Best Reduction Recipes

You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I’m almost sure, however, that you have never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It’s a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature.The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some balsamic drizzling sauce already made (or a bottle of balsamic vinegar to reduce), it’s definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.Click here to see the rest of Lidia Bastianich's Independence Day menu.

Red wine not only pairs perfectly with pasta, but also serves as a great ingredient to cook your pasta in! Don’t want your wine to go to waste? This is a perfect solution! Plus, the antioxidants in the wine are believed to help prevent heart disease.

If you're in the mood for a sweet cocktail, the Le Bleu Glacier is a the beverage to go to. Created by the staff at the Four Seasons Resort Jacksole Hole, the mixture of local huckleberries, sugar, vanilla, and vodka make for a beverage that can be enjoyed both in the summer and the winter months. The smoked cheddar garnish gives the drink a unique addition, taking it up one more notch.

This simple recipe is one of the ingredients in a classic Béarnaise Sauce.