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Before you Southerners read this and start thinking, “Are you kidding me? Who doesn’t know how to make sweet tea?” — hear me out. I am Florida-born and Georgia-raised, but when I moved to California, one of the first things I noticed was that no one drinks sweet tea out here! I always keep a pitcher ready in my fridge, and my friends inevitably ask me, “How do you make this?”

Today you’re going to find out how. Whether you’ve never heard of sweet tea or have only tried the bottled version, this is a recipe you’re going to want to make this summer. Southerners, chime in here with your best advice!

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Roasted Radish and Herbed Ricotta Omelet

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Radishes are so pretty and irresistible, coming in all sorts of colors, shapes, and sizes. And while they’re usually eaten raw — dipped in good butter and flaky salt, or sliced thin onto salads — these jewel-toned vegetables can also be cooked like most other root vegetables.

What happens when radishes get cooked? Their characteristic spicy bite mellows out, plus they turn nice and juicy. Here are five delicious ways to cook radishes — give them a try!

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Electric pressure cookers are not an intuitive kitchen gadget. There were terms and ideas that were completely new to me when I started using one in my own kitchen, and it took me some time to figure out what it all meant. Things like: What is natural pressure release? And how much liquid do you need to add to the pot before cooking? It’s all a little confusing.

But please, don’t be intimidated! If you’re thinking about making the leap and trying an electric pressure cooker, here’s a neat little list of the essential things I learned about using an electric pressure cooker in my kitchen. It’s not so scary, promise.

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Grilled Eggplant Burgers with Halloumi Cheese

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The warm summer weather always makes me crave foods that are a little lighter and fresher. I’m happy to put hearty stews, chili, and braised meats behind me for a while and focus on the foods that really shine this time of year: vegetables!

Sure, we eat them in salads and side dishes, but vegetables are capable of a lot more. These 20 recipes prove vegetables have a place as the star of the show. Don’t let the summer go by without trying eggplant and halloumi burgers or twirly zucchini noodles with fresh corn. Grill cauliflower steaks are a must, as is corn and tomato pizza. Ready for some vegetable action?

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Radishes will seduce you. They come in endless colors, shapes, and sizes — perfectly round, interestingly oblong, large and small, polished and glossy, hot pink, purple, fluorescent green, and white. Bite into a radish and you’ll get hooked on its signature, peppery bite. The attraction is so easy. But the question is, do you really know what to do with radishes?

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This post is sponsored by the Paleo Recipe Generator, which features over 700 Paleo recipes personalized to meet your unique needs.

Type of dish: Fundamentals, Beverages
Servings: makes about 1½ quarts
Equipment: blender, cheesecloth

Ingredients:

Directions:

Enjoy!

For more recipes like this, and meal plans that can be customized just for you, check out the Paleo Recipe Generator.

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Move over, slow cookers! The pressure cooker is the new cool tool in the kitchen. It takes 40 minutes to cook un-soaked dried beans, and just 10 minutes for perfect chicken. It might not be the most intuitive gadget in your kitchen (cooking with pressure? huh?), but you’ll be endlessly impressed with the fast results.

I’ve personally never used a pressure cooker – electric or stovetop. So, if you’re intimidated by the process, I’m here to show you the beginner’s perspective. This week at The Kitchn, I’m going to take three popular electric pressure cookers and see what they’re capable of. Are they really that hard to understand, and will they change the way I cook in my kitchen?

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This month we’re all about glorious, glorious vegetables at The Kitchn, and each week of June we’re devoting some special recipe love to a few vegetables that we adore and want to spend extra time with.

First up: radishes, and what better place to start with radish exploration than this smart, summery barley risotto from Sarah Copeland? It requires a bare handful of ingredients but cooks up into a satisfying, colorful meal full of tender radishes and greens.

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Are you participating in a CSA this year? I’ve joined a CSA for the last seven years (first in Brooklyn, and now in Boston) and love how it stretches me every season. Since most CSAs kick off in June (and hello, we’re there), here are five things I try to do before the first pickup to get ready for the season.

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