More Black Bean Recipes to Try

What can you do with a can of black beans? Let us count the ways. Here are some of our favorite black bean recipes:

• Go from can to side dish in 5 minutes with this black beans recipe, or mix up a pot of black bean soup.
• Snack on black bean hummus.
• Make up a batch of tasty black beans and rice or Cuban black beans.
• Throw them into chili for black bean chili, or make refried black beans.

What’s in Bourbon Lemonade?

Bourbon lemonade is exactly what it sounds like: fresh squeezed lemonade with bourbon whiskey. It’s part of a tradition of two ingredient cocktails named for what’s in them, like the Gin and Tonic or Vodka Cranberry.

You might also hear this drink called Kentucky lemonade, a reference to the state where bourbon was born (some versions add a splash of soda or mint).The ingredients you need are:

• Fresh squeezed homemade lemonade: just lemons, sugar, and water
• Bourbon whiskey: I like using a mid-range whiskey, like Bulleit or Elijah Craig (see below).

Fun Variations to Try

Once you’ve mastered the classic, here are a few fun spins:

• Pink bourbon lemonade: Use Raspberry Lemonade, Strawberry Lemonade or Pink Lemonade as the base for a pink spin.
• Herbal: Muddle fresh mint or basil in the glass first, or use Mint Lemonade.
• Vodka version: Try my Spiked Lemonade, made with vodka and limoncello.
• Extra lemony: Browse all 20 Zesty Lemonade Recipes for more base ideas.

When to Serve Bourbon Lemonade

This bourbon lemonade is tangy and bright; it’s a perfect party drink! Try it as a:

• Summer drink
• Cookout or barbecue cocktail
• Brunch drink
• Before-dinner aperitif
• Dinner party pitcher cocktail
• Derby weekend party alternative to the Classic Mint Julep

More Bourbon Lemon Cocktails

Lemon and bourbon are an age old combination! Here are some popular bourbon lemon cocktails to try:

• Best Whiskey Sour The most famous pairing of lemon and bourbon is in the whiskey sour! My recipe is a fan favorite.
• Bourbon Smash A refreshing bourbon cocktail that’s balanced and lemony, with a hint of mint.
• Gold Rush Cocktail Tangy, refreshing and classy: a spin on the whiskey sour using honey.
• Bourbon Sidecar Bright and classy, a variation on the classic Sidecar.

Ingredients You’ll Need For This Focaccia Sandwich

My inspiration for this recipe comes from a variety of sources: tomatoes that are in season, basil from my garden, and my friend Lindsay’s grinder salad focaccia sandwich. I call this a chopped salad focaccia sandwich since it’s a similar concept: a layer of delicious crisp salad with tangy pepperoncini in the filling. Here’s what you need:

• Marinated tomatoes: Ripe tomato, olive oil, balsamic vinegar, kosher salt, and black pepper. Use the ripest tomatoes you can find: it makes a difference! I also like using yellow and red tomatoes for contrast.
• The bread is the star. I created my Quick Focaccia Bread especially for for sandwiches: it’s slightly thinner than my classic focaccia, so it has just the right flavor and texture balance against fillings and is easy to eat. (A purchased focaccia, like Trader Joe’s, works too.)
• Chopped salad: You’ll need romaine, thinly sliced red onion (rinsed in cold water to mellow the bite), and sliced pepperoncini (the star ingredient). Then you’ll toss it in a dressing of of olive oil, red wine vinegar, mayonnaise, Dijon, dried oregano, celery seed, grated garlic, and salt. It tastes like a creamy Homemade Italian Dressing in the best way.
• For assembly: Provolone cheese and fresh basil leaves. Of course, this sandwich tastes even better with meat (I don’t eat a lot of it, but keep reading for what I would add).

Tips for Focaccia Sandwich Success

• Eat the chopped salad version right away. Because the chopped salad is watery and so are the tomatoes, this is one to eat right after you build it.
• Making it ahead? You could build a classic meat-and-cheese version without the chopped salad and tomatoes, or opt for the Caprese variation, which can store wrapped in the fridge.
• Keep in mind the serving size! One half loaf of focaccia makes 4 large sandwiches You can cut them into 8 smaller pieces for slider-style party sandwiches — or make the entire bread into 8 large sandwiches. Again, make sure if you’re leaving out slider-style party sandwiches to make a variation without so there’s less liquid (just use pepperoncini and onions).

Ways to Serve It

This focaccia sandwich is a full meal on its own, but you could add my dense bean salad or Mediterranean chickpea salad, coleslaw, fresh fruit, or a scoop of pasta salad. It’s nice served with sparkling water or a bubbly Hugo spritz or wine spritzer.

How to Make This Easy, Quick Focaccia (An Overview)

Here’s the basic flow, but jump to the full quick focaccia recipe below for quantities:

1. Mix the dough. Stir together the dough into a sticky consistency, then fold it over itself a few times with wet hands to form it into a ball.
2. Rise 2 hours. Let the dough rise in the bowl for 2 hours until doubled and bubbly.
3. Stretch into the pan and rise 1 hour. Turn the dough into a well-oiled 9 x 13-inch pan and gently press it toward the edges. Rise the dough for 1 hour in the pan to get puffy while the oven preheats.
4. Brine, dimple, and top. Pour over an olive oil brine, press in dimples with your fingers, and garnish with rosemary and minced shallot.
5. Bake at 425°F until golden, 20 to 22 minutes.

Expert tip: When you dimple the dough, press your fingers all the way down to the bottom of the pan. If you do it too shallow, it will even out after baking.

Tips for the Best Focaccia Bread

• Find a warm spot for rising. A sunny counter or an oven with just the light on works well.
• Use a metal pan. Metal conducts heat better than glass or ceramic.
• A pizza stone is helpful for the bottom crust. Setting the pan on a preheated stone is what makes the best crispy crust.