Recipe Roundup: August 19, 2011

recipe roundupThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our new recipe roundup feature does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ll be making over the course of the next week: Summer Squid Salad [Beyond the Plate] Lightly grilled squid tossed with olive oil and fennel makes for a summer salad. Peach–Whiskey Barbecue Chicken [Pioneer Woman] A little messy, but oh-so-satisfying. Gluten-Free Brownies [David Lebovitz] Omitting flour leads to the per

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Patricia Wells, Where Should We Eat in Paris?

Patricia Wells

The JBF Award winner and author of the most authoritative guides for food lovers traveling to Paris tells us the can’t-miss places to eat—and shop—in the City of Light.

L’Astrance (4, rue Beethoven, Paris 16, +33 1 40 50 84 40; Métro: Passy)
“Pascal Barbot is in top form, offering food that is light and laced with herbs, spices, and an avalanche of varied citrus flavors.”

La Table d’Eugène (18, rue Eugène Sue, Paris 18, +33 1 42 55 61 64; Métro: Marcadet-Poissoneries and Jules Joffrin)
“Chef-owner Geoffroy Maillard has his finger on it all: a lovely varied menu that makes you want to try everything.”

Toyo (17, rue Jules Chaplain, Paris 6, +33 1 43 54 28 03; Métro: Vavin)
“Chef Toyomitsu Nakayama is there in the open kitchen, cooking on h

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Recipe: Mike Isabella's Rice Bean Arancini with Bacon and Cheddar

Rice Bean Arancini with Bacon and Cheddar Sicilians have been frying leftover risotto into golden, bread crumb-coated arancini for centuries (and it’s not hard to see why). Mike Isabella of Graffiato and Top Chef fame plays on this age-old recipe by crafting his arancini from rice beans, the tiny legumes that resemble grains of rice but boast a softer, creamier texture. For an added twist, he also stuffs his fritters with hunks of bacon and sharp cheddar cheese. Get the recipe here.

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Wine Pick: Domaine Faillenc Sainte Marie Corbières Rouge 2008

Domaine Faillenc Sainte Marie Corbières Rouge Produced in Languedoc-Roussillon, this blend of Grenache, Cinsault, and Syrah is one of the most characterful wines we’ve encountered recently. We were wowed by its intensely briny aroma, as though the roots of the vines tangled with those of the olive trees that also grow on the property. And when we tipped back our glasses for a taste, we immediately wondered which grilled and roasted meat dishes we would pair with its powerfully earthy and savory flavors. This is a very memorable wine at a great value. ($14.99) Drink with: Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce [JBF] Grilled Rack of Lamb with Honey–Pas

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Recipe: Fried Peaches with Cinnamon Ice Cream

Fried Peaches with Cinnamon Ice Cream It’s hard to improve upon a perfectly ripe peach—an earthly boon that Alice Waters champions as “the most delicious food”—but Nicholas Farina’s recipe for fried peaches might just manage it. The chef of Verdad Restaurant & Tequila Bar batters up juicy yellow peach halves and fries them until golden and gently crispy, then crowns them with scoops of custardy cinnamon ice cream. It's a tasty dessert that’s sure to test all minimalist resolves.

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On the Menu: Modern Taste of Madrid

Jesús Nuñez A former graffiti artist and the owner and head chef of celebrated Madrid restaurants Polenta and Flou, Jesús Núñez now performs his blend of street art sensibility and avant-garde technique at Gastroarte on the Upper West Side. Guests attending tomorrow night's Beard House dinner will get a sure-to-be-thrilling taste of Nuñez's intellectually stimulating and visually arresting cuisine. Seats are still available, so have a look at the menu below and click here to reserve your spot. Hors d’Oeuvre Melon with Jamón Ibérico Sardines with Olive Oil, Olives, and Piparra Peppers Croqueta

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Sweepstakes: Help Us Reach 100K Twitter Followers and Enter to Win a Set of James Beard Award–Winning Cookbooks!

When we jumped headfirst into the social media universe a few years ago, we had no idea our online presence would grow at such a fast clip. In addition to our active Twitter feed, we now have a robust Facebook page, and we’re sharing the dishes we love on Foodspotting. But we’re hungry for more! We’ve set our sights on a particularly exciting social media milestone: 100,000 Twitter followers—and we need a little help from you to get us there. To sweeten the pot—and to thank you for your support—we’re going to give away five fantastic 2011 JBF Award–winning cookbooks! Here’s how you can enter the sweepstakes:

1. Make sure you’re following us,

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