Yummy Mummy’s Red, White, and Blueberry Ice Cream Pie is a patriotic sweet that surpasses all other desserts with flying colors this Fourth of July. The lightened up treat is made with frozen yogurt, fresh raspberries and blueberries, and its firework finale: a sweet and crunchy crust made of natural granola (glutten-free if you choose), chopped walnuts, melted coconut oil, and agave syrup.
Photo: Romulo Yanes
Independence Day is just around the corner and we’re going to celebrate with a backyard barbecue blowout. With delicious options like ribs, potato salad, watermelon, corn on the cob, hot dogs, coleslaw, burgers, pasta salad, grilled chicken, and baked beans, it’s hard to decide what to chow down on first. But, we want you to tell us:
What is your favorite thing to eat at a cookout?
We’re saluting the Stars and Stripes with the nation’s best food festivals, new summer recipes, garden-fresh cocktails, a look at military food, and more in our Red, White & Blue Double Issue.
Download the free Gourmet Live app for access to all of the issues and recipes, and visit Gourmet.com to read this week’s issue in full, including:
Celebrate summer’s freshest tastes and flame-kissed flavors with our Fourth of July Barbecue menu, now available in the Gourmet Live Store.
Kickstart your spread with Anchovy and Fennel Toasts with Roasted Red Peppers before firing up the coals for Grilled Rib-Eye Steaks served alongside hearty Penne with Grilled Portabellas. Then it’s time to toast with a showstopping sweet finale in the form of Apple Cobbler featuring homemade biscuits and a scoop of your favorite ice cream.
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then head to the Library to access the Store for our Fourth of July Barbecue collection and more.
The latest issue of Gourmet Live is serving up twice the feature stories, recipes, interviews and more with a special Fourth of July Double Issue. Discover the origins of an American staple as Jean Anderson tracks down the history of macaroni and cheese, and then join Molly O’Neill as she visits with a visionary Alabama artist who is a self–professed instrument of ingredients.
We’re also hitting the road for this month’s Gourmet Live & BlogHer Road Trip with choice eats and cool treats from our nation’s capital. And then it’s time to go crazy for cocktails as Kate Sekules toasts to the cocktail festival circuit and we catch up with Liz Symon, a beverage aficionado, restaurant designer and wife of Iron Chef Michael Symon.
We’re also arming you with the best of barbecue as Serious Eats managing editor Kenji Lopez-Alt shares his ultimate Geek’s Guide to Grilling. You’ll be ready to set off flavor fireworks with our Classic Barbecue Chicken and Macaroni and Cheese, and a Kemp Minifie holiday tribute in the form of her Glorious Red, White and Blue Cake.
Find all of these stories and more in the latest issue of Gourmet Live, and as always, stay tuned to the blog for App Exclusive content and the latest updates. And don’t forget to check out the Store for brand new menus and more.
As we get ready to set up our picnic table spread this Fourth of July, we couldn’t help but wonder about the history behind one of summer’s most iconic dishes: potato salad. And so we did a little digging and discovered that there’s quite the storied history behind the ultimate American side.
Although potato salad has become as synonymous with America as apple pie, it was originally a European creation. Potato salad was first concocted by Spanish explorers after arriving in Europe from the New World in the 16th century. The first potato salads were normally cooked and/or dressed with vinegar or wine in contrast to their modern American counterparts, which are traditionally slathered in creamy mayonnaise.