Too sweltering to cook on a hot summer evening? Turn your kitchen table into a tapas bar. Grab a loaf of crusty bread and set out plates of cured chorizo sausage and serrano ham, manchego cheese, olives and marinated chickpea salad. Or give things an Italian twist and serve an antipasto platter with provolone and Asiago cheeses; cured meats such as prosciutto, capicola and soppressata; marinated artichokes and olives; roasted red peppers; anchovies (totally optional); and giardinera (Italian pickled vegetables). For the complete tapas experience, serve Spanish or Italian wines and dine al fresco.