Frozen Hula Hoop
A sweet-tart blend of pineapple, raspberry, and lemon adds fresh fruit flavor to this slushy frozen drink from Erick Castro spiked with white rum, Aperol, and dry red wine. With plenty of heat from the trio of alcohols, those fresh summer fruits keep the drink well balanced. Make your own raspberry syrup by infusing simple syrup with fresh berries, or purchase a bottle at the liquor store or online.
Over-the-Top Ice Cream Sundaes with Homemade Caramel
Fully loaded with creamy fudge, salty pretzels, crunchy toffee, and chewy, bittersweet candied lemon peel, this over-the-top sundae gets drenched in homemade caramel sauce for a grown-up take on a nostalgic childhood treat served at chef Dan Kluger's Loring Place in New York City. Mix up an extra-large batch for ready-made sundaes all summer long.
Lahem Meshwy (Lamb Shish Kebabs)
Simply spiced with paprika, salt, and pepper, these grilled lamb kebabs have been a mainstay at League of Kitchens instructor Jeanette Chawki's family cookouts for years. Be sure to cut the lamb into equal-size cubes to ensure even cooking, but feel free to mix and match the vegetables on each skewer. Pair these succulent kebabs with Jeanette's creamy Muhammara (Roasted Red Pepper and Walnut Dip) and refreshing Biwaz (Parsley and Onion Salad) on thin Lebanese pita for the perfect handheld meal.
Biwaz (Parsley and Onion Salad)
League of Kitchens instructor Jeanette Chawki prepares this refreshing salad as the perfect partner to grilled meats. Sumac adds tangy, floral flavor to this simple and refreshing herb and onion salad. Try it layered with Jeanette's creamy Muhammara (Roasted Red Pepper and Walnut Dip) and Lahem Meshwy (Lamb Shish Kebabs) on thin Lebanese pita.
Muhammara (Roasted Red Pepper and Walnut Dip)
Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. Pomegranate molasses adds a piquancy that plays off the sweetness of the juicy roasted bell peppers, and spicy pepper paste brings just a touch of heat. This dip is delicious on pitas with League of Kitchens instructor Jeanette Chawki's grilled Lahem Meshwy (Lamb Shish Kebabs) and fresh, crunchy Biwaz (Parsley and Onion Salad), or serve it with fresh vegetables for dunking.
Pickled Shrimp-and-Field Pea Lettuce Wraps
F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette. "I love shrimp boils and earthy field peas," he says. "So why not combine them in a snappy, succulent, and refreshing salad?"
