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I have a confession: Until recently, I found the idea of grilling meat slightly terrifying. Maybe it’s because I’ve never owned a grill of my own. Or because I usually skip over the articles about grilling in magazines. Or maybe it was due to some ingrained sexism on my part, pushing “grilling” into the “things men cook” category.

Whatever the reason, this summer I’ve set out to change this sad state of affairs and I’m happy to report a series of successes — including these sticky, savory chicken thighs. Glazed with an addictive mixture of apricot jam and miso paste, they are a foolproof win for first-time grillers or a tasty addition to the repertoire of veteran grill-masters.

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I know it can seem tedious, even annoying, to have to wash produce before you cook. Sometimes it feels like such a chore, an extra step, before you can get dinner on the table. However, whether you cook it or use it raw, produce always needs washing. A good scrub, run, or shake under water, followed by a thorough rinse, will remove dirt, grit, and sand that can affect the quality, texture, and taste of your finished dishes. As a safety precaution, a thorough cleaning will also help remove any potentially harmful bacteria that may be present.

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Recipe: Blueberry Cheesecake Ice Cream Pie

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Whether you snack on them one by one, mix them into your breakfast, blend them into drinks, or bake them into muffins and pies, my hope is that blueberries have made their way into your kitchen by now. And if not, let this be the time you change that.

From breakfast blueberry bars to a blueberry lavender cocktail, 12 recipes are ones to be kept by your side all summer. They’re your guaranteed ticket to making sure you get your fill of blueberries (and then some).

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Radishes are one of the first signs that summer, and all its bountiful produce, is finally on its way. Lovely, beautiful, rosy-colored radishes! This week we’ve been featuring radishes of every shape and hue in recipes that run the gamut — from a simple pasta to a spicy, potent salad with kimchi and sesame seeds.

Here are all the recipes in one handy collection, along with the rest of our advice for buying and cooking early summer radishes. Consider this your radish bucket list.

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• Today’s topic: Bottle your beer
• The Kitchn’s Beer School: 20 lessons, 7 assignments to brew your first 1-gallon batch of beer.
• Sign up & see all the assignments! The Kitchn’s Beer School

In the past three weeks, your homebrew has gone from raw grains to sugary wort to actual beer — all that’s left to do is bottle it up. Let’s get to it!

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It’s that wonderful time of year when CSAs are just beginning. It’s been months since you signed up, and now the fresh fruits and veggies are finally starting to roll in. As delightful as these regular boxes are, it’s best to have a plan for managing your produce haul, and staying flexible for when you receive new-to-you items or 10 pounds of zucchini.

Here are six tips to help you make the most of your CSA this summer.

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Cookbook: The Broad Fork by Hugh Acheson
The Skim: Need some inspiration for cooking with your CSA share? Want to know what the heck to do with kohlrabi? Chef Hugh Acheson will lure you in with his unpretentious, relatable style, and then help you turn out restaurant-quality recipes in your home kitchen.

My favorite cookbooks come at vegetables not from a health standpoint, but with the goal of highlighting their deliciousness. After all, I know this stuff is good for me. Happily, the recipes in Broad Fork are all about building flavor, cooking the vegetables just to the point of doneness, and combining ingredients I’d never think to put together. With Acheson’s help, even something as basic as a head of lettuce can become silky, luxurious, and a total joy to eat.

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We all hit ruts where everything we cook suddenly feels boring and uninspired — even, apparently, Tamar Adler. But she has some advice for falling back in love with food: Remember what you love. She says, “If it’s hot dogs or cinnamon toast that reminds your heart that it can be moved by food, then make them.”

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There is approximately one serving of this left in my freezer. I almost ate it for lunch. But if my husband came home and found out I finished it without saving him one last bite, there’d be issues. Ice cream capable of causing marital discord: worth checking out, no?

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Tomorrow is a food holiday I can really get behind. It’s National Doughnut Day!

Fun food fact: Traditionally celebrated on the first Friday in June, this food holiday was established in 1938 by the Chicago Salvation Army to honor the women who served doughnuts to the soldiers during WWI.

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