认真的娱乐: A Light, All-Chilled Spanish(ish) Menu

我喜欢初夏晚上，日落很晚，您会从时间流离失所。直到那就是，突然之间，您浸透了，又热又……饿了。这是一个真正令人痛苦的现象。实际上，我可以想到的感觉比打开您的美味凉爽的冰箱，看着里面，在货架上什么都没有找到的感觉更糟糕。而且，由于所有动作都具有平等和相反的反应，因此显然很少更好的感觉比打开冰箱并发现一顿光荣的饭菜，等待精确消费（ish*）36度。

Here's a light, refreshing meal composed exclusively of chilled, Spanish(ish**) dishes for your hot weather enjoyment.

*er，大约35-38ºF？但是，当我们讨论ISH-ES的话题时，这种“西班牙语”菜单将更准确地描述为拉丁语。但是谁能对寓言的诱惑拒绝呢？

**Please see above.

Salad: Charred Corn, Jicama, Radish, and Green Bean Salad

[Photograph: J. Kenji Lopez-Alt]

Charred corn doesn't need to be served hot. In fact, I generally prefer it chilled, with that unexpected whisper of smokiness lurking in each cold, juicy kernel. Here, the tender corn peppers a vibrant jumble of chopped vegetables. Crisp, earthy green beans; bright peppers and zesty scallions; jicama, with its grainy, pear-like sweetness; joltingly sharp cubed radishes—this salad's all about bold flavors and contrasting textures. Send it to the fridge to soak up its honey-lime vinaigrette and you've got a combo that's virtually guaranteed to satisfy, without threatening to weigh you down.

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Soup: Andalusian Gazpacho

[Photograph: J. Kenji Lopez-Alt]

I'm such a gazpacho freak that I could happily eat it morning, noon, and night for the rest of my days. But I also have pretty high standards. Then again, it seems like everyone has an opinion about gazpacho. Some embrace the whole watery-chunky thing; others like it the consistency of baby food. And that's where this recipe comes in, expertly engineered byThe Food Labto extract the boldest, brightest, tomatoiest, flavorfulest flavor possible from your ingredients. It also gives you enough of the actual science behind gazpacho to figure out exactly how to play up whichever qualities you like the most. Oh, and it works. 'Nuff said, amiright? (If I'm wrong, you probably never liked gazpacho to begin with, so we're just done.)

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Main: Peruvian Fish Ceviche

[Photograph: J. Kenji Lopez-Alt]

At its most basic, ceviche takes chunks of raw fish or shellfish and uses an acid-based marinade to denature the protein, in essence "cooking" it without the use of heat. That means you get cold, tart fish that has a firm, opaque exterior with a tender, translucent center.

This simple, traditional Peruvian version marinates sea bass in lime juice, sliced onion, and hot chilies. But once you've got the basics down, you can feel free to incorporate herbs, fruits, juices, spices, and various other aromatics to develop that flavor profile in pretty much any direction you'd like.

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饮料：玛格丽塔·桑迪（Margarita Shandy）

[Photograph: Heather Meldrom]

The shandy—most commonly a mixture of beer and lemonade—gets a big, boozy kick in this super-easy pitcher drink recipe. A margarita-inspired combo of reposado tequila and frozen limeade takes seconds to throw together; with a splash of light beer to add some savoriness and tingly effervesence, you've got all you need to cool off a thirsty crowd. (Or, you know, just yourself. Over and over and over again.)

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Dessert: Flan de Caramelo (Caramel Flan)

[Photograph: María del Mar Sacasa]

凉爽，丝滑的果酱将蛋奶中的乳脂状甜味与焦糖的诱人坚果结合在一起。我们的食谱是一种薄而优雅的演绎，可打击完美的焦糖杯比。

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