Friends—happy almost Fourth!
The Fourth of July weekend feels like the season I wait for all year: the grill is hot, the farmers’ market is overflowing, and dinner gets simpler in the best possible way.
July is peak summer cooking. So for the next three days I’m sharing the recipes, treats, and tricks I return to every year in this delicious and fleeting month to make summer feel sweeter and simpler. Think of it as your mini Summer Repertoire series—designed for the long weekend but ripe with rewards that will last you until school starts.
If your new to this series, start with Why Every Cook Needs a Repertoire. Or if you want to skip over the core cannon right into summer vibes, start with 20 Recipes that Make Summer Feel Like Summer—and Perfect, Easy Meals: 5 No-recipe recipes for intuitive cooking every day, a reader favorite.
To celebrate, I'm extending my subscription sale through the end of the day on July 4. Many of you wrote to say you'd missed the recent 20% off sale—and I heard you (I really do read every comment and email!).
Now's the perfect time to unlock the complete recipe archives, the repertoire series, travel guides, future live classes and everything else that’s reserved for paid subscribers at my steepest discount.
Paid subscribers make this work possible. My twice-yearly 20%-off sale is back on until midnight on July 4. When you subscribe with this button, you'll keep this lower rate for as long as your subscription remains active. Upgrade, here:
Onto your Summer Repertoire: Below, I’m sharing the sauces, butters, drizzles and dollops that make grilled vegetables, steak, salmon and salads come to life, with very little work—the recipes that turn any simple protein into a meal I’d happily make again tomorrow.
I hope you enjoy! Happy long weekend.
xx
Sarah
A heartfelt thank you to everyone who supports my work with a paid subscription. If that isn't possible right now, there are many other meaningful ways to show support: gift my books, leave a ❤️ on this post (which feels like a hug—and is free!), leave a comment or forward this letter to a friend. Thank you!!
July dinners have only one rule: If dinner feels boring, it probably doesn’t need a new protein—it needs a better sauce. Here are my six favorites*:
A smoky Spanish sauce made with roasted peppers, tomatoes, almonds, garlic, olive oil, and sherry vinegar. Rich enough to be a sauce, spread, dip, or dressing.
USE IT: Spoon over grilled fish, steak, chicken, or vegetables; spread on sandwiches and burgers; toss with roasted potatoes or warm beans; swirl into grain bowls; drizzle over eggs; or use as a dip for crusty bread and crudités (pictured).
A bright, herb-packed sauce with plenty of lemon, garlic, and olive oil that wakes up just about everything it touches.
USE IT: Drizzle over grilled flank steak, upgrade your Caprese salad, stir into bean salad, spoon over roasted vegetables, grilled shrimp or salmon, fold into cooked grains, dollop onto eggs, or spread onto sandwiches.
An herby compound butter that melts into an instant sauce, adding richness, freshness, and a little luxury with almost no effort.
USE IT: Slather on hot corn, melt over grilled steak, chicken, or fish, toss with warm pasta or potatoes, spread on toasted sourdough, finish steamed vegetables, or stir into warm rice.
(*the Cilantro-Lime Butter from the same matrix works beautifully here, too.)
A brighter, tangier take on classic ranch with loads of fresh chives, herbs, and pickle brine for zip.
USE IT: Dunk raw vegetables, drizzle over wedges of iceberg or little gem lettuce, spoon onto burgers and sandwiches, dress potato or pasta salad, serve with grilled chicken or salmon, drizzle over roasted potatoes, or use as a dip for fries.
A garlicky, lemony mayonnaise that instantly makes simple food feel restaurant-worthy. How to: Combine 1 garlic clove, 1 1/2 teaspoon salt, 2 egg yolks, 1 1/4 cups canola or grapeseed oil, 1/2 cup olive oil, 1 teaspoon water, 1/2 teaspoon red win vinegar and 1 teaspoon lemon juice in a small food prep or blender. Pulse to chop the garlic then process to make a smooth, creamy homemade mayo. Season with black pepper if desired.
USE IT: Smear on sandwiches and burgers, dip fries or roasted potatoes, serve with grilled vegetables, spoon alongside seafood, dollop onto roasted asparagus or artichokes, spread on corn, or use as the finishing touch for grain bowls and picnic plates.
STORAGE: All of these sauces will keep 3 to 5 days in an airtight container in the fridge (the green sauce will loose its color when exposed to air, so cover the top completely with olive oil or use within one to two days). *link for recipes
Share EDIBLE LIVING by Sarah Copeland
Photos © Sarah Copeland by Gentl and Hyers for Every Day is Saturday (green sauce), Sarah Copeland (eggs), Nico Shinco (romesco sauce). Food Styling by Sarah Copeland. Butter photo by Kate Jordan from The Butter Book by Anna Stockwell © 2026.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.