Recipe Roundup: Labor Day Menu

Grilled Hanger Steak with Peperonata

 

Pat yourself on the back for all your hard work this Labor Day Weekend with an al fresco feast that highlights end-of-summer bounty. Serve addictive starters with a juicy steak, lots of veggie sides, a refreshing cocktail, and an all-American dessert for a crowd-pleasing affair. Let this long-weekend playbook take the menu-planning off your plate (we are celebrating the labor movement, after all): 

 

Corn Fritters
These sweet-and-salty fritters celebrate a summertime staple, and are guaranteed to disappear faster than you can fry them.

 

Vadouvan-Spiced Deviled Eggs
James Beard's curried deviled eggs get a stylish... Read more >

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Recipe Roundup: Savoring Summer Fruit

Honeydew Soup

 

August’s bittersweet final days may be upon us, but our CSA boxes and farmers’ market totes still overflow with succulent summer fruit. A few weeks ago, we shared our ultimate guide to fruit desserts, but we know you can’t subsist on sweets alone. To help you revel in the season’s delights without overdosing on cobblers, crisps, and other sugary treats, we’ve compiled a roundup of savory fruit recipes, from chilled soups to crisp salads and gooey sandwiches.

 

Alaskan Dungeness Crab Salad with Cherry Tomatoes and Melon
Herbaceous lemon verbena and sweet melon lend a subtle elegance to this simple, refreshing crab salad. 

 

Bay... Read more >

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Recipe: James Beard's Steak Sandwiches

James Beard's Steak Sandwich recipe

 

The ever-opinionated James Beard held strong convictions about sandwiches, declaring them to be "one of our major glories—and also sometimes one of our major disgraces,” so we’re confident that his recipe for a robust rump steak sandwich will be a triumph in your kitchen.

 

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Recipe: Fish Sandwich with Chile-Lime Mayo

Mark Bittman's Fish Sandwich with Chile-Lime Mayo

 

For this penultimate summer weekend, here's a classic beachside sandwich from 2014 Leadership Award recipient Mark Bittman. Ever the health-minded cook, he permits grilling or boiling fish instead of frying it.

 

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Recipe: BBQ Tofu Sandwich

BBQ Tofu Sandwich

 

One of our favorite traits about sandwiches are their versatility. Able vehicles for omelets, French fries, and everything in between, sandwiches can hold it all. Case in point: this vegetarian barbecue sandwich from our 2011 "Healthy Focus" Book Award winner, The Simple Art of EatingWell, featuring a slab of tofu that's perfectly browned and topped with an entire cast of condiments. 

 

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Recipe Roundup: Ultimate Summer Fruit Desserts

Blueberry Clafoutis

 

From peaches to blackberries to cherries, the summer months shower us with a veritable rainbow of decadent treats. And with our CSA boxes and farmers’ market totes overflowing with vibrant fruit, sometimes we just can’t scarf down enough fistfuls of berries to keep up. Unwilling to squander anything the season has to offer, we came up with a comprehensive recipe roundup to help whip all of your leftover summertime bounty into crowd-pleasing desserts. From effortless, no-cook variations to gooey, oven-baked delights, here are 14 recipes to make sure nothing—not even a single, rogue blueberry—goes to waste:

 

Basil–Peach Sorbet
Sweet, ripe peaches mingle with refreshing basil in this lovely, simple sorbet.

 

Black Raspberry and Fig Tart... Read more >

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Watermelon: Sweet and Savory

Bay Scallop Ceviche with Watermelon and Black Sesame

 

Though it's most often eaten on its own—cold, sliced, no recipe needed—watermelon can be a refreshing counterpoint to strong flavors like mint and ginger, tart lime, and even spicy, marinated pork belly.

 

Bay Scallop Ceviche with Watermelon and Black Sesame

Festive and flavorful, this no-cook dish will help you keep cool during the season's final heat wave.

 

Chilled Watermelon Soup with Mint and Ginger

Serve this vermilion-hued soup as a palate cleanser, appetizer, or even dessert.

 

Zak Pelaccio's Pork and Watermelon Salad... Read more >

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Recipe: Grilled Cheese Sandwich with Eggplant and Tomatoes

Grilled Cheese Sandwich with Eggplant and Tomatoes

 

Continuing with our National Sandwich Month theme, here's a spin on a classic grilled cheese from Joan Nathan's Beard Award–winning cookbook, The New American Cooking. Nathan's secret to grilled-cheese perfection? Weigh down your sandwich while it's frying in the pan; the bread with brown more evenly and the cheese will thoroughly melt. 

 

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Recipe: A Perfect Bacon, Lettuce, and Tomato Sandwich

A Perfect Bacon, Lettuce, and Tomato Sandwich

 

August is National Sandwich Month, so our programming here at Delights & Prejudices is switching to all things sammy.

 

To kick off our theme, we're reaching into the JBF Book Award archive for a sandwich from 2009's Cookbook of the Year, Fat, by chef, food stylist, and fat advocate Jennifer McLagan. Supported by common sense and science, McLagan comes to the defense of an often maligned ingredient, arguing that fat is an indispensable nutrient and flavor enhancer. The book features recipes that cleverly employ oil, butter, or animal fats, such as her Perfect Bacon, Lettuce, and Tomato Sandwich, which is slathered with a bacon fat–enriched mayonnaise.

 ... Read more >

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Happy Hour: The Vermouth Cassis Cocktail

Vermouth Cassis cocktail, courtesy of the James Beard Foundation

 

"An ideal summer drink" according to James Beard, this fetching cocktail is anchored in French vermouth and club soda, with a whisper of crème de cassis to balance the bitter fortified wine. The next time you're in the mood for an Americano (Campari, sweet vermouth, club soda), take the Vermouth Cassis for a spin.

 

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