Emily Han
Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as seasonal food, food preservation, wild food, and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), founder of LA Food Swap, and co-founder of Food Swap Network.
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With their brilliant color and a sweet flavor reminiscent of watermelon, prickly pear fruits make an excellent ingredient for cocktails.
This chilled corn and cucumber soup is refreshing and vibrant, plus there's no standing over a hot stove.
What can you do with leftover watermelon rinds? Tossing them into the compost is one option, but here's an even better idea: turn them into pickles!
Cherry season is fading fast, but there's still a little time to capture summer in a bottle by making a cherry shrub.
This small-batch pluot jam is a great way to use up ripening fruit and requires minimal time at the stove.
These tender eggplants grill up in a couple minutes and make a great side dish served with a spicy, Southeast Asian-inspired lemon basil pesto.
A peach crumble is the perfect relaxed, easy to make and serve summer treat. This one features maple, bourbon, and pecans, plus it's gluten-free.
This fresh, Mediterranean-inspired salad features sprouted grains that are wonderfully chewy with a sweet, nutty flavor.
This creamy, herbed spread is ridiculously easy to make and can be served with crackers, bread, sandwiches, crudités, and more.
This gluten-free breakfast or brunch dish features cornbread French toast with blueberries, nectarines, and pecans.
This custardy clafoutis is gluten-free and dairy-free but no one would even notice. Filled with sweet cherries or other seasonal fruit, it's simply delicious.
Tiny, beautiful borage flowers make an excellent cocktail ingredient.