To that we say: to each red-blooded American, his or her own. After all, isn’t the freedom to honestly say you think your apple pie is better* than your mother-in-law’s what this country is all about?
Stephanie Parker at the Birmingham (Ala.) News writes, “These were hands down the best ribs we’ve ever made… All you have to do is put the dry rub on the ribs, wrap them up in foil, bake them in the oven for 3 hours and then finish them off on the grill with some BBQ sauce.” They’re pictured at right, and here’s the recipe: Fall Off The Bone Ribs.
Seeing red, white and blue desserts for 4th of July is a clueful headline: The primary appeal of this “Easy Patriotic Pie” — at least to my family of gelatin-scorners — would be visual. But it sure is pretty, and the Belleville (Ill.) News-Democrat found this Kraft recipe and a few more that would make festive centerpieces: Old Glory Cheesecake Stars, and Red, White and Blue Ice Cream Cupcakes.
Our own Providence Journal turns to Pinelli’s Café chef Michael Moreno for Grilled Littlenecks with Sun-dried Tomato and Honey Butter, Baked Cod Papillote, Grilled Swordfish with Capers, Prosciutto and Arugula, Watermelon and Feta Salad, pictured at left: Pinelli’s chef shares recipes for the Fourth of July
Fired up: Get grilling for Fourth of July at the Toledo Blade draws inspiration from global fire-cooking: “Onion Water” Lamb Chops, Moroccan-Spiced Chicken, Marinated Chicken Thighs with Mint-Tahini Sauce, Terrorized Steak — and Grilled Chocolate Sandwiches. Many are pictured at right.
Actually at the Chronicle now, Chill and grill fish for a fab Fourth of July includes Grilled Salmon With Lemon-Herb Yogurt, Grilled Grouper With Orange Supremes & Orange-Caper Aioli, Grilled Tuna Banh Mi, Grilled Mahi Mahi With Gazpacho Vinaigrette. The Chron’s Barbecue and Grilling section is a wealth of tips and recipes.