*Lemons and Anchovies
Marinated Tri Tip: There's plenty left of summer to try this on the grill.
#11118
*TheMeaningofPie
Texas Tea, an orange and lemon laced sweet tea, is a great way to beat the heat.
#11116
*peppercorns
The Everything Stew. A rich stew made with leftovers! So go on, raid your fridge!
#11114
*VersesFromMyKitchen
The Antidote Cocktail. An answer to the heat of summer with ingredcients like red currants, strawberries and ginger.
#11113
*Apron and Sneakers
Bruschetta with Tomatoes & Basil (Bruschetta al Pomodoro). Easy & healthy Italian appetizer.
#11110
*SippitySup
There are enough shortcuts in this Crab Ravioli with Ginger Broth to keep you out of the kitchen this summer.
#11109
*sixbittersweets
Yes, these are edible! Stop by to see how I made these Spools-of-Thread Cake Pops!
#11108
*lighterandlocal
Bourbon Raspberry Cherry Preserves - sweet with the adult finish of bourbon.
#11102
*tasteologie
Oh Joy came across this cute crustless lemon meringue pie in a jar from Cube in Los Angeles.
#11101
*expatgourmet
Absolutely divine white chocolate no bake cheesecake with seasonal fruit from the garden.
#11099
*poetinthepantry
Sailor Jerry Spiced Rum and Gingersnap Cookies come together in a tasty, frozen treat--Jerry and Ginger Ice Cream
#11094
*tasteologie
Chocolate Peanut Butter Whoopie Pies ~ Kitchen Simplicity shares this great version of the classic dessert.
#11092
*tasteologie
Southern Eclipse ~ A cocktail made with Wild Turkey, cognac, maple syrup and an amazing view. Just one of the delicious signature cocktails at The Loft in Montage Laguna Beach.
*tasteologie
Gilt Taste presents this oddly hypnotic film of dancing salt shakers that's reminiscent of old dance routines and synchronized swimming.
*tastefood
Olivada - When it's too hot to move, this salty, briny, more-ish condiment hits the spot.
#11088
*TraceysCulinaryAdventures
Creamy Dark Chocolate Peppermint Sorbet - a cool treat to beat the hot summer weather!
#11086
*TheYellowHouse
Grilled watermelon & scallop ceviche: A cool, summery dish inspired by Peruvian fare---and Mark Bittman...
#11083