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Want an Airbnb with character? Look no further than this ruby red former stable in the heart of Newport. Bonus: it’s only a short walk to Thames Street.To celebrate Polo Ralph Lauren’s new capsule collection with Major League Baseball—which includes satin jackets, polo shirts, and caps emblazoned with team logos including the Yankees, Cardinals, and Dodgers—Ralph Lauren has retrofitted a vintage trailer into a traveling Ralph’s concession and a hot dog stand.This summer, the chic emerald green camper will hit the road to serve up a delicious array of elevated ballpark classics on city blocks from New York to Chicago. The menu includes everything from crinkle cut french fries to warm pretzels with mustard, caramel corn to, yes, a game-day style hotdog (albeit made with wagyu beef). Peckish patrons can wash it all down with fresh, homemade lemonade.“When our partnership with Major League Baseball launched, we thought what an amazing opportunity to utilize the airstream, as baseball is so often associated with enjoying a hot dog or pretzel,” David Lauren, Ralph Lauren’s chief innovation and branding officer, as well as vice chairman, tells Vogue.On June 12, the airstream will park in front of the Polo Ralph Lauren outpost in Soho, before moving uptown to their flagship store on Madison Avenue on June 19. From there, it will head to the Midwest.It’s both a fashionable—and fitting—extension for Ralph Lauren, a brand that embraces, and perhaps epitomizes, the idea of Americana. Baseball, after all, is considered our country’s national pastime, and when King George VI visited FDR at the White House, the president served him a hot dog as an example of quintessential American cuisine. As more and more fashion and lifestyle companies seek to embrace culinary concepts that embody the same creative ethos—from Carolina Herrera’s Angelina outpost to Gucci’s Osteria—the airstream is a physical vehicle of Ralph Lauren’s signature aesthetic, already well-honed through Ralph’s Coffee, Ralph’s in Paris, and their stores worldwide.

I’m just going to come out and say it—I love ridiculous, frivolous, fabulous summer cocktails. Go ahead, mock me. Sing me the Carrie Underwood lyric “right now, he’s probably buyin’ her some fruity little drink ’cause she can’t shoot whiskey,” because guess what, that’s correct. If you ever ordered me a shot of Jack Daniels, I’d pretend to take it, gag a little, and then dump it onto the floor when you weren’t looking. But do you know what I find delicious? Something with bubbles. Something with the sweet tang of a summery fruit. Something with a colorful paper umbrella that I can twirl around with aimless glee.And guess what—I bet most of you do too. (Even the men reading this—don’t let toxic masculinity dictate your drink choices.) After all, on a hot summer’s day, as the pandemic ebbs in America, what’s better than a glorified adult juice box that you can slurp with abandon?On that note, we asked Montauk hotspot The Surf Lodge to share one of their favorite summer cocktails from their chic, curated list. They came back to us with the Pink Flamingo, a concoction that combines tequila, rosé, watermelon juice and sparkling water.  According to their Food and Beverage Director Remi Shobitan, it’s a “sassy, tropical getaway in a glass.”“We were inspired to create a drink to celebrate summer in a bold, flamboyant fashion—something we all deserve after a long year,” he adds.So, without further ado, here’s the recipe for the Pink Flamingo. Go forth and shake up your summer night.Ingredients:1 oz Tequila2 oz Martini & Rossi Fiero2 oz Whispering Angel1/2 oz Agave1 oz Lemon juice4 oz Watermelon juice3 oz Acqua Panna water1/3 oz Saline (or, dissolve salt in water in a 1:4 ratio)Directions:Place all ingredients in a cocktail mixer and stir gently. Serve over crushed ice in a tumbler and adorn with flamingo accoutrements if desired. This recipe can also be batched and blended with ice in a blender for a slushy style consistency.

Look, when it’s 90 degrees out and the humidity reaches sauna status, using an oven is overrated. It’s just going to make you hotter! And when you get hotter, you become flustered, and when you’re flustered, you end up dropping your festive cake on the floor and having to remake the whole thing again, right before the barbecue. Why, you bemoan, did you ever do this to yourself?Thanks to Rizzoli, there’s now a book for cooks can’t stand the heat but want to stay in the kitchen. Eat Cool: Good Food for Hot Days states its intention right from the dedication: “To my husband, Jon, and anyone else who finds hot and humid weather, in his words, soul-crushing,” writes author Vanessa Seder. Its pages are filled with everything from healthy vanilla smoothies to spicy papaya slaws, poke bowls to watermelon ice pops.Seder acknowledges that her book is dotted with Asian, Indian, Mexican, Middle Eastern and Mediterranean influences. Mainly because all those cuisines are delicious. But also due to something far more practical: “They’re also rich sources of climate-savvy culinary wisdom, having evolved over thousands of years in hot and humid regions.”The book doesn’t have a complete absence of heat. Some recipes, especially in the main-course section, do ask you to fire up the grill for a few minutes. (Or, well, slightly cheat and just buy a pre-cooked rotisserie chicken.) But many succeed in avoiding any sort of flame entirely: take the melon and cucumber salad, or scallop ceviche with lime, avocado, cilantro, and chiles.Ahead of Memorial Day weekend—and summer’s subsequent swelter—we thought we’d share a delicious, no-bake dessert from Seder’s cool manual. Skip the red white and blue cake and make this Malted Chocolate Icebox Cake instead.Ingredients2 cups (about 8 ounces) chocolate-covered maltball candies, plus 16 more for garnish2 cups whole milk ricotta (see headnote)⅓ cup Dutch-process cocoa powder1 cup malted milk powder2 tablespoons honey½ teaspoon sea salt2 cups heavy cream49 store-bought round, flat chocolate wafer cookies (from two 9-ounce packages)DirectionsPlace the 2 cups malt balls in a food processor and pulse until finely chopped (about 30 times). Transfer to a medium bowl. No need to wipe out the food processor bowl.Combine the ricotta, cocoa powder, malted milk powder, honey, and salt in the food processor. Process until the mixture is very smooth, about 2 minutes.In the bowl of an electric mixer, beat the cream until stiff peaks form, about 2 minutes. Fold the ricotta-chocolate mixture into the whipped cream. Set aside.To form the bottom layer of the cake, place 6 cookies on a plate or cake stand, to form a 7¾-inch-diameter circle. Add one more cookie to the center to finish forming the first layer. There will be gaps between the cookies.Spoon 1 cup ricotta mixture onto the center of the circle of cookies. Use an offset spatula or rubber spatula to evenly and gently spread the layer of ricotta mixture, leaving a little of the cookies on the outer edge exposed. (Note: The first layer is a bit tricky . . . if necessary, place a little dollop of the cream mixture under each cookie to help hold them in place or use fingers to gently hold the cookies in place while spreading the ricotta mixture.) Once the layer is complete, sprinkle with 2 tablespoons chopped candies.Repeat this process, gently adding the remaining cookies, ricotta mixture, and candies and ending with the ricotta being the top layer. In all, you should have 7 layers of cookies and 7 layers of the ricotta mixture. Use an offset spatula to smooth the top layer of the ricotta mixture and sprinkle all over the top with more chopped candy.