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  • America's 20 Best Hot Dogs

    By Pervaiz Shallwani and Food & Wine

    From classic franks to artisan wieners with toppings like kimchi, here are the nation's best hot dogs.

  • Stove-Top Berry Cobbler

    By Food & Wine

    This tart and super fruity summer dessert cooks mostly on the stovetop, with just a quick finish under the broiler to caramelize the biscuits. Recipes for Berries

    Skillet Biscuits with BerriesSkillet Biscuits with BerriesSkillet Biscuits with Berries
    1 1/2 cups all-purpose flour
    2 tablespoons light brown sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 1/2 sticks cold unsalted butter, cut into 1/4-inch pieces
    1/4 cup plus 2 tablespoons half-and-half
    3/4 cup granulated sugar, plus more for sprinkling
    12 ounces raspberries
    12 ounces blackberries
    1 1/2 teaspoons finely grated orange zest
    1 cinnamon stick
    Sweetened whipped cream, for serving

    1. In a large bowl, combine the flour, brown sugar, baking powder and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Add the half-and-half and stir until the dough is evenly moistened. Using an ice cream scoop or a large spoon, scoop the dough into 8 loose mounds and place on a wax paper-lined baking sheet.

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  • Mistakes that Are Ruining Your Cookout

    By Emily Thelin for Food & Wine

    "A lot of people marinate raw food in barbecue sauce, because they're thinking, Oh, I want barbecued chicken," says grilling expert Elizabeth Karmel. The problem is that sauce often contains sugar, which burns quickly, resulting in a lackluster version of the classic dish. Here, the Hill Country Barbecue chef reveals more ways home cooks ruin great ingredients, and how to avoid those mistakes.

    Big Bob Gibson's Chicken with White Barbecue Sauce1. COOKING WITHOUT HEATING THE GRILL
    It's really important: Just like you'd heat a sauté pan before you put food in it, it's very important to preheat the grill to cook any foods properly. Preheating also sterilizes the grill by burning off any residue.

    You would never bake a cake with the oven door open, right? Just like preheating is essential to proper cooking, so is temperature control.

    I've got a couple of good rules of thumb: If something takes 20 minutes or less to cook,

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  • Buttermilk Cake with Blackberries

    By Food & Wine

    Light and moist, with an irresistible crispy top, this buttermilk cake from chef-couple Amelia O'Reilly and Nico Monday has sweet-tart berries in every bite and takes just 20 minutes to prep. It will become your go-to cake whenever blackberries (or even raspberries) are in season. Irresistible Summer Desserts

    Buttermilk Cake with BlackberriesButtermilk Cake with BlackberriesButtermilk Cake with Blackberries
    4 tablespoons unsalted butter, softened, plus more for greasing
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2/3 cup plus 1 1/2 tablespoons sugar
    1 large egg, at room temperature
    1 teaspoon pure vanilla extract
    1/2 cup buttermilk, at room temperature
    1 1/4 cups blackberries, plus more for serving
    Sweetened whipped cream, for serving

    1. Preheat the oven to 400°. Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment.
    2. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl,

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  • Lobster-and-Corn Fritters

    By Food & Wine

    Chef-restaurateur couple--and Chez Panisse alums--Amelia O'Reilly and Nico Monday share a summery recipe for crisp, light fritters that taste like nothing but fresh lobster and sweet corn. Fantastic Summer Hors d'Oeuvres

    Lobster-and-Corn FrittersLobster-and-Corn FrittersLobster-and-Corn Fritters
    One 1 1/2-pound lobster
    1/2 cup basil leaves
    1/2 cup mayonnaise
    Freshly ground pepper
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    3/4 cup buttermilk
    1 large egg, separated
    1 ear of corn, kernels cut from the cob
    2 tablespoons minced chives
    1 tablespoon unsalted butter, melted
    Vegetable oil, for frying
    Lemon wedges, for serving

    1. Bring a large saucepan of water to a boil. Plunge the lobster into the boiling water head first and cook until bright red all over, about 6 minutes. Transfer the lobster to a large rimmed baking sheet and let cool. Twist the tail from the lobster body and break off the claws. With scissors, cut down the tail shell and remove

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  • Chicken Caprese Salad

    By Food & Wine

    Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this three-ingredient recipe because it adds so much flavor to both the chicken marinade and the dressing. Great Salads with Chicken

    Chicken Caprese SaladChicken Caprese SaladChicken Caprese Salad
    1/2 pound spicy marinated bocconcini (mozzarella balls), plus the oil from the container
    4 skinless, boneless chicken breast halves, pounded 1/2 inch thick
    Freshly ground pepper
    1 pint heirloom cherry or grape tomatoes, halved
    Olive oil, for grilling

    1. Pick the bocconcini out of the marinade. Transfer half of the marinade to a medium baking dish. Add the chicken, season with salt and pepper and let stand at room temperature for 1 hour or refrigerate for 4 hours.
    2. Quarter the bocconcini and transfer to a bowl. Add the remaining marinade and the tomatoes and season with salt and pepper.
    3. Light a grill or preheat a grill pan and oil the grate. Grill the chicken over high heat, turning once,

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  • Bubble Sundaes with Peach-Blueberry Compote

    By Food & Wine

    Inspired by bubble tea, Bill Kim tops his ice cream sundae with chewy tapioca pearls cooked in lemonade. Irresistible Ice Cream Sundaes

    Bubble Sundaes with Peach-Blueberry CompoteBubble Sundaes with Peach-Blueberry CompoteBubble Sundaes with Peach-Blueberry Compote
    2 cups water
    1 cup plus 1 1/2 tablespoons fresh lemon juice
    1 1/4 cups sugar
    1/2 cup medium pearl tapioca
    4 peaches--peeled and diced
    2 cups blueberries
    One 1/2-inch piece of fresh ginger, smashed
    Pinch of salt
    2 1/2 pints vanilla ice cream, for serving

    1. In a medium saucepan, combine the water with 1 cup of the lemon juice and 1 cup of the sugar and bring to a boil, stirring to dissolve the sugar. Add the tapioca and cook over moderate heat, stirring often, until the pearls are plumped and tender, 3 to 5 minutes. Remove the tapioca from the heat and let cool to room temperature, stirring occasionally. Do not refrigerate.
    2. Meanwhile, in another medium saucepan, combine the diced peaches, blueberries, smashed ginger and salt with the remaining 1 1/2

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  • Sweet-and-Spicy Chicken

    By Food & Wine

    Chef Bill Kim prefers using frozen lemongrass to fresh in this marinade because he finds the flavor sweeter and more intense. Grilled Chicken Recipes

    Sweet-and-Spicy ChickenSweet-and-Spicy ChickenSweet-and-Spicy Chicken
    4 garlic cloves, smashed and peeled
    2 tablespoons snipped chives
    1 tablespoon chopped fresh ginger
    1 large stalk frozen or fresh lemongrass; tender pale inner core only, minced
    2 tablespoons toasted sesame oil
    1/2 cup Thai sweet chile sauce
    3 tablespoons sambal oelek or other Asian chile sauce
    2 pounds skinless, boneless chicken thighs, trimmed

    1. In a mini food processor, combine the garlic, chives, ginger, lemongrass and sesame oil and pulse until finely chopped. Add the sweet chile sauce and sambal oelek and pulse to blend.
    2. Spread the marinade over the chicken and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
    3. Light a grill. Lift the chicken thighs from the marinade, letting the excess drip off. Grill over

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  • Spiced Shrimp and Tomato Kebabs

    By Food & Wine

    This is a perfect party dish because it's so easy to assemble, and you can marinate and skewer the shrimp ahead of time. Flavorful Kebab Recipes

    Spiced Shrimp and Tomato KebabsSpiced Shrimp and Tomato KebabsSpiced Shrimp and Tomato Kebabs
    1/4 cup thinly sliced peeled ginger
    4 garlic cloves
    1/4 cup packed cilantro leaves
    2 tablespoons packed basil leaves
    1 tablespoon packed mint leaves
    1 teaspoon cayenne
    1 teaspoon smoked paprika
    2 tablespoons lime juice
    2 teaspoons honey
    2 teaspoons salt
    2 tablespoons extra-virgin olive oil, plus more for brushing
    40 large shrimp (about 2 pounds), shelled and deveined
    1 pint grape tomatoes

    1. In a food processor, combine the ginger with the garlic, cilantro, basil, mint, cayenne, paprika, lime juice, honey, salt and the 2 tablespoons of olive oil and puree. Scrape the marinade into a large bowl, add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes or for up to 4 hours.
    2. Thread the shrimp and tomatoes onto skewers.
    3. Light a grill and oil the grates. Grill the skewers

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  • Free-Form Blueberry Tart

    By Food & Wine

    Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether. More Summer Desserts

    Free-Form Blueberry TartFree-Form Blueberry TartFree-Form Blueberry Tart
    1 1/2 cups all-purpose flour, plus more for sprinkling
    1 tablespoon minced candied ginger
    1/4 teaspoon salt
    1 1/2 sticks cold unsalted butter, cut into small pieces
    1/4 cup plus 1 tablespoon ice water
    1/4 cup sugar, plus more for sprinkling
    2 teaspoons finely grated lemon zest
    1/4 cup all-purpose flour
    4 cups blueberries
    2 tablespoons fresh lemon juice
    1 egg white, beaten

    1. In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until the pastry starts to come together. Turn the pastry out onto a lightly floured work surface and pat it into a disk. Wrap in plastic and refrigerate for 2 hours, or until

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