When we’re scrolling down our social feeds, there are a few things that have been know to stop us dead in our tracks. In honor of July 4th, we’re lining up our favorite star-spangled red, white and blue foods. Let’s just say these videos will set off fireworks today.
Red, White and Blue Cheesecake (pictured above)
It’s easier to achieve the marbled look of this patriotic cheesecake than you might think. It just takes red, white and blue cheesecake batters and a wooden skewer for swirling.
Simple white meringues get a patriotic twist with streaks of red, white and blue. Watch the video to learn how it’s done.
Not all 4th of July fare has to be indulgences like burgers and hot dogs. In fact, these fruity layered pops use natural ingredients to get their patriotic hues, so they’re surprisingly healthy.
Celebrate the stars and stripes with an edible American flag built out of purple potatoes, tomatoes and fresh mozzarella.
These layered, boozy and frozen drinks will be the star swig at your Independence Day cookout. Watch the video, then blend you’re own at home.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Summer is the season for outdoor feasts of all kinds: barbecues, picnics, potlucks and more. You’ve probably got the main event covered, but what to serve on the side? Instead of ho-hum potato salad or limp coleslaw, take a cue from these chefs’ favorites. Warning: They just might steal the show.
For Los Angeles Chef Tal Ronnen, summer entertaining is all about simplicity and ease. “You don’t want the food to take you away from guests,” he explains. One of his favorite make-ahead salads features his favorite summer ingredients, like red and yellow watermelon, cherry tomatoes and Persian cucumbers. The vibrant tri-color medley is dressed with olive oil, salt and pepper and micro basil, then finished with tangy homemade almond ricotta, balsamic vinegar and olive oil. The version he serves at his vegan hotspot Crossroads shows off fancy knife work and plating, but Ronnen advises home cooks to simply chop and slice ingredients and serve the salad family-style. Have leftover melon? Make a summery cocktail like Crossroads’ Sailin’ On, which combines muddled watermelon with rum, lime, simple syrup and ice.
Chef Todd Macdonald may be responsible for the gourmet burger menu at Minneapolis’ Red Cow, but when it comes to backyard get-togethers he’s all about summer tomatoes. His go-to side is panzanella, a Tuscan salad that transforms stale bread and tomatoes into a tasty dish. For his version, Macdonald tosses toasted cubes of Rustica bakery’s miche (a French sourdough) with local heirloom tomatoes, white peaches, charred avocado, torn basil and a lemon-olive oil vinaigrette. “I love how it combines the ripeness of summer tomatoes and peaches with bread and smoky charred avocado for a very light yet hearty side dish,” he says. Since the bread needs time to soak up the juices, it works perfectly as part of a summer buffet. Macdonald recommends pairing it with a chilled rosé.
Mix in other veggies to create equally vibrant versions of the versatile salad like this one from Giada De Laurentiis.
Charcuterie as Salad
“My favorite summer side dish involves anything I can cook and eat that pairs well with a nice rosé,” says Simone Tong, chef and owner of Little Tong Noodle Shop in New York. Besides being rosé-friendly, Tong says the dish must also be “refreshing, citrusy, salty and crunchy.” Salad fits the bill nicely, but because Tong loves charcuterie, her Yunnan Summer Salad takes inspiration from the cured hams she discovered travelling through the Chinese province of Yunnan. Back in New York, she sources cured ham from Paisanos Meat Market, then tosses it with thinly sliced braised beef tendon, tangy pineapple and crisp red endive before drizzling it with a white miso and rice vinegar emulsion. The salad is garnished with lemony wood sorrel leaf and crushed Want Want rice crackers, a favorite childhood snack of Tong’s that lends the requisite crunch.
Pimped-Out Potato Salad
“I’m a sucker for a cold lobster salad roll with a side of kettle chips,” says Executive Chef Jose Guerrero of Denver’s ViewHouse Eatery, Bar & Rooftop. To transform the classic summer sandwich into an elevated side dish, he dreamt up a chilled seafood and potato salad. It starts with jumbo shrimp that are boiled with local fingerling potatoes and eggs in court bouillon, a spicy broth that adds to the flavor. Once chilled, the trio are tossed with chopped carrots and cucumbers, mixed with aioli and finished with crisp carrots and potato cracklings to up the crunch factor. Guerrero recommends pairing the salad with grilled steak for an inspired take on surf and turf, or serving leftovers tucked into buns for the ultimate summer sandwich.
Try other tricked-out takes on potato salad like this bacon-studded spin from Robert Irvine.
Head Chef Simon Townsend of The Shakespeare in New York is known for turning out classic British fare like bangers and mash, but when the mercury rises as high as the Manhattan skyline, he turns to lighter fare and clean flavors. His sure bet is a bright four-grain salad made from a medley of red quinoa, black quinoa, wheat berries and farrow beans. The dish is simply seasoned with lemon juice, olive oil, salt and pepper, then finished with chopped cucumber and parsley. “As a side dish, it’s light, but actually stands up on its own due to all the protein in the grains,” Townsend notes. “I would match this with some lemongrass-marinated shrimp cooked over coals, and a California Chardonnay light on the oak.”
Put a different spin on the side by pairing quinoa with other ingredients to create versions like this asparagus and goat cheese option from Bobby Flay.
When he’s not running his St. Louis restaurants, Chef Gerard Craft loves to entertain at home, especially when local farmers’ markets are overflowing with peak-season produce. His scene-stealing sides include his take on a Caprese salad starring ripe peaches, fresh mozzarella and basil; tender radishes sautéed with mint and lemon; and roasted corn sautéed with fennel, charred cherry tomatoes and chile flakes. “These are all dishes that can be made ahead of time and served family-style, which is essential in my opinion. The host wants to have fun, too!” says Craft. “They all also utilize what’s in season… and have that balance of flavor from acidity to sweet and rich to spicy.” He rounds out the spread with shareable mains like spatchcocked chicken or a Fiorentina T-bone steak, plus easy-to-batch cocktails like whiskey-spiked mint lemonade.
Get inspired by even more sides (including a grilled corn salad pictured above) with this Food Network summer gallery.
Watermelon salad photo courtesy of Crossroads and Yunnan summer salad photo courtesy of Tracy Liu
The classic strawberry-and-blueberry flag cake never gets old – we’re partial to Ina Garten’s version that is equally beautiful and delicious. But if you’re inclined to think more outside-the-box this 4th of July while still serving up patriotic pride, here are some new flag-shaped creations to whip up for your celebration.
Go Savory: Deviled Egg American Flag
Show your pride in the Stars and Stripes with this no-peel version of classic deviled eggs.
American Colors, Italian Flavors: Flag Caprese Salad
Build an American flag with purple potatoes, tomatoes and fresh mozzarella for a new take on caprese. A large wooden cutting board lined with parchment makes the perfect serving platter.
No-Bake: Fruit Tart Flag
Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream, then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.
Patriotic Funfetti: Sprinkled Flag Cake
For an easy surprise inside a classic fruit-topped flag cake, fold red, white and blue sprinkles into the batter.
With their luscious, velvety texture and sweet-tart flavor, fresh apricots are one of the highlights of summer. But unless you’re lucky enough to live near a local grower, you may never have tasted one that’s truly worth biting into. That’s because, like peaches and plums, these tender little fruits are best when allowed to ripen on the tree. One of the first of the stone fruits to arrive at markets, apricots are only available for two short months, beginning in late May and extending through mid-July. There are about a dozen common varieties, produced primarily in California, but they are also grown on a small scale in many other regions of the country. Any fruit you see during the winter months have been imported from either South America or New Zealand.
Apricots are rich in carotenoids and xanthophylls, nutrients that researchers believe may help protect eyesight from aging-related damage. They are also a good source of vitamin C, fiber and potassium. When dried, they lose some of their vitamin C, but become a concentrated source of iron–a particular boon to those who follow a vegetarian diet.
In the market, look for fruits with a deep orange color and avoid those that are pale and yellow. If they are hard or have streaks of green, they have not been tree-ripened, and will never develop much flavor. If just slightly firm, place them in a paper bag and leave them to ripen at room temperature for a day or too. When ripe, apricots will be soft enough to yield to gentle pressure. Eat them as soon as possible, as they will not keep!
What to do with Apricots
Perhaps because apricots are in season around the same time as more popular relatives like peaches and nectarines, they are often overlooked. That’s a shame, because their rich, tart flavor is a match for both sweet and savory treatments. For a healthy breakfast, mixed sliced apricots with honey and a few tablespoons water and cook until slightly softened. Then, spoon over yogurt and a top with a handful of granola. Or, for a weekend treat, sauté sliced apricots in brown butter and serve over French toast.
Raw, sliced apricots make a sweet counterpoint to bitter greens in a salad, topped with chopped, salty nuts and a sprinkling of crumbled goat or feta cheese. For an appetizer or light lunch, spread toast with ricotta cheese and quartered apricots, then broil until slightly caramelized and garnish with slivered fresh basil. They also stand up well to grilling: Thread chunks of the fruit with red onions and pork tenderloin onto skewers, brush with a mixture of apricot jam and mustard, and grill until browned. Of course, apricots are best known in desserts where they are often featured in fancy French tarts or American cobblers and pies. For a simpler and healthy dessert, serve apricots as part of a fruit fondue along with chocolate sauce. Or poach the peeled fruit in Lillet or white wine and serve with a scoop of vanilla ice cream.
Since apricots are hard to ship and take well to drying, many of the world’s cuisines make liberal use of the dried fruit. They are particularly common in Middle Eastern cooking, where they are often found in a rice pilaf or paired with lamb in a tagine. In many recipes that call for dried apricots, fresh ones may easily be substituted. Here are a few ideas to get you started:
Abigail Chipley is a freelance recipe developer, writer and cooking teacher who lives in Portland, Oregon.
What’s an urban dweller without an outdoor grill to do all summer, when our social media feeds are flooded with mouthwatering grilled recipes? Fortunately, investing in a good grill pan will save you from major FOMO this season. You’ll get the same gorgeous grill marks – and minimal cleanup – right on the kitchen stove. Some traditionally barbecued dishes even lend themselves well to the regular oven – no one will believe they were made indoors! Here are 5 weeknight-friendly recipes that were created with indoor grilling in mind.
Giada’s Italian-accented barbecue sauce – spiked with balsamic vinegar – is equally perfect on chicken or steak. She recommends any combination of breast or leg-and-thigh pieces of chicken or New York strips for this simple preparation. With your trusty grill pan, either will be ready in 35 minutes.
Fish can be tricky to cook on the outdoor grill, since the heat level is often hard to control. So your indoor grill pan might even give you a leg up on this tasty recipe, especially if you like your sushi-grade tuna steaks rare in the center.
This entire meal is built on the grill pan (or grill) and is ready in 25 minutes flat. Simply seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes – no extra pan needed.
Ree reworks a cookout favorite into an easy dish to make indoors. She roasts chicken thighs in a hot oven and brushes them with spicy-sweet barbecue sauce a few times during the cooking process for loads of flavor.
Grilled vegetables are all about the grill marks. Those tasty bites of char transform ho-hum slices of eggplant, zucchini and mushrooms into something special and summery. Ree uses her grill pan to work the same magic.
Homemade ice cream is often thought of as a luxury dessert, something you make for a special occasion or right at the beginning of summer. The end product is amazing, but it’s such a process. If you own an ice cream maker (no judgement if you don’t – they’re only useful for making ice cream and the occasional frose, and who needs an extra piece of equipment lying around?), you have to start freezing the parts and prepping the ice cream base long before you can ever tuck into the end product. Enter no-churn ice cream. It’s totally doable as a weekend project or any time you have a few hours for ice cream to set up in the freezer.
The trick to smooth no-churn ice cream is folding whipped heavy cream into sweetened condensed milk (sorry friends, this is ice cream not salad). Then freeze the ice cream for a few hours and add any mix-ins when it’s at the consistency of soft serve, so they don’t all end up at the bottom of the ice cream. Freeze for another few hours until solid and scoopable and amazingly delicious.
Homemade is so much better than the store-bought stuff, and with recipes this easy, from-scratch ice cream will become part of your summer repertoire.
Strawberry Cheesecake Ice Cream (pictured above)
Fresh strawberry syrup and little bites of cheesecake are swirled into a cream cheese ice cream based, which makes for an indulgent summertime treat.
Vanilla Ice Cream
Four simple ingredients are all it takes to make the most classic ice cream flavor. Swap in vanilla powder or scrape the seeds from a vanilla pod for the iconic spotted look. Vanilla ice cream is a perfect blank canvas for mix-ins: try adding crushed gingersnaps or another variety cookies for even more fun.
Chocolate Ice Cream
Just add cocoa powder to the vanilla base above for super easy chocolate ice cream. Homemade rocky road is within your reach: mix in crushed chocolate-covered almonds and marshmallows for the win.
Strawberry Ice Cream
Start out with a vanilla base and work in some chopped frozen strawberries for a serious bite of nostalgia.
Spicy Mango Ice Cream
This ice cream flavor is reminiscent of mangoes on a stick sprinkled with chili powder and salt, a popular portable snack with a kick.
Matcha Ice Cream
Matcha green tea powder adds an earthy layer of flavor to this super sweet treat. Try adding mix-ins like toasted coconut or chocolate chips.
Sweet Corn Ice Cream
This may sound like a crazy combo, but once you try sweet corn ice cream, you may never want to eat it any other way. Super sweet fresh summer corn is used two ways: the cobs help to flavor the ice cream base and the kernels are sprinkled throughout for sweet corn flavor in every bite.
Hot Honey-Peanut Butter Ice Cream
Hot honey, honey that’s been infused with chiles, helps create the spicy-sweet-salty balance of this ice cream flavor. And once you add it to your ice cream, both mixed into the base and drizzled over the finished product, we think you’re probably going want to put it on everything.
It’s a hot summer afternoon and you’re trying decide whether you want the boost of an iced coffee, the fizz of a carbonated beverage or the quench of a citrus drink. You actually don’t have to make a choice. A new citrus coffee soda called Keepers is blending all three into one reputedly refreshing drink. (Grub Street just called it quite possibly “the drink of the season.”)
A citrus coffee soda? The sparkling beverage blends “fresh lemon and lime juice with whole tangerines,” adds that to “freshly roasted single origin Ethiopian coffee beans” and brews it using “a Japanese flash brewing method” (boiled water plus ice) that gives it an especially “bright, refreshing flavor,” the Brooklyn-based startup explains on its website. The citrus-coffee brew is then cooled and carbonated.
Sounds good, but Keepers says the drink must be tried to be truly understood. That’s either easy or difficult to do, depending on where you live. Keepers, which comes in bottles and cans, has been available since November in Brooklyn, with plans to offer it nationwide online soon.
“We are currently available in the two Brooklyn Whole Foods locations, and anyone in Manhattan and Brooklyn can get Keepers in hand within a few hours by using [the delivery service] Foodkick,” Keepers co-founder Brent Lagerman tells FN Dish, adding that it’s also available at “an assortment of the cooler markets and cafes around Brooklyn, including Greene Grape and Foster Sundry.”
Those outside New York thirsting for a coffee soda ahead of Keepers online store launch can go for a sans-citrus option, like Manhattan Special Pure Espresso Coffee Soda (produced since 1895!) or Michigan-based Proper Soda Co.’s Coffee Soda, which can be ordered online.
If you’re in Nashville, Tennessee, Matchless Coffee Soda, which claims it is “best served over ice with an expressed citrus peel,” is getting lots of props — and is also working toward broader availability.
Or you can DIY it and whip up this espresso soda cocktail.
Yeah, coffee soda — and better yet, citrus coffee soda — is definitely an idea whose time has come. A real keeper.
Photo courtesy of @brooklynmakers
You’ve just transferred some juicy tomatoes into the pot for a beautiful fresh pasta sauce and go to your phone to see the next step of the recipe, but your hands are covered in tomato juice. Time to stop and wipe off your hands to make sure you keep your phone clean.
Messy hands, meet Cook with Me, a collection of voice-activated recipes in Food Network’s In the Kitchen app where you can command Sage, the recipe assistant, to walk you through each step. There are also instructional videos along the way to make sure you’re on track to a delicious, fail-proof meal.
“We are always looking to solve our customers’ most common cooking problems when we think about making new updates to all of our Food Network products,” said Al Ming, director of product, apps and emerging technologies at Scripps Lifestyle Studios, which handles Food Network’s digital operations. “The Cook with Me hands-free feature is an essential tool for modern cooking experiences, and we are excited to bring this update to the In the Kitchen app.”
How it works:
Open up the In the Kitchen app on your iPhone or iPad (available for download in the App Store). The Cook with Me collection is located under Top Picks – the first category you’ll see when you open the app. Choose one of the featured recipes and hit the button that says “Cook Hands-Free.” From there you’ll get a quick tutorial on how to use the voice commands and then you’re ready to cook — without the worry of smudging your phone with messy hands.
Right now there are nine popular, easy-to-make recipes available for hands-free cooking, and over time the list will grow to include more seasonal recipes from Food Network Kitchen’s chefs.
The kitchen is one place you should be getting your hands dirty! With help from Food Network’s In the Kitchen app, you don’t have to worry about ruining your tech while you work.
Keeping Your Kids on Track While on Summer Vacation By Nell Stephenson Chicken nuggets, pizza and spaghetti. That’s just a few of the items seen all too commonly on the ‘kid’s’ section of a menu at eateries ranging from upscale to the local hole in the wall. And while many parents are becoming more and more aware of how important it is to be conscientious of what their children are eating at home and at school. all too often even the best eating strategies can go out the window when it comes to dining on vacation.…
The post Keeping Your Kids on Track While on Summer Vacation appeared first on The Paleo Diet™.
On Saturday morning, Ree Drummond is sharing a collection of her all-time favorite summer recipes, perfect for entertaining or a quiet dinner for two. The menu includes Grilled Chicken Tacos with Strawberry Salsa, Gazpacho and Ice Cream Pie with Easy Caramel Sauce. Then, the co-hosts on The Kitchen are having a patriotic party and making a DIY confetti cannon. On Sunday morning, Ina Garten is cooking eggs like a pro and later on Ayesha Curry is making an Italian feast.
On Sunday evening, carnival games come to Flavortown on Guy’s Grocery Games, and on Food Network Star, the remaining finalists are tackling Sunny Anderson’s kitchen hacks, and performing them in front of a studio audience.
The Pioneer Woman: Summer Summer Summer – Saturday, July 1 at 10a|9c
Ree’s sharing a collection of her favorite summertime recipes from over the years. There’s an amazing shortcut for Ice Cream Pie with Easy Caramel Sauce that’s a fabulous treat for her ranching crew, plus a perfect Panzanella that’s her go-to summer salad. Then, Ree whips up Gazpacho (pictured) with juicy shrimp, an incredible cold soup for hot days. Finally, in a seasonal surprise, she’s serving up Grilled Chicken Tacos with Strawberry Salsa.
The Kitchen: Patriotic Party – Saturday, July 1 at 11a|10c
The Kitchen’s Patriotic Party kicks off with Jeff Mauro’s GYOB (“Grind Your Own Beef”) Griddle Burger with Dijoli (pictured) and new ways to flavor bomb condiments with Bloody Mary Ketchup. Katie Lee and Sunny Anderson take hot dogs to the next level, and lifestyle blogger Rachel Hollis joins the party with her Red, White, and Blue Pretzel Salad. The hosts also share No-Fail Party Prep ideas and a DIY Confetti Cannon to make the 4th of July truly great!
Barefoot Contessa: Cook Like a Pro: Eggs – Sunday, July 2 at 11a|10c
It’s eggs all the way in an incredible master class, featuring them soft boiled and in the dressing of a fantastic Caesar Salad with Blue Cheese and Bacon. Egg whites are whipped to perfection for a Pavlova Fruit Tart, then there’s foolproof Truffled Scrambled Eggs. She makes Eggs Benedict with an Easy Hollandaise Sauce (pictured) just like a pro, and super chef Jose Andres reveals the secret of his perfectly fried eggs.
Ayesha’s Home Kitchen: Godfather – Sunday, July 2 at 12:30|11:30c
Ayesha prepares a big Italian meal as she and her husband, Stephen, entertain his best friend from college, Bryant, and his wife, Brittany, who also happen to be the godparents of her daughter, Riley. She whips up Fresh Egg Pasta, an Ultimate Caesar Salad, and Steph’s favorite, Chicken Parmesan for the party. To finish off this classic Italian meal, they make a light and sweet Tiramisu and enjoy Italian Greyhounds (pictured) together.
Guy’s Grocery Games: Carnival Games – Sunday, July 2 at 8|7c
The market has been turned into a midway so that four carnival food chefs can compete for a jackpot worth up to $20,000! First, they try their luck spinning a wheel of chance for the ingredients in their fried classic. Next, chefs play Guy Fieri’s arcade favorite, Spree Ball, to determine the budget for their “something on a stick” specialty. Then, the final two chefs use darts to pop the balloons that determine which aisles they can shop to create elevated carnival food.
Food Network Star: Sunny’s Kitchen Hacks – Sunday, July 2 at 9|8c
First, the finalists pair up and take on a typical shopping budget problem while creating an Instagram Story about their shopping trip, with special guest Hannah Hart helping Giada De Laurentiis and Bobby Flay judge their efforts. Then it’s time for Sunny Anderson to hit the Food Network Star kitchen, bringing several of her favorite problem-solving segments from The Kitchen for the finalists to perform in front of a studio audience.