The art of the summer cocktail is something I take most seriously. Because several years ago I realized what surely is obvious to most people... [...] it must be versatile enough to go with whatever is on the dinner menu. A few years back, it was my trashy sangria, which I could slosh together in under a minute. Red wine, sugar, lime juice and ice on nights I was feeling rushed. Watermelon, vodka, ice, lemon juice and honey. Ice plus gin plus a splash of bitter lemon tonic. Traditional versions of this cocktail call for shaking it over ice with sugar and lemon juice. Combine all ingredients in a blender and blend until very smooth and frothy. In a medium, heavy glass, combine the lemon slices and sugar. Top with bitter lemon tonic, then stir and garnish with fresh mint. If you feel so inclined, go ahead and float some raspberries or sliced strawberries in this, too. In a large, heavy glass, combine the orange slices, lime juice and sugar. 1 ounce lemon juice

[...] the physics here is pretty simple, and once you understand it you can use several methods to improve your odds of making that perfectly toasted bun, golden half-melted marshmallow, or juicy grilled fillet. At high temperatures — about 400 F (200 C) and up — a substantial part of the heat that reaches the food arrives in the form of infrared light waves rather than via hot air or steam. The bottom of a hamburger bun looks white because it reflects most of the visible light that hits it, and the same is true for infrared heat rays. About 90 percent of the radiant heat striking it simply bounces away. Because only around 10 percent of the energy sinks in and warms the fish, cooking initially creeps along slowly but steadily. [...] try piling other ingredients, such as sliced onions or zucchini, between the food and the coals or the broiler element to moderate the intensity of the radiant heat.

Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. [...] as a big fan of chilies, I had to toss in a jalapeno. A cast-iron skillet is the perfect pan in which to cook this recipe or, if you happen to own one, a Mexican comal, the pan usually used for making tortillas. If you use your iron skillet often and care for it with love, it becomes almost stick-resistant, which means you won't need much oil to cook the quesadillas. [...] wherever and however you cook these beauties, don't forget the avocado, yogurt and cilantro garnish, an important part of the finished product. [...] if you throw together a quick coleslaw to serve on the side — dressing it with lime juice and a tiny bit of vegetable oil — you can easily stretch this into a full meal. Kosher salt and ground black pepper 1/2 cup chopped yellow onion 1 1/2 cups assorted sliced mushrooms In a large, preferably cast-iron skillet over medium-high, heat 2 teaspoons of the oil. Nutrition information per serving: 350 calories; 180 calories from fat (51 percent of total calories); 20 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 32 g carbohydrate; 6 g fiber; 4 g sugar; 12 g protein; 520 mg sodium.

The meat marinates in a bath of olive oil, lemon juice, garlic and gobs of fresh oregano and rosemary. 6 cloves garlic, minced 1 teaspoon kosher salt 3 cloves garlic, minced Kosher salt and ground black pepper 2 cups chicken broth In a large bowl, mix together the olive oil, garlic, oregano, rosemary, lemon juice, salt and pepper. In a small bowl, mix together the yogurt, garlic, lemon zest and juice, chives, cucumber, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. To make the couscous, in a medium saucepan over medium-high, heat the oil. Nutrition information per serving: 790 calories; 460 calories from fat (58 percent of total calories); 51 g fat (17 g saturated; 0 g trans fats); 150 mg cholesterol; 30 g carbohydrate; 3 g fiber; 3 g sugar; 50 g protein; 840 mg sodium.

Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. Sliced sun-dried tomatoes, marinated mushrooms, roasted red peppers, even blanched asparagus all would make fine additions. 1 cup grated Parmesan cheese Bring a large saucepan of salted water to a boil. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Nutrition information per serving: 560 calories; 270 calories from fat (48 percent of total calories); 30 g fat (10 g saturated; 0 g trans fats); 110 mg cholesterol; 48 g carbohydrate; 3 g fiber; 3 g sugar; 20 g protein; 810 mg sodium.

[...] to make his sourdough creations the right way, to really perfect his work, Romaine has decided he needs a bigger oven — in particular, a wood-fired oven. Part of the plan is to create a space where a long, collapsible table can be set up near the oven, serving as a neighborhood location for dinner parties and pot lucks. Romaine said the wood-fired, brick oven could produce up to 100 loaves of bread per day, as well as an assortment of pastries and pies. Romaine's project will also have to pass muster with the City of Bloomington, potentially with the plan commission and the board of zoning appeals, because Romaine is planning to take some of the bread off-site and sell it elsewhere. The fire department has also been consulted about the plan, Romaine said, and it will conform to safety codes as long as it remains 10 feet away from other flammable structures.

When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill. Which is to say, the less you add to your ground beef, the less you handle the meat when mixing it, and the less you flip it while grilling, the better burger you get in the end. Once the meat is seasoned, I lightly mix everything together and divide it into equal portions. If you make the depression with your thumb, the meat expands to fill the hole, leaving the burger flat. 1 teaspoon kosher salt 2 tablespoons extra-virgin Olive oil 1/4 cup (1/2 stick) melted butter Reduce the heat to medium, then add the burgers and grill until the meat no longer is pink, 8 to 10 minutes, turning once halfway through grilling time. Serve the burgers immediately on the buttered rolls with a lettuce leaf, a slice of raw onion, tomato and a slice of bacon, if desired. Nutrition information per serving: 550 calories; 260 calories from fat (47 percent of total calories); 30 g fat (12 g saturated; 1 g trans fats); 110 mg cholesterol; 36 g carbohydrate; 3 g fiber; 4 g sugar; 35 g protein; 760 mg sodium. Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York.

(AP) — A school district forced to apologize for serving children cold cheese sandwiches for lunch had planned to include meat and several side dishes, but the state Department of Education's chief nutritional officer said Tuesday even that meal would have been less than ideal. Barbour County Superintendent of Schools Joe Super has publicly and privately apologized for the decision to serve the sandwiches at Philip Barbour High School and Philippi Middle and Elementary schools last week. Lawmakers, parents and educators have been pushing to get West Virginia schools serving children healthier meals, which are particularly important in low-income counties. School meals are supposed to have more whole-grain foods, fruit, vegetables, fat-free and low-fat milk, and water. Districts could then give free meals to every elementary school student or use the money to improve food quality by embracing farm-to-school programs or community gardening projects. To qualify for reimbursement for meals from the U.S. Department of Agriculture, county school districts must serve meals that meet certain federal standards for nutrition.

[...] taste aside, it's also relatively healthy, at least as compared to such sundry first cousins as grilled and/or smoked ribs, brisket or pulled pork. Unfortunately, when it's prepared with its skin and bones, and slathered with a sugary sauce, barbecue chicken is very nearly as caloric as its brethren. [...] I set myself the task of coming up with a recipe for a leaner version of barbecue chicken that somehow still boasted the most lovable aspects of the classic version — a mouth-watering sauce and an element of crunch. The breasts also are covered for two-thirds of the cooking time, which helps keep them moist, further ensuring perfectly cooked barbecue. [...] I needed to add some crunch to the recipe to replicate the missing skin and bones. Kosher salt and ground black pepper, to taste 1 pound boneless skinless chicken breasts without the filet (a total of 2 to 3 breasts, each about 3/4- to 1-inch thick) Line a shallow baking dish with foil, leaving enough excess to generously overhang the sides. Spread half of the sauce on the foil in an area just the size of the chicken breasts. Carefully slice the chicken, then divide between 4 serving plates, spooning any sauce and crumbs that have fallen off over the chicken slices. Nutrition information per serving: 240 calories; 45 calories from fat (19 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 65 mg cholesterol; 20 g carbohydrate; 0 g fiber; 9 g sugar; 28 g protein; 750 mg sodium.

Readers share their favorite ways to serve it. 4 ounces grated mild or sharp cheddar cheese Place fillets in a single layer in dish and spread with a thin layer of mayonnaise, then spread on a thin layer of the soup. 1/4 cup grated Parmesan cheese 3 tablespoons olive oil Spray baking sheet with nonstick cooking spray. Brush top side of each piece with about 1/2 tablespoon mustard and season with salt and pepper. Serve with lemon wedges and tartar sauce, if desired. 1/2 cup tropical blend mixed dried fruit bits 1/3 cup sliced green onions In a 12-inch skillet heat oil over medium-high heat; add fish. Add grapes, fruit bits, onions and spreadable fruit to skillet; cook and stir 2 minutes. 1/4 cup dried cranberries or dried cherries In a medium bowl, whisk the vinegar, shallots and honey to blend. Place beet mixture in the center of the foil on the baking sheet. In a large bowl, toss arugula, walnuts and cranberries with enough of the remaining vinaigrette to coat. [...] in a large skillet over medium heat in hot salad oil, brown pork chops well on both sides. Stir in remaining ingredients and 1/3 cup water or favorite wine.

3��4 cup bread crumbs Mix ground beef, bread crumbs, milk, catsup and eggs. 1 cup all-purpose flour �� teaspoon baking soda In a medium bowl, combine flour, salt and baking soda. Fold milk mixture into dry ingredients until blended.

1 tablespoon lemon juice Fill a shallow baking dish with the sliced apples. Sprinkle with lemon juice and � cup of sugar mixture. Mix cinnamon, flour and salt with the remaining sugar.

Stuffed Cabbage Rolls Golumki (Stuffed Cabbage Rolls) Mix the meat, onion, eggs, salt, pepper and cooked rice. Separately, mix the soup with 1 ½ cups water and ketchup. Cover and bake at 350 degrees for 90 minutes in a glass baking dish. For the last few minutes, remove cover.

n Mary Patterson, owner of Blue Jay Orchards in Bethel, offers this recipe from her cookbook, "It All Began with the Apple." In this recipe, the pecans can be eliminated, she says, and, if you like, raisins or cranberries can be substituted in their place. Cover bottom and side of a nine-inch pie plate with softened butter. Place thinly sliced apples on pastry shell. Combine dry ingredients and sprinkle on the apples.