Welcome to Sunday Reset, where we share how we’re unwinding and what we have planned for the week ahead. This time, our editor, Julia, plots how to make the most of August dinners.
Good morning! Isn’t it wild how a two-month summer break used to feel like two years? And now the whole season flashes by in what feels like a weekend. Last week, I talked back-to-school, because let’s face it, a lot of people are already back.
But now, I’m popping up like a summer groundhog to declare: There are at least two more weeks of late August sunsets and lingering dinners.
Maybe it’s the wave of movie revivals (Happy Gilmore, Freaky Friday, The Devil Wears Prada), but I’ve been dreaming about the foods that defined my childhood summers.
Here’s what comes to mind:
- Weekends at my cousin’s Michigan lake house, always with marinated flank steak and a scoop of Kilwin’s Blue Moon ice cream.
- Ina Garten’s summer pasta: tomatoes, garlic, basil, and angel hair. This version is just as perfect.
- Grilled corn in herb butter foil packets. This take uses teriyaki butter and sounds just as fabulous.
So while summer technically isn’t over, we’re calling this week a celebration of golden hour—those magic moments of warmth, color, and really good food.
