内容摘要：I ensure everything is seasoned well with flaky sea salt and freshly ground black pepper. I top the pasta and corn with the bacon, more fresh burrata, Parmesan, and a lot of

I ensure everything is seasoned well with flaky sea salt and freshly ground black pepper. I top the pasta and corn with the bacon, more fresh burrata, Parmesan, and a lot of

In August 2022, Jessica Harris shared an ode to her tenure as a summer resident of Martha's Vineyard, where her family has owned a home since 1956. In recent years, she has favored serving a dip of locally smoked bluefish to the guests lucky enough to score an invitation to her Bastille Day celebration.Also on the menu is her clever take on the 1960s dinner party staple rumaki, swapping the usual chicken liver or chestnut for watermelon rind pickles. While it's fine to fuss and make your own, Harris recommends Walnut Creek or Prissy's jarred watermelon rind pickles for their firmness and less-sweet taste than other commercial brands.

Rounding out the preprandial portion of the menu is Ti' Punch, a Guadeloupean cocktail made with white rhum agricole distilled from fresh-pressed sugarcane juice rather than molasses. Harris serves it at room temperature to open up the aromatic, herbal notes, but ice is fine as well to smooth it all out.For the next course, Harris serves a distinctive mixed-green salad of Boston lettuce, mizuna, and arugula, complemented by blueberries, avocado, and red onions. A honey-ginger white balsamic vinegar, herbes de Provence, and sesame oil dressing get an extra depth of flavor from blueberry-honey sea salt, which she prefers from Martha's Vineyard Sea Salt.Harris' main course at this feast is "leg of lamb seasoned with garlic, herbes de Provence, and lavender and rosemary from my garden and cooked over a bed of roasted new potatoes; fresh string beans from the farmers market that is my summer joy." Now it's yours as well.

To finish, Harris cuts through the rigamarole of New Orleans Café Brûlot that's usually prepared tableside and set aflame. She cuts right to the chase and serves the stove-warmed orange liqueur and Cognac, fresh lemon and lime juice, cinnamon, cloves, and hot coffee for a finish to the meal that's potent and perfect.Harris' quindim made the cover of the May 2022 issue in a reflection of her life as a global traveler. Ever the curious scholar, teacher, and connector, she explains, "Quindim, a term that traces its etymology from both Brazilian Portuguese and West African languages, may also appear in the plural as quindins. When the custard is baked in a ring mold, it is called quindão." It's a sunny, winning combination of flan and macaroon, and epitomizes so much of what she holds dear about Brazil and its cuisine.

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As a food writer and professional snacker, I'm always on the hunt for something new to try. Lately, my search has landed atSeriously, no one is having more fun with clothes right now than her. Who can forget that leather Saint Laurent moment in Paris? Or that

she wore while exiting a Manhattan studio earlier this spring? And now, she’s gone ahead and whipped out another look that is pure off-duty magic.Spotted in the Big Apple, Cyrus wore a relaxed black pinstripe suit with a plunging tailored jacket and matching wide-leg trousers. The blazer featured a deep V neckline and just one visible hook-and-eye closure at the center, offering a hint of polish while keeping things flirty and

Perhaps the most interesting detail was at the front of her trousers: an attached pinstripe panel that mimicked the look of a wrap-style miniskirt. It was cut to hit at mid-thigh and matched the fabric and pattern of the rest of the suit.Though her trousers were wide-legged and floor-length, her pointed black heels peeked out ever so slightly beneath the hem.