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July 4th

Perfect Filet Mignon

Recipe by Atara Foods

Perfect Filet Mignon

Always take your meat out of the refrigerator for about 20 minutes to remove the chill before you start cooking. Resist the urge to move the meat around in the pan while it’s searing. And most importantly, use a timer to keep track of the time. Things happen fast, and you don’t want to overcook

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Sweet and Sour Peach Ketchup

Recipe by Emily Paster

Sweet and Sour Peach Ketchup

The idea that ketchup is made with tomatoes is a fairly recent innovation. Ketchup, which is no more than a slow-simmered sauce made with fruit, vinegar and spices, had a long and storied history in Asia and Europe long before the people of those continents encountered tomatoes, which are, after all, a New World crop.

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Crispy Baked Falafel

Recipe by Judith Rontal

Crispy Baked Falafel

Falafel is a traditional Middle Eastern patty made out of chickpeas. They are typically deep-fried, which makes it both intimidating for a home cook and not the healthiest thing to enjoy. While baked falafel are typically soggy messes that fall apart, by adding a coating of Amazi plantain chips you get the crunch you dream

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Fried Baby Chicken (Backhendl)

Recipe by Lisa Goldberg

Fried Baby Chicken (<em>Backhendl</em>)

Recipe contributed by Anita Zweig. Anita is the grandmother of a friend of ours, and one of the many highlights of our testing year was going to Anita’s home in Sydney to cook with her. What a delight to meet her and what a privilege to hear her life story. We arrived in the morning

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Balaboosta Borscht

Recipe by Michele Amira

<em>Balaboosta Borscht</em>

My entire family is obsessed with red borscht—the kind that looks almost radioactive in color and conjures up memories of Mother Russia. That’s why I’m here to make a case for borscht this summer. Although it doesn’t get as much hype, this cold beet soup is just as refreshing as its hip Spanish cousin gazpacho

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Blueberry Crumble

Recipe by Robert Rosenthal

Blueberry Crumble

Making a fruit pie usually takes some patience, entails a level of knowhow and requires a little skill. My blueberry crumble eliminates those annoying barriers. It’s scrumptious and luxurious, yet not overly sweet. Uncomplicated and wanting for nothing more than a scoop of ice cream or a blast of whipped cream.

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Strawberry Lemon Balm Popsicles

Recipe by Tanya Tolchin

Strawberry Lemon Balm Popsicles

Popsicles are almost synonymous with summer. I recently treated my kids (read: myself) to a new set of colorful silicone popsicle molds. They create the push-up-style popsicle, and I like that they are not made of plastic. Popsicles are super easy to personalize with endless variations. We have made a few batches using our own

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The People of the Clouds

Recipe by Ace Karchem

The People of the Clouds

Pride is about exploring cultures and being true to ourselves. So this drink only uses pre-Columbian ingredients. And of course, it’s bright pink! In other gay bars, we go with simple drinks, like vodka soda or a beer. But for us, I wanted something that’s still simple and uncomplicated in flavor, but that has distinct

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Israeli Salad

Recipe by Chef Rossi

Israeli Salad

From Michele Amira: Much like Chef Rossi’s Israeli salad, she is bold, raw and full of flavor. Chef Rossi (yes, she only has one name) has been the food writer of the “Eat Me” column for Bust magazine since 1998, hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This,”

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