Today's New York Times' Dining Section is all about cooling off. Just in time.
The World's Cups: The various cooling-off tonics of the globe. With recipes for Watermelon Water and Greek Frappé.
A Bazaar From the Hard Yankee Soil: The Chef column continues its visit with Ana Sortun of Oleana restaurant, in Cambridge, MA, who allows New England to influence her Eastern Mediterranean cooking. With recipes for Thick Yogurt With Beets, Garlic and Dill (Tzatziki), Persian Fried Chicken, and Whipped Feta With Sweet and Hot Peppers.
A Sip, a Smile, a Cheery Fizz: Asimov tries out prosecco - how did he know that's our topic for the Vino column tomorrow? You'll have to wait to see with Jenny has to say. PLUS... • A Crunch, for Sipping:The Minimalist enjoys his favorite snack: fried hominy, a.k.a. posole, a.k.a dried corn treated with lime. Here is the recipe. • A Crab-Meat and Pesto Treat That Does Double Duty: Florence Fabricant pairs Asimov's prosecco with some Souffléed Crab-Meat Canapés.