Both the cookie and the cake would pair delightfully with an iced coffee lightened with Gabriella Lewis’s sweet cream cold foam. Serve it with Eric Kim’s watermelon and feta salad for a juicy, refreshing contrast to all that deli meat. You do need to subscribe to cook these recipes, along with the tens of thousands of others at New York Times cooking. Improvise Your Melon SaladsTo make Eric’s watermelon salad even more colorful, substitute sliced cucumber and cantaloupe for some of the watermelon. Or use any combination of melons here; the simple olive oil, feta and basil dressing will work brilliantly with whatever you have.

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Persons: Gabriella Lewis’s, Slagle’s, Eric Kim’s Organizations: New York Times Locations: Italian