by Cate Bogue | May 3, 2018
CUCUMBER SOUP (Adapted from Emeril Lagasse) 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups) 2 yellow bell peppers, stem and seeds removed, coarsely chopped 4 green onions, chopped 2 jalapeno peppers, minced 2 tablespoons finely... 
by Cate Bogue | May 3, 2018
BLACKBERRY SLUMP 2¼ cups flour 1½ cups sugar 2 tbsp. unsalted butter, cut into ½” cubes, chilled, plus 8 tbsp. melted and more for greasing ½ tsp. baking powder ½ tsp. kosher salt ½ cup dry white wine 1 tsp. vanilla extract 2 eggs 1 lb. fresh or frozen thawed... 
by Cate Bogue | May 3, 2018
FROZEN PEACH MARGARITA (Adapted from Food Network) 1/4 cup kosher salt 3/4 cup peach nectar 3/4 cup tequila 1/4 cup sweetened lime juice, such as Rose’s Lime Juice 1/4 cup orange-flavored liqueur, such as Cointreau Juice of 1 lime One 16-ounce bag frozen peaches... 
by Cate Bogue | May 3, 2018
GRILLED CORN WITH PESTO ears corn, husks and silks removed (I only use Silver Queen) ½ cup olive oil, plus more for brushing 3 cups basil leaves ½ cup pine nuts, lightly toasted 5 oz. grated Parmesan 3 cloves garlic, peeled Kosher salt and freshly ground black pepper,... 
by Cate Bogue | May 3, 2018
WARM RED POTATO SALAD 3 lb. medium waxy red potatoes 1 large red onion, roughly chopped ¾ cup olive oil ½ cup red wine vinegar ⅓ cup roughly chopped parsley ¼ cup roughly chopped oregano Kosher salt and freshly ground black pepper, to taste Heat a charcoal grill or...