What's not to love when with an effortless twist a dish becomes something brand-new? Puree the Cantaloupe Thai Chile Basil Salad with an adjustment or two, and you will have a soup that is heaven in a bowl at the end of a steamy summer commute home.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.
I keep a pint-sized jar of a yeasty ginger brew fermenting on my kitchen counter for our homemade sodas and herbal tonics.
Tamarind is a tropical pod with a sticky brown flesh that is both tangy and sweet. Dissolved in varying concentrations, it can be used to make a thin, tart water or a thick, pulpy puree.
Here, we combine Apple Core Agrodolce (a sweet and sour sauce) with excellent brandy for a drink–hot or cold–that takes you right through fall.