Newsletter: In the Kitchen: I think I’ll just sit here and drink

Fellow swelterers,

Right now Los Angeles feels more like Houston than the dry, sunny summer weather we love so much. Although we can all acknowledge that, yes, “the farmers need the rain,” with temperatures at my house in the 80s and the humidity above 50%, about the only thing I can find the energy to do is keep myself well-hydrated — preferably with chilled liquids, hopefully containing at least a little bit of a kick.

— Russ Parsons

Sangria makes a comeback

It may be hard to believe for those of us who remember the '80s, but sangria seems to be having something of a moment. We’re not talking about the old-fashioned sugary stuff that left you with nothing but a headache and regrets. These new sangrias demonstrate that anything can be delicious if it’s made well. 

Just chill

Red wine should be served at cellar temperature, right? But how cool is your cellar? It’s probably not the 50 degrees you’d find in traditional wine cellars. You’ll be surprised at the effect a slight chill can have on red wines, particularly young fruity ones. As wine writer S. Irene Virbila points out: “When red wines are too warm, the alcohol is exaggerated and the wine simply doesn't taste like itself. Chilling it even a few degrees brings it back into focus.”

Revisiting the classics

On the beer side, John Verive reminds us that in the rush to embrace all the new brews coming as Southern California’s craft scene continues to grow, we ought to remember the pioneers. He’s got four classic beers that you should get reacquainted with.  

Bottle to Throttle

Finally, the irrepressible Jenn Harris is back with another of her Jenn and Tonic videos, this time demonstrating how to make the Bottle to Throttle from Now Boarding in West Hollywood.

Summer’s best fruit

Because we can’t live on hydration alone, it’s good to be reminded that with a little careful shopping, the fruit this summer is spectacular — maybe a little small, maybe a little ugly, but wonderful flavor. Test Kitchen Director Noelle Carter has this handy video reminding you how to peel a peach, and then 11 great recipes. And I’ve got some tips for choosing the most flavorful melons, and then a dozen recipes for using them. 

What We’re Reading: Why is the debate about GMOs so heated?

Slate’s Will Saletan took a deep dive into the controversial topic and found that many of the sources we trust for reliable information have been misleading us. And no, we’re not talking about scientists or the government, but nonprofits such as Greenpeace. This is a must-read investigation for anyone who cares about food issues.

Check out the thousands of recipes on our Recipe Database. 

Feedback?

We’d love hear from you. Email us at food@latimes.com

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