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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Peach Recipes

peaces In case your next farmers’ market haul leaves you with more of these fuzz-cloaked fruits than you can manage to eat out of hand, we’ve got a few recipes that make the most of their intense and juicy sweetness. Peach Galette This pretty, rustic tart from JBF vice president Mitchell Davis brims with layers of syrupy peaches and blanched almonds, all tucked within a no-fuss, free-form shell. Peaches and Cream In this reconsidered classic, JBF Award winner Thomas Keller macerates peaches in lemon juice and balsamic vinegar, then dollops them with whipped mascarpone cream for a taste of summer unlike one you’ve ever had. Peach Shortcake with Sherried Whipped Cream James

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On the Menu: August 2 through August 4

On the Menu Kick off August with these delicious Beard House events! Tuesday, August 2, 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 these Rammy Award–winning chefs and hot mixologists bring us a taste of our nations’s capital. Wednesday, August 3, 7:00 P.M. Francis's Favorites Ever wondered what Francis Ford Coppola eats for dinner? Here’s your chance to find out. Nicholas Petrilli, the chef at RUSTIC at Francis Ford Coppola Winery, will prepare a decadent dinner of dishes that are near and dear to Coppola’s heart, accompanied by outstanding wines selected by winemaker

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Recipe: Luis Gonzales's Tres Leches Cake

tres leches cake A long-disputed history surrounds the decadent tres leches cake, with many a Central American country vying for bragging rights over its moist, sugary crumb. The traditional recipe is staked by no fewer than four Latin nations, but the credit for this irresistible version wholly goes to Luis Gonzales of New York City's Death & Co. He infuses his buttery cake with the conventional trio of whole, evaporated, and sweetened condensed milks, then tops it off with a cloud of meringue and some tequila-drenched strawberries. Get the recipe here.

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Recipe: Sara Jenkins's Panzanella

Panzanella Salad Thinly sliced radishes bring some invigorating bite to Sara Jenkins's version of panzanella, a traditional Italian salad made with torn bread, tomatoes, and basil. Get the recipe here.

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Chefs & Champagne® New York in Photos

Here are some lovely images of Saturday's Chefs & Champagne from our talented (and heat-braving) photographers. (Click on thumbnails for larger versions.) [gallery orderby="ID"]

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Recipe: Elizabeth Karmel's Texas Tenderloin

Elizabeth Karmel's Beef Tenderloin As any outdoorsy cook will tell you, the secret to grilling lies in simple but precise cooking: if performed properly, you’ll enjoy cuts with caramelized crusts that effortlessly give way to tender and juicy centers. This tenderloin from Hill Country's Elizabeth Karmel does just that. It's enhanced with a clean rub of salt, pepper, and cayenne—and you'll have plenty extra to use for your next grilling adventure. Get the recipe here.

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