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Recipe: Chilled Carrot Soup with Golden Raisins, Cashews, and Yogurt

by jbfauthor on September 08, 2011

Carrot Soup The abrupt change of weather has sent everyone scrambling for their Dutch ovens and stew recipes, but we're not ready to retire refreshing summer fare just yet. We're clinging to the last few weeks of the season with this elegant carrot soup from chef Clay Conley, redolent with Indian spices and finished with creamy yogurt and crisp cilantro. Get the recipe here.

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August's Best Recipes

by jbfauthor on September 06, 2011

Fried Peaches with Cinnamon Ice CreamNicholas Farina's fried peaches with cinnamon ice cream

Here are our recipe tester’s favorite recipes from the past month:

Warm Sheep's Milk Feta with Apricot Tapenade If you can find it, use sheep's milk feta cheese in this unique starter from Israeli chef Erez Komarovsky. Its sweetness provides a strong foil to the puckery tartness of the roasted and dried apricots. Summer Ratatouille Bruschetta with Pecorino Yankee Stadium chef Kevin Harry rounds up the fleeting flavors of summer in this delicious recipe for classic bruschetta.

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Melting Pot-Inspired Labor Day Menu

by jbfauthor on August 30, 2011

Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce Cap off the summer with a Labor Day menu that incorporates some of the country's most delicious culinary influences. Spicy Tomatillo Gazpacho with Naan Bite and Pickled Jicama Only in America would tomatillos, mint, naan, and green olives be combined in one extraordinary dish. Crispy Lamb Ribs with Sherry-Honey Glaze and Minted Yogurt Sauce These succulent ribs get a piquant and smoky finish from a dusting of

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Recipe: Grilled Achiote-Rubbed Red Snapper

by jbfauthor on August 29, 2011

Achiote-Rubbed Red Snapper If you’re looking to spice up your grilling repertoire, this vividly hued red snapper dish from Nicholas Farina won’t disappoint. Farina rubs the snapper’s firm flesh with achiote paste, a lively blend of annatto seed, vinegar, garlic, and spices that once belonged to the ancient Mayans. It then turns smoky-sweet on the grill, playing the perfect foil to its spicy marinade. Flounced by a colorful sauté of the season’s best vegetables, it’s best served family style, with lots of forks for digging in.

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Recipe Roundup: August 26, 2011

by jbfauthor on August 26, 2011

zucchiniThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our new recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ll be making over the course of the next week. Zucchini Gratin with Salsa Verde [I Made That!] A step-by-step guide to cheesy, squash-filled goodness. Hazelnut–Plum Crumb Tart [Smitten Kitchen] This gorgeous, pink-stained tart boasts two layers of brown sugar crumble: one for the topping, the other for the crust, Flash-Cooked Curried Salmon [Mark Bittman] A Middle East-inspired dish

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Recipe: Summer Ratatouille Bruschetta with Pecorino

by jbfauthor on August 25, 2011

Summer Ratatouille Bruschetta with Pecorino Ribbons Reliably flavorful and unfussy, bruschetta belong in every dinner-party host's arsenal of simple but crowd-pleasing dishes. This ratatouille-topped version from Yankee Stadium’s Kevin Harry is yet another breezy iteration of this classic recipe, but it's dressed up with a splash of balsamic vinegar and some Pecorino Romano shavings. Get the recipe here.

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Tomato Recipes

by jbfauthor on August 24, 2011

tomatoes Tomato season is in full bloom, and we’re getting our hands on as many of the red, green, yellow, or purple fruits while we can. We’ve compiled some of our favorite ways to prepare these bulbous beauties. A Perfect Bacon, Lettuce, and Tomato Sandwich Can the classic BLT really be improved? Jennifer McLagan, who smears her sandwich with a mouthwatering bacon fat mayonnaise, just might convince us. Beefsteak Tomato and Onion Salad A simple salad for those who think a tomato is best unadorned. Bucatini with Green Tomato

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Recipe: ABC Kitchen's Salted Caramel Ice Cream Sundae

by jbfauthor on August 22, 2011

Salted Caramel Ice Cream Sundae It's no secret that we're huge fans of ABC Kitchen. After all, the Jean-Georges Vongerichten–owned eatery took home this year's JBF Award for Best New Restaurant. But while we're always impressed by the eco-conscious and artfully presented dinner offerings, we've lately been swooning over the joyful and clever interpretations of retro American desserts. To wit, the addictive salted caramel ice cream sundae, piled high with Cracker Jack–inspired toppings like candied peanuts and popcorn, along with a wickedly rich hot fudge sauce. Get the

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Recipe Roundup: August 19, 2011

by jbfauthor on August 19, 2011

recipe roundupThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our new recipe roundup feature does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ll be making over the course of the next week: Summer Squid Salad [Beyond the Plate] Lightly grilled squid tossed with olive oil and fennel makes for a summer salad. Peach–Whiskey Barbecue Chicken [Pioneer Woman] A little messy, but oh-so-satisfying. Gluten-Free Brownies [David Lebovitz] Omitting flour leads to the

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Recipe: Fried Peaches with Cinnamon Ice Cream

by jbfauthor on August 17, 2011

Fried Peaches with Cinnamon Ice Cream It’s hard to improve upon a perfectly ripe peach—an earthly boon that Alice Waters champions as “the most delicious food”—but Nicholas Farina’s recipe for fried peaches might just manage it. The chef of Verdad Restaurant & Tequila Bar batters up juicy yellow peach halves and fries them until golden and gently crispy, then crowns them with scoops of custardy cinnamon ice cream. It's a tasty dessert that’s sure to test all minimalist resolves.

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