The way I see things with regard to sandwiches: Structural integrity is important. Fillings must be balanced and sensibly layered. Condiments should be kept top of mind, as should textural preferences. Perhaps most importantly, the bread’s gotta be good.

I’ve long suspected that Georgian food is nowhere near as popular as it’s got the right to be, and ​Georgia​, a new cookbook by the chef Meriko Gubeladze (Georgian born and raised, and lives there to this day after taking a decade in the States) and Benjamin Kemper (American, loves Georgia and its food so much that he’s visited more than twenty times) proves me right.

Not full summer, not yet fall–celebrate this “in between time” with salads that are refreshing but also pack a spicy punch.

This is an easy-breezy, no-bake treat, but it does require a bit of planning ahead because it needs a good amount of time to chill—at least 8 hours. You can leave it chilled for up to 48 hours before the berries start to lose their integrity — a perfect make-ahead dessert.

Here’s a little summer recipe collection — a carefully chosen group of things to make, perfect for now. There’s something for everyone here — and you should let us know what your favorite things to cook in the summer are, too.

Several years ago, a colleague developed a recipe for a spicy cheese bread, filled with little pockets of Monterey Jack cheese and lots of red pepper flakes throughout. Yeasty bread, milky cheese, and prickly spice. I loved the combination, so I set out to create my own recipe.

Until recently it had been a couple thousand years since I made waffles. Not anymore, baby. Over the past month or so, I’ve waged enough batter battles, suffered enough grain explosions and smashed enough sandwiches to expand my kitchen empire into bold new territory. I’m ready to share the victories.