Puree the frozen berries, corn syrup, rum to taste, and lime juice in a blender until slushy. Spoon into 6 (8-ounce) wine glasses or other stemmed shallow glasses and top with melon.
Recipe courtesy of Gourmet Magazine
Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.
The best comfort food is comforting both to cook and to eat, like Ree's pork chops.
50 States of Desserts