Recipe: Starker's Peach–Bourbon Milkshake

PeachesJohn McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to some fried peach pie at his recent Beard House dinner. It's a creamy, bourbon-spiked treat that makes for the perfect ending to a midsummer evening.

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Recipe: Starker's Peach–Bourbon Milkshake

PeachesJohn McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to some fried peach pie at his recent Beard House dinner. It's a creamy, bourbon-spiked treat that makes for the perfect ending to a midsummer evening.

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Recipe: Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage

TomatoesChef Ulrich Koberstein’s focus on clean, intense flavors is exemplified by this simple soup. Koberstein served it in small shot glasses as an hors d’oeuvre during the reception at his Beard House dinner, but it also makes for a satisfying first course or light main course.

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Recipe: Drunken S'more Cake

S'moreAfter posting an Eat this Word about s'mores last month, we heard from several readers about their favorite versions of this marshmallow treat, as well as requests for the recipe for Michael DiBianca's Drunken S'more Cake. We tested it, and we're happy to report that it's some seriously good stuff. A riff on the composition of a s’more, this dessert was the finale of chef DiBianca’s playful and flavorful Beard House dinner. His version calls for the nutty Nocello and Frangelico, but we think that fruity liqueurs, like Grand Marnier or Chambord, would work nicely, too. Whatever you choose, just be sure to top this treat with a mighty dollop of whipped cream.

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Recipe: Drunken S'more Cake

S'moreAfter posting an Eat this Word about s'mores last month, we heard from several readers about their favorite versions of this marshmallow treat, as well as requests for the recipe for Michael DiBianca's Drunken S'more Cake. We tested it, and we're happy to report that it's some seriously good stuff. A riff on the composition of a s’more, this dessert was the finale of chef DiBianca’s playful and flavorful Beard House dinner. His version calls for the nutty Nocello and Frangelico, but we think that fruity liqueurs, like Grand Marnier or Chambord, would work nicely, too. Whatever you choose, just be sure to top this treat with a mighty dollop of whipped cream.

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Recipe: Limoncello Cheesecake

Limoncello CakeItalian-born Pino Posteraro’s Mediterranean-inspired meal at the Beard House included this light and delicious cheesecake. Its delightful, refreshing lemon taste comes from limoncello, a lemon-scented digestif from Italy—perfect for warm summer days by the sea. To simplify the recipe, you can serve the cake on its own or with store-bought orange marmalade.

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Recipe: Grilled Salmon with Summer Salad

SalmonThe recipe for this simple, flavorful, and healthy summer dinner comes from JBF Award winning book Weber's Big Book of Grilling by Jamie Purviance.

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Staff Recipe: Chilled Zucchini Soup

Zucchini Soup Izabela Wojcik toiled on the line at several NYC restaurants before hanging up her clogs and becoming our director of programming. She whips up this flavorful and refreshing summer soup for a quick weeknight supper, or serves a little taste as an impressive prelude to a more elaborate menu.

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Recipe: James Beard’s Moules Marinière

Mussels This deliciously simple recipe from Beard’s American Cookery puts us in the Bastille Day spirit. Make sure you have plenty of fresh, crusty baguette on hand to soak up the buttery, aromatic broth. 2 to 3 quarts mussels, scrubbed and bearded 1 garlic clove, crushed 1 large onion, thinly sliced 2 to 3 sprigs parsley 1 stick unsalted butter 1 teaspoon salt 1 teaspoon freshly ground pepper ½ cup white wine ½ cup chopped parsley ¼ teaspoon Tabasco Place the garlic, onion, parsley sprigs, 4 tablespoons of the butter, salt, and pepper in a large pot. Add the mussels and pour the wine over them. Cover tightly and cook over low heat until the shells open. Transfer the mussels to a soup tureen or serving dish. Add the remaining butter, chopped parsley, and Tabasco to the pot. Adjust the seasoning and serve the mussels in soup plates along with some of the broth and plenty of crusty bread.

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