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Cooking Fresh July 2008 by Jess Thomson You’ve waited months for summer to get good and juicy on the vine. When it hits your dinner plate, ripe and heavy, you’ll know better than to add anything, because most of summer tastes best plain. At first, you’ll comply, adorning fat tomato slices with a sprinkle of sea salt, if anything, or gulping warm nectarines out of hand while the juice runs down your elbow. When you’re done leaving well enough alone, come to these recipes, where summer’s best blushes in a menu that keeps the grillmaster happy. From moist Dijon-dill kebabs—we thread each ingredient on its own skewer, so zucchini stay tender and onions have time to soften and sweeten—to grilled, honey-kissed apricots, this menu is a crowd-pleaser, start to finish.
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