| If you've ever gone through the fuss of making a frozen cocktail only to sip it and discover that it lacks flavor or is too watery or too chunky, Spirits writer Carrie Allan has the solution. She's fashioned a basic formula for making two frozen drinks, and it is easy to remember. It's 10:5:2:2, or 10 ounces of ice, 5 ounces of spirit, 2 ounces of sour and 2 ounces of sweet. What's great is that you can then mix and match ingredients to make margaritas, daiquiris or even conjure your own cocktail like she did with her refreshing Red Sky at Night. And, in her piece on how to make foolproof frozen drinks, she also offers solutions for common pitfalls home bartenders encounter. It is well worth reading and bookmarking, so you can find it for easy reference. If you prefer to cool down with a creamy scoop of vanilla ice cream, try our latest recipe. It calls for goat milk, which gives it just the tiniest bit of tang. I love how beautifully it scoops, too. Use it to make your best sundae ever, especially if you follow the advice of my colleague Aaron Hutcherson. His tips include adding a spoonful or two of our yummy strawberry, salted caramel or chocolate sauces. We've truly embraced summer in recent weeks. Joe Yonan made Grilled Corn With Peanut Sauce that is as delicious as it is messy. Ellie Krieger whipped up a batch of Salt and Vinegar Potato Salad that mimics that popular chip flavor. I roasted okra to make a Warm Okra, Tomato and Bacon Salad that looks so pretty in the skillet, you'll want to serve it family-style. The okra salad works well as a main dish, but it would be a great side for your next grilling party or summer meal, as would the corn and potato salad. So would the Spicy and Sour Tomatoes that food writer Anna Voloshyna wrote about last week. (Don't want to go through the canning process? She offers a refrigerated version as well.) Her poignant essay about her Ukrainian family's reliance on their well-stocked root cellar to survive during the war reminded me to stop and be grateful for whatever peace and comfort I enjoy. If you have questions about any of the recipes we published this week or just need general cooking advice, join Aaron and Becky Krystal for their weekly Q&A on food each Wednesday at noon (ET). Post questions in advance here. Find all of our Q&As at washingtonpost.com/live-chats.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Chill your ingredients, your glasses and your blender pitcher before making this slushy cocktail. By M. Carrie Allan ● Read more » | | | We added goat milk to heavy cream and just a touch of salt to get a luscious texture with a sweetly balanced flavor. By Ann Maloney ● Read more » | | | Southeast Asian flavors make this saucy grilled corn on the cob a beautiful, tasty mess. By Joe Yonan ● Read more » | | | This is a healthful spin on the popular chips of the same flavor. By Ellie Krieger ● Read more » | | | Tender okra, about 2 to 3 inches long, are best for this summery salad. By Ann Maloney ● Read more » | | | You'll want to serve these shelf-stable tomatoes with every meal. By Anna Voloshyna ● Read more » | | | Cookbook author Colu Henry shares her family favorite agrodolce chicken recipe. By G. Daniela Galarza ● Read more » | | | | 
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