Food & Wine August 2016

DID WE GO OVERBOARD on the tomatoes? I think we got too many tomatoes." This is the inevitable refrain as my husband and I return to our beach-cottage kitchen after a visit to the farmers' market in Portland, Maine. We've filled a dozen cardboard flats with our loot, leaving no heirloom varietal unclaimed: Green Zebras, Brandywines, Sun Golds, Cherokee Purples. The answer? Yes, we most certainly went overboard on the tomatoes. But, hey, that's what August is for. For most of the year, as locals will tell you, Maine is not exactly blessed with fresh produce. So when that fleeting reprieve of midsummer rolls around, everyone is in a giddy panic. Us included. That's why, every year at about this time, we pack our knives and go—northbound on I-95, with a carful…

JELL-O REVIVAL When we shot the pilot for Max [Dunham's upcoming HBO series], I demanded to see several kinds of Jell-O molds. All my mom's "60s dinner parties revolved around that kind of food: Jell-O, clams casino. There's Jell-O in the Max pilot. It's very cinematic. BURGERS FOR BREAKFAST There's a diner in New York City called Joe Jr.'s. Sometimes my dad would let me have breakfast there before school. I'd order orange juice and a hamburger. And it wasn't a little one. Thank you, Dad, for the freedom of letting a kid have a big burger for breakfast. VEGAN HERO I've been experimenting with a plant-based diet. I'm obsessed with this amazing website, jessicamurnane.com [Murnane's book, One Part Plant, comes out next year from HarperWave]. In L.A., I do the vegan march between Real…

MONDAY Turmeric Elixir TUESDAY Health Juice WEDNESDAY Purple Haze THURSDAY Electro Shot FRIDAY Marbled Smoothie Pops SATURDAY Cantaloupe with Ginger and Lime SUNDAY Fresh Tomato Bloody Mary MONDAY If the weekend was particularly hard on your liver, this invigorating drink from the F&W Test Kitchen is an ideal detox. It's spiked with "it" ingredient turmeric, known for having anti-inflammatory properties. TUESDAY Editor Nilou Motamed is obsessed with this sweet-tart green juice from L.A.'s dreamy Hotel Bel-Air. WEDNESDAY Get over your hump-day blues with this sweet-savory stunner from Chicago's Left Coast Food + Juice. Superstar chef Paul Kahan helped create the drinks menu. THURSDAY This vitamin C–packed shot is an immunity booster. It's a favorite at NYC's Joe & The Juice, the new outpost of a Copenhagen cult favorite. FRIDAY Kick back on Summer Friday with this ice pop from the new book Green Kitchen Smoothies by Swedish blogger couple David Frenkiel and Luise…

In a saucepan, bring 2½ cups water to a boil with ¼ cup honey, one 4-inch cinnamon stick and 2 cardamom pods over moderate heat. Remove from the heat; add 2 large mint leaves, 2 pinches cayenne and ¼ tsp. fine sea salt and whisk until the salt is dissolved. Let cool to room temperature, then refrigerate until chilled. Discard the cinnamon stick, cardamom and mint. In an electric juicer, juice 4 oz. fresh turmeric and one 4-inch piece of fresh ginger. Whisk the turmeric juice with the honey syrup and 1½ tsp. fresh lemon juice. Serve cold. Makes two 12-oz. drinks.…

In a blender, puree 3 chopped medium bananas with 2 cups full-fat Greek yogurt, 2 Tbsp. honey and 1 tsp. vanilla extract. Transfer 1½ cups of the banana smoothie to a medium bowl. Add 1 cup fresh or frozen berries and an additional 2 Tbsp. honey to the blender and puree with the remaining banana smoothie. Spoon 2 Tbsp. of the banana smoothie into the bottom of ten 3-oz. ice pop molds. Top with 2 Tbsp. of the berry smoothie, then add the remaining banana smoothie. Using a skewer, lightly swirl the layers for a marbled effect. Insert the sticks and freeze until very firm, about 4 hours. Makes 10 ice pops.…

In a blender, puree 1½ lbs. ripe red tomatoes with 2 cups peeled and chopped English cucumber, 2 Tbsp. chopped dill, 1 Tbsp. grated fresh horseradish, 1 Tbsp. fresh lemon juice and ¼ oz. crumbled dried shiitake mushrooms. Season with salt and pepper. Strain through a fine sieve set over a pitcher, pressing on the solids. For each drink, fill a cocktail shaker with ice and shake ¾ cup of the Bloody Mary mix with ¼ cup aquavit or vodka (optional). Strain into an ice-filled highball glass. Garnish each Bloody Mary with a dill sprig, cucumber slice and lemon wedge and serve immediately. Makes 4 cocktails.…