Melting Pot-Inspired Labor Day Menu

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: Corn Fritters

corn fritters With just two weeks of summer to go, we're clinging to the season with these addictive beer-battered corn fritters from Eric Warnstedt, chef/owner of Hen of the Wood in Waterbury, Vermont. The recipe employs the most satisfying stuff of hot-day dining (corn, beer, and deep-frying), so make a big batch for your end-of-summer sorrows. (Just keep those tears out of the frying oil, or you'll really be sorry.)

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Recipe: Chilled Corn Soup with Scallion Toasts and Smoked Salmon

Chilled Corn Soup with Scallion Toasts and Smoked Salmon We like the choose-your-own-adventure spirit of this soup from JBF Award Winner Gavin Kaysen. We’re sharing his scallion toast–topped version, but the chef notes that sweet seafood, like lobster or crab, is another natural match. You can also garnish the soup with a cluster of sevruga or golden osetra caviar if you’re feeling fancy. Even on its own, the creamy corn base tastes wonderful.

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Recipe: Sautéed Sweet Corn and Red Peppers

Sautéed Sweet Corn and Red PeppersThis sweet-but-healthy sauté from former Top Chef contestant Andrea Beaman is about as easy as it gets. Happy Monday!

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Recipe: Corn Sformato with Pancetta, Tomato, English Peas, and Fontina

Corn Sformato with Pancetta, Tomato, English Peas, and FontinaAs we learned earlier this week, the definition of sformato is hard to pin down (though we do know that it’s traditionally bound by eggs and molded). But there’s nothing perplexing about this decidedly summery version from chef Scott Fratangelo, featuring the classic seasonal trinity of corn, tomato, and basil.

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Eat this Word: Hominy

hominyWHAT? Indigenous edible. This venerable grain is in fact dried corn kernels that have been processed with an alkali—traditionally a lye or limewater solution—to remove their tough outer skins. Its consumption dates back to ancient Mesopotamian cultures; in her book Crazy for Corn, Betty Fussell referred to hominy as “the world’s oldest chemically processed food.” Hominy was a staple of the Native American diet, and vestiges of its past can be found in Mexican soups and stews like menudo and posole. Its most common contemporary American iteration is as grits, the Southern staple in which dry hominy is ground, simmered over slow heat, and served with butter and cream in either savory or sweet variations. WHEN? Marc Dunham’s Beard House dinner WHERE?

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