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The Sides That Get the Glory
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Hi Reader, Every Fourth, the brisket gets the glory. The ribs get the photos. Someone stands over the grill all afternoon getting clapped on the back like they invented fire. The Cookout Side Rules
WHAT'S INSIDE...
French Potato Salad
This French potato salad with green beans skips the mayo but retains a creamy texture thanks to a tangy Dijon vinaigrette and soft-boiled eggs whose runny yolks spill into the salad to form an unparalleled richness.☞ Try this recipeCrème Fraîche Potato Salad⭐⭐⭐⭐⭐ 5 from 10 votes
Solid boiling potatoes are best for this. I prefer to use slightly nutty Charlottes but small potatoes with red skin are also good.☞ Try this recipeZucchini Slaw Two Ways⭐⭐⭐⭐⭐ 4.8 from 10 votes
This zucchini slaw--made with thinly sliced zucchini, summer squash, bell pepper, and scallions--can turn out two ways: one with mayo, another with vinaigrette. You'll never give zucchini away again.☞ Try this recipeButtermilk Onion Rings⭐⭐⭐⭐⭐ 5 from 11 votes
These buttermilk onion rings are briefly soaked in buttermilk and double-dipped in flour before frying to ensure an extra crisp coating and oh so tender onions within. Spectacular alongside burgers. Or simply on their own.☞ Try this recipeSouthern Buttermilk Biscuits⭐⭐⭐⭐⭐ 4.86 from 34 votes
These Southern buttermilk biscuits are easy as heck to toss together from just three ingredients—self-rising flour, buttermilk, and butter—and turn out flaky and fluffy and just like grandma's. Maybe even better. Here's how to make them.☞ Try this recipeBobby Flay’s Barbecue Sauce⭐⭐⭐⭐⭐ 4.86 from 21 votes
I created this barbecue sauce to top the Wyoming burger, but it's also an ideal dipping sauce for French fries. After you've made this quick and easy sauce once, you'll want to slather it on grilled chicken, steak, pork chops...you might never go back to the bottled stuff.☞ Try this recipeDavid Leite's Blueberry Lemon Layer Cake⭐⭐⭐⭐⭐ 4.71 from 17 votes
This blueberry lemon layer cake, made with triple layers of yellow cake with fresh blueberries, speckled with scads of lemon zest, and enveloped in the perfect lemon cream cheese frosting, is impressive in every way. This cake is a terriffic summer dessert, but it also makes one heck of a birthday and celebration cake also.☞ Try this recipeStrawberry Rhubarb Pie With Ginger Crumb Topping⭐⭐⭐⭐⭐ 5 from 20 votes
Use the best, freshest ingredients available to add extra flavor to this twist on the classic strawberry-rhubarb pie.☞ Try this recipeWatermelon Lemonade
This watermelon lemonade is a refreshing drink made with puréed watermelon, lemon juice, and simple syrup. We can't think of a better remedy for a hot summer afternoon.☞ Try this recipeSweet Tea Cocktail
In the South, you can’t have a garden party—or any summer get-together, for that matter—without sweet tea. This is a sweet-tea-based cocktail with a kick of white whiskey.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
Hi Reader, You brought home the berries.A pint of raspberries. A basket of blackberries. Strawberries that smelled almost too good in the store to leave.Now they're sitting on the counter, and Tuesday is coming.You know how this goes. By Tuesday, you'll be standing in front of the refrigerator eating raspberries straight from the carton, "checking for quality control." Not one has become the French tart you pictured.That's not failure.Berries don't need much. A few months of sun and rain do...
Hi Reader, I have cooked roast chickens enough to know one uncomfortable truth.There is no perfect roast chicken.I know. Practically kitchen blasphemy.For years I chased The One. I'd read another cookbook, tweak the oven temperature, salt earlier, salt later, flip the bird, don't flip the bird, baste religiously, never baste at all. Every famous chef seemed convinced they'd finally cracked the code, and there I was, dutifully buying yet another chicken in the name of research. It's a tough...
Hi Reader, There is one step between good corn and forgettable corn, and it happens before you turn on the stove.Everything else is negotiable. The butter. The Chile. The grill or the pot. The salad or the chowder.But the first choice, the one that decides whether the corn on the plate tastes like August or like a memory of it, is how you handle it in the ten minutes after you bring it home.I did not always know this. For years, I bought corn like a person buying flowers: enthusiastically, in...