July 9, come hear from Greg Colando, founder and president of FLOR—the carpet design squares company that has been helping you create custom area rugs, runners and wall to wall design solutions since 2003. Come hear all about Greg’s inspiration and his creative business journey. Pitch Presenters include Jean from Sweeten, Rob from Interior Define, and Jennifer from Viyet. Come early, stay late, mingle with our fabulous presenters, and enjoy wine from Cusumano. What could be better?

When: July 9. Doors open 6pm, Event begins 7pm
Where: Subculture, 45 Bleecker Street (right by the 6, B, D, F and M trains)
Attending: 170 tickets available

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June 12, come hear from Scott Chaskey, author of Seedtime, and Director of Quail Hill Farm-one of the first CSA farms in the country. Come hear all about Scott’s life on the farm (check out our must-read post series here) and what he has been up to since the last time we heard from him. Pitch Presenters include Fiorella Valdesolo and Michele Outland from Gather Journal, Chrissy Crawford from Art Star, and Carly Cylinder from Flour LA. Come early, stay late, mingle with our fabulous presenters, and enjoy wine from Terlato. What could be better?

When: June 12. Doors open 6pm, Event begins 7pm
Where: Subculture, 45 Bleecker Street (right by the 6, B, D, F and M trains)
Attending: 170 tickets available

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The allure of lemonade is in its balance between sweet and tart, but since I can’t leave well enough alone, I’m always tweaking it by introducing a third flavor. Lately I’ve been loving the addition of heat, especially in the form of a spicy ginger syrup.

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One of the best recipes for roast chicken out there has to be Judy Rodgers’ recipe for Zuni Cafe Roast Chicken served on an equally delicious bread salad. No surprise, it is my number one method for cooking any kind of poultry, not just chicken. The succulent moistness that this method gives to the chicken, or indeed, any other poultry, is unmatched.

However, I do have meddling Indian genes, so I also had to make my own version of this Zuni-style chicken using my tandoori spice mix and my mother’s incredible masala bread salad. It’s a simple, spicy twist on the original, and it is absolutely stunning.

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While there are certainly coffee purists out there who advocate for black, black and black, there’s no denying that adding an extra ingredient to your cup once in a while provides for a fun change to your normal coffee routine. No, I’m not talking about cream and sugar. Here are nine more surprising additions for those looking for a way to give that cup of coffee a little extra flair.

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Now that it’s warm out, it’s time to turn off the oven and make yourself something deliciously cold for dessert. No ice cream maker? No problem. There are plenty of frozen treats that don’t require that seasonal kitchen tool, like a frozen Oreo cake that will have your Memorial Day crowd screaming for more. If you haven’t tried that magical one-ingredient banana ice cream, now is the time (Nutella optional but recommended). Then there is the bright crush of juicy, slushy sorbets and popsicles, not to mention milkshakes; go traditional with sublime strawberry or shake it up with banana cream pie.

We have 18 frozen delights for you today — which will start off your summer?

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We here at The Kitchn are firm believers in the power of sangria. Pull a pitcher from the fridge as guests arrive and no one needs much encouragement to start pouring glasses. It feels fancy and instantly festive, but sangria is also one of the easiest big-batch cocktails you can make. As the party host, it’s a no-brainer.

We’ve shared a lot of fun recipes for sangria over the years, from a Sparkling Peach Sangria to a Strawberry & Limoncello Rosé Sangria. But today, we’re all about keeping it classic. Here’s how to make a the perfect red wine sangria for your next summer gathering.

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