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Eating healthy should still be delicious.
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A REFRESHING, CITRUSY BEERGood picnic beers need balanced flavors to complement foods yet still refresh. Check out summer beers, which offer more flavor and body than traditional lagers. Lightly hopped with citrus overtones, they're dangerously easy to drink.Sierra Nevada, Summerfest, California ($1.50/bottle or can)
A ROBUST, DRY ROSÉRefreshing and superversatile, rosé is the perfect summer sipper. Pale pink rosés are delicious, but heavier varieties will satisfy both red and white wine palates. Look for crisp, deeper-hued versions made from cabernet, syrah, or mourvèdre. Serve well chilled.Mulderbosch, Cabernet Sauvignon Rosé, South Africa, 2013 ($13)
OOPS!Avoid heavy red wines like petite sirah, zinfandel, and cabernet sauvignon, as warm weather will exacerbate high alcohol levels and grippy tannins. —Jordan Mackay
25 Easy 4th of July Salads to Complete Your Cookout Menu
Because everyone wants a *little* something to go with their burgers and hot dogs!
There are certain must-haves for any Independence Day cookout: You want plenty of recipes to throw on the grill, a smart helping of desserts to cap things off, at least a few appetizers to keep everyone going while you cook, and of course it doesn't hurt to have a mixed drink or two on hand to go with the beer and lemonade. But the plate just doesn't look right unless you've got a salad or two out there as well. Whether it's fruit salad, potato salad, green salad or pasta salad, these delicious easy recipes have you covered.
Write a Response
Do you really need to suggest what we eat for our Holiday Celebration. This is absurd. I think it is my business what I eat and i can make my won choices by the government not making suggestions to me. The next thing I know the government will be telling when and when not to go to the bathroom. Please not the government and especially the Obama administration needs to stay our of my business. oh by the way Jocelyn Harrison, please find something else with your time instead of helping the government by your suggestions to what the US Citizens needs to eat. Get a life .
I don't NEED you telling me what to eat. In fact, I will make sure I eat EVERYTHING you tell me not to eat. How do you like that?
59 Easy 4th of July Recipes Your Family Will Devour
Forget the fireworks: These all-American food ideas will steal the show at your backyard cookout.
This Independence Day, cook up a spread of star-spangled 4th of July recipes worthy of America's birthday. From traditional 4th of July foods (we&rsquore talking about you, coleslaw and potato salad) to modern, creative finger foods, we've rounded up mouthwatering recipes to help you celebrate the summer holiday in the most delicious way possible. Fire up the grill and make some of the best all-American entrees, keeping it classic with fried chicken, smoky meats, and burgers of all kinds &mdash or even trying some zesty seafood recipes that taste like you&rsquore eating beachside. You'll of course have to pair it with some delicious 4th of July apps, refreshing summer salads, or the best desserts to cap off a backyard barbecue. And don't forget the drink recipes to pair with all your cookout fare &mdash it is the American way, after all.
And the fun doesn&rsquot have to stop at your 4th of July menu: embrace your patriotic pride with some red-white-and-blue decorations or some creative crafts (we&rsquoll be playing American Flag Corn Hole all summer long). The best way to celebrate living in the land of the free is with some old-fashioned summer fun, so go ahead and don your best blue garb, make some room on your plate, and raise a glass to 244 more years.
3. Red, White, & Blue Rice Krispie Bites
Rice Krispie treats are a timeless snack that is loved by both adults and children. They’re easy to make, taste delicious and don’t need to be kept cold all day long which makes them great for parties.
This tutorial comes with a Rice Krispie recipe that promises to be extra special than your ordinary recipe. Then, by simply added food coloring to the melted marshmallows and butter, you can turn these treats into an extraordinary centerpiece for your table. They’ll captivate everyone’s attention and the kids will love them!
60 Delicious 4th of July Recipes to Make for an Epic Summer Cookout
The Fourth of July practically demands delicious grilled foods, red-white-and-blue desserts and a cold cocktail in hand. But don't stress, because we have all the recipes you need to throw a mouthwatering Independence Day party, even if it's just you and the kids this year. From classic all-American dishes, like coleslaw and burgers, to more inventive ideas, like cauliflower "potato" salad and grilled watermelon skewers, we've rounded up the very best entrees, sides and desserts to whip up before the fireworks begin. Here, the 60 best 4th of July recipes—because, after all, isn’t every holiday just an excuse to eat excessively?
For the menu, serve up a spread of classic Americana. Highlight watermelon, corn, berries—seasonal produce that screams summer—by serving each ingredient as minimally as possible. Throw in the country’s most iconic dishes—think ribs, biscuits, pie and more—and your dinner is guaranteed to be a hit.
Read more tips, recipes, and insights on a wide variety of topics from Dr. Weil here.
Red Potato Salad
Cold Vegetable Pasta Primavera
15 Red, White, and Blue Recipes for the 4th of July
Taste is always our top priority when we cook and bake, but let’s not lie: Looks matter. Color attracts our eyes, and it increases our enjoyment. Plus, when you’re entertaining or bringing food to a party (or just Instagramming everything during this socially distant summer), you want your food to look even more festive than usual. So naturally, on Independence Day, it’s fun to make something with the red, white, and blue colors of the nation’s flag:
We’re not necessarily opposed to a little food coloring (whether it’s our Red Velvet Cake recipe or red, white, and blue Jello shots), but there are so many ingredients that grow in these patriotic colors, you can simply pluck from nature’s rainbow.
And the colors don’t all have to be in one dish. You can make a side dish red (tomatoes, anyone?), your dessert blue (our blueberry tart is just the thing, though strawberries are a must-have too), and your meaty main white (BBQ chicken slathered in white BBQ sauce…or its crimson counterpart), placing them side-by-side.
But sometimes you do want to represent all three colors on the same plate, and to do that, you don’t necessarily have to get artificial about it. These 15 recipes are almost entirely free of food dye while still being patriotic. And more importantly, they’re delicious.
4th of July Flag Cake
You cannot talk red, white, and blue food without flag cake, but our 4th of July Flag Cake recipe is a step up from the usual Cool Whip-covered affair. It’s three layers of tender vanilla cake and fluffy vanilla buttercream, with beautiful fresh berries to top it off.
Easy Berry Butter Cake
For another dessert that pops with the trifecta of patriotic colors and combines the classic pair of berries and cream—but is, admittedly, a whole lot easier to toss together—our Easy Berry Butter Cake recipe is a go-to. It looks fancy, but it’s not hard to make. And that’s not simple Cool Whip or whipped heavy cream there. It’s almond-flavored, mascarpone whipped cream. Ohhh yeah.
Easy Berry Cobbler
A mix of red and blue berries beneath a traditional biscuit cobbler topping is another no-brainer, but if you want to make it even easier, go with a store-bought pie crust for the lid. Get our Easy Berry Cobbler recipe. (And don’t forget the whipped cream!)
Sweet Cinnamon Fruit Dip
Not in the mood to bake anything? Shelly Westerhausen’s Sweet Cinnamon Fruit Dip recipe is simple to stir together and has only five ingredients. The hardest part is finding the ripest red and blue fruit to go along with it, but luckily it’s the perfect season for that right now.
July 4th: Picnic Sides To Feed A Crowd
This July 4th, we declare independence from goopy, mayo-choked potato and macaroni salads, uninspired vegetable dishes, and lame store-bought, frozen or canned versions of what should arguably be the second-most important part of your 4th of July barbecue: sides. We’ve gathered up a bunch of latest, greatest and most favorite picnic sides to feed a crowd. They’re easy to put together and easy to pack up to take to the party. No matter what your food creed, there’s something in this mix for everyone. You can’t watch fireworks on an empty stomach, you know.
Recipe: Shaved Cauliflower Salad
If you’re searching for your favorite new way to serve cauliflower, consider this fantastic shaved cauliflower salad from executive chef Matt Ford of Americano in Dallas. It’s bright, crisp and flavor-packed, and a perfect accompaniment to grilled meat or fish.
These vegan sesame noodle bundles are a colorful treat for everyone at the party.
Recipe: Vegan Sesame Noodle Bundles
It can’t get any cuter or more delicious. Perfect for picking up and shoving into your face or, if you prefer, you can serve it on a plate like a princess. Long noodles mean long life, so don’t go breaking your noodles before boiling them. Use the longest noodles you can find in the biggest pot of boiling water. You can make these a few hours ahead and keep them on a serving tray covered in plastic wrap until ready to serve.
You know what your savory zucchini bread recipe needs? Extra cheese.
Recipe: Cheesy Zucchini And Olive Bread
This isn’t your ordinary zucchini bread. It’s savory rather than sweet — a departure from typical breakfast breads, which err in the opposite direction. Treat the dough like you do the kids on your very best day: with a gentle hand. Quick breads don’t like an aggressive baker, so stir the batter enough to make the ingredients come together but no more. The payoff will be a golden loaf with a tender crumb punctuated by nuggets of cheese and salty olives. Cut it into generous slices, and get it warm and crusty in the toaster.
Add some bacon to your sprouts for a Hoppin’ John that will steal the show.
Recipe: Sprouted Hoppin’ John Salad
The new cookbook from award-winning chef and PBS show host Vivian Howard is a deep dive into Southern food. Rather than publishing a few well-known recipes from this region and that, Howard focuses on the ingredients and techniques that have sustained her native North Carolina for generations. Get your hands on this hefty tome and prepare to see the Tar Heel State as never before. If you’ve never made Hoppin’ John, a Southern vegetable staple, try it with sprouted grains for extra nutrients and hot bacon vinaigrette for extra hot bacon.
Burned is beautiful! Pick up a couple of eggplants and get charring!
Recipe: Burned Eggplant With Tahini
You can think of this as a deconstructed baba ganoush. To get the maximum flavor from the eggplant it’s best to char them over an open flame on the burner or on a charcoal barbecue.
Let your garden bounty shine in this healthy, satisfying wheat berry salad.
Recipe: Quick-Roasted Beet, Arugula And Wheat Berry Salad
In my garden, strawberries begin to ripen about the same time the first beets are ready to harvest. One day I realized that the sweet, citrusy acidity of my Ozark Beauty strawberries would be the perfect foil for the earthy nuances of beets, and that both go well with maple syrup and balsamic vinegar. Because wheat berries also love maple and balsamic, I had found the perfect pairing for a beautiful and tasty salad. (Cook your wheat berries ahead of time, or if you need a quicker-cooking grain here, use farro.) The cool flavors of arugula and goat cheese add the perfect contrast, but you could certainly leave out the goat cheese for a vegan version. Ideally, use a large platter or two smaller platters for this salad, which gets a whimsical character from scattering and layering the ingredients rather than mixing them in a deep bowl.
These savory, slightly tart rice balls are accented with homemade pickled radish — a perfect light bite!
Recipe: Pickled Radish Onigiri
Ume plum vinegar is available at gourmet supermarkets, health food stores, and online. If you cannot find ume plum vinegar, use rice vinegar. The pickled radishes taste great by themselves and would make a nice side dish, or use the slices to garnish your onigiri, as I’ve done here. I use beet to dye the radish pink. You can omit that step.
Bake fresh breadsticks for Italian night for an extra-hearty feast.
Recipe: Olive, Herb And Romano Breadsticks
I love the flavors of these breadsticks — very southern Mediterranean. When we make them in the bread class people are enchanted by them. They look really smart on the table at lunch, or at a barbeque. I use purple Greek Kalamata olives, but you can substitute something similar: just don’t buy cheap black shiny olives, which are really green olives subjected to oxygen to turn them black, and then coated with gum to keep them glossy. Buy them whole and take out the pits yourself — that way you will keep in all the flavor. Sometimes I make this with an herbes de Provence mix that has lavender in it, which I think is beautiful — but I know lavender is an acquired taste. If you like, you can serve the breadsticks with a little dish of good extra-virgin olive oil to dip them into.
A roasted beet and feta tart is a colorful, healthy way to showcase your savory baking skills.
Recipe: Roasted Beet And Feta Tart
This tart is all about the feta. You could easily swap out the roast beetroot for roast pumpkin, leeks or any other veggies you like.
This flavor-packed vegetarian salad is a picnic mainstay.
Recipe: Garbanzo Feta Salad
Even people with an aversion to beans like garbanzo beans, or chickpeas, for their nutty flavor and firm texture. They can be a bit bland and dry by themselves, though, so this recipe adds flavor, texture, and color with feta, red onion, cucumber, and parsley. Feel free to use canned beans. The vinaigrette is the icing on the cake.
Red quinoa ratatouille is what’s for dinner. Get your veggie on with healthy grains and fresh produce.
Recipe: Red Quinoa Ratatouille
Pass the red quinoa ratatouille! Bowls of hearty whole grains topped with healthful, delicious fare are a trend that will outlast any fad pastry or rainbow this-or-that. Join food stylist and recipe developer Anna Hampton as she explores the wide world of ancient strains, gluten-free options and other filling, fiber-rich grains that pair beautifully with fresh vegetables, home-fermented foods and lean proteins for a meal that looks as good as it tastes.
Everything bagel, meet your biscuit cousin. Now you two play nice.
Recipe: Everything Biscuits
Reading the late, great Edna Lewis’s seminal book The Taste of Country Cooking so many years ago helped me, a young New York Jew whose entire family lives in the tristate area, begin to understand the nuances, depth and incredible appeal of Southern cooking traditions and techniques. One of the stories about Edna that I love the most is when tasked with making a huge amount of biscuits for an event, she did so one batch at a time. She said it was only way she would do it, because she did it by feel. If she scaled up the recipe, the biscuits just wouldn’t be the same. She worked with a true understanding of the physicality of baking — the intuition that comes when you let your hands tell you when the dough is right.