Gourmet

Every day, sometime after 5 p.m., my father indulges in a Tanqueray and tonic. He always garnishes it with a fresh lime wedge and has practiced this afternoon ritual for as long as I can remember. When I found this recipe for a gin rickey recently on Gourmet, it totally reminded me of my dad! Thus, for Father's Day, I plan on making gin rickeys. It's a simple cocktail that combines gin with fresh lime juice and seltzer water. Since my Pops is partial to tonic, I'll make his with diet Schweppes. Get the easy and refreshing recipe when you read more

Red meat and chicken have long hogged the spotlight of the grill, and with good reason: their robust, iron-rich flavors hold up well to the smoke of the barbie. When cooking out, however, be sure not to overlook the fruits of the sea. While fish tends to be flakier and lighter, its delicate flavors are brought out by the char of the grill.

Light up the barbecue for a quick-cooking fillet of sea bass, smoldered skin-crisp, then top with a watermelon and green tomato salsa that screams summertime.
For the most sustainable seafood option, reach for farmed striped bass and avoid Chilean sea bass at all costs. Want the recipe? Read more.

I love making homemade foodstuffs, and in particular, bar ingredients. I've made vodka infusions, like limoncello, and brandy-based liqueurs, such as cherry bounce, but never a tequila version. Unlike the other two, tequila has a little bit of a mule kick at the end, so I was curious to see how it would stand up next to the delicate, floral notes of strawberry.

This recipe is very easy and makes a large quantity; all you need is patience, as it requires two to three weeks to develop flavor. It's an intriguing liquor with many contradictory qualities: it's sweet but not sugary, fragile yet pungent.
I enjoyed it with some Sprite for fizz and acidity, and a splash of pineapple-orange juice for sweetness. Interested in the recipe? Then read on.

• 100 things (other than banana bread) to make with bananas. — Endless Simmer
• This Fall, Fox will premiere a new animated restaurant series, Bob's Burgers. — Feast
• Since Gourmet shut down, where have all its subscribers gone? — New York Times
• An inside look at the 1st Annual Los Angeles Vendy Awards. — Serious Eats
• For $200, you can learn how to cook like a top chef at the new Top Chef University— Grub Street Chicago
• Eric Ripert discusses his upcoming role as a judge on Top Chef 7. — Eater
• A great gallery of photos from the Manhattan Cocktail Classic's opening gala. — Huffington Post Food
• How to host a party in a friend's garden. — Chow
• Love Lost? Stock up on Dharma-inspired foods like fish biscuits. — The Epi-Log

Next Thursday, FabSugar and I are hosting a game night. However, instead of playing a board game, we'll be getting limber with rounds of Twister. I'm prepping some small bites to serve at the party, and Fab requested that they be light and easy to eat. To keep up with the theme, I'll make garlic bread twists. They are crunchy and filling. Next, for a dose of nostalgia, I'll plate mushrooms stuffed with creamy spinach. The addictive app is flavorful and vegetarian-friendly.

To round out the menu and add a punch of protein, I'll offer finger-licking-good lemony shrimp. Guests can grab each shrimp with skewers. To get these uncomplicated and fun recipes, read more

These days, pineapples are available year-round at the store, so you may not know that they're actually at their peak between the months of March and July. The best way to enjoy these tropical fruits? Skip the can and select the largest, plumpest specimen you can find, preferably one with a little give. Trim and cut it — then savor its succulence with a fresh fruit salad.

Pineapples have traditionally been employed in tropical fruit salads, where they complement the flavors of papayas, mangoes, and toasted coconut. But don't overlook a savory application. Combine the fruit with cucumbers, tomatoes, and herbs in a fiery Asian vinaigrette for a sweet-hot twist. Make it a full meal by adding shredded rotisserie chicken or garlicky grilled shrimp. Aching for a taste of the tropics? Decide whether to go the sweet or salty route when you read more.

Breathe life into an old favorite, chicken breast, by quick-roasting it, then ladling a puréed sauce of tahini, lemon juice, and garlic over the top. The Mediterranean sesame paste not only adds body and weight to a quick sauce, but also a nutty, creamy flavor.

Hit two birds with one stone — no pun intended — by cooking some sweet Spring asparagus in the oven along with the chicken. Serve it alongside pasta, potatoes, or brown rice. To have dinner ready in no time, read more.

Just in time for Earth Day, PBS is airing the Academy Award-nominated documentary Food Inc. tomorrow night, and I'm hosting a get-together for all my friends who haven't had a chance to catch the movie until now. I'm keeping it low-key, and won't be serving dinner at the gathering, but plan to offer two different bowls of gourmet popcorn to munch on during the film. One will be tossed with Southwestern spices for a bit of savory sizzle; its counterpart, a caramel cluster version, ought to satisfy a sweet tooth. See both offerings — and make them for your own viewing party! — when you read more.

I'm hosting a big seafood feast after a local parade. The menu is light and fresh with raw oysters, grilled sardines, and a seasonal pasta salad with peas and radishes. With a meal that's not too heavy or rich, it's fun to surprise guests with a decadent dessert like this chocolate-glazed hazelnut mousse cake. It's the sort of thick, insanely sinful chocolaty cake that you can only enjoy a sliver of.

It's a mousse, so it must be chilled and can be made up to two days in advance — which is ideal for any sort of entertaining. I'll serve it with a big bowl of beautiful ripe strawberries. To see the recipe, read more

• Learn how to make steamed artichokes. — Chow
• What not to eat when you're pregnant. — The Epi-Log
• Find out where some of Gourmet's editors have ended up. — Good Bite
• Domino's Pizza is now stalking people who haven't tried its new recipe. — Slice
• Watch Josh Ozersky introduce Katie Lee to egg foo yong. — Ozersky.TV
• In-N-Out Burger has raised the price of its burgers. — Grub Street LA
• What does Jeremy Fox, ex-chef of Napa's famed Ubuntu, have up his sleeve? — Feast
• San Francisco could be going meatless on Mondays. — Eater SF
• An inside look at Genoa's pesto showdown. — The Atlantic