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The Cookstr Weekly: Fourth of July Favorites

July 1, 2014
Long summertime weekends mean picnics, potlucks, and cookouts, and the Fourth of July is a perfect time to introduce updated takes on barbecue favorites. On the grill, add seafood to the mix along with the buns and burger patties. Try side dishes that rely on in-season vegetables while toning down the mayonnaise. And don’t forget to provide plenty of dessert options. Hand pies are the ideal fun and portable treat to nibble while you are tending the grill, playing backyard games, or sipping something cold.
In other news, we’re excited to announce the launch of the Clever Cookstr podcast on the Quick & Dirty Tips network. Every week, we’ll be sharing kitchen tips and tricks from our favorite chefs and cookbook authors. Visit us on Quick & Dirty Tips, iTunes, or Stitcher and let us know whom you would like to hear on the show!
Warmest regards,

Kara Rota
Editorial Director
Cookstr

 

  by Myra Goodman

 This picnic-perfect salad will be the colorful star of a Fourth of July table. Red, yellow, and purple new potatoes studded with green beans, red onion, tomatoes, and olives create a mayonnaise-free mixture that will go well with everything from grilled fish to burgers. Make this ahead and keep it in the fridge for a day or two, so that the flavors have a chance to mingle and so that there’s less work to do on the day of the celebration. 

More Fourth of July Recipes from Cookstr

Charred Pesto Shrimp by Debra Ponzek

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Fried Green Tomatoes by Matt and Ted Lee

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 Queso fresco – Spanish for “fresh cheese” – is the kind of wonderfully light cheese you can eat a ton of without tiring of it, even on the hottest of days. Salty, bright, and tasting of fresh milk, this cheese is a perfect snack for a sweltering afternoon.

“Paired with a sweet-tart summer fruit salsa, queso fresco’s signature soft personality is highlighted by a generous amount of fruity acid. This cheese has a lighter flavor, though some varieties are saltier than others. If you feel that your cheese is on the saltier side of the spectrum, reduce the amount of salt in this dish by half. You may also find this cheese under the name queso blanco.”Stephanie Stiavetti and Garrett McCord

 

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