There’s something deeply comforting about simplicity—about food that doesn’t try too hard, yet delivers everything. As Borns once said:

“Nothing grounds you like a real authentic Mexican taco.”

And it’s true.

Hosting season just got easier. The Entertainer's Menu Collection, Vol. 1bundles four of our favorite complete dinner party menus into one download — twenty courses total, each with full ingredient lists and step-by-step instructions.

When I designed this menu plan, I wanted side dishes that were more than just accompaniments. They needed to be elevated, elegant, and packed with flavor, all while remaining surprisingly easy to execute. We’re taking two of the most nostalgic summer classics—mac & cheese and baked beans—and giving them a serious glow-up.

As I sit down to write this, I just want to say… thank you.

There are days in July when the sun is relentless. In my decades of culinary work, I’ve seen it all—from humid patio setups to crowded test kitchens—and I’ve learned one crucial lesson: on those 90°F days, the coolest kitchen in town is the one where the oven stays off.

But just because we aren't using the oven doesn't mean we have to sacrifice elegance. This month, I’m challenging myself (and you!) to a "No-Cook Gourmet" week. We’re moving beyond plain salads to sophisticated, "Cold Platter Gourmet"—repurposing concepts from my Charcuterie Boards and Handheld Sandwiches cookbooks, but with a cooling, July twist.