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Hello, foodies...

It's Memorial Day Weekend…the unofficial start of summer! Pools are opening, lawnmowers are buzzing, and the sunshine is plentiful! I'm ready for bare feet, short pants, and of course, plenty of summer barbecues and recipes that make my mouth water. This week's In the Kitchen with David is a three-hour celebration of summer, and it’ll be the perfect kickoff of the warm-weather season ahead.

I’ve been searching for months for the perfect grilling cookbook and I think I’ve found a winner. This week's "Cookbook Corner" will feature Grilling & Barbeques (F08879). This book has over 140 recipes for the perfect grilling experience. You'll find appetizers, meats, rubs, marinades, and more! Every recipe features some of the most beautiful cookbook photography ever. This book will be available at a special low price...don't miss it.

“David's Recipe” this week is a special summer favorite of mine. We're making a Triple Berry Lattice Crisp with a pastry crust! We'll make this sweet treat in one of the pieces from the Temp-tations Octagonal Oven-to-Table Set (K29497). It includes raspberries, blueberries, and blackberries, as well as some yummy extras to make it crunchy and delicious. The only thing to remember is to top it with vanilla ice cream.

Speaking of ice cream, this week's "Food for Thought" focuses on tips for making homemade summer ice cream. First, the ice cream will set up faster if the churn container is chilled in the refrigerator overnight. For creamier ice cream, make sure there’s enough fat content in your recipe. Add a little half and half to your milk mixture. And finally, if you want to make sure your ice cream doesn't freeze too hard, add a tablespoon of vodka to your recipe before churning. Alcohol doesn't freeze and will keep your finished result a bit softer. Just make sure you are 21 or older for that tip! See you Sunday at Noon ET.

Keep it flavorful!

—David