Shrimp are such little flavor sponges; just a short plunge in this Caribbean-feeling marinade, and they become vivid, spicy, and bright. I love toothsome Israeli couscous, and toasting the little pearls takes these beads of pasta to a whole new level. Pairing it with mango and zucchini, which I cut in big slices and grill before dicing, brings juicy sweetness to the party.
Preheat the oven to 350°F.
In the age of the 32-ounce (or larger) Big Gulps and the like, a small drink may not necessarily seem fashionable. But large quantity is not always related to good quality, as is attested by those mammoth margaritas, laced as they are with artificially flavored sweet-and-sour mix. This margarita is the real thing: purity and refreshing freshness that's strained into martini glasses after a vigorous rumble with ice cubes in a cocktail shaker. Just before your guests arrive, combine the tequila, orange liqueur, and lime juice in a pitcher, and you'll be poised for the shaking to begin.
Sam Arnold, creator of The Fort Restaurant in Morrison, Colorado, and western food historian, introduced me to this idea. This is my improvisation on his dessert.
There is not a woman of any age whose heart will not beat a little more quickly when this gorgeous sweet is placed on the table.
A common sight in Mexico, chorizo sausage infuses potatoes with its salty, spicy flavor for a hearty taco filler.
Real lemonade is the lemonade that sends a shiver down your back when you take that first sip. It’s a perfect balance of sweet, tart and cool. This recipe is based on the idea of one medium lemon per person. Adjustments are easily made depending on your love of sweetness. We like to make a simple syrup and keep it in our fridges during the summer months as it dissolves immediately in cool drinks, but any sweetener can step in — stevia, agave or even a big scoop from the sugar bowl.
We had the good fortune to spend a week in Mexico City a few years back, and while we ate killer food like madwomen, we were both entirely won over by the fruit waters, or aguas frescas that Mexicans routinely drink. Made daily with puréed fresh, ripe fruit, water and sugar, they are utterly enchanting and perfect for summertime sipping. You won’t miss the alcohol, we promise.
Slices of cool, fresh nectarines take on surprisingly concentrated flavors when bathed in a nectar-like wine syrup. This is one of the more intriguing fruit desserts you’ll taste, and there’s nothing to it — merely nectarines, sugar, wine and an interesting technique. We’ve been making it every summer since I first wrote about the dish in The Italian Country Table.