
130 g Fage 2% Greek yogurt
180 g whole milk, warmed (just lukewarm)
7 g instant yeast
20 g honey
8 g kosher salt
10 g butter (melted)
Cornmeal, for dusting
Instructions
Mix the dough
Add everything except the cornmeal to the bowl of a KitchenAid fitted with the dough hook. Mix on Speed 2 for 6–8 minutes until the dough is soft, smooth, and slightly tacky. If it feels dry, add another splash of milk.
First rise
Transfer to a lightly oiled bowl and cover. Let rise until doubled, about 60–90 minutes.
For even better flavor, refrigerate overnight (8–18 hours), then let the dough sit at room temperature for 30–45 minutes before shaping.
Shape
Turn the dough onto a lightly floured surface and gently pat to about ¾-inch thick. Cut with a 3½-inch cutter, gathering scraps only once.
Second rise
Place on cornmeal-dusted parchment, sprinkle with additional cornmeal, cover, and proof for 30–45 minutes.
Cook
Heat a cast-iron skillet over low heat for 5–10 minutes. Lightly grease the pan, wiping away any excess.
Cook for 7–9 minutes on the first side, flip, then cook another 7–9 minutes. The centers should reach 200–205°F. If needed, finish in a 325°F oven for 5–10 minutes.
Cool completely before splitting with the tines of a fork (never a knife) to create those signature nooks and crannies.
My favorite way to serve them
While they’re wonderful with butter and honey, my favorite way to eat them has nothing to do with breakfast.
Toast one, then pile on:
80/20 ground beef (my favorite comes from Agora Market)
Thin slices of raw Gruyère
Slow caramelized onions
It’s become my favorite burger of the summer.
2. Homemade Vanilla Custard
I’m not an ice cream person — but I am a custard person. This is one of the most simple yet decadent desserts, adored by all! It’s silky, deeply vanilla-forward, and just sweet enough. Spoon it into bowls with fresh berries, layer it on top of desserts, or—my favorite— scoop it alongside strawberry pie below.
Ingredients
2 cups heavy cream
1 cup whole milk
5 egg yolks
¼ cup honey
2 teaspoons Maldon salt
2 teaspoons vanilla powder
Instructions
Whisk together the egg yolks and honey until smooth.
Warm the heavy cream and milk over medium heat until steaming but not boiling. Slowly temper the hot dairy into the egg mixture, whisking constantly.
Return everything to the saucepan and cook gently over medium-low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon.
Stir in the Maldon salt and vanilla powder. Strain through a fine mesh sieve for an extra silky texture, then chill completely before adding to your ice cream maker!
