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Faith Middleton's Food Schmooze

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olive oil

Salmon with Tarragon Butter, Grilled on the Skin

French Grill salmon recipe

Cooking fish on the skin side, which protects the meat from direct heat, leaves it so moist and tender that I can’t quite imagine any other way to cook it. This makes for quite a lunch or supper, particularly when you serve it with basic grilled leeks and a chilled Saumur- Champigny.

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Couscous Salad

Eating With Peter by Susan Buckley
A recipe from our friend Francoise, which Peter Buckley adapted for the book, Eat It Raw.

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Alex Province’s Southwestern-Inspired Paella

Alex's southwestern paella recipe

This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.

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Argentine Humita

Humita, essentially a savory corn pudding, is the perfect side to steak, sausages, or anything coming off an Argentine grill.

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Mark Raymond’s Favorite Corn Salad

corn salad_Joy_Flickr

This refreshing corn salad is easy to make your own. Use more or less feta, onion, or basil. Go heavy on the cherry tomatoes. Add sliced avocado, if you like.

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Gulf Coast Shrimp Tacos

Food52 Any Night Grilling_Gulf Coast Shrimp Tacos_recipe

The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.

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