If you’re looking for a game-changing veggie burger recipe to wow your guests this July 4th — look no further. Beans are usually a go-to substitute for meat in tacos and chilis, but they’re also versatile enough to make into out-of-this-world veggie burgers.
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Still deciding which dessert to serve at your July 4th party? This piece of little-known American trivia proves that one choice is better — or at least more patriotic — than the rest:
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
Brimming with natural beauty, Marquette, Mich., is a waterfront community perched on the banks of Lake Superior that attracts visitors year-round with its abundance of outdoor activities (skiing, snowmobiling, hiking and fishing, to name a few). All of that fresh air is bound to make you hungry, and locals (referred to as Yoopers), Wildcats (Northern Michigan University students) and tourists alike have increasingly diverse options for refueling in the Upper Peninsula’s largest city. Here’s where to get your fill of local flavors, from neighborhood stalwarts serving whitefish pulled straight from Lake Superior to downtown destinations dishing up everything from German sausages to Cajun risotto.
Stuffed vegetables are an easy and creative way to squeeze more summer produce onto your plate. In this week’s Most Popular Pin of the Week, a kid-friendly recipe from Nancy Fuller, hollowed-out zucchini halves are filled with a mixture of sauteed spicy sausage, juicy tomatoes, onions and fresh garlic for a flavor-packed dish. Before putting the “boats” into the oven, Nancy tops them with rich Parmesan and shaved mozzarella for a cheesy finish.
For more easy summer recipes, check out Food Network’s Let’s Get Seasonal: Summer! board on Pinterest.
Get the Recipe: Sausage-Stuffed Zucchini Boats
Kohlrabi is a cruciferous vegetable, just like cabbage, broccoli and kale. This funny-looking vegetable is about the size and shape of an orange, with a bunch of leafy stems sticking out. It has a thick skin that can range from pale green to purplish, though the inside is always a very pale yellow. The leaves are all edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. In taste and texture, kohlrabi reminds me of peeled broccoli stems with a bit of peppery radish thrown in.
With July 4th just around the corner, we’ve got cookout fare on our minds: juicy burgers and brats, creamy potato salad, thick slabs of buttered cornbread. And let’s not forget dessert. These flag-inspired treats will make the perfect patriotic conclusion to your backyard gathering with family and friends.
Ina Garten’s Flag Cake (pictured at top)
Topped with rich cream cheese frosting and seasonal summer berries, this cake is the best centerpiece for your July Fourth celebration. Make the easy vanilla sheet cake ahead of time, and decorate it with berries and frosting just before serving.
On its own, ice cream is great. Actually, it’s really great. But that doesn’t mean you can’t make this staple summertime dessert into an even more indulgent and sweet-tooth-satisfying treat. That’s where the sundae sauce comes in. Just a drizzle of these rich toppings is all it takes to make you feel like you’re eating an extra-special dessert. Bonus: These sauce recipes aren’t tricky or time-consuming to make. In fact, they’re easy enough to prepare on a weeknight when you’re feeling decadent. The co-hosts of The Kitchen showed off three must-try takes on sundae sauces on this morning’s brand-new episode. Read on below to get a trio of ideas from Katie Lee, Marcela Valladolid and Jeff Mauro.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Forget apple pie: There’s nothing more American than tubed meat inside a bun. In honor of Fourth of July and, well, summer, we’ve asked chefs from across the country about their favorite hot dogs.