August 11, 2013 – August 17, 2013

Raspberry-Campari Sorbet

If you like your desserts more tart than sweet, this sorbet is for you. And if you're a little addicted to the pleasantly bitter taste of Campari, this sorbet is really for you. It's more tart than sweet with a bitter kick that makes for an especially clean-tasting sorbet. More

Fresh Tomato Martini

Not unlike a ripe, in-season tomato, the tomato vodka in this drink doesn't need a lot to dress it up. This is the cocktail equivalent of slicing up a beefsteak and showering it with crunchy salt. More

Radish-Top Pasta from 'The French Market Cookbook'

I'm one of those people who buys root vegetables with the leaves intact with the intent to cook them up as kind of a "freebie." But most of the time I forget about the greens for a couple of days, and then by the time I get around to using them, they've all but shriveled up. Recipes like this super-quick radish-top pasta from Clotilde Dusoulier's new book, The French Market Cookbook, however, encourage me to change my ways. More

Seaweed Tartare from 'The French Market Cookbook'

Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework. More

Pink Lemonade Curd

A pitcher of pink lemonade on a hot summer day can bring near instant gratification, but canning pink lemon curd will allow you to enjoy summery flavor in January, when a 90-degree day would be a welcome change from winter. More