Skip to content

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


  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


Fried Green Tomatoes by Matt and Ted Lee


 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


Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!


No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: