Today's New York Times' Dining Section is all about cooling off. Just in time.
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.