Stocking up on spirits the other day, I noticed that the makers of my favorite bourbon, Bulleit, have now added a rye whiskey to their repertoire. Naturally, I had to try it, and had to find something delicious to make with it!

I wanted something that would bring out the flavor of the rye, be easy to drink, and preferably use in-season produce, and I found all that and more in the Easterner. The drink uses freshly squeezed grapefruit juice for tartness, and maple syrup and grenadine for smoothness. For optimal flavor, use your own grenadine; I tried it with both store-bought and homemade syrups, and the homemade won by a long shot. Kick your evening up a notch, after the jump.

Have you ever possessed a cookbook that's occupied a lot of time in your mind, but not so much in your kitchen? I spent hours reading the recipes in The Brazilian Kitchen by Leticia Moreinos Schwartz, but it was nearly a year before I finally got around to making them.

It took some patience researching ingredients such as dendê oil and locating the most reliable and affordable places to buy them online. But ultimately, my efforts paid off, because there's nothing more rewarding than getting acquainted with unfamiliar cuisines.

This traditional stew is a staple in Brazil's Bahia, a northeastern coastal state that's heavily influenced by African and European cultures. Moqueca is typically made with seafood, but this milder version has plantains and chicken that's been slow-simmered until it's fall-off-the-bone tender. Don't be afraid of Bahia's most comforting dish; continue reading for the recipe.

• How do you feel about a Subway shop in the Freedom Tower? — Bites on Today
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• Watch Sam Talbot makes grilled cheese on a grill. — KitchenDaily
• 10 years later, top chefs recall that fateful September morning. — Food Republic
• Visit the world's coolest distilleries. — The Daily Meal
• These are the worst school-lunch menu items. — TLC
• Must make: 20-minute pork tenderloin. — MyRecipes
• On dining in the decade following 9/11. — Grub Street NY

The caprese salad, with its fresh tomatoes, mozzarella, and basil, is a simple Summer dish. I must admit I thought my standard caprese recipe didn't need any improvement, but on a recent episode of Jamie Oliver at Home, Chef Oliver suggested generously salting and straining the tomatoes to improve the flavor intensity for the ultimate caprese salad. While I have often salted veggies to remove excess water, I hadn't ever thought to use the same technique on tomatoes. I was a little apprehensive about the tip but had to give it a try!

I sliced up a basket full of fresh tomatoes, placed them in my colander, and salted away. After 20 minutes, the tomatoes had lost a fair amount of water, and with that most of the salt as well. The result was just as Jamie Oliver promised: a more intense tomato flavor that wasn't overly salted. Of course, assembling a caprese with these flavorful tomatoes, burrata mozzarella and a variety of basil fresh from my garden was a piece of cake. I can't wait to use the same technique for my next batch of bruschetta — or even a simple garden salad. Don't be scared of a little extra salt to bring out even more flavor; keep reading for the recipe.

My Fare Foodie shared these salted maple caramels that look divinely decadent!

Do you want your home to smell like a maple syrup factory, making you feel like you’re just a little elf at work? Are you craving something so buttery and rich with flavors of caramel, maple, and a hint of sea salt? Then these Salted Maple Caramels are for you!

For the recipe, check out her blog. Want to share your own delicious-looking dishes? Then join the Savory Sights group in the YumSugar Community.