Years ago, when I was living on Beacon Street in Boston’s Back Bay, I was invited to a rooftop barbecue by my neighbor. Everyone was bringing something, so I thought a pound cake with fresh strawberries would be nice. It was a great party, and the host, who was raised in North Carolina, prepared an elaborate feast of primarily Southern Cuisine – ribs, chicken, baked beans, succotash, corn bread, etc.
When it came time for dessert, everyone seemed to enjoy the pound cake and berries and I asked our host if he liked the cake. He said it was good and asked if I made it with 7UP. When I said that I had NOT, he replied, “then this is pound cake’s cousin – a real pound cake has 7UP in it!” When I saw this recipe in the Summer Entertaining issue of Cook’s Illustrated, I decided to try it. It’s a great buttery cake with a delicious lemon-lime flavor. I guess my neighbor knew what he was talking about!
During the heat of summer I'm always looking for foods that are light, refreshing, and ultimately cool. I never crave hot foods in summer—and who does? The best cuisine for staying cool under the sun has always been Mediterranean. These foods, especially the dips and spreads, never make you feel like you've been weighed down. Many vegetables make a delicious dip, but eggplant dip is particularly popular in the region and beyond.