The following is a guest post written by Colin Cowie, wedding planner and lifestyle guru. This week Colin teaches us all about the signature cocktail.

“Shaken, not stirred." Those are the famous lines uttered by James Bond when ordering his signature martini. It can, without a doubt, be credited as the grandaddy of what we now call the “signature cocktail." I guess we’ve all just become a little more specific as to what we like, how we like it, and when we want it. No longer is that special drink reserved for an evening out with a skilled bartender crafting it to your liking. Years ago it was the apple martini — still in vogue I might add. Then it was all about the Black Russian, then the White Russian, and of course, with all the designer vodkas on the market, many other drinks. Now your “signature cocktail” is just that: it’s all about you and is absolutely anything you want it to be.

For Colin's tips on crafting the perfect signature cocktail, keep reading.

Derived from the word tirar, which means "to throw," tiradito is the Peruvian cousin to crudo, sashimi, and ceviche. This raw seafood dish can be executed with a wide variety of fresh catch, from white-fleshed fish to shellfish and even octopus. Seafood is prepared in wafer-thin slices, and dressed cold with a light marinade that typically includes lime juice, and may also include olive oil, ginger, and various ají peppers. Unlike ceviches, tiraditos don't typically contain onions.
Lately, I've spotted tiradito on an increasing number of menus. Have you ever tried it?

We're not the only berry-obsessed ones. Here, OnSugar blog Fresh Tart uses the berry best of Summer's bounty to bake a crumble that's bursting at the seams with flavor.

Every time I go to the farmer's market, I come home with more berries — yesterday I found strawberries still poking around, and raspberries and blueberries out in force.

Man do I love this time of year!

To see how she makes the most of the season's fruit, read on.

• A look back at Michael Voltaggio's final dinner service. — Los Angeles Times
• Cupcakes have fueled New York City's economy.— Wall Street Journal
• Getting to know the five most popular rib cuts. — Chicago Tribune
• Homemade condiments with a summertime twist. — San Francisco Chronicle
• Behind the scenes at a pickling party. — Boston Globe
• Must make: savory ham and Gruyere bread. — New York Times
• Selecting a smoker? Here's what to look for. — Washington Post

When I thought about the finish to a movie night in the park, s'mores immediately came to mind. However, proper s'mores involve a campfire, which is definitely not allowed in the park for movie night. Then I considered s'mores cupcakes, but without a cupcake carrier, the miniature cakes are hard to transport. I was just about to give up on the idea when I came across this recipe for s'mores cookies! The base of the cookie is a mixture of rolled oats and whole wheat flour. This is topped with a chocolate square and a large marshmallow. What a clever recipe, right? It's perfect for the park, the beach, the lake, or even a lunch box, so get the easy recipe now.

I think it's safe to say that everyone knows a quintessential meat and potatoes guy. You know, the guy who only enjoys lettuce when it's paired with bacon and blue cheese dressing. The guy who consumes burgers and fries, but turns up his nose at eggplant and whole grains. In my life, this guy is my dad, and slowly but surely, with recipes like the one seen here, I'm trying to get him to eat more healthy foods.

It's a salad of mixed greens — an ingredient my father lovingly refers to as "weeds" — that's topped with grilled steak, marinated fresh mozzarella balls, and a quick chimichurri sauce. Since he loves steak, cheese, and chimichurri, it's a compromise. He gets to enjoy those components as long as he eats his greens! You'd be surprised at how well this technique works. To try it with your "that guy," get the recipe now.