1 Get your caffeine fix down cold
It’s iced coffee season, and the richest-tasting version is cold brew. Fair warning: It’s potent, so dilute with water or milk, unless you enjoy acting like a crazy person. You’ll need coffee grounds the size of kosher salt, says Liam Kenna of Stumptown Coffee Roasters; if you’re grinding at the supermarket, it’s the setting between a flat-bottom basket and French press. Use 4 cups cold water to Vi lb coffee. Combine in a pitcher and steep in your fridge 12 to 18 hours, stirring occasionally. Strain it twice through a paper filter. The smooth, delicious result will keep refrigerated up to two weeks.
2 Cooking tips from a cutie
Do those crinkly eyes look familiar? That’s Ben Ford, chef and owner of Ford’s Filling Station in Culver City, CA, author of the fab new cookbook Taming the Feast, and dead ringer for his dad, Harrison Ford. Obviously, we wanted to know what he’s eating now: “Grilled corn on the cob. Peel back the husk–but not totally off–and remove the silk. Slather an herb butter all over, pull the husk back up, and grill for a few minutes. It’ll taste so smoky and delicious.”
3 Master prints
Pattern mixing isn’t only for outfits (see page 68), as Jamie Meares, a Raleigh, NC-based designer, proves with the gorgeous room below. “Stick to one color family, then layer different patterns and textures. Start with small, affordable accents like pillows that can easily be swapped out,” she says. Lastly, “Be confident. When it’s stuff you love, you can’t mess it up.”
4 Perked-up pots
A Make over those terra-cotta pots gathering dust in your garage with this trick from Cheryl Najafi of cherylstyle .com: Wipe off any dust, plot your design freehand or with stencils, then put it on using two coats of exterior paint. She likes doing a street number or last name and setting the pot on the front stoop.
5 Watermelon wonder
We love this summerific take on pico de gallo from the new Dos Caminos Tacos cookbook. In a large bowl, gently toss 2 cups watermelon cubes with a dash of sea salt. Add 2 serrano chiles (sliced paper-thin) with seeds, 2 Tbsp fresh lime juice, 1 1/2 Tbsp thinly sliced mint leaves, and another teaspoon of sea salt. Toss and refrigerate at least 2 hours, so the flavors meld. Your chips just made a new friend.