In This Week’s Edition:

Try Something New 🤯 — Teriyaki Framework

Throwback Time 🍳 — How to Chop a Watermelon

The Leftover Shelf 🥡 — Watermelon Gazpacho

Extra Helpings 🤤 — Tinned Fish, Boiling vs. Simmering, & More

Shopping List ✅ — Sorted Ingredients for Easy Shopping

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Try Something New 🤯

Understand the sauce, then use it over anything.

Teriyaki Framework

This Japanese sauce is traditionally used to baste & grill meat and seafood, which is where we get the name: “Teri” = glaze and “Yaki” = cooking with direct heat.

Teriyaki Sauce Components

• 1 part soy sauce

• 1 part mirin (sweetened rice wine)

• 1 part sake (rice wine)*

• Optional: 1 part white or brown sugar, for extra sweetness

• Optional: chopped aromatics, for complexity (try simmering with ginger, garlic, and/or onions)

*If you can’t find sake, replace it with extra mirin, and don’t add sugar.

Instructions

1. Simmer: Add the soy sauce, mirin, sake, sugar (if using), and chopped aromatics to a sauce pot. Bring to a simmer and stir frequently (making sure it doesn’t burn) until it thickens and coats the back of your spoon like a glaze.

2. Strain & use: Strain out the aromatics, and reserve the sauce for any application. Extra sauce can be frozen.

Note - Often cornstarch is added as a thickener, but traditional teriyaki is simply reduced to achieve glaze consistency.

Serving Suggestions:

• A glaze or basting sauce for any protein:

  • Try skewers or whole cuts of chicken, salmon, pork, or tofu, and serve over rice or salad bowls.

• A stir-fry sauce for a quick meal

• A dipping sauce for gyoza​

Throwback Time 🍳

To cut down an entire watermelon into uniform cubes in under two minutes, try this simple method.

Just like prepping batches of braised meat or chicken thighs sets you up for a week of easy meals, prepping and storing fruit in deli containers for easy access is a pro move this summer:

You’re set up for healthy snacking, and for experimenting with refreshing recipes like gazpacho…

The Leftover Shelf 🥡

Leftovers are back in style…if you know how to use them.

This week’s move:

Leftover watermelon cubes → Watermelon Gazpacho

A refreshing summer soup! The classic tomato version is usually served with bread or croutons, but this is a lighter, sweeter version.

Gazpacho Components

• 5 parts watermelon: diced and deseeded (to the best of your ability)

• 1 part flavor adjusters: peeled cucumber, deseeded chilis (optional), citrus zest & juice (for acidity — add to taste).

• Salt to taste

• Garnishes: olive oil, herbs, optional diced cucumber, black pepper, feta cheese, and extra watermelon cubes

To assemble:

Add the watermelon, cucumber, chilies, and citrus zest to a blender. Blend until completely smooth, then strain through a sieve. Taste and add citrus juice and salt until well seasoned.

Serve cold with extra diced cucumber, watermelon cubes, feta cheese, black pepper, herbs, and a drizzle of EVOO.

Extra Helpings 🤤

🚀 Viral Eats

Food trends explained.

Q: Is tinned fish cool again?

A: Tinned fish is indeed cool again — just check out the #seacuturie and #tinnedfish hashtags. Believe it or not, younger generations are even starting to make date night out of it.

Tinned fish products lend themselves to crostini and pre-dinner drinks parings, making them the perfect dinner party appetizer if you’re looking to host.

If you’re not ready to dive into canned squid & clams, here are some approachable recommendations to start with:

1. ​Line-caught white tuna​

2. ​Smoked rainbow trout​

3. ​Sardines in olive oil​

4. ​Lemon caper mackerel​

(Not sponsored — just examples of quality options).

Where can I find sustainably sourced tinned fish?

The above brands are more conscious than the average grocery product, but you don’t have to just depend on boutique suppliers:

• To find sustainably sourced seafood products in general, we recommend searching the Monterey Bay Aquarium Seafood Watch website.

🧠 Reader Q&A

Q: "What does waiting for water to 'come to a boil' really mean? Any bubbles or a rolling boil? And does it matter?" — Caleb P.

When a recipe calls for water to “come to a boil,” it usually means to heat the water until it reaches a rolling boil, which is when large bubbles are rapidly rising to the surface and breaking. This means the water is at 212°F or 100°C

For blanching vegetables, boiling eggs, or cooking pasta, a rolling boil helps prevent sticking and keeps the temperature of the water from dropping too much when you add ingredients to the pot.

• For pasta, you don’t need to wait for the water to fully boil. Just make sure to stir it a few times to ensure it doesn’t stick together.

For other methods such as poaching, simmering is actually desired, because the water is at a gentler 185°F or 82°C, which will prevent ingredients from overcooking too quickly.

The exception proves the rule: If you’re cooking potatoes or any tough root vegetable, you’re better off starting them in cold water. They’ll come to temperature with water and cook through more evenly, avoiding a mushy exterior.

🏆 Dinner Winner! Reader Photo Submission of the Week

This week’s dinner winner is Cole W., with another strong Birria-style braised meat submission. Beautifully done, Cole!

Reply with a picture of the best meal you made this week for a chance to be featured in a future email.

🍽 More Yummy Content

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In a Minute or Less: 2 Ingredient Fried Rice​

What We’re Watching: Home Cooking Hacks for Normal People​

Food Science: Cooking Pasta for Any Occasion​

Upgrade Your Feeds: Connect with Ethan everywhere​

Ready to shop? 🛒

✅ Shopping List 6/25