Jul. 16th, 2014

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France Battles Against Bad Restaurant Food

In France, a Yearly Feast of Fish
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Recipe: Bourride à la Sétoise

Your Summer Cooking Tool Kit
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Recipe: Chilled Corn-Buttermilk Soup
INGREDIENTS
3 ears corn, shucked
1 ½ cups buttermilk
½ cup basil leaves, more for garnish
3 scallions, roughly chopped
1 tablespoon fresh lime juice, more to taste
1 fat garlic clove, roughly chopped
¾ teaspoon fine sea salt
Radish slices, for garnish
Extra-virgin olive oil, for garnish

PREPARATION

  1. Slice kernels off corn cobs (you should have 3 to 31/2 cups kernels). Discard cobs and place kernels in a blender.

  2. Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.

  3. Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.


Wine From a Sacred Place
Tasting Wines from Ribeira Sacra
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Pairings: A Pile of Steak, for Lunch or Dinner

Courtly Meals From Buvette’s Queen
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Recipe: Vichy Carrots
Recipe: Shaved Brussels Sprouts With Pecorino and Walnuts

Cool Noodle Dishes That Defy the Season
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Recipe: Cool Ziti With Eggplant and Tomatoes
Recipe: Spicy Pearl Couscous Salad
Recipe: Buckwheat Noodles With Ginger and Miso

Not Only Pretty, They Pop
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Recipe: Pasta With Burst Cherry Tomatoes

Giving Tofu the New Look It Deserves
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Recipe: Tofu Escabeche
Recipe: Scrambled Tofu With Tomatoes, Scallions and Soy Sauce
Recipe: Tofu Mayonnaise
Recipe: Tofu ‘Chorizo’

Not Your Ordinary Bananas Foster
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Recipe: Bananas Foster Bread Pudding

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Jul. 16th, 2014 12:00 pm
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