Muddled strawberries, fresh mint, and Lillet star in this refreshing, lightly sweet cocktail recipe, which former digital producer Michellina Jones considers the perfect drink for a muggy late summer day. She prefers using a navy strength gin (which has a minimum of 57.1% ABV) with a balanced, restrained flavor profile that won’t overwhelm the other ingredients, while ensuring the boozy flavor doesn’t get lost. Lillet refers to Bordeaux wine that’s been infused with aromatics and spices; the Blanc variety of the aperitif offers citrusy, floral notes with a dry finish. Here, the quintessential summer beverage, with its delicate sweetness, plays well with the gin and berries. Make your own syrup at home with our simple syrup recipe. 

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Ample storage is a luxury in any kitchen, but no matter how much space you might have, every home cook seems to have that one frustrating drawer overflowing with cooking tools they can never quite manage to close. I find magnet strips ideal for discreetly and safely storing knives, and hanging units for larger utensils, but when space is really limited, look to the counter crock. Here’s a list of our favorites.

Chef’n

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This modern geometric ceramic crock is as versatile as it is eye-catching. Its original purpose might be to house your slotted spoon collection, but it can do so much more than that. Doubling as a wine cooler, vase for flowers, or herb planter, this glossy vessel makes a creative addition to any home.

Amazon

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Add a colorful touch to your home with this mango wood utensil holder. With its bright-blue shibori pattern, it’s both a useful kitchen accessory and a piece of decorative art. The tapered shape and rubber base help stabilize the container, so you don’t have to worry about it tipping over when it’s packed to full capacity.

Amazon

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For a sophisticated look, marble is always a classic choice. Available in three neutral tones—white, champagne, and black—this crock is on the heavier side and feels luxurious. The smooth stone is nonporous, so it won’t absorb odors and is very easy to wipe down should grease splatters occur.

OXO

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Get the ambiance of a restaurant kitchen in your home with this traditional stainless-steel canister. This crock boasts some really great features, but we really love its rotating ability. Spinning it helps you locate the tool you need without pulling everything out if you’ve got it packed to the brim. It’s a bit larger than your average crock and has three compartments. Bonus: it’s also dishwasher-safe to boot.

Amazon

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Highlight your countertop with this hammered copper crock. The interior is made of durable stainless steel, and the exterior is coated with an outer protective lacquer to prevent wear and tear of its shimmery surface.

Amazon

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This versatile red crock has a weighted base to avoid tipping and a handy removable divider that instantly transforms one utensil area into three organized compartments. Constructed of sturdy plastic, this container is dishwasher-safe and comes with a gripped insert to gain further control of your tools.

DOWAN

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For country-farmhouse or old-world kitchens, this light gray crock will bring the charm to your countertop. Elegantly embossed, it’s perfect for showcasing your prettiest serveware, but it’s also refrigerator-, dishwasher-, and microwave- safe—making it a truly multifunctional asset suitable anywhere in your home.

Amazon

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Go completely natural and store your utensils in this environmentally friendly bamboo crock. The simple lattice design means it’s sure to look attractive on any countertop. No need for oiling or staining, this holder requires little maintenance and is easily washable with soap and warm water.

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Despite what you may have listed under the kitchen section of your wedding registry, getting a few random or unnecessary items you didn’t ask for is inevitable. Newlyweds typically receive all kinds of presents that don’t come close to matching their taste (monogrammed mugs, anyone?), or even worse, have any practical use (in my case, a giant lid without a corresponding pot). Here, a short and sweet guide to the kitchen equipment you should register for—or consider gifting as a wedding guest. From mixing bowls and glass storage containers to a cast-iron skillet and a Dutch oven, these are the tools you’ll be using to cook and entertain for years to come.

Amazon

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This Dutch oven from Le Creuset will be your co-pilot through fall and winter. A true kitchen workhorse, it can be used for everything from deep-frying to braising to roasting. Whether you want to fry a batch of chicken or cook short ribs low and slow, this versatile pot has you covered. Best of all, the porcelain enamel finish makes cleanup a breeze.

Amazon

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You can never have too many mixing bowls. These lightweight yet durable stainless-steel bowls come in a range of sizes and are essential for all kinds of kitchen tasks, from whipping up batter to tossing salads to marinating meats. They’re also dishwasher-safe and odor- and stain-resistant.

Amazon

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If you had to choose one piece of cookware to keep for a lifetime, this cast-iron skillet from Lodge would be an excellent candidate. It cooks steaks to perfection, whether you’re searing on the stovetop or finishing in the oven. And of course it’s not just for meat—you can also use the pan to make knockout vegetables (like this easy skillet asparagus), whip up pancakes, and bake all types of desserts.

Amazon

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You’ve heard it before, but it’s seriously time to ditch your plastic storage containers. Say goodbye to those lingering tomato sauce stains and mystery food odors, and upgrade to glass. This 18-piece set from Pyrex is microwave-, dishwasher-, oven-, and freezer-safe and will stack up neatly in your kitchen cabinet.

Amazon

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Low-tech in the best way, this reliable grinder from Mr. Coffee has just two customizable settings: one for the size of your grind (coarse, medium, or fine) and one for the amount of coffee you want to brew. They’re really the only big decisions anyone should be making first thing in the morning.

Amazon

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If a pizza stone sounds like an incredibly cliché wedding gift, think again. It’s easy to use and essential for a proper pizza night. Preheat the stone at 500 degrees an hour before you’re ready to slide in your pie, and you’ll be rewarded with a phenomenal crispy crust that cooks up in mere minutes. Plus, the stone couldn’t be easier to clean: simply wipe it down with a warm cloth.

Amazon

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While food processors are available in a myriad of sizes, a large one is the move. A 14-cup machine allows you to chop vegetables, shred cheese, knead dough, you name it—with enough room to avoid overcrowding. This model includes all the attachments you need, so you don’t have to worry about finding the right discs or blades to fit your food processor.

Amazon

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While the iconic stand mixer gets all the glory in the mixer category, not everyone has the counter space for it. A compact handheld mixer gets the job done just as well when it comes to whipping cream, “mashing” potatoes, mixing up cookie dough, and so much more. With seven speeds and a contoured handle, this hand mixer is still a powerful tool but can easily be stowed away when not in use.

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Danny Meyer, New York’s legendary restaurateur and the creator of Shake Shack, is known for upholding impeccable standards at his restaurants, from Gramercy Tavern to his latest addition, Untitled. But top-notch restaurants aren’t the only focus of Union Square Hospitality Group, the parent company Danny formed to shepherd his restaurants—there’s also a catering and events arm, too. Chef John Karangis, executive chef of Union Square Events, leads the preparation and execution of thousands of plates nightly, supporting fundraising benefits and private events at partnering venues throughout New York City.

A peek at the Union Square Events Instagram or his own personal account will give insight into the time and collaboration it takes to create these stunning menus that must be carefully developed to please a wide variety and number of guests. A commitment to seasonality and sustainability both play a critical role for USHG; you can find Karangis regularly shopping at the Union Square Greenmarket, filling up his bags with the produce he’ll use for all of his meals. He and his team work tirelessly to ensure that their menus remain approachable and recognizable. “Depending on the size and menu scope,” he says, “it can take us one to several days to prepare food for an event. For example, a one hundred guest cocktail party takes 2-3 days to prepare. This consists of sourcing, prepping, and execution. A larger scale event, such as a 4,000 person seated dinner, takes several weeks to plan, with multiple tastings both internally and with the clients in addition to creating scalable recipes, logistical planning, staffing, any additional training requirements, dry runs and food and beverage prep needs.”

There are plenty of tips to be gleaned from the work Karangis and his team does. Like many passionate chefs, even though he plans and produces elaborate meals night after night, he also enjoys entertaining at home for family and friends. “When I’m hosting an event, especially one that I’m cooking for, I prepare as much food in advance so I can spend as much time as possible with my guests,” he says. “Of course, my goal is always to ensure the quality and presentation aren’t compromised.” So when we asked him to create this elegant menu for us, he shared some secret tips for the home cook that will guarantee more time mingling and less time worrying in the kitchen.

The Menu

• Watermelon–Basil Cocktail

• Grilled Pork Belly with Buttered Corn and Sweet and Sour Cherry-Jalapeño Relish

• Grilled Peaches with Rosemary, Smoked Country Ham, and Toasted Pistachios

• Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi

• Plum, White Chocolate, and Tarragon Parfait

The Game Plan

1. For the watermelon cocktail: You can substitute Thai basil or any of these lemony herbs for a more complex flavor profile: lemon balm, lemon verbena, lemon-thyme, or lemon-basil.

2. For the fluke dish: You can make everything 1-2 days prior to your party—just simply slice the fish the day of.

3. For the grilled peaches: This can be done in its entirety before guests arrive. Grill the peaches, cool to room temperature, and continue with the recipe; wrap it in plastic and leave at room temperature until guests arrive. Other fruits that can be grilled as substitute are watermelon, cantaloupe, nectarines, and halved citrus.

4. For the grilled pork belly: You can braise the pork 4-5 days in advance then cut it into slices the day of your event. You can cut the corn the day before the event. The cherry-jalapeño relish can be made in its entirety the day before as well. The day of the event would consist of sautéeing corn, heating the pork on the grill, and topping with the relish.

5. The entire dessert: Can be prepared 1 day in advance

The post An Elegant, Fruit-Forward Menu that Makes the Most of Summer Produce appeared first on Saveur.

Family and friends know I have a penchant for all things spicy, so you can imagine my excitement last Christmas when I found a tiny surprise from Philadelphia in the toe of my stocking: Saint Lucifer Spice. It’s become my favorite way to add a kick to any meal or snack. The secret behind the spice is that it’s not just fiery, it’s flavorful too; habanero peppers are blended with careful amounts of garlic, salt, vinegar, and paprika to create a precise balance that can enhance just about anything—shake it on fish, meat, vegetables, popcorn, the options are endless! My latest obsession is sprinkling a little on top of pizza, where the peppers and garlic in the blend boost an already beloved food to magical levels.

Saint Lucifer Spice, $6.00 at saintluciferspice.com

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Born and raised in Elmont, Long Island, right on the edge of Queens, I grew up with ethnically diverse foods at every corner. When we weren’t eating Italian at home as family, we were minutes from our favorite Jewish deli, and it was just a few blocks to the authentic Neapolitan pizzeria that had been family-owned for generations. It was a gift to be raised in a community where you never had to eat at a chain restaurant—in fact, there really weren’t many around. I became painfully aware of just how lucky I had been when I moved to Central Florida in 1996. At the time, the Orlando area was a sea of strip malls and franchised eateries, and I found myself starved for authentic food. Desperate for independently-owned, original restaurants, it wasn’t uncommon for me to travel 30 miles out of the way to feed my need. But in recent years, a lot has changed around here. There’s a whole new crop of food savvy locals who are shunning corporate chains and supporting the nascent culinary scene here in Central Florida, and talented chefs and restaurateurs to give the people what they want. The Winter Park area, just 25 miles Northeast of Disney, Universal, and the other attractions along the I-4 corridor, has particularly blossomed into a neighborhood brimming with delicious food options. Here are eight of my favorite things to eat in the area:

Shrimp and Grits from the Ravenous Pig

1. Shrimp & Grits from The Ravenous Pig

This cozy gastro-pub arrived in 2007 with a vision to serve up local, seasonal fare that could rival any big city restaurant. Six years later, husband and wife team James and Julie Petrakis are still gaining much-deserved attention. Menu items change daily but you can always count on a handful of old standby’s to make the cut. The velvety smooth shrimp & grits, made with local Royal Red Canaveral shrimp and Anson Mills grits, are a staple and a must-try for any newcomer. The richness of the dish is cut by a sweet and savory green tomato chutney and finished with a drizzle of meaty chorizo oil. Wash it all down with their signature Ravenous Pig Bacon Old-Fashioned and you’ll see why there’s rarely an empty seat in the place. Oh and once you’ve had these shrimp & grits, get ready to make an impression at your next dinner party: You can find this recipe and many others in their gorgeous cookbook, The Ravenous Pig: Seasons of Florida.

The Ravenous Pig
1234 N. Orange Avenue
Winter Park, FL 32789
407-628-2333

2. Lobster Roll at Winter Park Fish Company

You’re probably more likely to imagine the Maine Coast than central Florida when indulging in lobster roll fantasies, but one trip to the Winter Park Fish Company will change your mind forever. A casual atmosphere with the culinary chops of a five star restaurant, they’re passionate about supporting sustainable fishing and the proof is in the freshness and flavor. Their menu is full of great choices—from a hearty tuna chili that could win over any beef-lover to tropical conch fritters, a colossal crab cake sandwich, and more—but the lobster roll is the clear standout: generous chunks of lobster tossed ever so lightly with mayo and mixed with crunchy little bites of bright celery, stuffed into a brioche roll and served with a side of slaw. The shoreline of Maine is suddenly lined with palm trees.

Winter Park Fish Company
761 Orange Avenue
Winter Park, FL 32789
407-622-6112

Winter Park Fish Co

3. Pan con Lechon at Black Bean Deli

When you’re craving Latin flavor, look no further than the matchbox-sized Black Bean Deli, a modest little place that has been turning out amazing Cuban food for over 15 years now. Owner Andy Corton has worked hard to establish his joint as a quick, reasonably-priced, and welcoming place to enjoy a home cooked meal the way grandma used to make—at least, his grandma! You might be tempted to order a Cuban sandwich, but once you’ve tasted the Pan con Lechon, a hot, forearm-length pressed sandwich heaping with slow-roasted shredded pork and soaked in a garlic mojo sauce, you’ll never look back. Add a side of maduros (sweet fried plantains) and you likely won’t be hungry for another 24 hours. Note: At BBD, expect to wait. Its tiny interior barely houses the lunch rush and allows just enough room to place your to-go order

Black Bean Deli
325 South Orlando Avenue, Suite 1-1
Winter Park, FL 32789
407-628-0294

The Black Bean Deli

4. Butcher’s Blend Burger from Luma on Park

Luma was one of the first restaurants to bring a local, sustainable approach to food sourcing to Orlando. Executive Chef Brandon McGlamery has led his talented culinary team to greatness. While their menu of new American cuisine is prominent, you’ll also find clever items like delicate shrimp croquetas, sea urchin spaghettini, and a rabbit terrine with foie gras and cherries. The menu cycles through local items weekly, but you can always count on their Butcher’s Blend Beef Burger. Made with short rib, angus and brisket, this platonic ideal of a burger is perfectly tender inside and charred on the outside. Add Luma’s house-made pimento cheddar, sweet onion jam, and smoked bacon to really have your mind blown.

Luma on Park
290 South Park Avenue
Winter Park, Florida
407-599-4111

5. Burnt Ends at 4 Rivers Smokehouse

You’ll know you’re at the right place when you see the line of patrons snaking around the corner of 4 Rivers, but you’ll probably smell the smoke billowing from the building well before anyone comes in sight. Once inside, you’ll be face with a very difficult decision—should you go with Texas-style barbecue classics such as pulled pork and beef brisket, or try one of owner John Rivers’ specialty signature sandwiches? My go-to is the Burnt Ends sandwich: Equally stacked with pork and brisket, you get the best of both worlds. Smokey, charred and tender, the salty smoked meat is well balanced by their sweet house barbecue sauce and served on a no fuss, simple hamburger roll. Sides are important too, and I’m partial to their Texas cornbread with spicy jalapenos and crispy fried pickles. Be sure to save room for dessert; their Sweet Shop is a dreamy heaven of fresh homemade baked goods. Just looking at the massive selection of cupcakes, pies, and layer cakes will awaken the childhood sweet tooth you thought you outgrew.

4 Rivers Smokehouse
1600 West Fairbanks Avenue
Winter Park, FL 32789
407-474-8377

Four Rivers Barbecue

6. Pork at the Cask & Larder

After enjoying the huge success of The Ravenous Pig, James and Julie Petrakis opened a second venture in 2012. This time around, they looked to the deep south for inspiration. Although not to be compared to its sister restaurant, The Cask & Larder has an individual soul of its own. It’s special because it’s not only a restaurant but also a brewery. Brewmaster Ron Raike is creating several beers on sight, each with its own style and flair to carefully pair with the modern southern menu. There’s a strong emphasis on using ingredients only available week to week so few things are constant. Over time, I’ve had everything from braised oxtail to grilled lamb heart but pork anything always seems to win. Nothing brings a bigger smile to my face than seeing the ham sampler board, comprised of three Kentucky hams ranging in intensity, served with butter baked biscuits, punchy ale mustard and sweet pepper jelly being brought to my table. But you’d be making a big mistake not to order any of the juicy, handmade sausages featured for that day, boudin or andouille. Pork rules the roost here and if you see it the form of ribs, shoulder or anything else, order it. Meat lovers rejoice and vegetarians beware, traces of pork often sneak into other items on the menu, from fish to vegetables.

The Cask & Larder
565 West Fairbanks Avenue
Winter Park, FL 32789
321-280-4200

Pumpkin Pie Empanada

7. Pumpkin Pie Empanada from La Empanada Food Truck

Since the food truck revolution in cities like Portland and San Francisco, a strong food truck presence is a pretty good indicator of a food centric city. In Central Florida, we have trucks that show up on certain street corners during set time frames, as well as major gatherings for the convoy of trucks to be found in one location several times a week. The Food Truck Bazaar founded by The Daily City is a reliable method for locating your favorite truck’s whereabouts. La Empanada, a truck run by two inspiring ladies, Gabrielle Arnold of the blog Honest Fare and business partner Janelle Luce, usually pops up on Saturdays just a few blocks away from the Winter Park Farmers’ Market. After buying a few plants and bag of kettle corn, you’ll see folks flock towards La Empanada for a quick hand-held lunch to take away on their busy weekend afternoon. The ladies have a number of creative savory and sweet concoctions year-round, but the deep fried pumpkin pie empanada, although seasonal, is the best thing about fall snacking in Winter Park—flaky layers of crispy dough, enclosing warm, creamy, ginger-spiced pumpkin filling, served with cinnamon whipped cream.

La Empanada
Lot between W. New England Avenue and S. Virginia Avenue
Winter Park, FL 32789

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