July's Best Recipes

Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt SauceDBGB's delicious lamb ribs

Heirloom Beet Salad with Blue Cheese, Cucumbers, and Cumin–Raisin Vinaigrette It's a good thing this recipe yields plenty of extra vinaigrette—you'll want add a splash of it to every other salad you make this summer. Grilled Cheese Sandwiches with Fig Ketchup Marc Forgione brings us this grown-up take on a childhood favorite.

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Recipe: Grilled Cheese Sandwiches with Fig Ketchup

Grilled cheese sandwiches with fig ketchup Marc Forgione layers these gourmet grilled cheese sandwiches with Pecorino Gregoriano, a raw sheep’s milk cheese from Abruzzo—it's sweetness and acidity match well with the sandwich's spicy fig-based condiment. You can find it at high-end grocers and cheese shops; you can also order it directly from its producer, Marcelli Formaggi. Brebirousse d'Argental, Bellwether Farms Pepato, and stinkers like Ardrahan and Hudson Red are all good substitutes. Get the recipe here.

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Recipe: Grilled Texas Goat Cheese Sandwiches with Pickled Peaches

Texas goat cheese sandwiches Jason Dady, who runs the kitchen at the Lodge Restaurant of Castle Hills in San Antonio, will serve these tiny grilled cheese sandwiches at tonight's Beard House dinner. While the recipe makes eight hors d'oeuvre, you can opt to leave the brioche slices whole for larger sandwiches.

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