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Beaujolais Nouveau — that fruity red juice that shows up on shelves the third Thursday every November — doesn't get a lot of respect in the wine world, as it's aged little more than a month after harvest. Yet it's still pretty hotly anticipated, and sadly, in America, the real Beaujolais is not. It's my hope that one day very soon, this will change, because the French region of Beaujolais does a wonderful job of producing Gamay, a light-bodied red wine varietal that's got a fruit-forward punch.

Those who are intent on getting to know Beaujolais should explore various wines from the region's 10 different 10 crus (areas), all of which have been known to produce serious, ageworthy wines. But if you're looking for something that's lighthearted with a Summer-spirited personality, then reach for Beaujolais-Villages, a wine that falls between the more serious crus and the less-than-mature Nouveau variety.

Beaujolais-Villages is usually released the following March after a harvest; it's usually not aged in oak, and released rather quickly (well under a year). The Georges Dubouef ($10), with its nose of raspberry and plum, is the epitome of such a wine: it has less weight and body than most reds, which means it's perfect for foods like Summer cheeses, pasta salads, and chicken salads. I'm looking forward to enjoying it on my next picnic. Have you ever had Beaujolais-Villages?

Get in on this gimlet action. Today's Summer jam is smooth and mellow, with just a bit of zing. Normally, I find gimlets too tart, but shaken with a scoop of blueberry preserves, this version of the classic gin and lime cocktail offers a deep sweetness to cut the acidity.

Since it's sweetened with fruit preserves instead of sugar, this cocktail still has a kick, and straining the ingredients keeps it light on the tongue, even with its dark color.

Like the gin new fashioned, this recipe came from Nolet's along with the other ingredients, but if you can't find these delicious blueberry lime preserves, any blueberry jam will do. Get the recipe.

If you're going to start exploring British fare, then look to one of our favorite UK chefs, Jamie Oliver, for modern and healthier takes on classic British dishes. At the top of my baking list is a British staple, the Cornish pasty, which is similar in flavor to the American pot pie, except a dish is not required.

Pasties are often served as a main dish, but I opted to make them as the perfect appetizer, so I cut the pastry smaller to make a perfect hand-held starter. You could experiment with other meat and vegetables depending on what is season. While the traditional Cornish pasty is a flaky half-circle of crust stuffed with beef, potatoes, yellow turnips, and onion, this recipe is a lighter with chicken, butternut squash, and carrots.

Can't visit the British Isles? Don't worry. Just bring them to you with this easy and comforting recipe.

What do backyard chickens and 12 Olympic medals have in common? Natalie Coughlin, that's what. The gold medalist and world champion, who nabbed her latest medal during a relay on Saturday, may currently be occupied swimming for the USA in London, but back at home, she's cultivating a healthy interest in all things food-related. From growing vegetables in her own backyard in Lafayette, CA, to her highly effective method of kitchen organization, Natalie gives us the scoop on her experiences with food.

YumSugar: You raise chickens in your backyard and you consider yourself an urban farmer. What do you grow or produce yourself that you're most proud of?

Natalie Coughlin: The eggs are pretty easy. It's amazing how much food is produced by these little creatures. I just have to give them kitchen scraps, fruits and vegetables, and chicken feed, and they give us a ton of fresh eggs every day, which is pretty incredible. And then the fresh herbs and kale are kind of my mainstays. They grow very, very easily and I get tons of them from the yard.

YS: If you weren't in swimming, do you think you'd have a career in the food world?

Find out her answer and much more when you keep reading.

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Lately, limes have been incredibly cheap at my grocery store, clocking in at less than 50 cents a pop; my parents recently hosted an enchilada dinner, and they bought a huge cardboard box full of gorgeous, plump limes for just $10. That got me thinking that the best ways to prep and store lime juice while the citrus fruit's at such a good value. See what I've been doing to make the most of these green zingers.