Cook: Mango Sorbet

The recent temperatures in NYC have kept me from baking.  However, there are plenty of desserts that don't require turning on an oven.  This mango sorbet is tart and refreshing on a hot summer day.  If you have an ice cream churn, this can be ready in under an hour.  Without a churn, it takes a bit more dedication. 

If you haven't handled whole mangoes in the past, be cautious -- they're in the same family, anacardiaceae, as poison ivy and poison sumac -- the peel can cause skin irritation in some people!

Cook: Sesame-Ginger Slaw

Coleslaw comes from the Dutch "koolsla" meaning cabbage salad.  While the English term comes from Dutch (likely from Dutch settlers in NYC), coleslaw actually dates back to ancient Roman times.  Traditionally, it was made with a vinegar base, as mayonnaise wasn't invented until the mid-18th century.  I'm not a fan of the mayo-based varieties, so I went the traditional route and used vinegar-based dressing for this version.  It's light and refreshing; pair with your BBQ/picnic faves.

Eat: Levain Bakery

Levain Bakery
167 W. 74th St. (at Amsterdam)