Sometimes I want a cooling drink that's not too sweet, so I was intrigued to discover a recipe for Barley Water in the new summer issue of Canal House Cooking (Vol 4). I'll admit that it sounds a little odd. I mean, who would think that sipping on water that was used to boil barley would be a good thing, even with the addition of lemon and orange and a touch of sugar? But I cannot recommend this simple drink highly enough. It is indeed far greater than the sum of its parts. Read on for the recipe and a quick peek into the new issue of Canal House Cooking. More

Did anyone else totally flip out over Kenny’s winning Hot and Sour Eggplant dish from last week’s episode of Top Chef? Watching the judges take bites while discussing its perfect spiciness was almost more than could be tolerated on an empty stomach. More

Have you ever made pesto with herbs other than basil? We just whipped up a batch with kkaennip, or Korean perilla leaves, and the result was spectacular. More

If you peek into our refrigerator on any given day, you're likely to find a stash of soft goat cheese; we're addicted to the creamy, tangy flavor and it's such a versatile ingredient. For a quick appetizer or snack – savory or sweet – we like to marinate it in olive oil, herbs, honey, and other seasonings. This technique is especially useful in hot weather when we're loath to do any cooking! More

We’ve tried rhubarb syrup and rhubarb vodka. Now we’d like to introduce you to rhubarb juice! This pretty pink brew is sugar-free and alcohol-free, making it a super versatile ingredient in the kitchen. If you find yourself with a spare bunch of late-season rhubarb, we highly recommend making it. More

We're loading up on good recipes for the long weekend; we already gave you a plethora of tall cold drinks and delicious summer salads. Here's a look back at the rest of this week's recipes and recipe reviews.

• Killer Strawberry Milkshake
• Iced Coffee
• Mango Yogurt Smoothie
• Watermelon and Honeydew Aguas Frescas
• Cherry Chutney
• Herbed Olive Oil Fantail Rolls
• Fresh Vegetable Sandwich
• How To Grill Pizza
• Greek Pasta with Lamb, Zucchini, and Feta
• Soba Noodles with Wilted Bok Choy
• Kimchi Tofu Summer Rolls More

A quick look back at this week's recipes and recipe reviews.

• BLT Salad with Bacon Vinaigrette
• Honey Pepper Vinaigrette
• Celery and Grapefruit Salad with Parmesan
• Grilled Guacamole
• Avocado Hollandaise
• Green Tea Shake
• Everyday Fried Noodles
• LJ's Frittata
• Quick Coconut Ice Cream with Roasted Cherries
• Poached Apricots with Vanilla and Cardamom More

This is just a note to say that apricots, in season, are very, very special. Real apricots, tart and sweet, have a peachy succulence and a brightness all their own. And if you have a handful of real honest-to-goodness apricots, not too mushy, and vibrant with flavor, you can't do much better than to make this tart — it is easy, and it is scrumptious. More

We're pretty sure that noodles are comfort food just about wherever you go in the world, and China is no exception. This northern Chinese dish is properly called tian tian chao mian, and its combination of stir-fried vegetables, savory ground pork, and chewy flat noodles is as satisfying as it comes - not to mention quick and easy! More

Earlier this week I linked to this recipe for buttermilk fantails; they looked irresistible! Thin layers of yeast dough, baked together into pull-apart rolls — I mean, come on. Well, I made them the next night, and appearances do not lie. Hoewver, they really ought to be called butter fantails. More