Recipes: Fourth of July Done Right

 

Flame-loving carnivores: this is your moment. Your time to shine. Your star turn. Your holiday. Don't waste it on some chicken breasts covered in jarred barbecue sauce. If you really want to honor your country (and win summer), you'll celebrate the way you should: with copious amounts of fire-seared meat, a couple of traditional sides, and a peach milkshake spiked with bourbon. (Red, white, and blue deviled eggs and berry flag mosaics are strictly optional.)

 

Scott County Missouri–Style Dry Ribs

These ribs are basted with ham hock stock. Need we say more?

 

Alexandre Dumas Potato Salad
James Beard's favorite potato salad is tossed with white wine (that's right), olive oil, and plenty of herbs.   

 

Michael White's Cabbage Slaw... Read more >

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What We're Reading: August 25, 2014

Apple Pie

 

The history of America's long love affair with apple desserts. [History Channel

 

New FDA regulations endanger American artisanal cheese production. [Chicago Reader

 

This year's Alaska State Fair will feature Guinness World Record–breaking vegetables. [NPR

 

Eat Mor Chikin (and waffles): Chick-Fil-A tries to keep up with the growing fast-food breakfast market. [Food Beast

 

Here is how to cut... Read more >

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On the Menu: August 1 through August 7

Guests mingle in the Beard House. Here’s what’s happening at the Beard House and around the country next week: Monday, August 2, 6:00 P.M. Enlightened Eaters: A Workshop Our series on cooking seasonally continues when Top Chef contestant and natural foods chef Andrea Beaman returns to teach guests how to prepare delicious summer dishes with just-picked ingredients from local markets. Participants will learn how to maximize the health benefits of locally sourced food by cooking meals packed with nutrients as well as flavor. Tuesday, August 3, 7:00 P.M. Modern Asian When former Buddakan NYC chef Michael Schulson opens a new restaurant, Asian food lovers sit up and take notice. Schulson, as per Frank Bruni, “breathes intelligence and creativity” into his

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