July 2021

For a deeply fruity granita with a light, crystalline texture, we blended fresh or frozen berries with enough water to form a silky puree and enough sugar for modest sweetness and to give the puree the proper consistency when frozen. When scraped, this granita yielded light, flaky ice crystals that lingered briefly on the palate for a chilling pause before melting in the mouth in a flood of fruity goodness. Lemon juice contributed acidity that brightened the fruit flavor.

You haven’t tasted chickpeas until you’ve tried them roasted. Trust us, the delicious crunch is absolutely worth the time they spend in a hot oven. In this recipe, they’re tossed with bubbly Israeli couscous, roasted veggies, and smoked paprika for a mishmash of savory Mediterranean flavors. You likely won’t have leftovers, but if you do, they’ll taste even better the next day.