Recipe: Spiced Peaches with Yogurt Panna Cotta, Raspberry Coulis, Champagne Gelée, and Basil

Christina Lee of Recette employs spherification to create Champagne caviar for this festive panna cotta, but you can make a simpler component at home without channeling your inner Ferran Adrià. Just use powdered gelatin to set a straightforward gelée—no calcium chloride bath required.

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Recipe: Roasted Pineapple with Prosciutto

Scott Uehlein's Roasted Pineapple with Prosciutto We will always love the tried-and-true prosciutto and melon matchup, but we're digging this tropical twist from Scott Uehlein of the Canyon Ranch Hotel & Spa in Miami Beach. The cured meat is paired with tangy pineapple and finished with a mellow rosemary oil. It's great for a casual nibble with drinks.

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Recipe: Mini Lobster Rolls

Marc Murphy's Mini Lobster Rolls Want a taste of the ocean that doesn't come with a sunburn or sand in your bathing suit? Make a plate of Marc Murphy's adorably pint-sized lobster rolls. His version is decidedly pro-mayonnaise, mixing the condiment with roasted garlic, tarragon, and Old Bay seasoning. We think it could convert even the staunchest members of the pro-butter camp.

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Eye Candy: Salame

Assorted salame A stack of housemade salame sits in the Beard House kitchen during the reception before Gregory LaPrad and Anthony Andiario's Beard House dinner in early July. LaPrad and Andiario have received rave reviews for their cooking at Quiessence, a temple to seasonal and local cuisine in the Arizona desert. See more photos of the event here.

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Recipe: Chilled Carrot Soup With Clotted Cream, Pistachios, and Mint

Matt Jennings's carrot soup Laced with fragrant spices, olive oil, and mint, this puréed carrot soup from chef Matt Jennings is packed with flavor. Jennings finishes the dish with a quenelle of clotted cream, which you can make ahead of time by letting a mixture of cream and buttermilk thicken at room temperature. (If you can't do that step beforehand, just grab an imported jar from Whole Foods or Dean and Deluca.)

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Eat this Word: Jaggery

Jaggery WHAT? Indian turbinado. A dark, unrefined sugar, jaggery is used in Southeast Asia and India, regions where-we're told-sugar is considered good for you! Jaggery, which accounts for 50 percent of the sugar eaten in India, is made from sugar cane and is processed by a method not unlike that used to make maple syrup. The sweet sap from the sugarcane is boiled down while several people help stir the steadily thickening syrup. The finished product has a distinctive taste and can have a consistency as soft as honey-butter or as solid as fudge. India's epic narrative Mahabharata describes how jaggery (and gur, a sugar made from date palms) was used in sophisticated sweets at the time of Lord Krishna's appearance 5,000 years ago. WHERE? Best of D.C. WHE

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