Frances Schultz shares a sweet American classic from her book California Cooking and Southern Style (Skyhorse, 2019).
Gazpacho, a refreshing cold soup made of raw, blended vegetables, is widely eaten in Spain and Portugal, particularly during the hot summers.
White cheddar and goat cheese elevate traditional grilled cheese to celebration status. Cookbook author Alex Hitz serves his with shooters of carrot and ginger soup. For a cool summer pairing, we suggest gazpacho.
“This is my go-to recipe for an elegant and deceptively easy hors d’oeuvre. It’s impressive and delicious, and people will think you spent a lot of time making it—wink, wink!” – Alice Doyle, Editorial Director, FLOWER magazine
Lifestyle blogger Caroline Harper Knapp shares her tips for a beautiful charcuterie board in an excerpt from Entertaining at Home: Inspirations from Celebrated Hosts by Ronda Carman (Rizzoli 2019)
The pretty Lemon Yogurt Vinaigrette that Frances Schultz pairs with these savory skewers also makes a delightful topping for salads, grains, and vegetables, as well as other chicken and fish dishes.
Frances Schultz shares her rendition of the classic Italian dish Zuppa de Ceci. Serve it as a starter or for a quick weeknight dinner.
Accented with crunchy pistachios, sweet apricots, and tangy goat cheese, this summer squash salad from Frances Schultz delivers big flavor with little fuss.
The late Betsy Bloomingdale, who once “lavishly entertained the gratin of Hollywood,” put Alex Hitz wise to this simple, delicious berry dessert. Now he shares it with us.
Knowing how to roast a perfect chicken is “what separates the wheat from the chaff in the food world,” says cookbook author and host Alex Hitz. Fortunately for us, he’s sharing an anyone-can-do recipe for this comfort food essential.
“This playful cocktail is reminiscent of the ice cream truck push-up pop Dreamsicle® favorite. For a less sweet drink, use orange seltzer,” says cookbook author Katherine Cobbs in Cookies & Cocktails
A recipe from Cookies & Cocktails: Drink, Dunk & Devour by Katherine Cobbs