Hi friends! So you probably all know by now that this Sunday is Father's Day. Well, I somehow did not get the memo, because I called my Dad last Sunday, thinking it was a week early. Oh well, better a week early than a week late, I suppose!

Though I sadly won't get to spend this Sunday with my amazing Dad (he's in Nashville and I'm in NYC), if I were going to be with him, I'd make him these Black & Blue Burgers. If you have The Yellow Table Cookbook, you know my secret to making really good burgers: Old Bay Seasoning. I’m not sure why I decided to add a classic seafood seasoning to ground beef, but the result is pretty incredible. I personally love blue cheese on my burgers, but you could definitely substitute cheddar or another cheese – or just leave the cheese off all together if you prefer.

Here's a simple, summery menu to celebrate your own father – or the father of your kids! – this weekend:

Watermelon, Mint, & Grapefruit Coolers

Rosemary Sweet Potato Fries (recipe below)


Cheers to all the amazing dads out there! Hope everyone has a fantastic weekend.

xo, Anna

(Photo by Signe Birck)


Serves 4

3 large sweet potatoes

2-3 tablespoons olive oil

1/4 teaspoon cayenne

Salt and pepper, to taste

6 sprigs of rosemary, cut in half

Preheat the oven to 425 F.

It's up to you whether you want to peel your potatoes or not: I like leaving the skin on, but feel free to peel them if you want. Cut them into fry-size pieces. (Again, use your judgement: if you like bigger wedges, that's totally fine! Or you can cut them into thinner fries if you like.)

Arrange the fries in a single layer on two baking sheets and drizzle with olive oil to lightly coat. Sprinkle with the cayenne, salt, and pepper and divide the rosemary sprigs among the fries. Toss everything together with your hands to coat evenly.

Bake for 15 minutes on the upper and lower racks, then switch the trays (upper tray goes to lower rack and vice versa). Use a spatula to move the fries around so they brown evenly.

Bake for another 15 minutes or until brown and crisp around the edges. Season with additional salt and pepper and let cool slightly.