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  • 5-Ingredient Grilled Vegetable Salad

    By Food & Wine

    With smoky radicchio, toasted hazelnuts, Parmesan cheese and a bright, lemony dressing, this super-simple salad by Linda Aldredge tastes like more than the sum of its parts. Vegetarian Grilling Recipes

    Grilled Radicchio with Lemon-Hazelnut DressingGrilled Radicchio with Lemon-Hazelnut Dressing
    1/4 cup plus 2 tablespoons hazelnuts
    1/4 cup fresh lemon juice
    1/4 cup extra-virgin olive oil, plus more for brushing
    2 tablespoons freshly grated Parmigiano-Reggiano cheese
    Kosher salt
    Freshly ground pepper
    Three 6-ounce heads of radicchio, halved through the core

    1. In a skillet, toast the hazelnuts over moderate heat, shaking the pan, until fragrant, 5 minutes. Transfer the nuts to a clean towel and rub off the skins. Coarsely chop 1/4 cup of the hazelnuts; finely grind the remaining 2 tablespoons of hazelnuts.
    2. In a medium bowl, whisk the lemon juice with the 1/4 cup of olive oil, the cheese and the 2 tablespoons of finely ground hazelnuts. Season the dressing with salt and pepper.
    3. Light a grill. Brush the

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  • Healthy, Lemony Frozen-Yogurt Dessert

    By Food & Wine

    This stunning, make-ahead frozen treat, made with fat-free yogurt, fresh fruit and turbinado sugar, is delightfully creamy. Refreshing Frozen Desserts

    Lemony Frozen-Yogurt Terrine with Blueberries and MangoLemony Frozen-Yogurt Terrine with Blueberries and Mango
    1 quart plain fat-free Greek yogurt
    1 cup turbinado sugar, preferably light golden
    1 1/2 tablespoons finely grated lemon zest
    3/4 cup fresh lemon juice
    1 teaspoon kosher salt
    2 mangoes-peeled, cut off the pit and coarsely chopped (3 cups)
    1/4 cup honey
    2 tablespoons heavy cream
    1/2 pint blueberries (1 cup)
    1/4 cup unsalted pistachios

    1. Line an 8-by-4-inch metal or glass loaf pan with plastic wrap, leaving a few inches of overhang all around. In a medium bowl, combine the yogurt, sugar, lemon zest, lemon juice and salt and whisk until smooth. Transfer to an ice cream maker and freeze according to the manufacturer's instructions; the yogurt should be frozen but still spreadable.
    2. Meanwhile, in a food processor, combine the mangoes, honey and cream and puree

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  • Fast & Healthy Chicken Salad

    By Food & Wine

    Perfect for a picnic, this light chicken salad is tossed with deliciously crunchy toasted walnuts and chopped celery. More Simple and Satisfying Chicken Salads

    Chicken Salad with Walnuts and TarragonChicken Salad with Walnuts and Tarragon
    4 skinless, boneless chicken breast halves (1 1/2 pounds)
    1 bay leaf
    1/3 cup walnuts pieces
    1/2 cup mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon finely chopped tarragon
    1 tablespoon snipped chives
    1 tablespoon fresh lemon juice
    Kosher salt
    Freshly ground pepper
    4 celery ribs with leaves from the light green inner heart, finely chopped

    1. Preheat the oven to 350°. In a medium saucepan, cover the chicken breasts with water. Add the bay leaf and bring to a simmer. Reduce the heat to low and poach the chicken until white throughout, about 10 minutes. Discard the bay leaf. Transfer the chicken to a work surface and let cool slightly, then cut into 1/2-inch dice.
    2. Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or

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  • 6 Supersmart Tips for Kids' Lunches

    By Justine Sterling and Food & Wine

    Beat the Lunch Box BluesBy day, J.M. Hirsch is the food editor for the Associated Press, but each morning, he embraces his unofficial gig as an expert lunch packer. After years of making delicious, easy and fun meals to-go for his son, Parker (like a Star Wars-themed egg sandwich, the Obi Wan-wich), Hirsch is sharing his wisdom in a book called Beating the Lunch Box Blues, which hits shelves September 3. Based on his blog, Hirsch's book (he calls it an "un-cookbook") features great ideas for superfast boxed lunches, gorgeous annotated photographs and 30 fast dinner recipes that yield strategic leftovers. Here are six of the brilliant tips from his book.

    "Lunch boxes once were just that--boxes. Today, most are modeled at least in part after Japanese bento boxes, which have multiple containers and compartments. Search these out."

    Keep Sandwiches Crisp
    "To keep bread from getting soggy: First, toast it. Second, put a layer of fat between it

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  • Easiest Chicken Tacos Ever

    By Food & Wine

    Easy and fast, these tacos are great for a weeknight dinner. Adding jalapeño to the chicken gives it a nice, unexpected heat. More Taco Recipes

    Easiest Chicken TacosEasiest Chicken Tacos
    2 cups shredded rotisserie chicken
    1 small jalapeño, thinly sliced crosswise
    2 tablespoons extra-virgin olive oil
    Kosher salt
    Freshly ground pepper
    1 cup finely shredded green cabbage
    1 tablespoon fresh lemon juice
    1 tablespoon fresh lime juice
    1/2 teaspoon hot sauce
    Warm corn tortillas, shredded pepper jack cheese, guacamole and cilantro leaves, for serving

    1. Preheat the oven to 350°. In a medium baking dish, toss the chicken with the jalapeño and 1 tablespoon of the olive oil and season with salt and pepper. Cover with foil and bake for about 10 minutes, until hot.
    2. Meanwhile, in a medium bowl, toss the cabbage with the lemon juice, lime juice, hot sauce and the remaining 1 tablespoon of olive oil; season with salt and pepper.
    3. To serve, fill warm corn tortillas with the chicken, cabbage,

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  • Meet the $2,500 Chicken

    By Rebecca Flint Marx for Food & Wine

    A beautiful Ayam Cemani chicken. The Indonesian Ayam Cemani is "my most requested bird, ever," says Paul Bradshaw of Florida's Greenfire Farms. Why is the chicken so special? It's partly aesthetic: The Ayam Cemani is black inside and out, from its feathers to its comb to its internal organs. "They're stunningly beautiful, like staring into a black hole," says Bradshaw. The bird is also incredibly rare: Bradshaw, the first US breeder, won't have chicks to sell until early 2014. He's pricing them to meet demand: $5,000 a pair.

    Read more from F&W's September issue on travel and America's best chicken.

    More from Food & Wine:
    Chicken Recipes and Cooking Tips
    Best Restaurant Chicken Dishes

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  • The Secret to Perfect Grilled Cheese

    By Food & Wine

    The best way to improve on a great grilled cheese is to sprinkle some cheese on the outside of the bread. It creates a super-crisp, cheesy crust. More Great, Gooey Grilled Cheese

    Inside-Out Grilled Ham-and-Cheese SandwichesInside-Out Grilled Ham-and-Cheese Sandwiches
    4 tablespoons unsalted butter, softened
    8 slices of bakery Pullman bread
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    1/2 pound sliced Swiss cheese, preferably Gruyère
    8 ounces thinly sliced ham
    Dill pickle slices (optional)
    2 tablespoons Dijon mustard
    1/4 cup apricot preserves

    1. Butter each slice of bread and sprinkle with Parmigiano, pressing to help it adhere. Invert the slices onto a work surface, cheese side down. Top 4 of the slices with the Swiss cheese, ham and pickles. Mix the mustard and preserves and spread on the remaining 4 slices of bread. Close the sandwiches and griddle over moderate heat, turning, until golden, crisp on the outside and melted inside, about 3 minutes. Cut in half and serve right

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  • Summer Vegetable Salad

    By Food & Wine

    David Frenkiel and Luise Vindahl love to marinate vegetables in a bright, fresh lime juice dressing, just like other cooks would prepare fish for ceviche. In the winter, they give sprouts the ceviche treatment. In summer, they toss the dressing with fresh corn, shelling beans, tomatoes and nectarines. Amazing Summer Salads

    Summer Vegetable Summer Vegetable Summer Vegetable "Ceviche"
    1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
    1 teaspoon finely grated lime zest
    1/3 cup fresh lime juice
    1/4 cup extra-virgin olive oil
    1 scallion, thinly sliced
    1 jalapeño, seeded and thinly sliced
    1 small shallot, thinly sliced
    Sea salt
    1 1/2 cups fresh corn kernels (from 2 ears)
    2 nectarines, cut into thin wedges
    1 Hass avocado, cut into 1/2-inch cubes
    1 large orange bell pepper, finely julienned
    1 pint heirloom cherry tomatoes, halved
    1/2 cup coarsely chopped cilantro

    1. In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the

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  • Grilled Chicken Skewers

    By Food & Wine

    In this version of a Vietnamese dish, individual piles of cucumber, fresh herbs, and grilled chicken are arranged on a platter of vermicelli and bean sprouts. Tangy nuoc cham sauce is poured over all. As each diner takes a portion, the components intermingle. More Tasty Kebab Recipes

    Vermicelli with Chicken Skewers and Nuoc ChamVermicelli with Chicken Skewers and Nuoc ChamVermicelli with Chicken Skewers and Nuoc Cham
    5 tablespoons Asian fish sauce (nuoc mam or nam pla)
    2 tablespoons sugar
    3 cloves garlic, minced
    1 tablespoon cooking oil
    1 pound boneless, skinless chicken breasts (about 3), cut lengthwise into 12 strips in all
    1/2 teaspoon dried red-pepper flakes
    1 teaspoon wine vinegar
    2 tablespoons plus 1 teaspoon lime juice (from about 2 limes)
    2 tablespoons water
    1/2 pound vermicelli
    1 cup bean sprouts
    1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
    2/3 cup fresh mint, basil, or cilantro leaves, or any combination of the three
    1/3 cup chopped peanuts

    1. Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon

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  • Creamy Zucchini Soup

    By Food & Wine

    "This soup marries French cooking, with the leek and crème fraîche, and Texan flavors, with the poblano and cilantro," says Danika Boyle. The creamy green soup is delicious served hot or cold. The Best Cold Soups for Summer

    Zucchini Soup with Crème Fraîche and CilantroZucchini Soup with Crème Fraîche and CilantroZucchini Soup with Crème Fraîche and Cilantro
    1/4 cup extra-virgin olive oil
    1 large leek, white and tender green parts only, thinly sliced
    1 large poblano--cored, seeded and thinly sliced
    5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
    2 large garlic cloves, thinly sliced
    Kosher salt
    Freshly ground pepper
    1 quart low-sodium chicken broth
    1 small Parmesan cheese rind (optional)
    One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
    1 cup crème fraîche

    1. In a large pot, heat the olive oil until shimmering. Add the leek and poblano and cook over moderate heat, stirring, until softened, about 8 minutes. Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until

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