Food experts share summer recipes and kitchen safety tips

A collection of recent food‑focused pieces offers practical guidance for home cooks. One article presents ten oven‑free summer recipes for the week of July 13‑17, featuring pasta salads, tiraditos, and quick desserts. Another outlines safe reheating practices, warning that improper storage of rice, meats, vegetables, eggs, seafood and other leftovers can lead to bacterial growth and emphasizes rapid cooling and reheating to at least 74 °C.

Additional pieces provide ideas for summer egg‑filled appetizers with fillings such as tuna, smoked salmon, guacamole, shrimp, hummus and bacalao; a light eggplant lasagna recipe using ricotta and tomato sauce; a five‑day weekly menu curated by chef Julio Guth that includes lemon‑marinated chicken, creamy rice with leeks, pan‑seared hake, and other family‑friendly dishes; and a step‑by‑step guide to Japan’s street‑food staple okonomiyaki, a savory cabbage pancake that can be customized with pork, seafood, cheese or other toppings.