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We’re no strangers to stiff drinks and bubbly, and admittedly, once in a while, the party goes on longer than expected and the next morning finds us with pillow-creased faces, raccoon eyes, and The Dreaded Hangover.

Usually, a greasy diner breakfast egg on a roll with extra bacon and half-bottle of ketchup plus a full pot of coffee (Mexican Coca-Cola on ice is my go-to) helps smooth us out, but a stronger antidote is sometimes absolutely necessary: enter the michelada, a spiced and seasoned Mexican beer cocktail.

The drink’s base is always a chilled pale lager, like Corona, Pacícifo, Sol, or Modelo Especial – you want something refreshing and light, save the hoppy dark stuff for the pub. The bracing backbone is provided by umami-dense Worcestershire sauce, hot sauce (Cholula and Valentina are our favorites), and a good amount of freshly-squeezed lime juice. A “cubito Maggi,” a bouillon cube made by Maggi (pronounced Ma-ghi) is a common addition and adds extra seasoning. You can skip the cubito, but do rub a lime around the lip of your glass and rim it with coarse salt, pepper, and if available, powdered red chili. And always, always, always pack your glass with crushed ice.

And, while we’re talking about getting pickled, I recently made Paula Deen’s pickled shrimp and thought they’d make a great side to the michelada. Our version has hotter-than-hell Serrano peppers, impossibly fragrant kaffir lime leaves, toasty fresh curry leaves, spices, and a hit of tequila.

Note: Of course, the michelada is also perfect for any sweltering day, not just a fuzzy morning. Try it this summer, and, for the condiment-phobic, mix up a chelada: salt rim, lime juice, ice, and beer.
¡Salud! And ¡Happy cinco de mayo!

MICHELADA

Serves 1

Note: For an extra frosty drink, chill your glass prior to assembling. For a quick cool-down, fill a glass with ice and water, swirl for 1 minute, then drain.

¼ cup fresh lime juice, plus lime wedges for garnish
Kosher salt and freshly ground black pepper
Worcestershire sauce, to taste
Hot sauce, such as Cholula or Valentina, to taste
½ Maggi bouillon cube (optional)
Crushed ice
1 (12-ounce) bottle of pale lager such as Corona, Pacífico, Sol, or Modelo Especial, chilled

- Rub a lime around the rim of a pint glass or equal capacity glass. Combine 1 tablespoon salt and 1 teaspoon pepper in small plate and dip rim in mixture, turning glass until rim is coated.

- Add lime juice, Worcestershire, hot sauce, and (optional) bouillon cube to glass and stir to combine. Add crushed ice, pour in beer, gently stir, and drink. Refill glass with beer as needed.
PICKLED SHRIMP

Makes 2 pints

Note: Kaffir lime leaves and fresh curry leaves can be found at specialty Middle Eastern markets or online. They keep well frozen, so stock up and store them in zipper-lock bags.

You will need 2 (1-pint) mason jars for this recipe.

24 – 30 large cooked, peeled, and deveined shrimp (tails on)
½ cup white vinegar
¼ cup water
1 tablespoon black peppercorns
2 teaspoons coriander seeds
8 garlic cloves
½ teaspoon salt
¼ cup fresh lime juice
2 tablespoons white tequila
4 serrano chiles, halved lengthwise
12 kaffir lime leaves
4 sprigs fresh curry leaves

- In small saucepan, combine vinegar, water, peppercorns, coriander, salt, and garlic. Bring to boil over medium-high heat and cook for 5 minutes. Remove from heat and cool to room temperature. Stir in lime juice and tequila.

- Pack the shrimp, serranos, kaffir lime leaves, and curry leaves into 2 (1-pint) mason jars. Pour in the vinegar mixture, adding water if needed to fully submerge the shrimp. Seal the jars and chill for at least 8 hours and up to overnight prior to serving.

The weather turned cold and brisk from one day to the next; without warning we went from wearing shorts and tanks to drawers brimming over with light sweaters and scarves. Luckily, we snatched up the end of summer’s ripest, reddest tomatoes and preserved them. A few weeks from now, we’ll be able to reinvent those fruits and memories of summer in pasta dishes, chunky stews, and hearty soups.

Tara is crazy about putting up fruits and vegetables — crisp vegetables in brine, sweet fruits in syrup, and of course, sauce-perfect tomatoes. One of her favorite books is Put ‘em Up! by Sherri Brooks Vinton, but you can use your preferred recipes to preserve any of the seasonal produce you love; it’s the perfect way to recall the warmer months.

I woke up early and headed to the 68^th and Lex to wait for the Jitney to the North Fork. Within two hours, concrete buildings and city sidewalks melted into quaint peak-roofed steeples and clumsily hand-painted signs that said “Fresh Pie” and “CORN.”

I sat on a bench after the bus had deposited me and Tara zoomed up in her car. I hopped in, getaway-car-style, and we took a whirlwind tour of the farm stands and markets in town, ignoring the picturesque scenes and focusing instead on the violent rolling of the clouds, bellies about to burst with rain. In a matter of minutes we’d picked up hot and sweet Italian sausages at Love Lane Market in Mattituck, duck eggs at Wells Homestead Market on the main road in Aquebogue, vegetables at Schmitt’s Farmstand on Sound Avenue in Riverhead, and cider doughnuts and a loaf of shiny-skinned brioche at Junta’s Pastry in Jamesport.

The storm still threatening, we started up the grill and threw everything on— sausages, bread, Brussels sprouts, whole heads of garlic, zucchini—without fussing over much. We were on warp speed because of the weather, but it was very apropos: the whole point of our shoot and cookout had been to shop locally and pile food on the grill; easy prep that required nothing but olive oil, salt, pepper, and fresh herb-flecked butter, so we could enjoy the last official weekend of summer—and all the wine from Croteoaux Vineyard in Southold.

The recipes below are more of a guideline than a strict how-to; keeping it simple so you have time to kick back and relax is the most important thing.

NO-FUSS COOKOUT

Olive oil
Salt and pepper
Assorted sausages, poked all over with a fork
Crusty bread, sliced about 1-inch thick
Assorted vegetables, sliced about ¾-inch thick
Whole heads of garlic

Heat grill according to manufacturer’s instructions. Brush all ingredients with olive oil and season with salt and pepper.

Arrange all ingredients in single layer on grill and cook until sausages are plump, charred, and cooked through, 10 to 12 minutes, and vegetables are tender, 5 to 10 minutes. Serve.

RUSTIC CAPRESE SALAD

Grilled garlic (see recipe above)
Heirloom tomatoes, sliced ¼-inch thick
Fresh mozzarella, pulled into bite-size pieces
Olive oil
Salt and pepper
Fresh basil leaves

Once cooled, peel garlic and squeeze out with fingertips. Arrange tomatoes, mozzarella, and garlic on plate or cutting board and drizzle with olive oil. Season with salt and pepper. Scatter basil leaves over; serve.

FRESH HERB BUTTER

1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup mixed fresh herbs (such as thyme, oregano, and marjoram), finely chopped
Salt and pepper

Combine butter and herbs in small bowl. Season with salt and pepper. Serve alongside grilled proteins, vegetables, and bread; spread lavishly.

It has been a long, hot, sweaty summer. We’ve enjoyed the sunshine stretching out lazily into the evening, pink twilights spent drinking frosty beers on crowded restaurant patios, and eating farmers’ market seasonal produce like garnet red cherries and bright yellow squash blossoms. But, despite the summer fun and sun, we do admit to ogling boutique mannequins as they unblushingly strip out of flowy sundresses and slip into leather pants and boyfriend sweaters. It’s time to turn the page, but, not before we squeeze in one last recipe that hip-hip-hoorays the bounty of the warmest months.

Cobblers are the perfect dessert to highlight and celebrate fresh produce: quickly cooked and lightly flavored with little other than a bit of butter and sugar, the fruit, as it rightfully should, remains the main attraction. This version begins on the stovetop, where butter is cooked until nutty in aroma and color. Next, slices of marigold yellow-and-crimson peaches are sautéed briefly with a touch of sugar and a splash of smoky Bourbon just to get their juices flowing.

This is where you should pay special attention: we’ve had many cobblers that are topped with biscuits. A lovely concept in that biscuits are light and tender and will imbibe all the gooey runoff from the cobbler, but in practice, often a disappointment. The biscuit topping becomes mired in the fruit and the point of contact between the dough and the filling never cooks through properly, resulting in a soggy-bottomed—and often raw—mess.

To avoid this problem, the biscuit topping here is frugal and scattered in small pieces over the topping. These will bake along with the fruit in under 15 minutes, and the result will be properly cooked, crisp, textured mini-biscuits that contrast the supple peach filling. Oh, and, there’s fresh thyme in the topping that adds the subtle herbal scent of a late summer garden.

Gather ye peaches while you may — and, also, happy Labor Day weekend!

SWEET & SAVORY PEACH-THYME COBBLER
Serves 4 to 6
Fresh thyme leaves in the biscuit crumble topping of this cobbler add a savory hint to this classic summer dessert.

For the Thyme Biscuit Topping
¾ cup all-purpose flour
2 tablespoons packed dark brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon fresh thyme leaves, plus additional for garnish
¾ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
2 tablespoons unsalted butter, cut into slices and chilled
5 tablespoons buttermilk, chilled

For the Peaches
½ stick (2 ounces) unsalted butter
4 ripe but firm peaches, pitted and sliced into 8 wedges
2 tablespoons packed dark brown sugar
2 teaspoons lemon juice1 tablespoon Bourbon (optional)
⅛ teaspoon salt

For the Thyme Biscuit Topping: Adjust oven rack to middle position and preheat oven to 425°F.

In large mixing bowl, whisk together flour, brown sugar, lemon zest, thyme, baking powder, salt, and baking soda. Add butter slices to flour mixture and toss to coat. Working quickly, press slices of butter between thumb and forefinger, tossing in between presses, until butter is evenly distributed.

With a rubber spatula, stir in buttermilk, working dough just until combined. Quickly gather dough into ball and refrigerate while you make the peach base.

For the Peaches: Melt butter in 10-inch shallow skillet over medium heat until it begins to foam and brown flecks begin to be visible, 3 to 4 minutes. Add peaches, brown sugar, lemon juice, optional Bourbon, and salt, and cook, stirring gently and occasionally, until peaches begin to soften and release juices, about 5 minutes. Remove from heat.

Pinch off ¼-inch pieces of biscuit dough and scatter over peaches. Bake cobbler until biscuit topping is golden brown, 12 to 15 minutes. Transfer skillet to cooling rack and allow to cool 5 minutes prior. Sprinkle with thyme leaves and serve.

The full menu.

Although we shoot for this blog on a regular basis, we had, shockingly, never actually worked together on a professional level. You can imagine how thrilled we were when a booking for Baileys popped up unexpectedly. Within a few hours we had booked a studio (one of my personal favorites, Brooklyn Photo Studio), studied the layouts, discussed our plans for lighting and styling, and scheduled a car service. The next day I packed up all of my dishes (there are a lot) and miscellany and headed down to pick up Tara; it felt a lot like carpooling with your friends on your way to school.

The shoot was very summer appropriate: cold, creamy scoops of ice cream drenched in heady, silky, Irish whiskey and cream liqueur that is Baileys — though we were concerned that even an AC unit cranked to the max wouldn’t ward off the sweltering heat…nor prevent the ice cream from melting.

Usually, for editorial shoots, I scoop out ice cream and arrange the scoops on a baking sheet in the freezer. However, our many, many cartons and pints of ice cream had taken up most of the space, and we just had to work quickly. One little trick to chill things out is to hold a can of compressed air upside down and spray each scoop. This quick-freezes and sets the ice cream and buys stylists and photographers a few extra—and very precious—seconds on set.

All in all, the shoot went off without a hitch, despite the bothersome heat. Check out all of our images and Baileys and ice cream recipes on the Baileys US Facebook page .

Behind the scenes.

Farmers’ markets pop up under white tents around the city throughout the spring, summer, and fall, and they are one of our favorite places to shop. Sure, brick and-mortar markets are necessary and the Cookin’ half of us visits two to three a day, but crowded, neon-illuminated aisles slowly navigated by angry old ladies with rickety carts and kids on Razors will grate on anyone’s nerves. People often suggest that we order food for photo shoots, but, to me (Maria) grocery shopping is a bit like foreplay, and I like to spend time getting to know what I’m buying; if it’s produce, I’m definitely getting to second base with it. Sure, you can get fruits and vegetables delivered to your home, but it is endlessly more satisfying to see, smell, and touch each slender-necked zucchini, each tangle patterned cantaloupe. More pleasurable still is spending a sun-drenched morning at the greenmarket leisurely going through these motions.

Last Saturday, Tara and I went to the Union Square Greenmarket, arriving before the crowds made it difficult to navigate. Piles of fuchsia radishes with
roots curled like small rodents’, wooden crates’ edges breached by gooseneck gourds, wildflowers abuzz with dizzy bees, emerald leafy greens bunched into
edible bouquets, dark crusty loaves of bread; the feast begins even before you’ve stuffed your tote bag.

Our greenmarket jaunt was all about going there without a shopping list (which is completely foreign to me as I usually type them up by supermarket section) and
picking up whatever seemed most appealing. Do the same; you’ll be surprised at how little fresh ingredients need to shine.
Below are a few recipes we pulled together for brunch later that morning; hopefully they’ll inspire you to shop outside this weekend.

GRILLED ZUCCHINI BLOSSOM SANDWICHES
Makes 4 sandwiches
The key to the success of these sandwiches is good ingredients. We like a Wonder Bread and American cheese version just like the next guy, but gussy the old standard with local cheese and artisan bread. Our choices are in the recipe, but feel free to use your own selections.
Zucchini blossoms are that vegetable’s bold and beautiful décor – luckily, they’re edible, too.

8 slices peasant bread, cut ¾-inch thick
6 tablespoons olive oil
8 ounces Brigid’s Abbey cheese, thinly sliced (See Headnote)
16 zucchini blossoms
Salt and pepper

Adjust oven rack to middle position and preheat oven to 400°F.

Brush each slice of bread on both sides with 4 tablespoons oil. Heat large skillet over medium heat and grill bread in two batches until lightly toasted on both sides, about 4 minutes. Transfer bread to large baking sheet.

Distribute cheese evenly among bread slices and place in oven. Bake until cheese is melted and bubbling, 6 to 8 minutes. Transfer tray to cooling rack.

Heat remaining 2 tablespoons oil in now empty skillet until shimmering. Add zucchini blossoms and sautée just until wilted, about 30 seconds. Season with salt and pepper.

Divide zucchini blossoms among 4 bread slices. Top with remaining bread slices, cheese-side down. Serve.

KALE AND PEACH SALAD
Serves 4 to 6 as a side dish
Anchovies provide this salad dressing with an assertive backbone. If you’re not a fan, trust me, they melt right in and get a good kick in the pants with the addition of caramelized lemon zest and bright, tart lemon juice.
Kale salads seem to be very in vogue at the moment, but the addition of ripe summer peaches is a surprise we bet you haven’t yet encountered.

Recipe notes: Microwaving the garlic and lemon zest in oil will mellow out the garlic and caramelize the lemon zest. As an alternative, heat the oil, garlic, and zest in a small saucepan over medium-low heat for 2 to 3 minutes.
- This salad can be prepared and dressed one day in advance; since kale is such a hearty green, it won’t wilt. Add the peaches right before serving.

1 large bunch Tuscan kale, ribs removed and discarded
¼ cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon zest and 3 tablespoons juice from 2 lemons
8 oil-packed anchovy fillets, finely minced
1 teaspoon Dijon mustard
Salt and pepper
2 ripe but firm peaches, cut into ½-inch thick wedges

Cut kale leaves into 1/8-inch-thick ribbons; you should have 6 cups.
Combine oil, garlic, and lemon zest in small bowl and microwave for 1 minute (See Notes).

Whisk anchovies, mustard, and lemon juice in salad bowl. While constantly whisking, slowly drizzle in oil mixture. Add kale and toss to evenly coat with dressing. Add peaches and season with salt and pepper to taste. Serve.

SIMPLE PLUM-CHAMPAGNE COMPOTE
Serves 4

Recipe notes: Large plums work in this recipe as well, however we picked up multi-colored petite versions at the greenmarket.
To remove the seeds, cut the plums in half, then core out the seeds with a paring knife. Don’t worry if they become a bit mangled in the process as they’ll break down during cooking.

2 tablespoons unsalted butter
¼ cup packed dark brown sugar
2 pints small plums, pitted, seeds discarded (See Notes)
¼ teaspoon salt
1/3 cup champagne or Riesling
2 cups mascarpone or plain Greek yogurt
Pepper

Melt butter in large skillet over medium-high heat until beginning to foam. Stir in brown sugar and cook until melted, about 2 minutes. Stir in plums and salt and cook, stirring occasionally until thick and syrupy, about 15 minutes.

Stir in champagne or Riesling, and continue cook until syrupy consistency is reached again, about 5 minutes longer. Serve at room temperature with mascarpone or Greek yogurt and season with pepper.

SHOPPING

The Cookin’ and Shootin’ girls on the prowl.

Though most of the shopping we did at the greenmarket was intended to be cooked later that morning, we experienced shoppers’ high and bought a few extra things because they looked and smelled so delightful.

These Thumbelina-sized nectarines were fuzzy and sweet, needing nothing but a rinse under cold water to make them ready to eat. Naturally, we had to capture their perfect ombré shades of orange and deep pink on film.

Fairy tale eggplant…We are helpless before perfectly patterned produce that flaunts its rich garnet hues. And that name? Irresistible.

Korean melons, yellow and cotton candy-fragrant; look for these sunny yellow, oblong alternatives to honeydews and cantaloupe

OK fine. Organic eggs from blissful chickens are fantastic, but in all honestly, we bought these because we loved the color of the carton.

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