The antidote to a solemn Summer, I recently learned, is liberating oneself with a spur-of-the-moment trip someplace new. That, and finding ways to celebrate even the minor details in life.

Over the weekend, I popped open a bottle of bubbly to commemorate the small fact that we'd finally gotten around to revamping the apartment. (Casa would be proud.) To liven up our glasses, I tossed in some leftover blackberry Calvados, grenadine, and our fruit of the month, raspberries.

The cocktail's vibrant jewel tone and floral bouquet were the perfect accoutrement to an unusually warm afternoon.
Are you, too, hoping for your share of the splendor, regardless of the occasion? Then get your hands on the recipe.

• Martha Stewart will help rebrand The Hallmark Channel. — Los Angeles Times
• Why a Grade A egg rating doesn't count for much. — Wall Street Journal
• Jamie Oliver's signed on for act two of Food Revolution, this time in Los Angeles. — Telegraph
• Could Textaurant, a company that texts you when your table's ready, revolutionize the restaurant wait? — Boston Globe
• Marcus Samuelsson's new eatery draws from Ethiopia, Harlem, and the white working class. — New York Times
• Go for the red, white, and green on Mexican Independence Day. — Chicago Tribune
• Michael Bauer awards Masaharu Morimoto's new Napa restaurant three stars. — San Francisco Chronicle
• Tips for baking lighter with applesauce instead of oil. — Washington Post

It's Wednesday, and the week is already half over! Why not celebrate with an elegant and seasonal seafood supper? Employ this recipe to combine thick and fleshy white fish with fresh corn, snappy beans, and flavorful pesto.

The ingredient list calls for store-bought pesto, but if you have time, take advantage of Summer's bounty of basil, and make your own. Serve with a glass of wine and grilled bread for a light, healthful, and satisfying meal. For the recipe, keep reading.

From rambutans to feijoas, we've been all about the exotic fruits this Summer. Here, zacatecanita shares a snapshot of xoconostles with the Savory Sights group.

A type of prickly pear . . .

Do you have pictures of delicious-looking exotic fruits or other foods? Share them in the YumSugar Community. Your photo could be featured here!

While on the island of Maui, I took full advantage of the fact that papayas were local and in season. One morning, I enjoyed the melonlike fruit for breakfast in a straightforward tropical medley, with other South Pacific favorites like passionfruit and starfruit; now, I'm longing to dress it up slightly, perhaps with some cacao nibs and hazelnuts for crunch.

The fruit could've just as easily been shaved or shredded into a savory Southeast Asian salad. Much like mangoes, the papaya can be enjoyed unripe, and adds crunch and sweetness in a toss with fish sauce, dried shrimp, and garlic in the Thai salad known as som tam. Get the recipe for either when you read on.