How are you celebrating the country's independence?
This recipe combines watermelon puree with white grape juice, lime juice, and club soda. It's refreshing, fruity, delicious, and can be served to kids. For an adult version, add a splash of vodka or gin. To offer this concoction at your Fourth of July barbecue, get the recipe now.
To kick things off, we have a quintessential Fourth of July dessert: flag cake. Since there's no set recipe for the interior of flag cake, I modeled mine off of a recipe I found in Every Day With Rachael Ray. It's a dense vanilla-blueberry cake with lemon cream cheese filling and whipped marshmallowy frosting. The resulting dessert is absolutely amazing.
Make it the night before you serve it, because the cake tastes even better the next day. Decorate the top before serving to look like a flag with blueberries and raspberries. Don't worry if the flag design ends up being a little crooked like mine was, it's OK for the cake to look homemade. It's the flavor that matters, and this cake is fruity, creamy, and just plain wonderful! Here's how I made it.
- The Pioneer Woman's guide to the ultimate Fourth of July party.
- The Pioneer Woman's guide to the ultimate Fourth of July party. — Kitchen Daily
- Chef Paul Prudhomme talks about the Gulf seafood crisis. — Eatocracy
- 12 horribly cheesy World Cup food and drink advertisements. — Huffington Post Food
- Summer reading for the food obsessed. — Chow
- How to steam in a wok. — Serious Eats
- Five amazing cheesecake recipes. — The Epi-Log
- What a food critic is good for. — The Atlantic
- An inside look at the 2010 Jell-O mold competition. — Eater
During the Summer, I love to experiment with different salad recipes. There's a plethora of fruits and vegetables to choose from at the market, and the hot weather almost requires salads as a side dish. Since I had never cooked with Israeli couscous, I recently made this scrumptious salad. Israeli couscous, or pearl couscous as it's sometimes called, is larger than regular couscous and has a chewy texture and orzo-like starchiness.
It can be mixed with just about anything, but this recipe coats it in a roasted tomato and garlic dressing before tossing it with tomatoes, black olives, and tons of fresh herbs. The resulting salad is easy to transport and would be great for a picnic. Serve with grilled meat at a barbecue or, for a lighter meal, a chunk of hard cheese and grilled bread. Trust me, this salad recipe is a keeper! Get it now.
Between the Voltaggio brothers lunch and the grand tasting tents, we enjoyed a lot of good food last weekend in Aspen. However, the highlight, by far, was an amazing six-course crawfish lunch, prepared by the master of New Orleans cuisine, Chef John Besh. Thanks to his appearances on the Next Iron Chef and Top Chef Masters, I was pretty familiar with the chef's cooking style.
What I wasn't prepared for was one of the most delicious and memorable meals of my life. Here you'll get a look at the lunch, which was paired with beer and properly titled Tails and Ales.
A princess cake is no easy dessert; it involves six components: sponge cake, whipped cream, pastry cream, raspberry jam, simple syrup, and marzipan. But after extensively researching it and clearing away part of my weekend, I decided to give it a try. Luckily, the cake was a huge success! It was moist, delicious, and absolutely perfect.
Although I spent a lot of time worrying about it, each element of the cake was not that difficult. Since I've never worked with marzipan, rolling it out was the hardest part of the process. If you are an experienced baker looking for a scrumptious cake that will definitely impress, I suggest you make it. Here's the recipe and my photos.
Before the interested eyes of a group of select journalists, Michael turned frozen cubes of cream cheese into a melt-in-your-mouth snow and Bryan cut slices of perfectly cooked harissa lamb, fresh out of vacuum-packed plastic baggies.
To take a closer look at the amazing three-course meal, check out all of my photos after the break.
This recipe illustrates this technique perfectly by combining couscous with seared scallops, snow peas, and oranges. It's a healthy and effortless meal that's far from boring. Serve with a crisp white wine and fresh berries for dessert. To learn how it's done, check out the recipe now.
To serve this crowd-pleasing sandwich to your family, get the recipe and read more
To get the uncomplicated recipe that's sure to be a hit with kids, read more