Chef Bill Smith of Crook’s Corner, a restaurant in Chapel Hill, North Carolina, serves a version of this refreshing dish during the late summer. Smith says he developed the salad after paying a visit to a few of his former cooks in Mexico, where he discovered a range of dishes that melded sweet, spicy, and sour flavors. See the recipe for Watermelon and Tomato Salad »
Lobster and Avocado Salad
The creamy elements in this salad match Hefeweizen’s smoothness, while the vinegars and citrus boost the beer’s flavors of fruit. See the Lobster and Avocado Salad recipe »
UNITED STATES You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon. On board a friend’s boat in Alaskan waters, we improvised this method with strips from cedar logs. Back home, we substituted shakes of untreated aromatic cedar (sold by the bundle at lumberyards and hardware stores).
“The light, delicate fragility of this shortcake sets it apart from the dense and more traditional shortbread that figures large in Scottish cookery,” says chef Jeremy Lee. “It makes a mockery of the idea that Scottish cookery is heavy and stodgy.”
Banana Pudding
For a beautiful pairing, look for a more expensive German Hefeweizen, which brings notes of clove and banana to this creamy, classic dessert. See the Banana Pudding recipe »
