Summer

A pleasant, bright fragrance wafted from the work bowl of my food processor as I pulled the top off. I had just whirled granulated sugar and chopped lemongrass through the sharp blade of my faithful workhorse, producing a delicately-scented lemon-infused sugar.

I was preparing to mix up a batch of zucchini muffins with subtle hints of lemon without the tart bite and plump, sweet blueberries.

I have lemongrass growing in my little garden this year. Lemongrass is a staple of Asian cuisines, used like an herb to add aromatic, lemony flavor without the bite of citrus. It looks like grass, but the portion closest to the soil eventually becomes long, thick, pale green and reed-like. This lower portion is the usable part of the plant.

Even before cucumbers are in season, one of the first things I think of making with them is gazpacho. So when they do come in season—and right now my garden is producing some of the best cucumbers—it's only natural that I make one of my favorite cold raw soups. Gazpacho is very popular this summer and it seems to be on many restaurant menus in New York. So why not make your own?



An Andalusian specialty, gazpacho was originally made with only stale bread, garlic, oil, and vinegar. Nowadays the most well known gazpacho is with tomatoes, but white gazpacho instead has cucumbers, white grapes, and almonds. It may sound unusual to have a soup with bread and almonds, but actually they are often used as thickeners in the soups and sauces of many Mediterranean cuisines. Marcona almonds are a specialty of Spain, and I love using them in this traditional way.



In this soup, cucumbers lend a refreshing note and the grapes, a slight sweetness. In Spain this soup would traditionally be made in a mortar, which is a great way to finely grind the almonds. But I take all the ingredeints and purée them in a blender. Whichever method you use, make sure to get the soup very smooth. Serve up the finished gazpacho in bowls or glasses as an appetizer—it's sure to whet everyone's appetite at your next outdoor party.


What comes with an entrée may be more flavorful than the entrée itself. Grilled chicken breast is a case in point: it's ok, healthy but flavor-wise, nothing special. Put a side of homemade carrot salad on the plate and everything changes. The addition of the creamy, spicy carrot salad compliments the neutral flavor of the breast. I'm in heaven.

The key to that sentiment is "homemade". Carrot salad bought from upscale Gelson's or even Nate n'Al's just won't do. I've taken the classic deli recipe and given it a couple of flavor enhancers: a pinch of cayenne and golden raisins soaked in lemon juice. With those added flavors, the salad can hold its own with an infinite variety of dishes: grilled chicken, steak, hamburger, pork chops, lamb chops, duck, even an avocado for a vegetarian meal.

Summer is in full swing and with the weather reaching higher temperatures, there's more reason than ever to cool down with a chilled beverage. For me summer is incomplete without enjoying a great cocktail at an outdoor party.

With the fourth of July just days away, what better way to celebrate than with a refreshing drink in hand? Grab one of these three and join the revelry.

I've updated my favorite drink, the gimlet, by making it with freshly squeezed lime juice and a touch of syrup for sweetness.

For a fizzy drink, I came up with the Ruby Sparkler, which combines, vodka, ruby red grapefruit juice, and grenadine for a bit of pomegranate sweetness and color.

And the Citrus Breeze is my combination of the most refreshing flavors, rum, mint, and a blend of three different freshly squeezed citrus fruits. There's a drink here for everyone to enjoy.

I enjoy making my own syrups. It's great to have a few different ones on hand. You never know when you might need to mix a drink for friends or family that stop by unannounced.