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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Eye Candy: Chefs & Champagne®

Chefs and Champagne Guest of honor Martha Stewart and participating chefs raise their Champagne flutes to toast another successful Chefs & Champagne®, which was held on Saturday at Wölffer Estate Vineyard in the Hamptons. Click here to see more sights and tastes from the event.

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Recipe: Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and BasilTop Chef finalist Kevin Gillespie brought his relaxed, Southern-inflected cooking to the Beard House last month, sending out dishes like this poached shrimp with corn, tomatoes, butter beans, and basil. His recipe enlists laughing bird shrimp, a tiny variety that's sustainably raised on the coast of Belize. (We hear that you can sometimes order them through Fresh Direct, but you could also use another type of small shrimp instead.) Green, broad, and flat, butter beans are easy to come by in the South. Lima beans, which we've recently spotted in our local farmers' markets, make a fine substitute.

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On the Menu: July 25 through July 31

Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Wednesday, July 28, 7:00 P.M. Antebellum Luxury Once a grand estate house then occupied by Union soldiers, the impeccably restored Monmouth Plantation is now a small luxury hotel and the site of restaurant 1818, named for the year the plantation was built. At this dinner, acclaimed chef Scott Varnedoe will serve refined Southern fare with Au Bon Climat wines paired by vintner Jim Clendenen. Thursday, July 29, 7:00 P.M. Best of BLT It’s hard to believe it has only been six years since the opening of the universally lauded BLT Steak. Join us as chefs from the BLT empire celebrate their accomplishments at an incredible dinner accompanied by selections from boutique winemaker

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