Recipes by Elizabeth Schreiter (Page 3)

Boqueria’s grilled pineapple sangría, and how it prompted me to make the somewhat-obscure Tiki liqueur Falernum.

Grilled pineapple sangría/sangría de…

Alton Brown’s The General’s Fried Chicken with Michael’s hot sauce pickles and green papaya and mango slaw.

Mezcal-cured gravlax with chipotle-lime cream cheese: revisiting an old favorite with a fresh twist.

A tale of two tomato salads: cherry tomato and red plum salad with Meyer lemon and almond vinaigrette, and Catalan Food’s peach and tomato salad with goat cheese.

Fried calamari and marinara from The Grand Central Oyster Bar Cookbook.

Padma Lakshmi’s sweet and sour shrimp with cherry tomatoes from Cherry Bombe: The Cookbook and her new show Taste the Nation, worth watching right now.

Eric Ripert’s California Bee Sting from Avec Eric.

Tagliolini with Meyer lemon, as inspired by the now-defunct Franny’s.

Tiradito of red snapper with Korean chive, ginger, and garlic scape pesto along with radishes and avocado.

Cajun Shrimp Deviled Eggs via Seasoned To Taste; or, the deviled eggs that will make you the MVP of any cookout or potluck.