There's nothing better than hot dogs, corn on the cob, and watermelon for the Fourth. But if you're in search of an adventure and a more creative way to celebrate, might I suggest scoping out the country's regional food scene? Whether you're in Cincinnati or Central Texas, the United States of America is a veritable chest of gastronomic treasures just waiting to be discovered. A few of my favorite local specialties are right this way.
Sometimes plain old corn on the cob can be boring. You have it over and over again during the Summer, and it's always the same. However, this July I've decided to remake corn on the cob, starting with this delicious recipe. The corn is grilled with the husks on, and then it's coated with a spicy-sweet glaze. The glaze is a mixture of butter, maple syrup, garlic, and chipotle chiles.
It's an easy recipe with extraordinary results. This corn is amazing and unlike any corn I've had before! The combination of maple syrup and chipotle chiles is perfect; the two ingredients balance each other out, so the glaze isn't too sweet or too spicy. It's a classic side with a modern twist, and it pairs well with everything from barbecued chicken to Cuban-style pork. Here's the recipe.
Tired of the same ol' lunch? Between the Bread offers some fodder for brown-bag inspiration with her review of one San Francisco restaurant's preserved tuna and piquillo sandwich.
On several leisurely weekend afternoons, I've found myself at Bar Jules in Hayes Valley for lunch, and I'm never disappointed. I love the handful-and-a-half of simple brunch and lunch items; I love how the chalkboard menu changes daily but not too drastically; and I adore the cheery, comforting blue and mustard walls. I even love the bathroom decor.
The restaurant's unique tuna sandwich, revisited, when you keep reading.
