| Hi, all, I'm back! A big thanks to assistant recipes editor Olga Massov for holding down the fort while I was away. I spent a relaxing week at Rehoboth Beach, Delaware, with my family, doing not a whole lot of anything other than frolicking by the ocean, reading, putting together a 1,000-piece jigsaw puzzle and, of course, eating. As it was at home, it was a scorcher at the beach. And yet, my appetite for all my favorite vacation foods remained undiminished. (I can't say the same about my chocolate-dipped custard cone, which melted much faster than I could scarf it.) Beach fare notwithstanding, there are only certain things that feel suitable for eating on the hottest days, either because of how they're made or what they're made with. Count me in for Ellie Krieger's Mediterranean Five-Layer Dip. You're probably familiar with the party-staple Seven-Layer Dip, but this better-for-your riff features hummus, chickpeas, feta, scallion and herbs, and tzatziki. It's cool, refreshing and light, not to mention something easy enough to pull together in an unfamiliar vacation rental kitchen. I'd be inclined to make it a main course, along with pita and vegetables, particularly on toasty evenings. Joe Yonan's Cherry Tomato Pasta channels summer with its star ingredient. Cherry tomatoes of all colors are abundant at the farmers market right now, and I challenge you to find a better way to use the pounds you bought in excess. (Hi, it's me.) You'll need to use the stovetop to boil the rigatoni and quickly cook the sauce, but this not-at-all-heavy dish will be on the table in a mere 35 minutes. A warm bowl of soup might not sound like an obvious choice for a summer dinner. Daniela Galarza's Corn Chowder With Barbecue Sauce Butter will change your mind. The mingling of flavors on an overloaded cookout paper plate inspired this delightful soup. While some chowders are heavy, this one uses no dairy in the broth, only corn "milk" scraped from the cobs. Just as brilliant is the 2-ingredient barbecue sauce butter dolloped on each portion. For heat-appropriate sipping, do as the French and Italians do, and mix up a spritz — or three, as Carrie Allan offers a trio of cocktails for your consideration. I'm most excited about the Hugo Spritz, which features St-Germain, an elderflower liqueur that I adore. The low-ABV Cynar Spritz, is rich, dark and vegetal thanks to its namesake artichoke-based amaro. Lastly, the Summer Tomato Spritz is garden party-ready with a tomato water base flavored with sherry vinegar, herbs and lemon juice. Kristen Hartke's Tahini Coffee Slushy is another way to refresh yourself with a drink, especially in the morning. Inspired by a popular menu item at a Brooklyn cafe, it walks the line between frozen coffee and smoothie. The tahini makes it more substantial and satisfying, and the nutty flavor plays especially well with the cinnamon and cardamom that infuses the coffee. I loved it. (And I'm not a huge coffee drinker.) What else sounds good to you when the mercury rises? I'd love to hear about it in the live weekly cooking chat Aaron Hutcherson and I host Wednesdays at noon Eastern. Submit your questions now, and come on back when we get started. Until next time, stay cool and happy cooking. |
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