Firing up the grill for the Fourth | Dinner and a show: Takeout gets interactive with video pairings | Stumped by sourdough? King Arthur Flour's hotline is here to help
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In preparation for the holiday weekend, we're excited to offer you an early look at The Friday Feed SmartBrief this week. Whether you’re searching for a glimpse into the future of food, the industry's top stories or a holiday recipe, we'll deliver you the content you need to find your culinary inspiration. This subscription offer expires soon. Sign up for free today.
Firing up the grill for the Fourth; blurring the lines between restaurants and your own backyard If Father’s Day was the warm-up for grilling season, this holiday weekend is the main event. We’re bringing you this issue a day early, because we couldn’t let you start the long weekend without some recipes for grilled dishes and other Independence Day essentials. This year, the plant-forward craze is coming to the cookout. The internet abounds with ideas for getting grill marks on peak summer produce, from cauliflower wedges and meaty mushrooms to radishes and stone fruits. Food & Wine published a useful guide for grilling just about any vegetable, which includes a chart with ideal times and temperatures. No matter what you’re grilling, these tips for creating a two-zone fire and this roundup of condiment recipes are sure to come in handy -- as are these safety tips. Cooking up some new holiday dishes may liven up your home cooking routine, but some folks around the country are taking it one step further. Creative cooks with extra time on their hands are turning their homes into restaurants and coffee shops to recreate the feeling of going out without the risk of crowds. The idea may catch on as more US dining establishments are forced to close their doors again as COVID-19 cases spike.
The sweetness of dark amber honey balances the sharpness of vinegar and dry mustard in this sauce, which can be stored for up to three weeks. CIA Foodies
Ultimate strawberry popsicles These ice pops are a triple threat, with a combo of fresh fruit, jam and freeze-dried strawberry powder. Less labor-intensive than many fruit popsicle recipes, whip these up for the weekend in about 10 minutes. Serious Eats
Esquites Topped with cotija cheese, crema and lime juice, this Mexican corn salad is similar to elote but is eaten off the cob. Make it your own by serving it hot or cold and using an herb of your choice. My Latina Table
Char siu bao, also known as Chinese barbecue pork buns, are a dim sum favorite and great addition to any small bites menu. Sweet, smoky and seasoned with the flavors of the Far East, this recipe for Chinese barbecue pork buns is easy to make and sure to please. Chef Barbara Alexander from The Culinary Institute of America shows us how to make a char siu marinade and then how to barbecue tender and flavor-packed pork belly. She serves the char siu pork belly in steamed buns with sesame-celery salad, garnished with green onion curls, hoisin and chopped peanuts.
What's on tap
Coconut water is the unsung hero of cocktails Coconut water is gaining favor as a stealthy way to add complexity and subtle flavor to cocktails, and the ingredient is also useful for adding needed dilution while maintaining beverage texture, writes Tatiana Bautista. Employ coconut water ice cubes to temper drinks, use it to lower alcohol content or swap out water for coconut water in simple syrup for a striking taste, she advises. Full Story: Punch (6/26)
Report tallies 2019 wins in plant-based food sales US sales of plant-based foods grew 11% last year and were on track for further growth in 2020 even before the pandemic drove greater demand, according to a Good Food Institute report. Plant-based milk sales now command a 14% share of the milk market and vegan meat sales are poised for similar growth, the report says. Full Story: SmartBrief/Food & Travel (6/30)
More than 90% of CIA students rely on scholarships and financial aid. Now more than ever, future chefs and food world leaders need your support. Will you consider making a donation to the CIA Emergency Scholarship Fund? Donate today.
I joined SmartBrief in 2011 as an intern fresh out of journalism school, and over the years I have covered food news from grocery to culinary. This weekend, I'm looking forward to a low-key backyard cookout, which I think can never have too many hot dogs or ice-cold watermelon wedges.
Amy Sung
Since I joined SmartBrief in 2013, I have produced content on topics ranging from food retail and consumer packaged goods to the wine and spirits industry and the produce world. A long weekend is an opportunity to get out of town and go camping, so we'll probably be cooking hot dogs over a fire, but making them Seattle-style: with sauteed onions and cream cheese (at the very least). Some cold esquites from the recipe above might be in order, too.
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