[2] You can use any glass you like. Collins glasses are sturdier, but wine glasses are elegant (photo courtesy Carrabbas Italian Grill).

[3] A Peacharita, with a birds-eye chile garnish (photo courtesy Peninsula Hotel | New York).

As you enjoy summer’s juicy fresh peaches—and peach cobbler, peach ice cream, peach pie, peach salsa and other peachy things to eat—don’t forget peachy things to drink.

You can make a Peacharita—peach schnapps replacing the Cointreau in a Margarita (photo #3). Here’s the recipe.

But don’t overlook peach sangria and peach coolers. Recipes follow.
 
 
RECIPE #1: PEACH SANGRIA WITH SCHNAPPS (Photo #2)

Ingredients For 6-8 Servings

 
Preparation

1. PLACE the peaches and other fruit in a pitcher, and add liqueur and wine. Stir. When ready to serve…

2. POUR the sangria into glasses; make sure each glass has a nice amount of fruit. Top off with the carbonated beverage; stir gently as desired.
 
 
RECIPE #2: PEACH SANGRIA WITH PEACH VODKA

Prep time is 10 minutes, chilling time is 2+ hours. Adapted from All Recipes.

Ingredients

 
Preparation

1. COMBINE the first four ingredients in a large pitcher. Stir until sugar is dissolved. Add the fruit.

2. REFRIGERATE at least 2 hours or overnight, to allow the flavors to blend.

3. SERVE over ice, and use a slotted spoon to include peaches and grapes with each serving.
 
 
SANGRIA TIPS

You are the master of your sangria.

 
 
RECIPE #3: PEACH WINE COOLER (Photo #1)

Thanks to Sparkling Ice—makers of zero-calorie sparkling water in 13 flavors—for this recipe.

Ingredients

 
Preparation

1. PLACE the peaches, oranges and brandy in a pitcher, and lightly muddle. Add the wine and the Peach Sparkling Ice and stir.

2. SERVE over ice and garnish with a peach slice.

A slab pie is a shallow pie that’s baked in a jelly roll pan or a rimmed baking sheet. It has a much higher crust-to-filling ratio than a standard pie, so it’s definitely for the crust-loving crowd, or the hand pie-loving crowd.

When we want a lot of fruit, we make a cobbler or crisp (the difference).

MORE SLAB PIE BONUSES

 
READY, SET, BAKE!

You can use any fruit filling in a slab pie with this slab pie recipe template. Head for the summer fruits:

 
You’ve got the weekend ahead of you: Pick your slab pie.

[1] Take a tip from Pamela’s Products: Make a super-easy slab pie and unleash your inner artist with cookie cutters and a sharp paring knife.

[2] The typical slab pie has a plain or lattice top crust (photo courtesy Taste Of Home).

[2] Tomato chutney! (Photo 1 courtesy Okonomi | Brooklyn, photo #2 courtesy Jamie Oliver).

[3] This authentic Indian version has chili powder, garlic, garam masala and ginger. Here’s the recipe from Smart Cooky.

August is the best “tomato month” of the year. Aside from eating them raw with just about anything, what else to do with the crop of summer tomatoes?

Among your many options, make some tomato chutney. It’s a delicious summery treat to:

 
It’s also a welcome house gift, and keeps for up to 4 weeks in the fridge.

In the following recipe, one pound of tomatoes doesn’t make a whole lot of chutney. Do a test batch—it’s an easy recipe—to decide how much you want to make.

Since the chutney cooks up into a jam-like consistency, you can also use very ripe tomatoes that are often better priced. You can use one variety, or a combination of assorted tomatoes (including different colors).
 
 
RECIPE: EASY TOMATO CHUTNEY

Ingredients Per Pound Of Tomatoes

 
Preparation

1. PEEL and finely slice the onions; roughly chop the tomatoes; and de-seed and finely slice the chile.

2. PLACE all ingredients in a pot, season to taste and stir well to combine. Simmer for 30 to 40 minutes or until jammy.

3. POUR into a clean† jar and let cool.

________________

*If you want no heat at all, use red bell pepper.

†Since this is not a recipe for canning, the jar doesn’t have to be sterilized. However, to ensure cleanliness, use one that has been run through the dishwasher.

‡You can play with accents such as basil, garlic, lemon or lime zest and other favorite flavors.
________________

WHAT IS CHUTNEY?

Chutney is a spiced condiment, served as a side dish, that originated in India. Chatni is the Hindi word for strongly spiced. It is made of fruits or vegetables; and is typically served as an accompaniment to food (i.e., not as a spread).

Some of the most common Indian chutneys are made with coconut, mango, peanut, sesame or the ground herbs, such as coriander or mint. The spice level of chutney can range from mild to hot, and the consistency from a fine relish to a preserve or conserve.
 
A QUICK HISTORY OF CHUTNEY

Historically, chutneys were only served by everyday folk on special occasions such as weddings. It was more of a staple for the wealthy. That’s because in the era before stoves, it was a time-consuming undertaking: The chutney was slowly cooked under the hot Indian sun over a period of several days, until it was deemed to have attained the right flavor and consistency.

This method is still employed in modern India, in homes which do not have stoves. “Solar cooking” is even specified in recipes for those who do have them.

Each region has its own recipes, using local ingredients.

Simple spiced chutneys, similar in preparation to pickles, have been dated to 500 B.C.E. This method of preserving food was subsequently adopted by the Romans.

Beginning in the late 17th century, fruit chutneys from India were shipped to European countries like England and France as luxury goods. These were largely mango chutneys in sticky syrups, packed into ceramic pots.

European cooks made their own [affordable] versions, substituting peaches or melons for pricey imported mangoes.

By the 18th century, chutneys made in England were exported to to colonies in colonies Australia and North America.

By the 19th century, many chutneys were manufactured in India specifically for export to Europe—including Major Grey’s, perhaps the best-known brand in the U.S.

The recipes of these exports conformed to British tastes rather than to Indian authenticity; that is to say, they were generally sweet and lacked the intense flavors, saltiness, or peppery heat preferred in India).

Today, thanks to the growth of Americans of Indian ancestry, a wide variety of chutney is available in the U.S. Do try the savory varieties, such as cilantro and mint. They’re delicious—and sugar-free.

Here’s more of the history of chutney.
 
  

This yummy holiday is celebrated annually on August 10th, a combination of graham crackers, toasted marshmallows, and chocolate bars, a favorite campfire treat of Girl Scouts since the early 20th century. But there are numerous s’mores recipes beyond the cookie sandwich; you’ll find them below.

The popularity of s’mores has had contemporary home cooks cooking up everything from s’mores ice cream, ice cream cakes, ice cream sandwiches, and pies; to bark, brownies, chocolate bars, cookies, and fudge; to s’mores cocktails.

The high point must be the s’mores kits sold by artisan chocolatiers and marshmallow makers, including homemade graham crackers (so good, that the big brands are like cardboard in comparison—here’s a recipe to bake your own).

The low point may be Kellogg’s Smorz and Post’s Honey Maid S’mores Cereal, which cons parents into allowing their kids to breakfast on chocolate, marshmallow and graham cracker bits.

Below:

> The history of s’mores.

> S’mores recipes from the classic to the creative.

> How to make s’mores in your kitchen.

Elsewhere on The Nibble:

> The year’s 44 cookie holidays.

> The history of cookies.

> The different types of cookies: a photo glossary.

> The 10 different styles of cookies.
 
 
1. THE HISTORY OF S’MORES

We don’t know who invented S’mores, but the Girl Scouts certainly popularized them. The first published recipe is in their 1927 handbook.

S’mores around the campfire have been a happy tradition: a stick, a fire, two toasted marshmallows, a square of chocolate and two graham crackers get you a delicious chocolate marshmallow sandwich.

The combined flavors of toasted marshmallow, melty chocolate, and crunchy grahams are oh-so-much tastier than the individual ingredients (or, to quote Aristotle, the whole is greater than the sum of its parts).

It is very possible that a Girl Scout or troop leader, sitting around the campfire toasting marshmallows, pulled out graham crackers and chocolate, brought them along for snacking, and made the first sandwich.

The name of the sandwich cookie comes from its addictive quality: You have no choice but to ask for “some more.”

But you don’t need a campfire, or even all of the classic ingredients, to celebrate with S’mores, as you’ll see below (skillet s’mores are so easy, you won’t miss the fire).

Don’t have a heat source to melt marshmallows? Use Fluff or other marshmallow cream.

It may be too late to throw a s’mores party on National S’mores Day, but it will be equally memorable on Labor Day or any other day of the year.
 

[1] Ingredients for classic s’mores from Dandies, delicious vegan marshmallows (photo © Dandies).

[2] Smores-in-a-jar: fun, and the drippy mess is controlled (photo © The Nibble).

[3] A pastry chef’s s’mores: homemade brownie with graham chunks and homemade marshmallows, browned with a torch (photo © Distilled NY.

 
 
2. MORE S’MORES RECIPES

Here are some s’mores recipes with twists that we’ve made. It’s just a smattering of the thousands of s’mores recipes out there.

Of course, the classic graham cracker sandwich with toasted marshmallows and a piece of chocolate is perfect as is.

 

[4] The classic (photo © Good Eggs).
 
 
3. COOKING INDOORS: NO CAMPFIRE OR OUTDOOR GRILL? NO PROBLEM!

Making s’mores indoors is quite easy using common kitchen appliances:

The Oven Broiler Method

Best for large batches, this is the closest you can get to a campfire s’mores because the direct heat from the broiler toasts the marshmallow.

1. LAY OUT the graham crackers on a baking sheet.

2. PLACE a piece of chocolate on one graham and a marshmallow on the other. Place the baking sheet under the broiler for only 15–45 seconds. Watch it constantly, as the cookies go from perfectly golden to burnt very fast.

3. REMOVE the baking sheet, flip the chocolate half onto the marshmallow half, and press down. There’s your ooey-gooey treat.
 
 
The Microwave Method

This is the fastest method and makes very soft, gooey s’mores, although the marshmallow won’t get that familiar golden-brown crust.

1. ASSEMBLE the s’mores (bottom graham, chocolate, and marshmallow). Microwave on a paper towel or plate for about 15–20 seconds.

2. WATCH the marshmallow closely—it will expand significantly. As soon as it doubles in size, stop the microwave and top with the second cracker.
 
 
The Toaster Oven Method

Similar to the broiler method, this is great for making one or two s’mores.

1. PLACE the marshmallows on graham crackers and toast them in the toaster oven until the marshmallow is golden. Once toasted…

2. ADD the chocolate and the top graham. The heat from the marshmallow will melt the chocolate.
 
 
The Kitchen Torch Method

If you want that authentic charred flavor, you can assemble the s’mores and use a culinary torch to toast the marshmallows before adding the top graham. This gives you the most control over the “toastiness” of the marshmallow (we like ours particularly charred).

If you don’t have a kitchen torch, you can use a candle flame—the indoorsman’s campfire.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[2] No matter the original color of the lobster shell, it will cook up bright red (photo courtesy Sydney Fish Market).

[3] Dining alfresco at Cliff House in Maine (photo courtesy Destination Hotels).

(Does anyone ever have his or her fill of lobster?)

We’ve previously written about how to buy a lobster from the tank, if you’re taking it home to cook.

If you’re planning to enjoy a lobster dinner at a restaurant, here are tips from a restaurant chef who specializes in lobster.

When we first heard about Chef Shell, we thought it was a nickname complimenting his expertise with shellfish.

However, he actually is Executive Chef Rick Shell, who oversees all culinary operations at Cliff House in Maine.

If you’ve ever sprung for a pricey restaurant lobster, only to have it not live up to your expectations—not sweet, not tender—here is his advice.

Lobster can evoke both casual and sophisticated dining memories. You can be at a picnic table, cracking lobster claws while sipping a cold microbrew; or at the most expensive restaurant in town, dining on lobster risotto with shaved black truffles.

“There is no right or wrong way to enjoy this gift from the ocean,” says Chef Shell.

But there are ways to ensure your lobster is memorable when you dine at a restaurant, he advises:

Weight. Always choose 1-pound lobsters. The meat is the sweetest. Do not venture past the 1.5-pound mark. It’s better to have two smaller lobsters than a larger one. And those big lobsters, that look so impressive and portend a great experience? The least sweet, with the toughest meat.

Preparation. Chef Shell boils the lobster, then places it on a wood fire to roast in the shell. Ask your server how the lobsters are prepared to compare techniques at different establishments.

Chewiness. Lobster should be like velvet, not chewy or tough. Chef shell advises that the usual culprit is overcooking. You can’t tell if the lobster is overcooked until you take a bite, so tell your server to relay that the kitchen should err on the side of undercooking instead of overcooking. In other words: You want soft, succulent meat.

Venue. Pick a place that sells a lot of lobsters: a good seafood restaurant. Even a steak house may be iffy. Look around: If you don’t see lobsters at many tables, it isn’t a fast-mover. It is more likely to be overcooked if the kitchen doesn’t turn them out in numbers; and if it’s a lobster tail instead of a whole lobster, it may come from the freezer.

HOW TO EAT A WHOLE LOBSTER

More tips from Chef Shell:

 
Voilà!

WINE & BEER PAIRINGS

From beverage manager Caitlin Hula:

 
NIBBLE TIP: Viognier (vee-ohn-YAY), from the Rhône Valley of France, is becoming much better known in white wine circles. It is now grown in California, Argentina and Chile, Australia and New Zealand. It is delicious with all fish and shellfish, including sushi.

Cliff House is a luxury oceanfront destination that looks out over the southern coast of Maine, just over an hour north of Boston and minutes from the famed sandy beaches of Ogunquit.

It welcomed its first guests in 1872, long before there was a need for garages for automobiles. The property stretches across 70 oceanfront acres atop Bald Head Cliff, overlooking the ocean’s edge and Nubble Lighthouse.

The beauty and serenity of the location offer a get-away-from-it-all escape. And then there’s the food.

The Tiller restaurant is suspended above the ocean. With panoramic views, spectacular sunrises, romantic sunsets, and the Atlantic horizon, it offers the perfect Maine oceanfront dining experience.

With lots of lobster, of course.

[5] Cliff House in Maine, just an hour and a few minutes north of Boston (photo courtesy Destination Hotels).