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Summer in the City 2013 Shines Brightly

Summer in the City 2013 Shines Brightly

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An abundance of gourmet food served in an effort to feed the hungry? Such a model was City Harvest’s approach to Summer in the City 2013, and it turned out to be positively well-executed. Not only did the benefit raise a lot of money for charity; it was a ton of fun for attendees, as we discovered.

Summer in the City 2013, according to City Harvest, "was a great success, raising $300,000 – enough to help City Harvest feed over 170,000 hungry New Yorkers for an entire week.” The money came largely from the proceeds from ticket purchases, which started at $150 for individual admission and went up to $15,000 packages for VIP tickets and such perks as an invitation for four to a private dinner with a chef.

Indeed the evening, which took place in the Metropolitan Pavilion in New York City’s Chelsea district, was exceedingly well attended by a crowd of over 650. They came to indulge in a seemingly infinite spread of food and cocktail samples: "Ditch Dogs," from Ditch Plains chef Marc Murphy, were a particular favorite, consisting of a hot dog covered in mac and cheese. There was the "Poet’s Dream" from The Beagle, a strong yet sweet dry-gin-and-vermouth cocktail with Benedictine and orange bitters, full of different notes and flavors. And unforgettable in many ways was the escargot from Momofuku Ssam Bar, whose reputation in New York precedes it. All of the sampling took place at a wide variety of tables set up around the venue, including a row along one wall complete with indulgent pastries and desserts.

Exploring the Metropolitan Pavilion Wednesday evening, we saw many scenes set up by City Harvest for the elevation of the attendees’ experience. Beyond the cornucopias on the tasting tables, we found an open bar surrounding the central column with an extensive beer and liquor selection. Volunteers stationed themselves at several points around the room with trays to offer guests a variety of wine samples. For the raffle and silent auction, which took place at the end of the night, one row of tables along the far wall was set up to display an assortment of prizes from various donors, including Groupon, a sponsor of the event. There was even an interactive photo booth in the corner, open to all guests to take and edit their own portraits. Finally, we at The Daily Meal were fortunate enough to get inside the VIP Room, a section of the pavilion reserved for those with VIP tickets. It included several more tables of restaurant samples, along with rows of comfortable couches and, interestingly, an entire wall of espresso machines provided by Nespresso, the sponsor of the VIP Room.

No extravagant benefit worth attending would be sufficient without live music, and up on the stage, Rakiem Walker Project and Howie Day fulfilled that role with special performances throughout the night. With all the loud music and feverish activity, an air of excitement filled the room all night, with nary a low-key period at all. The essence of this year’s Summer in the City took the form of fun supported by an endlessly varying smorgasbord of great food from some of New York City’s finest restaurants. If City Harvest’s intention was to make its guests feel welcome and enjoy the plentitude they provided, it certainly reaped what it sowed that evening.

Boston Marathon Bombings: Explosives Were in Pressure Cookers

WASHINGTON (CBSDC/AP) &mdash The bombs that ripped through the Boston Marathon crowd appear to have been fashioned out of ordinary kitchen pressure cookers, packed with nails and other fiendishly lethal shrapnel, and hidden in duffel bags left on the ground, investigators and others close to the case said Tuesday.

President Barack Obama branded the attack an act of terrorism, whether carried out by a solo bomber or group, and the FBI vowed to “go to the ends of the Earth” to find out who did it.

Scores of victims remained in Boston hospitals, many with grievous injuries, a day after the twin explosions near the marathon’s finish line killed three people, wounded more than 170 and reawakened fears of terrorism. A 9-year-old girl and 10-year-old boy were among 17 victims listed in critical condition.

Officials found that the bombs consisted of explosives put in common 1.6-gallon pressure cookers, one containing shards of metal and ball bearings, the other packed with nails, according to a person close to the investigation who spoke on condition of anonymity because the investigation was still going on. Both bombs were stuffed into duffel bags, the person said.

At a news conference, FBI agent Richard DesLauriers, FBI agent in charge in Boston, confirmed that investigators had found pieces of black nylon from a bag or backpack and fragments of BBs and nails, possibly contained in a pressure cooker. He said the items were sent to the FBI for analysis at Quantico, Va.

Pressure-cooker explosives have been used in international terrorism, and have been recommended for lone-wolf operatives by Al-Qaida’s branch in Yemen. But information on how to make the bombs is readily found online, and U.S. officials said Americans should not rush to judgment in linking the attack to overseas terrorists.

DesLauriers said that there had been no claim of responsibility for the attack, and that the range of suspects and motives was “wide open.”

Throughout the day, he and other law enforcement authorities asked members of the public to come forward with any video or photos from the marathon or anything suspicious they might have witnessed, such as hearing someone express an interest in explosives or a desire to attack the marathon, or seeing someone carrying a dark heavy bag at the race.

“Someone knows who did this,” the FBI agent said.

The bombs exploded 10 or more seconds apart, tearing off victims’ limbs and spattering streets with blood, instantly turning the festive race into a hellish scene of confusion, horror and heroics.

The blasts killed 8-year-old Martin Richard of Boston, 29-year-old Krystle Campbell of Medford, Mass., and a third victim, identified only as a graduate student at Boston University.

Doctors who treated the wounded corroborated reports that the bombs were packed with shrapnel intended to cause mayhem.

“We’ve removed BBs and we’ve removed nails from kids. One of the sickest things for me was just to see nails sticking out of a little girl’s body,” said Dr. David Mooney, director of the trauma center at Boston Children’s Hospital.

At Massachusetts General Hospital, all four amputations performed there were above the knee, with no hope of saving more of the legs, said Dr. George Velmahos, chief of trauma surgery.

“It wasn’t a hard decision to make,” he said. “We just completed the ugly job that the bomb did.”

Obama plans to visit Boston on Thursday to attend an interfaith service in honor of the victims. He has traveled four times to cities reeling from mass violence, most recently in December after the schoolhouse shooting in Newtown, Conn.

In the wake of the attack, security was stepped up around the White House and across the country. Police massed at federal buildings and transit centers in the nation’s capital, critical response teams deployed in New York City, and security officers with bomb-sniffing dogs spread through Chicago’s Union Station.

Homeland Security Secretary Janet Napolitano urged Americans “to be vigilant and to listen to directions from state and local officials.” But she said there was no evidence the bombings were part of a wider plot.

Pressure-cooker explosives have been used in Afghanistan, India, Nepal and Pakistan, according to a July 2010 intelligence report by the FBI and the Homeland Security Department. One of the three devices used in the May 2010 Times Square attempted bombing was a pressure cooker, the report said.

“Placed carefully, such devices provide little or no indication of an impending attack,” the report said.

Investigators said they have not yet determined what was used to set off the Boston explosives. Typically, these bombs have an initiator, switch and explosive charge, according to a 2004 warning from Homeland Security.

“We will go to the ends of the Earth to identify the subject or subjects who are responsible for this despicable crime, and we will do everything we can to bring them to justice,” the FBI’s DesLauriers said.

The Pakistani Taliban, which claimed responsibility for the 2010 attempt in Times Square, has denied any part in the Boston Marathon attack.

Al-Qaida’s branch in Yemen gave a detailed description of how to make a bomb using a pressure cooker in a 2010 issue of Inspire, its English-language online publication aimed at would-be terrorists acting alone.

In a chapter titled “Make a bomb in the kitchen of your mom,” it says “the pressurized cooker is the most effective method” for making a simple bomb, and it provides directions.

Naser Jason Abdo, a former U.S. soldier, was sentenced to life in prison last year after being convicted of planning to use a pair of bombs made from pressure cookers in an attack on a Texas restaurant frequented by soldiers from nearby Fort Hood. He was found with the Inspire article.

Investigators are also combing surveillance tapes from businesses around the finish line and asking travelers at Boston’s Logan Airport to share any photos or video that might help.

“This is probably one of the most photographed areas in the country yesterday,” said Boston Police Commissioner Edward Davis. He said two security sweeps of the marathon route had been conducted before the bombing.

Boston police and firefighter unions announced a $50,000 reward for information leading to arrests.

Obama said officials do not know who carried out the attack or why &mdash “whether it was planned and executed by a terrorist organization, foreign or domestic, or was the act of a malevolent individual.”

But he said “any time bombs are used to target innocent civilians, it is an act of terror.” And he declared: “The American people refuse to be terrorized.”

(TM and Copyright 2013 CBS Radio Inc. and its relevant subsidiaries. CBS RADIO and EYE Logo TM and Copyright 2013 CBS Broadcasting Inc. Used under license. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. The Associated Press contributed to this report.)

Go Fly a Kite at These Windy New York Spots

NEW YORK CITY &mdash Catch some air in the city this summer &mdash with a kite.

Old-fashioned kite flying offers both kids and adults a break from the electronic world and a chance to feel the wind in your hair.

DNAinfo New York talked with local kite guru Charles Stewart about his favorite kite-flying spots in the area and what people should know before they head out for some sky time.

"It gets you outside, it's exercise and it's fun," said Stewart, a 74-year-old East Elmhurst resident who picked up his hobby in 1996 after he attended a kite festival.

New York City no longer has any shops solely dedicated to kites, but multiple models can be found at toy stores, including the Battery Park City, TriBeCa and Staten Island locations of Boomerang Toys ($20 to $30 each).

For an even larger selection, kite diehards can trek out to Cobra Kites, in Toms River, N.J., which is about 90 minutes from Manhattan by car.

Beginners and children should stick with basic, lightweight, single-line kites instead of opting for heavier kites that take more wind to fly or for more complicated dual-line models, Stewart said.

Make sure your kite is properly balanced by holding it upside down where the kite connects to the line and confirming that it hangs level, Stewart said.

Before you head out with your kite, you may want to check the wind speed. Most kites fare best in winds 8 to 16 mph, said Stewart, who has amassed a collection of more than 200 kites.

As you launch your kite, try to maintain a sense for the direction and strength of the wind, holding the kite so it's supported by the breeze. Then, gradually let out the line.

"The main thing is you're trying to keep some tension on the line so you can feel the kite. The feeling is what keeps the flight angle," Stewart said. "If there's no tension on the line, you're not controlling the wind."

While kite flying is technically prohibited by the city Parks Department except during designated events, the brightly colored fliers are a common sight in the city's parks, especially the beaches.

Stewart, who teaches workshops on how it's all done, recommended these spots for kite flying:

Coney Island Beach

This classic Brooklyn beach is a good kite-flying option early in the morning, when few people are out sunning.

Lower East Side resident Jose Priego, 46, recently tried his hand at flying a hummingbird-shaped kite he bought for $20 on the boardwalk.

"It's cool that it just stays up there," he said, adding that he might buy an even bigger kite next time.

Liberty State Park, Jersey City, N.J.

Located about a mile from the entrance to the Holland Tunnel, Stewart said this is New Yorkers' best option, with ample wind coming off the Hudson River.

"It's great because it's built along miles of riverbank," he said.

The park also offers a spectacular view of the Manhattan skyline.

Northern Meadow and Great Lawn in Central Park

Manhattan's biggest green space is a popular spot for kite flying, but Stewart said that while Central Park is OK for kites, it's not ideal.

"Because of all the tall buildings around the park you see a lot of what we call wind bounce," he said, describing turbulent wind conditions.

Long Meadow in Prospect Park

This Brooklyn park is another kite-flying option if Jersey City is too far out of the way, but the "tricky" wind conditions are similar to those in Central Park, Stewart said.

Jones Beach State Park, Long Island

For kite fliers heading to Long Island, Stewart recommends this breezy stretch, which is about an hour from Midtown by car.

Summer in the City 2013 Shines Brightly - Recipes

Yes, the year-end lists have started to come out, and we are grateful that The Baja California Cookbook is garnering notice.

The Baja California Cookbook

The Baja California Cookbook, which I co-authored with Mexican chef David Castro Hussong, is a lifestyle and travel cookbook celebrating the cuisine of Baja California, Mexico. It is published by Ten Speed Press, an imprint of Penguin Random House.

Publishers Weekly says: "A deep passion for Baja cuisine shines through in this colorful collection of tantalizing recipes."

Booklist starred its review (indicating "a work judged to be outstanding in its genre") and says: "Coupled with its compelling narrative, this collection of recipes and photographs will spark increased tourism to Baja California. A bona fide travel and kitchen companion."

Library Journal says: "a relaxed journey through Mexico’s Baja California with 60 recipes perfectly representative of the region. These masterful recipes and vivid photographs will transport any home chef to Baja."

About Me

In the early 2000s, I left corporate life to open The Linkery, one of San Diego’s first farm-to-table restaurants.

Locally, our food was well-received, while the restaurant’s progressive no-tipping business model, and the national movement it started, was covered extensively in the New York Times. We shook the establishment: our City Attorney threatened me with fines and jail time, then backed down when outraged citizens spontaneously flooded her office with phone calls.

Afterward, my essays were picked up by major online publishers, including Slate, and a series of my blog posts went viral, attracting over half a million readers in a few months. Meanwhile, Pulitzer-Prize-winning critic Jonathan Gold said I wrote “the best restaurant blog in America.”

In 2013 I closed the Linkery and moved to Oakland, California, where I embarked on a couple more restaurant adventures before moving into a full-time career as a writer.

Cute Bike Gear You'll Actually Want to Wear

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

If you love hiking, trail running, and enjoy getting out in the great outdoors with others then the KTX HALF trail race may be a perfect fit. The race will be held in Kanab on Saturday, April 24 th . You can get more information and register for $40 by going to

The KTX HALF is a 14-mile trail race that begins a few miles east of Kanab at the Mansard Trailhead. Following a scenic climb up the beautiful red cliffs, the Mansard Trail connects to the Hog Canyon OHV trail system where runners will get a taste of Kanab’s colorful landscapes as they enjoy remote backcountry trails. The Hog Canyon OHV trail then connects to the Squaw Trail providing stunning views of Kanab as participants descend into town. The race finishes at Jacob Hamblin Park.

There will be a cutoff finish time of seven hours for the event. Participants do not have to run the course but will need to cover a minimum of two miles per hour. The course is a rewarding challenge for the novice or expert trail runner. The race organizers would love for all who are interested in trying this trail race to come out and participate by registering at

Whether KTX rings a bell, or if this is your first time hearing about it, here’s a brief history and purpose of the event. In 2012, Matt Brown was trying to help gain local support for the Grand-to-Grand Ultra (G2G) stage race. He also wanted to help create a trail running culture/tradition in Kanab. Matt coined the phrase, “Moab is for biking, Kanab is for hiking.” Being involved with Kane County’s economic development efforts, he hoped Kanab and the County would become the top spot in Southern Utah for hiking and trail running.

This desire inspired Matt to create a 5K and 10K trail race that he named the KTX. Almost 100 people ran the two races the first year. The KTX event was repeated in 2013 with the addition of the KTX Xtreme, a half marathon course beginning at the Mansard Trailhead and concluding at Jacob Hamblin Park. Seven people tested the new trail race and loved it for the terrain, variety of trails and beautiful panoramic views. This is what is now referred to as the “KTX HALF”.

Matt planned to continue the KTX races, but a busy schedule and other responsibilities forced him to cancel in 2014. Emily and Jake Koelliker, Matt’s daughter and son-in-law, moved to Kanab in 2016. Jake had completed several road and trail races, so occasionally Matt would suggest Jake and Emily revive the KTX races. With Matt’s help, they finally decided to take the plunge and are bringing KTX Races back to life.

Jake and Emily moved to Kanab from Gilbert, AZ. Though there was a lot to love about Arizona they longed to live in Kanab where the great outdoors is accessible as soon as you open your front door. They love the wonderful trails available in Kanab. Many people stay in Kanab to visit surrounding attractions, but often miss the trails and recreational opportunities available right under their nose in Kanab. What’s worse, some live in Kanab for years before they ever experience Kanab’s best trails. The purpose of KTX Races is to increase awareness of the Kanab trails available for both locals and visitors. Emily and Jake would like to encourage people to “Adventure Together.” They believe enjoying the outdoors with others fosters connection and fulfillment that creates memories that last.

  • Publisher : BBC Books New Ed edition (May 1, 2003)
  • Language : English
  • Paperback : 224 pages
  • ISBN-10 : 0563488700
  • ISBN-13 : 978-0563488705
  • Item Weight : 1.71 pounds
  • Dimensions : 7.75 x 0.55 x 10.5 inches

Top reviews from the United States

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Terrific book with great photos. I showed the book to a cooking instructor, and she was immediately impressed. She said she will order a copy.

I discovered Delia Smith form a PD James novel (British mystery writer). From reading about Delia on the Web it sounds like she is the Martha S. of the UK (but with more practical recipes).

I will buy more Delia books

Delia Smith writes some of the best cookbooks on the market, and the "Summer Collection" is no acception. The recipes are well written, they all work, and they taste absolutely wonderful! Everything is fresh, light, and full of flavor. Guests have been bowled over by these meals! Delia is a fantastic old fashioned cook and a great teacher. Think of her as Martha Stewart without the snobby attitude!

Personal favorites include: Fried Halloumi with Lime and Caper Dressing, Asparagus with Foaming Hollondaise, Pita Bread Salad, Pesto Rice Salad, Salmon Steaks with Avocado and Creme Fraiche Sauce, Hot and Sour Pickled Prawns, Angel Hair with Thai Spiced Prawns, Californian Grilled Fish, Corainder and Lime Tartare Sauce, Potato Salad with Lemon Chive Vinaigrette, All American Half Pounders, Debbie Owen's Iced Tea, Goats Cheese Souffles, Roasted Mediterranean Vegetable Lasagne, Chicken with Sherry Vinegar and Tarragon Sauce, Terrine of Summer Fruits, Vanilla Creme Terrine with Blackcurrant Coulis, Strawberry Granita, One Crust Pie, Coconut Lime Cake, and Fresh Apricot Preserve.

The list above are only the things I have made several times. I have done many others and all have turned our wonderful. This book is casual, easy, and just the right side of elegant. You can't go wrong! I highly reccomend this book as well as the accompanying "Winter Collection."

Delia Smith is thoroughly wonderful. Her recipes are packed full of flavour, are delicious and unpretentious. However, sometimes her attempts to help the home cook go awry. In an attempt to save on washing up, her chicken cacciatore recipe calls for half-cooked chicken to be left on the bench for 40 minutes. Good God! That might work in a colder climate (I have no idea, I wouldn't try it!) but I'd suggest it's not worth finding out the hard, possibly DEAD way. And forget no-stir risotto. The stirring breaks down the outer layer of the rice, and that's what makes risotto creamy. If one is looking for a no-stir rice, there are plenty of truly exquisite baked Mexican rice recipes around. By all means, make one of those, but don't bake rice and call it risotto.

And the lemon curd cake, while thoroughly, immensely delicious, suffers from the directed shortcuts. It's the only cake I've ever baked that I had to go out and buy a replacement for. A nuisance, given it was for a birthday. I tried it several times with the same result.

10 Quintessential Charleston Dishes: Get a Taste of our Culture and the Recipes

Established at 54 Market Street in 1932 as Henry’s Café, the location became Henry’s Restaurant by the 1950s and was known for fine dining, with seafood as the backbone of its cuisine. Waiters in pristine white jackets and black ties started the diners’ meals with plates of crudité, much like those found on the dinner tables in fashionable Charleston homes. Carrots, celery, radishes, and pickles were accompanied by crackers and the zesty cheese spread recreated by Matt Lee and Ted Lee in their cookbook, The Lee Bros. Charleston Kitchen (Clarkson Potter, 2013). Click here for the recipe.

This red rice comes from the Gullah-Geechee people, a designation for the enslaved Africans who were isolated on island and coastal plantations from North Carolina into Florida, and their descendents. Their culture continues here in the Lowcountry, exhibited in language, music, and foodways. Food Network star Kardea Brown, whose show The Delicious Miss Brown is filmed on Edisto Island, is of Gullah-Geechee descent and learned to cook red rice in her grandmother’s kitchen on Wadmalaw. Her recipe creates a substantial stewpot supper similar to jambalaya, with the vegetables and sausage making it a meal. Read our Q&A with Kardea Brown here. Click here for Kardea Brown’s Gullah Red Rice recipe.

Shrimp & Grits

This simple dish—originally made with just grits (called “hominy”) and tiny shrimp caught by seining in the creeks and marshes—was a familiar sight on Charleston breakfast tables. An 1894 News & Courier article stated, “hardly a family in the city does not have this dainty little crustacean served for breakfast.” The dish’s first rhapsody in print came in 1985 when New York Times food editor Craig Claiborne tasted Bill Neal’s adaptation at his restaurant, Crook’s Corner, in Chapel Hill. While there are fancied up versions in many Southern eateries, our longtime favorite is this creation from the beloved, but now departed, Hominy Grill, by owner Robert Stehling, who started in the restaurant business working for Neal at Crook’s. Learn more about this So Charleston dish here. Click here for Hominy Grill’s Pan-Fried Shrimp & Grits recipe.

She-Crab Soup

The most elegant of Southern soups, she-crab’s earliest recipe is attributed to 19th-century Scottish settlers, whose crab soup thickened with rice was known as “partan bree.” Today’s is credited to William Deas, Mayor Goldwyn Rhett’s African-American cook who, in 1909, added flavorful crab roe to the family’s recipe when requested to gussy it up for a dinner for President William Taft. Deas went on to manage the kitchen at Everett’s Restaurant on Cannon Street, where his soup became a commercial success. The recipe was subsequently published in Two Hundred Years of Charleston Cooking in 1930 and enjoyed across the city. Here’s a rich crab and roe-thickened version from the 2012 cookbook Cool Inside: Hank’s Seafood Restaurant, by founding chef Frank McMahon. For William Deas’s original She Crab Soup recipe, click here. Click here for Frank McMahon’s She Crab Soup recipe.

This soup, like much of the city’s cuisine, has its roots in the cooking of the area’s enslaved Africans. Its origins date back to the gumbo, an African word for “okra,” brought and planted by the Lowcountry’s Gullah-Geechee people, descendants of Central and West African slaves. This recipe maintains the characteristics of Gullah cuisine: simple and fresh from the garden. There is no need for a roux as the okra lends body to the soup. While the tomatoes’ acidity reduces the okra’s viscosity, when heated, its mucilage acts as a natural thickener. Even for soup, buy small pods the large tend to be woody. Jimmy Hagood of Food for the Southern Soul shares the recipe for his jarred version and suggests adding shredded cooked chicken or baked ham and serving it over rice. Meet Food for the Southern Soul owner Jimmy Hagood and get his Labor Day cookout recipes here. Click here for Jimmy Hagood’s Okra Soup recipe.

Much of colonial Charleston’s wealth was derived from the production of Carolina Gold rice, a crop grown and harvested by enslaved West Africans who were bought for their rice-growing knowledge. As the city became the richest of the British colonies, Charleston’s planter aristocracy dined on “purloo” (also known as “pilau” or “perlo” but all pronounced per’-lo), an African dish of rice cooked in stock.

The owner and chef of the much-missed Mount Pleasant restaurant Gullah Cuisine and author of Gullah Cuisine: By Land and by Sea (Evening Post Books, 2010), Charlotte Jenkins grew up in Awendaw’s Ten Mile community. Born in a house of many children, she cooked for them starting at nine years old. “Gullah cooking,” said Jenkins, “is when you don’t have much to work with and you can make something great come from something little.” Here, she shares her simply delicious oyster purloo. Learn about Gullah chef Charlotte Jenkins and her cookbook here. Click here for Charlotte Jenkins’s Oyster Purloo recipe.

Deviled Crab

Similar in composition to the crab cake, with the addition of onions, pepper, and cayenne (the heat giving birth to the name “deviled”), this seafood mixture was traditionally tucked back into crab shells and sold in fish shacks up and down the East Coast. In Charleston, the former Henry’s on Market Street was the place to go for this special dish, the owner’s wife having made them at home and delivered to the cafe in the family’s Packard. These days, you can find that same deviled formula—made by Susan Shaffer, a descendent of Henry’s founder—at The Wreck on Shem Creek. Health codes prevent using the shells, so they’re served in aluminum facsimiles. Not quite as impressive, but still delicious. Here, Matt Lee and Ted Lee share their recipe, based on Henry’s original, reprinted from The Lee Bros. Charleston Kitchen (Clarkson Potter, 2013). Click here for The Lee Bros. Deviled Crab recipe.

Benne Wafers

Traditionally thin, subtly sweet, and crunchy with sesame seeds, these delectable cookies are a time-honored staple of Charleston cuisine. Brought from Africa with slaves in the early 18th century, benne is the Bantu word for “sesame.” The original benne seed bears no resemblance in flavor to the sesame seed commonly substituted today. (Should you care to find out, Sea Island Benne Seeds and bennecake flour are available for purchase from Anson Mills.)

There are savory benne wafers, common at Charleston cocktail parties, as well as the sweet ones, such as those yielded by this recipe from Mastering the Art of Southern Cooking (Gibbs Smith, 2012) by Nathalie Dupree and Cynthia Graubart. Click here for Nathalie Dupree’s Benne Wafers recipe.

Frogmore Stew

There are no frogs in it, and it’s not truly a stew, so why the name? The dish is said to have originated from the Frogmore Plantation area on St. Helena, a sea island near Beaufort. Today, many simply call it “Lowcountry Boil.”

John Martin Taylor writes of his recipe—first published in Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain (The University of North Carolina Press, 2012)—from his current home in the Cambodian capitol, Phnom Penh: “Though I left Charleston years ago, Lowcountry cooking remains the foundation of my kitchen. I have made this marvelously simple, fun crowd-pleaser all over the world, most recently here in Cambodia for the US ambassador and his family. If there are leftovers, I peel the shrimp, cut the corn from the cob, slice the sausage thinly, then add all to a broth—shrimp stock, duck stock, or tomato juice—for a delicious soup.” Click here for John Martin Taylor’s Frogmore Stew recipe.

This confection offers a sweet sip of history. James Beard wrote that “syllabubs are one of the oldest of all English desserts, and they have been known in this country since the first American colonies were established.” The name, he said, comes from “the early English word ‘silly,’ meaning ‘happy.’”

While written recipes in Britain date as far back as 1655, it was popular throughout the 17th century, both as a drink and as a dessert, to be sipped or spooned. It was fashionable here in colonial times with its wine given additional flavor by lemon zest and juice. Syllabubs have reappeared in favor off and on in the years since. Today, you are more likely to find the frothy creation served in private homes. Click here for the Syllabub recipe.

Ice, Ice Baby: Summer's Best Frozen Treats

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Photographed by Raymond Meier

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Summer in the city has never been my favorite season. It is steamy and torrid and often beyond the human capacity to endure. The one thing that saves us is the nearly continuous consumption of what we used to call popsicles—gaudy, bright, wet and icy, sweet and tart.

Today America has entered a great and golden age of ice pops, cream pops, and fudge pops. And so summer has lost some of its terror. For me, the most wonderful pops are those in which solid, delicious treats mingle with the ice—not so much chunks of Oreos and M&M’s as fresh fruits and roasted nuts. On our subtropical island of Manhattan and the adjacent mainland, we have discovered People’s Pops (née People’s Popsicles), in which, for instance, ripe raspberries are frozen into basil-scented juice and sweet, scarlet strawberries hang in a rose-scented strawberry puree. Paletas (from palo, a Spanish word for “stick”) have materialized here as they have elsewhere in our ever more Hispanic-inflected nation—with mashed fruit, little chunks of coconut, pecans, rice, and caramel or rivulets of mezcal and tequila running through frozen fresh-fruit juices, plus water or cream. (In New York, Fany Gerson, much of whose family lives in Mexico City, started La Newyorkina three years ago in a shared kitchen on Manhattan’s Lower East Side and now sells her brightly colored paletas at outdoor markets around the city.) I have read that there is a paleta cart or stand on nearly every street corner in Mexico City and Oaxaca. I spent all of June 2011 in Mexico City and Oaxaca and did not encounter even one paleta. But when I reveal this to a citizen of Mexico, he or she looks at me with disbelief. Nonetheless, if the fruit is ripe and sweet and full of flavor, the pleasure transmitted by a paleta or a People’s Pop is beyond compare.

Second most exciting is the current boom in household pop production. Why do we need the second if we have the first? Because homemade is often better—more fruit, better fruit, and one’s own proprietary inventions that may fail brilliantly but often triumph. My assistant, Elise, and I have been making pop after pop after pop for several weeks now—her unanticipated speed and skill in the kitchen complemented my more conceptual role to create more pops than you can count. Our finest achievement is probably the pomegranate ice pop with rose water, in which pomegranate seeds are suspended and everything ends up a startlingly deep red. The recipe is simple and a bit obvious, but I thought it up before you did, and I’ll share it with you later. I may even share our caipirinha. What I will never, ever do is call it a Popsicle.

The Popsicle was invented in 1905, the morning after Frank Epperson, age eleven, carelessly left a stirring stick in a batch of homemade soda on a cold night in San Francisco and woke to discover an icy confection, which he named an Epsicle. His schoolmates were delighted by the Epsicle, as were his children many years later, who clamored to rename it after their Pop. And in 1924 Epperson, age 30, received a patent on his Popsicle.

Summer in the City 2013 Shines Brightly - Recipes

January is probably the coldest month to visit Jamaica, and it is also one of the busiest months also. Out of the Atlantic hurricane season, away from the rainy season, January weather in Jamaica enjoys much cooler temperatures compared to the other months, while still being very warm indeed. Visitors will come in contact with temperatures of around 25°C, making getting around Jamaica a bit easier, temperatures can reach as high as 28°C before dropping to a comfortable 21°C at sunset. While it's a possibility that you will get rain in January, downpours are usually short-lived in Jamaica.


February is technically still classified as winter, but a very warm winter Indeed, February is always one of Jamaica&rsquos busier months for those seeking winter sun and relaxation. Visitors to Jamaica experiences temperatures at an average low of 25°C and highs of 28°C. You might still experience a little rain. However, you won't get long showers of it with an average of 30mm of rainfall during February.The sun, though, it still shines brightly throughout the day, and the Caribbean Sea is blindingly glistening.


In March, spring has officially started in Jamaica and temperatures begin to get a bit warmer than January and February. However, temperatures in Jamaica overall don't change drastically, and Jamaica does not experience the traditional seasons as North America does. Still in the dry season, however, average temperatures in March is a comfortable 26°C, and a high of 29°C, and at sunset, it is as low as 22°C.


Aprils temperature is very similar to March&rsquos temperature, April I Jamaica is mild but expects to get a little more rain as Jamaica is starting to enter the wet season. You can expect temperatures to be a lovely 26°C average during daytime and highs of about 29°C. The Season is a colourful and a fun time to visit Jamaica, and you will find plenty of fun events and entertainment throughout the entire Island.


May, the final month before the beginning of hurricane season and summer in Jamaica, and sees temperatures rising and the wet season getting closer throughout Jamaica. Visitors to Jamaica during this time may start to see a bit more precipitation, but any rain you experience is expected to be short-lived, although it can be very heavy at times. The average May temperature in Jamaica is right around the 27°C mark, with highs averaging a very warm 30°C, before dropping to 23°C after sunset. Jamaica can be extremely humid around this time, especially if it rained.


June in Jamaica the sun hots up, getting ready for Jamaica&rsquos hottest month, July. The rainy season is in full effect, with precipitation levels averaging around 80 mm, meaning at least 11 rainy days in June. However, the temperature more than makes up for the rain, with temperatures averaging 28°C and a high of 31°C during daytime. During the evenings can get sticky this time of year, with humidity again being a problem, so AC is a must have in your rooms. Despite the rising temperatures, the aqua green Caribbean sea is very pleasant at a temperature of around 28°C during June, so you can quickly cool off at any of Jamaica&rsquos lovely beaches.


July is the hottest month in Jamaica, and the beaches and pools in Jamaica are packed with tourists and locals at this time.Heat and humidity are both during Jamaica&rsquos peak summer months, so if you don't deal well with either of them, this is probably not the best time for you to visit. July temperatures in Jamaica sits at about 29°C reaching highs of an average 33°C and sometimes even higher. The temperature doesn't change that much in the evening either with temperatures being at an average low of 24°C. More heat means more sun, and in July the sun is out for about 11 hours every day but still expect the occasional rain now and then. Any rain is welcomed to help cool down the temperatures.


The final month of summer in Jamaica and it is just as hot as the July, with temperatures in August reaching 29°C, with highs of 33°C. The afternoon breezes blowing off the Caribbean Sea can be lovely indeed, especially after the rain, with an average precipitation of 80mm, or 12 days seeing some rain throughout the month during August in Jamaica you might probably welcome the rain. August in Jamaica is a good time to enjoy some water sports activities like swimming, scuba diving and snorkelling and sunbathing is usually popular around this time.


September in Jamaica is typically classified as autumn. However, the temperatures in September only fall by about 1 or so degrees from the summer heat. Rain can be a problem though during September in Jamaica, with precipitation levels sitting at 110mm or 14 days with at least a little rainfall. The average temperature is relatively warm being at 28°C, with the temperature reaching a high of 31°C &mdash only a couple of degrees less than July. Despite the rain, there is still plenty sunshine for a massive 10 hours per day, and the Caribbean weather still tends to be pretty warm, averaging 29°C if you fancy refreshment, try one of Jamaica&rsquos many falls or streams.


October is the wettest month in Jamaica, with an average precipitation of 130mm throughout the month or 15 days of seeing at least some sign of wet this can be a torrential downpour which lasts for a few minutes, or it can be continuous rain for hours. However, it generally leaves blue sunny skies behind therefore it won't dampen your vacation spirits if you're planning on visiting Jamaica at this time of year. Coming towards the end of the Atlantic Hurricane season, it is likely that you face hurricane threats, but it is unlikely that this will cause any significant damage.


November the end of autumn and winter returns in Jamaica, although this is the start of Jamaica&rsquos busiest time of the year with tourists flocking the shores of Jamaica to escape the typical winter chill in other countries. Despite the so-called winter in Jamaica, November still reaches temperatures of an average 26°C, with a high of 29°C. It is much more comfortable to sleep at nights, as the evening temperatures are at about 21°C. The rain tends to disappear a bit with precipitation levels being at 100mm, with 12 days of seeing at least a little rain. It is the perfect time to relax and kick back at the beach and enjoy the Caribbean breezes.


December in Jamaica brings a lovely mix of warm sun with cool Caribbean breezes, a common time to visit Jamaica for the festive season, certainly away from the snow! Temperatures linger at around 24°C and highs of 27°C, so you can see why many people plan to visit Jamaica during the Christmas period. Rain falls almost entirely vanish with an average of 90mm, or 10 days of seeing rain, and nine long hours of sun daily. A winter swim is certainly possible, with the Caribbean Sea still at a warm 28°C in Jamaica.

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Watch the video: UNITED STARS. SUMMER IN THE CITY - NOW UNITED MUSIC VIDEO COVER - old version (June 2022).


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