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Wheat Berry Salad with Cabbage and Mustard

Dress the sweet earthiness of wheat berries with a sharp counterpoint and you get a hearty salad with memorable flavors.

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Evan’s Late Summer Salad of Corn, Peaches, and Tomato

Not much cooking on my part this week (we did a little travel). But we did host a party at which our friend, the great Evan Hanczor, cooked. Among other wonders, he created this perfect August salad.

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Garlic and Leek Ricotta Spread

This rich and savory spread is delicious atop toasted bread and served alongside a bowl of greens. Great as an appetizer for a small gathering or for a special lunch.

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Ironed toast

Ironed Toast with Maple-Cranberry Compote

Waffles make brunch feel special. Cooking French toast in a waffle iron is even more special, since you still get all the nooks and crannies but don’t have to fuss with a batter.

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Dressing Citrus up in Its Sunday Best

It’s a beautiful time to share a few of Holly’s current citrus-centric favorites: a labor-intensive but incredibly fun to eat kumquat posset, set right in the kumquat skin; a vegan olive oil cake using whole calamansi; and a mezcal Negroni-inspired granita.

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Kumquat Posset

Posset is an English dessert of milk thickened (or curdled, which sounds worse but it’s what’s happening) with lemon or citrus juice. In this case, I’m using kumquat juice and setting the posset in the kumquat skins so they can be popped in your mouth like fancy Jell-O shots.

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The Real Reason Food Costs Have Skyrocketed

When pressed, the nation’s biggest food processors and retailers, including General Mills, PepsiCo, and Tyson, say they’re doing their best to keep prices down, and blame inflation for unavoidable price rises. But as these companies hide behind ‘difficult times,’ they’re making record profits, issuing generous dividends to their shareholders, and spending billions of dollars buying back their own shares on the open market to inflate stock value, a move that serves to enrich executives and investors at consumers’ cost.

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Corn Salad With Tomatoes, Feta and Mint

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal — you’ll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.

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Food with Mark Bittman: Khushbu Shah

The prolific food writer and cook talks to Mark and Kate about having one foot in two cultures; the auntie whisperer network – or, how Indians in America learned to make do without some of their beloved staples, and how they learned to make do with what was readily available; and why and how the term “fusion” got a dirty rep.

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Khushbu Shah’s Masala Smashed Potatoes

Smashed potatoes are essentially roasted potatoes but with even more texture. Thanks to the increased surface area, smashed potatoes have unbelievably crispy edges, fluffy and creamy interiors, and paper-thin crackly skin. Also, it’s deeply satisfying to smash down a potato—scratches that same itch as popping bubble wrap. — Khushbu Shah

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Hetal Vasavada's Parfait

Hetal Vasavada’s Shrikhand Parfait

Shrikhand has to be one of my favorite dinner party desserts! It’s mostly found in the Western states of India and is made of hung curd, a thick and creamy drained yogurt. It’s similar to Greek yogurt but 100 times creamier and thicker. — Milk & Cardamom

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Fireplace Beans (Beans al Fiasco)

Cooking in the fireplace doesn’t require any fancy equipment. This recipe can be done with a mason jar in any living room fireplace. Lacking a fireplace or a campfire, the beans can be cooked in a covered pot but it is less dramatic and magical. The slow, even cooking produces wonderfully unctuous and flavorful beans. It is fun to watch them cooking before your eyes. — Peter Hoffman

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Stir-Fried Tofu with Snow Peas or Sugar Snap Peas

The best way to learn to love tofu is to cook it with lots of crisp vegetables. A ton of ginger and garlic help too. You can serve this with white or brown rice, of course. I also like it tossed with wide rice noodles. Whatever accompaniment you choose, get it ready before you start the stir-fry; this goes super-fast.

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The Silver Palate’s Linguine with Tomatoes and Basil (and Brie)

I make this pasta every summer, and look forward to making it every summer. It’s unusual and wonderful and decadent – just go with the copious amount of brie, because you’ll be so glad you did, and it’s the ultimate summertime treat.

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Roasted Broccoli Salad with Tahini Dressing

For salads, I often put a different spin on my usual vegetable-roasting technique to ensure a crisp-tender texture and vibrant color. I use a rimmed baking sheet, go a little easy on the oil (so the dressing won’t make everything soggy), and crank up the heat. A tangy, nutty dressing makes this salad rich and satisfying enough for a light lunch. Add a handful of beans or serve it over bean burgers and you have dinner.

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Watermelon and Tomato Salad

A quintessential summer dish; beautifully ripe tomatoes and sweet, juicy watermelon are musts for this salad. Use variously colored heirloom tomatoes for an outrageous presentation.

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In U.S. Prisons, Seeds Are Prized Contraband

Contraband has spiked in the prison systems. The most surprising new entry? Seeds. Within prisons, fruit and vegetable seeds have become a popular contraband for people looking to change their diet. And at ​Georgia’s Central State Prison​, several men have revived the previously defunct greenhouse therapy program and begun to put their green thumbs to work.

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Bananas Foster

Bananas Foster is as showy as the city of its birth, New Orleans. Remember to use a pan without any coating for this or other flambéed desserts. For a new take on banana cream pie, use these bananas as a layer underneath the vanilla or chocolate cream.

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