July's Best Recipes

 

Oysters with Spicy Tomato Granité

Lia Fallon tops oysters with a Bloody Mary–inspired garnish, giving the bivalves an invigorating kick.

 

Lobster Buns with Shiso Pesto

The Chinese bao bun takes the place of the standard-issue hot-dog bun in this recipe from Simpson Wong. 

 

Tarte Tropézienne with Strawberries and Pistachios

Craft pastry chef Meredith Tomason's version of this traditional French pastry consists of a creamy, orange blossom–scented filling sandwiched inside a golden wheel of brioche. 

 

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On the Menu: Week of August 5

 

Here's what's coming up at the Beard House:

 

Monday, August 6, 7:00 P.M.

Best of D.C.

Our nation’s capital is more than just a humming center of government: it’s also a hotbed of outstanding and diverse cuisine, as proven by this talented group of chefs and mixologists who have earned nominations for one of the city’s most coveted dining awards, the RAMMY.

 

Tuesday, August 7, 7:00 P.M.

Taste of Kentucky, Sweet and Savory

Esteemed Louisville chef S. Dean Corbett—along with his talented chefs de cuisine Sarah Leopold and Travis Rockwell (who are engaged to be married)—is coming to the Beard House to give us a taste of his hometown. The trio will be serving an exceptional modern American menu highlighting native Kentucky ingredients.... Read more >

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Recipe Roundup: A North Carolina–Style Barbecue

 

Here's how to throw the best party of the summer: Buy a massive cut of pork shoulder and fire up your grill. Rub the pork with dry spices and cook it nice and slow over smoldering charcoal all day long. In the meantime, make a mess of sides and a sweet, biscuit-topped fruit cobbler. Invite the neighbors over. Don't forget the beer.

 

Pulled Pork

Ted Allen loves a slow-cooked pork shoulder, particularly when the tender meat is shredded, slathered with a vinegary, western North Carolina-inspired sauce, and piled high onto toasted buns.

 

Pickled Mustard Greens

Pickled greens? Yes and yes. Though minced cabbage is a more traditional accompaniment to this type of regional barbecue, these sweet-and-sour greens really cut through the rich, fatty pulled pork.

 

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