Good morning.4th of July is approaching. Better, so is the holiday’s complementary long weekend. Once the dust settles from the annual tornado of burgers, beers, and dogs, this three day, work-free stretch provides the time and available audience (read: friends that won’t leave your house) that makes tackling large scale cooking projects worthwhile. Like theseribs. Or theseribs. Or theseribs. And—especially—theseribs. |
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When cooking during the holidays, I like to diversify my effort portfolio. Meaning, every 19-step, 4-hour rib pursuit is balanced by a recipe that promises big flavor with autopilot effort—which all of these9 no-bake dessertsaccomplish. |
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Strawberry shortcake hates to party—its single-serving design just can’t work the room. But Nea fixed this: Hernew berries & cream caketranslates the classic strawberry dessert’s most delicious qualities into something that’s conveniently transported and served.\xa0 You can find the recipehere.\xa0 \xa0 Re: long weekend projects. In our most recent episode ofThat’s Cool. Who Made It?I received an ice-dyeing tutorial from the founder of New York City-based textile brand. You watch the video—and fill up on DIY inspiration—here.\xa0 |
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True story: When we were pitching themes for our 4th of July editorial content, I suggested both “IndepenDIPs Day” and “The Declaration of IndepenDIPs.” Neither were chosen—which is too bad, because we could’ve talked aboutgrilled green onion dip,roasted salsa verde, and Carolina Gelen’slast-minute yogurt dip. I’ll try again next year.\xa0 |
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That’s a wrap for this week! See you next Sunday for more chatter about what’s happening at Food52 HQ. \xa0 —Paul, Editor |
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