Recipe Roundup: August 20, 2012

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our 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!

 

Floating Island with Apricot Creme Anglaise [NYT]

Melissa Clark's ode to Julia Child, who would have turned 100 last week.

 

Charred Pepper Steak Sauce [Smitten Kitchen]

How to make a perfect grilled steak even better? Drizzle it with this smoky, tangy sauce.

 

​Corn Bisque with Crema [JBF]

This time of year, there's no such thing as too much corn. But if you got a little over-excited at the farmers'... Read more >

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On the Menu: August 8 through August 14

Beard House Here’s what’s happening at the Beard House next week: Tuesday, August 10, 7:00 P.M. Best of D.C. It’s comforting to know that no matter what is happening in the House and the Senate, Washington, D.C.’s dynamic food scene remains as deliciously compelling as ever. Find out for yourself when this group of D.C. power chefs visits us at the Beard House. Wednesday, August 11, 7:00 P.M. Great Friends, Great Chefs For years this powerhouse group of Beard House alums has collaborated on Taste of the NFL, an event that raises money to fight hunger and whose founder, Wayne Kostroski, won JBF’s 2010 Humanitarian of the Year award. Eager to reunite, they’ll be cooking together in our kitchen for the first time ever. Thursday, August 12, 7:00

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Recipe: Grilled Rack of Lamb with Honey–Pasilla Glaze

Slender and dark, the mild pasilla chile is the dried descendent of the chilaca pepper. Mexican chefs treasure its earthy flavor and soft heat, sprinkling it in stews, moles, and sauces for meat dishes. For his delicious grilled rack of lamb, JBF Award winner Rick Bayless toasts and blends the chilies with honey and spices to produce a glossy and brightly flavored marinade.

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