Today was the first day that really, truly made me feel like it was summer. Humid, suffocating, with just a hint of agony and despair. And it's only June 27th.

Another reason to dislike summer? Reruns. There are more and more original shows in the summer now, but it's rather depressing when your regular shows are in reruns for 2 or 3 months. Martha Stewart's show has been in reruns (it's not one of my regular shows but I tune in now and then), but starting July 16 she'll have two weeks of special "Martha's Summer Session" episodes, where famous chefs will come in and cook. Included: Mario Batali will make Shrimp From The Devil Priest, Michael Lomonoco will make Skirt Steak With Chimichurri Sauce, and Rick Bayless will make Jicama, Beet, and Orange Salad.

Other guests will include Sue Torres, Michael Schulson, and Scott Conant.

Sometimes, holidays just beg to be celebrated with fried foods. Yesterday, to celebrate Cinco de Mayo, Jessica made churros and posted about them on her blog, Su Good Eats. Jessica tells us that churros got their start as a French dish, not a Mexican one, since they are based on choux pastry, which is typically used to make eclairs and cream puffs. In this case, of course, it is deep fried and rolled in a cinnamon-sugar mixture to make a crispy and delicious snack that you'll want to eat as soon as it's cool enough to pop into your mouth. Coincidentally, the recipe came from the same cookbook that was our cookbook of the day yesterday, Rick Bayless's Mexico One Day At A Time!

While there is a somewhat streamlined version in his newer book Mexican Everyday, Chef Rick Bayless is in top form with his bestselling Mexico One Plate at a Time. Collected from his childhood and extensive travels throughout Mexico, the book features more than 120 traditional Mexican recipes, from starters to desserts, and the simple to the complex. Each of the dishes is accompanied by a description of what the dish should look and taste like, so any cook unfamiliar with the cuisine will know that they are on the right track. Of course, the recipes are so detailed that it is difficult to get off track with them. Some of the recipes call for specialty or traditional ingredients, which might be difficult to get at a local market depending on where you live, but the extensive appendix even includes a list of websites where you can fine everything you might need. You're guaranteed to have many great, authentic meals with the recipes in this book.

• Artisanal cheeses and organic foods; more innovation and less repetition; authentic Vietnamese, tapas, Mexican and Japanese; customers who ask for advice; an increase in passion in both service and food

• Truffle oil; electronic distractions; overly detailed menus; "concept" and formula restaurants