In addition to being National Chocolate Eclair Day (nummy!), yesterday was National Onion Ring Day. In celebration of this greasy ring of golden-fried love, we bring you all the tips and tricks you can cram onto a red-checked, paper-lined basket:

1. Choose big onions. You can mess around with petite rings and half-moons and anything else you can think of once you feel like you’ve mastered the original, but the truth is, nothing beats a big, round ring for flavor and ease of eating. You want thick slices that offer enough onion to counterbalance the breading. Yellow onions or sweet onions will work — it all depends on what you like to eat. read more »

The third segment in our Summer Grilling Perfection series — presenting tips and tricks from Elizabeth Karmel — brings us to a lovely, if less common, barbecued delicacy: the grilled pizza.

Elizabeth says a lot of people are afraid to try grilled pizza because they’re worried that the dough will stick to the grate or fall through it. But oiling, then rolling, the dough, she says, can help avoid a sticking problem, and the addition of a dusting of grits adds “a rustic texture” and more stick-resistance. read more »

One of the foods that comes to mind on July 4th is patriotically colored, seasonally perfect and just plain delicious….berries.  But what do you do if you buy too many?  They’ll be moldy by the time you’re after-sun lotion blends in.  Don’t worry!  Spread a layer of berries out on a cookie sheet and freeze them.  Once they are frozen, place the berries in a freezer bag.  When you need a few berries for a dessert sauce, muffin garnish or a creative ice cube substitute for mixed drinks just pull out as many as you need and reserve the rest for later!!

Burgers, Ribs, Steaks, grilled corn, smoked sausage, grilled peaches…. this could be the menu for any back yard barbecue this holiday weekend.  So now that you’ve got the food figured out, what do you serve to drink?  Put down the beer this year and try one of these unique alternative!!

Chenin Blanc:  This Loire white will pair perfectly with rich barbecued foods.  We like the off-dry style of Vouvrays from the Loire.
Riesling: Not as sweet as you think if you buy a “troken” rather than  an “auslese”.
Beaujolais: Break the rules and serve this delightfully jammy red wine a bit chilled! 
Chateauneuf-du-Pape: A blend of Granache, Syrah and Mourvedre.  Fantastic through dinner into dessert!
Zinfandel: With flavors ranging from cherry to tobacco, nothing pairs with a heavily seasoned piece of grilled meat like a red Zin.

The beautiful vegetable you see above is a fennel bulb.   If you are one of the thousands of people who underutilize and underappreciate this delicious onion substitute, try this Independence Day side dish to get you back on track!!
 

Warm Potato-Fennel Salad

4 lbs. Red skinned or Yukon Gold potatoes
2 Shallots, minced
1 Tablespoon Mustard, Dijon
1 Tablespoon Mustard, whole grain
1/4 c. Red Wine Vinegar
1 c. Olive Oil
1/4 c. Fennel, diced
1/4 c. Celery, diced
Salt and Pepper, to taste
1 Tablespoon Parsley, chopped
1 Tablespoon Chives, chopped

Slice potatoes into 1/8″ rounds.  Place potatoes into a large pot and cover with cold, heavily salted water.  Bring to a boil and then reduce heat to a simmer.  Cook until potatoes can easily be pierced with a knife.
While potatoes are cooking, mix together shallots, mustards and vinegar.  Slowly drizzle in olive oil while whisking rapidly.  Once all oil is incorporated, add fennel, celery and seasoning. 
When potatoes are cooked, pour off into colander and allow to sit until thoroughly drained.  Toss warm potatoes into oil-vinegar mixture and finish with fresh herbs. 

Serves 8