During the Andalusian summer, the main meal is served at lunchtime, reserving lighter fare for dinner. Everyone comes indoors to take a respite from the scorching sun, and yes, the obligatory siesta comes right after. I grew up on a farm about an hour outside of Seville, Spain, and entertaining at home was essential; there were no restaurants around us, only roadside taverns, or “ventas,” offering local fare such as snails in tomato sauce. (Not my favorite!) We entertained often. My parents were gracious hosts and welcomed neighbors, relatives, and friends with open arms and generous smiles. I am one of seven children, and making room for a few guests at our table was part of the summer fun. At the farm, lunches always started with an array of tapas to whet the appetite: cured olives, slices of salami and chorizo, freshly made bread and chunks of cheese, and rosemary-infused …