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cantaloupe (about two 3 1/2-pound melons)

lemon juice

basil leaves

Epicurious

Working in batches, purée cantaloupe in a blender until smooth.

Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).

Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.

Reverse the typical relationship between iced tea and ice cubes by using cubes that impart more flavor into the glass as they melt and mingle instead of diluting the drink.

Iced Tea With Hibiscus Tea Ice Cubes Recipe

(5 g) dried hibiscus flowers

(2.4 L) filtered water

(15 g) loose black tea leaves

(2 L) plain ice cubes

Lemon wheels,

Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.

Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.

Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.

Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.

Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.

For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.

For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.

For a Sacré Bleu!, pour 1 ounce (30 ml) Pernod or Ricard over blue butterfly pea flower tea ice cubes, and top with very cold water from a small pitcher offered alongside.

Asparagus Risotto

asparagus, trimmed,

chicken broth

olive oil

onion

arborio rice rice

dry white wine

(3/4 stick) butter

Parmesan cheese (about 3 ounces)

Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.

Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.

Plum Clafoutis

unsalted butter

plums

sugar

eggs

all-purpose flour

fine sea salt

milk

vanilla extract

Confectioners' sugar

The joy of this simple dessert is that it is even better at room temperature, so you can make it in advance with ease. Be sure to pull it from the oven when the egg mixture is just set, so that the luscious cooked plum texture can meld perfectly with the batter. Think of it as a thick fruit pancake cooked effortlessly in the oven while you do other things.

Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.

Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.

Ultimate Caprese Salad Recipe

cherry

(or more) extra-virgin olive oil, divided

Flaky sea salt

buffalo mozzarella

black pepper

basil leaves and toasted country bread (for serving)

Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.

Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.

Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.

This easy tomato salad isn’t Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations.

Marinated Tomatoes Recipe

heirloom tomatoes,

tomatoes

fish sauce soy sauce

bird’s

sesame seeds

garlic

mint leaves

This low-effort, high-flavor tomato salad isn’t Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations. Let’s say you find yourself with some excellent peak-season heirloom tomatoes, the kinds that are juicy and plump and incredibly tasty on their own. Since the tomatoes already have the inherent sweetness and acidity found in good ripe tomatoes, you’re basically just balancing them out with fish sauce and fresh chiles.

Imagine the most basic Thai dressing as a square, with the sides labeled “lime,” “sugar,” “chile/garlic,” and “fish sauce.” When the main ingredient of the salad is mild or blandish, the sides should be more or less the same size. But once you use an ingredient that has more pronounced flavors—sweet, sour, salty, pungent—you cut back on the corresponding seasoning based on that (i.e., if the salad ingredient is sour, then the “lime side” shortens up) and the square turns into a weird customized trapezoid.

As for this salad, since the best tomatoes can be found in warmer months, this works well as a quick appetizer or snack on a hot day, ideally with a refreshing beverage nearby.

In a medium bowl, lightly toss the tomatoes with the fish sauce and chiles. Let stand for 5 minutes or so at room temperature, then transfer to a plate or bowl and sprinkle with the sesame seeds and fried garlic. Garnish with the mint leaves.

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anchovy paste

Dijon-style mustard

Worcestershire sauce

mayonnaise

Parmesan

In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.

(6 ounces) tuna (chunk

garlic clove, finely chopped

grated zest of 1 medium lemon

salt,

capers, drained

fresh flat-leaf parsley, chopped

Parmesan cheese

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.

Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.

Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

Fruity Rum Bundt Cake Recipe

apricots

tart cherries

golden raisins

baking powder

salt

cloves

vegetable oil

(or more) sour cream

raw sugar,

vanilla bean, split lengthwise

12-cup Bundt pan

Combine apricots, cherries, raisins, and 1/2 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 3 Tbsp. flour and toss to coat; set aside.

Preheat oven to 350°F. Thoroughly butter pan, making sure to get into all the curved or ridged places; dust pan with flour (do this even if your pan has a nonstick coating). Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine. Whisk reserved rum, oil, and 1 1/4 cups sour cream in another medium bowl to combine.

Using an electric mixer on high speed, beat 2 cups raw sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes. Scrape in seeds from vanilla bean; reserve pod for another use. Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes. Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. Fold in reserved dried fruit. Scrape batter into prepared pan; smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.

Bake cake until golden brown and a tester inserted into the center comes out clean, 60–70 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp. rum. Let cool completely, about 3 hours.

Mix powdered sugar and remaining 2 Tbsp. sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake), until smooth. Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.

Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.

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raisins cranberries

Applejack, dark or golden rum, or warm water

baking soda

allspice

cinnamon

nutmeg

(packed) light brown sugar, sifted

(2 sticks) unsalted butter, softened

(4 ounces) pecans, coarsely chopped

ginger,

eggnog,

bundt pan (3 1/4 inches deep; 3-qt capacity)

A moist, deeply flavored confection studded with rum-soaked raisins and crunchy pecans, this streamlined one-bowl cake will get compliments even for novice bakers. Plus, it keeps for days. To dress up each serving, why not use store-bought eggnog, which has the consistency of custard sauce.

In small bowl, combine raisins and rum. Let stand until raisins plump, about 1 hour. Drain, discarding rum, and set aside.

Position rack in middle of oven and preheat to 350°F. Lightly butter bundt pan, then dust with flour, knocking out excess.

In large mixing bowl or bowl of electric mixer, sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Add brown and granulated sugars, butter, eggs, and vanilla. Using electric mixer, beat on high speed, scraping down sides of bowl with rubber spatula as needed, until batter is pale and smooth, about 3 minutes for handheld mixer or 2 minutes for standing mixer. Stir in apples, pecans, ginger, and raisins. Spoon into prepared pan and smooth top.

Bake until wooden pick or skewer inserted in center of cake comes out clean and cake just shrinks from sides of pan, about 1 hour. Cool cake in pan on rack 10 minutes, then invert and unmold onto rack and cool completely. (Cake can be made up to 3 days ahead and stored at room temperature, wrapped tightly in plastic wrap.)

Just before serving, sift confectioner's sugar over cake. Serve accompanied by eggnog.

(1/4 ounce, 2 1/2 teaspoons) active dry yeast

water

(3/4 stick) unsalted butter,

buttermilk

Vegetable oil

Flour

brown sugar

Why not make cinnamon buns into a coffee cake that can be pulled apart when ready to serve. It's a dessert that is just meant to make it to the breakfast table the next morning (if there's any left).

In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water. Let stand for 5 minutes, or until foamy.

Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth. Beat in the egg yolks, buttermilk, and salt until well combined.

Beat in the yeast mixture. But in 3 1/2 cups of the flour until combined. Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about I hour. (If you've got an 8-cup or larger clear measuring cup, use this as your bowl—this makes it really easy to see if the dough has doubled.)

Transfer the dough to a lightly floured work surface and roll to a 12 × 18-inch rectangle. Brush weigh 3 tablespoons of the melted butter. In a small bowl, combine the 2/3 cup brown sugar, the cinnamon, and salt and sprinkle over the dough. Starting at one short end, roll into a cylinder. Cut crosswise into 10 equal pieces.

Brush a 10- to 12-cup Bundt pan with melted butter and coat with the 3 tablespoons brown sugar. Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor. Cover with plastic wrap and let rise until light and puffed, about 45 minutes.

Bake for 35 minutes, or until the buns are golden brown and well risen. Remove from the oven and let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

Spiced Bundt Cake with Apple Caramel Sauce

cream of tartar

apple cider

heavy cream

apple cider vinegar

Nonstick vegetable oil spray

almonds

ginger

(packed) dark brown sugar

lemon zest

Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.

Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.

Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.

Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.

Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.

flour flour

(3 sticks) unsalted butter, softened

dark rum

(175 grams) bittersweet (not unsweetened) chocolate, melted and cooled

Base Batter

(12-cup) tube

Marble cakes are both homey and festive. A marble cake looks slick when you slice into it and reveal the delicate pattern created when the two batters are swirled together. My first experience working with this type of mixture came about as the result of a marbled chocolate terrine that appeared first in the pages of the old Cook's Magazine, and then in my chocolate book. Everything about it was right—the texture, the flavor, the quantity of mixture in relation to the mold—everything, that is, except the marbling. Even when I barely mixed the white and dark chocolate mixtures, what I got was a few streaks of dark and white, and mostly a muddy combined color. After several frustrating attempts, I realized that I had too much dark chocolate mixture and I recast the recipe so there was twice as much white chocolate as dark and the terrine marbled perfectly. So this marble cake is proportioned in the same way: Rather than dividing the base batter in half, I like to remove about one third of it and add the chocolate. Thanks to my old friend Ceri Hadda, who shared her mother's recipe years ago.

1. Set a rack in the lower third of the oven and preheat to 325°F (160°C).

2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.

3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.

4. Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.

5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.

6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl, Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.

7. Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making it as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube, with the flat side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out of the side of the pan closest to you, repeating the motion every inch or so around the pan, making a spiral in the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don't bother to smooth the top of the batter—it might disturb the marbling.

8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.

9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack.

Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.

Chicken Under a Brick in a Hurry Recipe

skin-on, boneless chicken thighs (about 1 1/3 lb.)

kosher salt,

Tbsp. extra-virgin olive oil, divided

anchovy fillet, finely chopped

garlic clove, finely grated

parsley

Tbsp. sherry vinegar or red wine vinegar

Dijon mustard

red pepper flakes

scallions, white and pale green parts only, thinly sliced

Getting your chicken super juicy on the inside and extra crispy on the outside requires one simple tool (that’s the brick part) and a few helpful techniques. If you don’t want to get your hands messy (we get it), ask your butcher to remove the bones from four chicken thighs, leaving the skin intact. Position the skin-on, boneless thighs close to each other in the pan so that each brick sits on top of two pieces while they cook.

Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don’t overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.

Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed.

Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.

Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don’t cover up all that beautiful skin!).

Crème Fraîche

whipping cream

Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

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