Serious Eats

Serious Cocktails: Time for Tales

2009-07-06T18:40:00Z

While I dutifully made my way through the original Star Wars franchise during my preteen years and I managed a few rounds of Dungeons & Dragons before adolescence got in the way, I’ve never gotten very deep into comic books, hobbits, or many of the other things that many folks of my generation have embraced at a level that is, dare I say it, geekish.

But as Derek Brown wrote recently on the Atlantic Food Channel, cocktails are an aspect of the culinary world that not only inspire their own level of geekery but even have their own equivalent of a Star Trek convention: Tales of the Cocktail.

Now in its seventh year, Tales of the Cocktail attracts thousands of spirits-and-cocktails devotees to New Orleans each summer, where they spend the better part of a week sipping their way through liquid history. While you won’t find any fake Vulcan ears or Klingon-speaking attendees, Brown notes that Tales has its own set of groups who take their fondness for all things bibulous to an extreme degree: “[J]ust like Star Trek conventions, there are attendees bedecked in costume: vests, fedoras, and pocket watches; celebrity bartenders everyone wants to see; and kitschy merchandise.”

This year, Tales of the Cocktail takes place July 8-12, and for the fourth year running, I’ll be there. While I plan to spend much of the time ingesting my annual quota of jumbalaya and gumbo, not to mention Ramos Fizzes and Sazeracs, I’ll put down my muffaletta and Pimm’s Cup from time to time to do a little work: on Thursday, July 9, I’m joining spirits importer Eric Seed and San Francisco bartender Neyah White in a wide-ranging panel discussion about vermouth; and on Friday I’m moderating a panel discussion on the role of blogs and online tools in today’s cocktail world. I’ll also be shaking drinks at the Cocktail Hour on Thursday evening, and on Friday night I’ll compete in an Iron Chef-style on-the-fly mixing event against some of the top bartenders and cocktail experts in the country, including Misty Kalkofen from Drink in Boston, Giuseppe Gonzalez from Dutch Kills in Long Island City, Eric Alperin from The Varnish in Los Angeles, and drink historian David Wondrich.

Tales of the Cocktail is the largest event of its kind in the world, and I’m looking forward to meeting more Serious Eaters in New Orleans this year. Are you planning to attend this one-of-a-kind event? And for those of us about to descend on New Orleans, what are some of your favorite places to eat and drink in the city?

Cook the Book: Gazpacho Borracho

2009-07-06T18:00:00Z

From Recipes

Aside from a year of Spanish classes in high school, all of my knowledge of the Spanish language has come from working in restaurants. I can't carry on a basic conversation, but I can dissect a menu like a champ. The guys who I have worked with over the years taught me the name of every cut of meat and every fruit and vegetable out there, and along the way I learned a few other words, too. There are a few terms that came up over and over again, borracho is a common one.

While thumbing through the cocktail section of Sasa Mahr-Batuz and Andy Pforzheimer's The Barcelona Cookbook, I came across this recipe for gazpacho borracho. Borracho translates to "drunk" in Spanish and gazpacho doesn't really need too much explanation. This cocktail is a bloody Mary taken to the next level—fresh, peppery, tomatoey, with a slight vinegar tang and the coolness of cucumbers. This recipe is for all the savory cocktail enthusiasts out there.

Win 'The Barcelona Cookbook'

As always with our Cook the Book feature, we have five (5) copies of The Barcelona Cookbook to give away this week. Enter to win here »

Gazpacho Boracho

- serves 1 -

Adapted from The Barcelona Cookbook by Sasa Mahr-Batuz and Andy Pforzheimer.

Ingredients

Freshly ground black pepper
6 tablespoons Barcelona Gazpacho (recipe follows) or other tomato-based gazpacho
2 ounces Tito's handmade vodka or other high-quality vodka
Dash of Tabasco sauce
1 rib celery or 1 slice cucumber for garnish

Procedure

1. Fill an 8-ounce highball glass with ice and sprinkle with pepper.

2. Pour the gazpacho and vodka into a shaker filled with ice. Add the Tabasco and shake 10 to 12 times. Strain into the glass, garnish with celery or cucumber, and serve.

Barcelona Gazpacho

- serves 4 to 6 -

Ingredients

For the soup:
3 pounds very ripe tomatoes, cored and chopped
2 red bell peppers, seeded, cored, and coarsely chopped
1 English cucumber, peeled, seeded and coarsely chopped
1/2 cup extra virgin olive oil
6 cloves garlic, coarsely chopped
1/2 day-old round loaf Italian bread, crust removed and bread cut into 1-inch cubes (about 4 cups)
1/4 cup sherry vinegar, or more to taste
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/2 teaspoon kosher salt, or more to taste
Freshly ground black pepper
4 cups tomato juice

For the garnish:
1/4 day-old round loaf Italian bread, crust removed and bread cut into 1-inch cubes (about 2 cups)
3/4 cup extra virgin olive oil, plus about 2 tablespoons for drizzling
4 scallions, both white and green parts, thinly sliced
1 red bell pepper, seeded, cored, and cut into 1/2-inch dice
1 green bell pepper, seeded, cored, and cut into 1/2-inch dice
1/2 English cucumber, seeded, and cut into 1/2-inch dice

Procedure

1. To make the soup: In a large mixing bowl, combine the tomatoes, peppers, and cucumber.

2. In a saute pan, heat the olive oil and garlic over medium heat and bring to a simmer. Simmer very gently for about 15 minutes, or until the garlic is browned and tender. Transfer to the mixing bowl and add the bread cubes.

3. Stir the ingredients together and then add the vinegar, cumin, cayenne, and salt. Season with black pepper and set aside for about 1 hour to marinate.

4. Working in batches, blend the marinated vegetable and bread mixture in a blender or a food processor fitted with the metal blade until pureed. Transfer the puree to a large bowl and continue until it is all pureed. If it is too dry, add a few tablespoons of tomato juice to thin it out to suit your taste.

5. Strain into another bowl and then stir in the tomato juice. Taste the soup and adjust the seasonings with salt and vinegar if needed. Cover and refrigerate in a container with a thigh-fitting lid for up to three days.

6. For the garnish: Preheat the oven to 425° F.

7. Put the bread cubes in a medium bowl and pour the olive oil over them. Toss to mix so that the bread absorbs the olive oil and spread the bread cubes in a single layer on a jelly-roll or similar baking pan and bake for about 4 minutes. Rotate the pan, turn the croutons over, and continue baking for about 4 minutes longer, or until they are golden brown and crisp. When done, let the croutons cool on a baking sheet. These will keep in a tightly lidded container for up to 2 days.

8. Ladle 1 1/2 to 2 cups of the soup into each chilled soup bowl. Garnish each with about 1 1/2 tablespoons of the scallions, peppers, and cucumber. Top with about 2 tablespoons of croutons and a drizzle of olive oil. Serve immediately.

Cook the Book: 'The Barcelona Cookbook'

2009-07-06T17:30:00Z

When The Barcelona Cookbook showed up on my desk, I initially thought it was a Spanish cookery book, or perhaps a cookbook of tapas recipes. As it turns out, The Barcelona Cookbook is both of these and more. It is a collection of recipes from Barcelona Wine Bar and Restaurants, a group of six restaurants located throughout Connecticut. While the cuisine served at all of the Barcelona restaurants can loosely be called Spanish, the menu is peppered with international influences from the backgrounds of this restaurant group's two owners, Sasa Mahr-Batuz and Andy Pforzheimer.

Mahr-Batuz is a former professional tennis champion and restaurateur, and Pforzheimer is a Harvard-educated chef whose varied resume includes cooking dinners for the Harvard Lampoon, working with the legendary Jerimiah Tower, and creating menus for the Hard Rock Cafe. Mahr-Batuz fell in love with Spanish cuisine while playing tennis in Spain. He wanted to recreate the easygoing, glass-of-wine-and-a-bite atmosphere of a Spanish tapas bar but in Connecticut. Pforzheimer was working as a restaurant consultant at the time, and when Mahr-Batuz approached him with the tapas concept he was immediately sold.

All of this happened in 1996, when tapas were considered pretty exotic. Initially people were a bit confused by the set up. Why were the plates so small? Where were the waiters? Pforzheimer and Mahr-Batuz resolved these issues by expanding their restaurant and offering table service and introducing more substantial hot tapas. Their clientele quickly became comfortable and well-versed in Spanish food and wine.

The menus of the Barcelona restaurants and the recipes in the cookbook are not stuck on being authentically Spanish; Italian, French, Argentine, and Mediterranean touches and techniques show up throughout.

Each day this week we will be highlighting a recipe from The Barcelona Cookbook—tapas standards such as patatas bravas and Fire-Roasted Peppers with Boquerones, Gazpacho Boracho, delicious desserts like Crepas Salguero filled with dulce de leche, as well as some inspired cocktails. So grab a glass of rioja or albarino and get ready for some Spanish tapas by way of Connecticut. —Caroline Russock

Win 'The Barcelona Cookbook'

Thanks to the good folks at Andrews McMeel, we are giving away five (5) copies of The Barcelona Cookbook this week. All you have to do is tell us about your most memorable tapas experience in the comments section below.

Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, July 13 at noon ET. The standard Serious Eats contest rules apply.

Hot Dog Dressing Contest

2009-07-06T16:45:46Z

From Serious Eats: New York

And you thought the only hot-dog contest going on in July was the Nathan's competitive-eating challenge. Nope. The Minneapolis Star Tribune held a hot-dog dressing contest. Not with mustard, relish, or ketchup but actual costumes. Sort of like the Washington Post's Peeps Diorama competition.

Video: USB-Powered Mini Microwave in Action

2009-07-06T15:55:00Z

Earlier last month we mentioned Heinz's Beanzawave, supposedly the world's smallest microwave—USB-powered to boot. It nukes the individual-serving baked bean Snap Pots packages available in the U.K. Now, thanks to Tiscali News, we've got full-motion video of the thing—after the jump.

Heinz Beanzawave Video

[via Gizmodo]

Healthy & Delicious: Squid in Red Wine Sauce

2009-07-06T15:00:00Z

From Recipes

Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

Photograph from FotoosVanRobin on Flickr

When it comes to seafood, eating healthy, inexpensively, and sustainably is, to put it bluntly, really freaking hard. Fish that’s good for the environment isn’t easy on the wallet, and generally, cheap fish tastes little better than the mold lining Davy Jones’ locker. So, in tough times, when I want briny goodness from seven leagues deep, I turn to crustaceans (crab), bivalves (mussels), and cephalopods (squid).

Low in fat and generally delicious, these scale-less wonders are solid options for those with little in the way of fundage. Squid in particular is one of my favorites, whether it’s in a pasta dish or sautéed with a little lemon. Alas, I haven’t prepared it much at home, due to roommate issues with the smell. I understand this. If 70% of my day was spent in a 10x12 space adjacent to the kitchen, I wouldn’t want it reeking of mollusks, either.

As luck would have it, the roommates were out this week. So, I picked up a pound of cleaned squid ($6 at the farmer’s market) and brought it home for a round of Mark Bittman’s Squid in Red Wine Sauce. Squid is notoriously difficult to cook correctly over high heat, but Bittman’s recipe avoids that whole boondoggle by employing a 45-minute braising time. The result is perfectly textured seafood with a deep, wine-infused flavor. I loved this stuff, and The Husband-Elect, generally ambivalent about eating marine life, scarfed it down like Homer Simpson incarnate. (“Tentacles … mmm.”)

Two quick notes if you should endeavor to persevere: first, while I’m usually an advocate of fresh herbs, dried thyme goes beautifully here. Second, the recipe asks for a fruity wine. I used Yellowtail Shiraz, which isn’t exactly high-end stuff, and it worked really well. Plus, we drank the rest of the bottle the next day. Bonus.

So, next time you’re searching for affordable fish, look beyond the fins. You might be pleasantly surprised. Of course, make sure the roommates are out first.

Squid in Red Wine Sauce

serves 2 to 3
Adapted from Mark Bittman.

Ingredients

1 tablespoon extra virgin olive oil
3 cloves garlic, crushed
1 pound cleaned squid, the bodies cut up if large
1/2 cup fruity red wine, like Côtes-du-Rhône
Several sprigs fresh thyme, or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Chopped fresh parsley for garnish, optional

Procedure

1. Put 1/2 tablespoon olive oil in a large skillet with a lid, and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat, and add the wine. Stir, add the thyme, and cover.

2.Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley, and serve.

Market Scene: Harvard University Farmers' Market, Cambridge, Massachusetts

2009-07-06T13:45:00Z

Note: On Mondays, one of our various Market Scene correspondents from around the country checks in with what's fresh at the farmstands in a particular region. Today, Penny Cherubino (Boston Zest) drops by from Boston.

Steps from Harvard Yard, with historic Memorial Hall as a backdrop, you'll find the Harvard Farmers' Market.

It's part of the University's Food Literacy Project, which "cultivates an understanding of food from the ground up."

One of the wettest Junes on record has delayed sun-loving summer crops in the Northeast. Farms with greenhouse operations have had an advantage by producing some early broccoli and cauliflower.

Other market staples, like fresh eggs from Silverbrook Farm, are available all season. Yes, those are blue eggs among the white and brown. But, inside they're all alike, with bright-yellow yolks and super fresh character.

The organic farm Plato's Harvest seems perfectly named for a market at Harvard. This week its stand had beets, radishes, turnips, greens, scapes, Swiss chard, peas, eggs, summer squash, and fresh garlic.

Students may be initially attracted by market extras like chocolatiers, bakeries, and ice cream and nut vendors but soon learn to enjoy farm fresh flavors. It was fun to watch a group of students devour a basket of strawberries. "I'll buy the next round!" one of them called out as he headed for the berry stand.

Besides bringing farmers and their products on campus, the market holds cooking demos with area chefs. At other times, market manager Theresa McCulla (above) lets shoppers sample something fresh and tempting made with produce that's at its peak.

Aside from students and faculty, this market's customers include Harvard's staff and neighbors. To help everyone benefit from the fresh food, the market accepts Women, Infants, and Children (WIC), Senior Farmers' Market Nutrition Program (SFMNP) coupons, and food stamps.

The Harvard Market is held on Tuesdays from 12:30 p.m. to 6 p.m. and will continue through October 27.

Photographs by Penny Cherubino

Blind Item from 'New York Post'

2009-07-06T13:30:00Z

From Serious Eats: New York

Under the heading "Just Asking" in the New York Post today: "Which unnaturally thin celebrity chef credits her bony frame to good eating habits, but really is addicted to laxatives?"

Watch It with Us: 'The Next Food Network Star,' Episode 5

2009-07-06T00:12:27Z

We're going to try something a little different this week. If you're planning on watching tonight's episode of The Next Food Network Star, join us here in the comments at 9 p.m. ET. It'll be an open thread—jump in with your comments, observations, or play-by-play as the episode unfolds. This week things get real with Rachael Ray: who do you think will be going home?

Grilled Pork Tenderloin with Roasted Corn-Bacon Relish

2009-07-05T21:45:19Z

From Recipes

If, after the long holiday weekend, you've still got coal or propane and the energy to cook out, I've got one last grilling recipe for you. It's from perhaps my favorite grilling book of all time, Chris Schlesinger and John Willoughby's The Thrill of the Grill. This grilled pork tenderloin dish features grilled corn kernels glazed with maple syrup that go into a relish featuring three diced slices of your favorite bacon. C'mon, you have to admit it, that sounds seriously delicious. And it is. Praise the lard, serious eaters. Praise the lard.

Grilled Pork Tenderloin with Roasted Corn-Bacon Relish

- serves 4 -

Ingredients

3 ears of corn, shucked
4 tablespoons maple syrup
3 slices of bacon, diced small
1 large onion, diced small
1 teaspoon chopped fresh sage
Salt and freshly ground black pepper to taste
3 pork tenderloins (10 to 12 ounces each)

Procedure

1. Cook the corn in boiling water for 4 minutes. Remove it and allow to cool to room temperature.

2. Over a medium fire, grill the corn 2 to 3 minutes, or until lightly brown. Brush on the maple syrup and continue to grill for an additional 2 to 3 minutes, or until the syrup begins to caramelize (it will turn golden brown). Remove the corn from the grill and cool.

3. With a sharp knife, remove the kernels from the cob.

4. In a saute pan cook the bacon over medium heat until crisp. about 5 minutes. Add the onion and cook an additional 4 to 5 minutes, or until the onion is clear. Add the corn and cook 2 minutes more.

5. Remove the corn mixture from the heat, add the sage, and season to taste with salt and pepper. Stir well and set aside.

6. Rub the tenderloins with salt and pepper to taste and grill them over a medium fire for 12 to 15 minutes, rolling them every 3 to 4 minutes to ensure even cooking. I like my pork pink, but if you don't leave it on the fire an additional 4 to 5 minutes. If you're using a meat thermometer take the meat off when it's 160 degrees.

7. Remove the tenderloins from the grill, allow them to stand for 5 minutes, then carve each in 1/2-inch slices. Spoon some relish over each portion of the sliced pork and serve.

Joey Chestnut Wins Again at the 2009 Nathan's International Hot Dog Eating Contest

2009-07-05T18:00:26Z

From Serious Eats: New York

Yesterday morning in Coney Island, thousands of cheering people crowded the corner of Surf and Stillwell Avenue. But these cheers were not for independence—no, they were for something greater. Something meatier. Something log-shaped.

Hot dogs—more specifically, lots of hot dogs being shoveled down many gullets at the same time within a ten-minute period. This is the scene of Nathan's International Hot Dog Eating Contest, the oldest (since 1916) and most famous eating competition in America.

Joey Chestnut garnered first place for the third year in a row, at the same time breaking the world record by eating 68 hot dogs, or HDBs (shorthand for hot dog and buns in the competitive eating world), in ten minutes. Takeru Kobayashi came in second with a still-nauseatingly-high 64 and a half hot dogs. In third place was Patrick Bertoletti, who ate a mere 55 hot dogs. And let's not forget about the female champion Sonya Thomas, who set a new women's world record by chowing down 41 hot dogs. (For the full results, visit nathansfamous.com.)

I just summed up the whole contest for you. Somewhat. If you don't think you'll ever make it to the big day, here a more detailed look at the contest with lots of photos, after the jump.

If you want a decent view, you have to get there earlier than around 10:30 when the above photo was taken. The contest doesn't start until 12:30—die-hard fans are ready to endure hours of standing to see their heroes in action. Some of them came wearing hot dog-related costumes or wielding homemade posters. My favorite poster said, "Pandas for KOBAYASHI."

There's pre-competition entertainment in case pure anticipation of watching mass hot-dog-face-stuffing isn't enough to keep your attention. One of my friends said the entertainment was better this year than last. There was live music, world-class trampoline jumpers, performers from Ringling Bros. Circus (including some dachshunds; of course, that's what I took a photo of), a kid's Hot Dog Eating Contest where the contestants tried to eat as neatly as possible, cheerleaders who shot T-shirts into the audience, the Coney Island Strongman who lay on a bed of nails while holding an anvil and getting hit with sledgehammers, and more.

From left: Juliet Lee, Sonya Thomas.

The two women of the contest, Juliet Lee and Sonya Thomas, were brought out to a cheering crowd. Rock on, slim Asian women!

A special award for gas guzzling (not the real name; that may have been the "Carbon Footprint Award") was giving to the man who drove the most in the past year to attend hot dog eating contests.

Judges and contestants finally took to the stage minutes before the contest was to begin, with Chestnut and Kobayashi in the center. A few minutes before, a giant screen to the side of the stage showed Chestnut and Kobayashi sitting next to each other backstage looking about as excited as they would be if they were waiting at the DMV. There didn't seem to be any pre-contest jitters; it was just another year of eating an inhumanly large amount of hot dogs.

And they're off!

In the first 40 seconds, Chestnut and Kobayashi down seven hot dogs. About a minute later, Chestnut eats another nine hot dogs, Kobayashi another eight. (This is about the time when any desire I had to eat a hot dog has disappeared.) Four minutes in, they're in the 30s. Seven minutes in, Chestnut is in the lead with 53 hot dogs, with Kobayashi at 50. Chestnut hits the 60 mark with one and a half minutes left.

With two seconds left, Chestnut and his belly of 68 hot dogs gives a fist pump of victory, subsequently followed by the slump over of, "Oh god, there are 68 hot dogs in my belly."

Chestnut, draped in an American flag, raises his first place trophy to the cheering crowd.

Kobayashi may have finished second place with his 64 and a half hot dogs, but it's still his personal best. Here he shows off his distended belly to his fans.

In an interview with ESPN right after his win, Chestnut says he had the capacity to eat more than 70 hot dogs. Maybe next year. And what was for dinner that night? "Probably a Cobb salad. Something with ranch on it."

USA Wins! Joey Chestnut Defeats Kobayashi at Nathan’s Hot Dog Eating Contest!
Nathan's Hot Dog Eating Contest Shortened to Ten Minutes
Bar-Graphing Nathan's Hot Dog Eating Champs

This Weekend in 'New York Times' Food News

2009-07-05T16:00:07Z

From Serious Eats: New York

The Paris Bistro: The new bistro is inventive, affordable, and reliable.

Japanese Baseball: Attending a ball game in Japan is an opportunity to cheer nonstop, try takoyaki, and slurp soba noodles.

Dip Revolution: Dip no longer entails "sour cream mixed with Lipton onion soup mix, served almost exclusively with Ruffles potato chips."

Taste of Slovenia: The Karst, a limestone plateau bordering the Friuli region of Italy, has a rich culinary tradition and thriving agricultural tourism.

Urban Farming: Will Allen is bringing good food to the city with 14 greenhouses packed onto two acres in a Milwaukee working-class neighborhood.

Travel: Lobster Benedict and veal in Provincetown; 36 hours in Madison, Wisconsin; the Junction section of Toronto is home to artisanal chocolates and a "living foods" cafe.

BioMio in Copenhagen: It's an "entirely organic restaurant ," in which every aspect, from the wait staff’s Fairtrade organic cotton uniforms to the ventilation system, is thought through in terms of environmental sustainability.

An Urban Homestead: An Oakland family makes jam and pasta, cans tomatoes, and makes their own charcuterie.

Feeding NYC Kids: Summer meals are available to all children under 19, "regardless of their family income or whether they live in the city, to ensure that they have access to nutritious meals."

Dark ‘n’ Stormy: The Bermudan cocktail is all the rage these days in New York City.

Red Chilaquiles With Chicken: Chilaquiles is a stove top tortilla casserole with salsa, and sometimes chicken and eggs.

Sunday Brunch: Watermelon, Feta, and Arugula Salad

2009-07-05T12:00:23Z

From Recipes

After consuming copious amounts of burgers and hot dogs on the Fourth, I'm ready to lighten up Sunday brunch. My wife makes this amazing watermelon, feta, and arugula salad every year for a friend's summer potluck party. She adapted the salad from You on a Diet. This year's party took place on July 3, so this recipe's clean, tangy, and fruity flavors are fresh in my mind. Although I love the creamier, less-salty-but-still-punchy taste of French feta cheese, any feta will do. Serve this salad with pieces of grilled or warm pita bread.

Watermelon, Arugula, and Feta Salad

- serves 4 -

Ingredients

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 small shallots, minced
Salt and pepper to taste
2 large bunches of arugula (6 cups packed), washed and dried
2 cups cubed seedless watermelon
1 cup (4 ounces) French feta cheese, crumbled

Procedure

1. Combine oil, vinegar, and shallots; mix well. Season to taste with salt and pepper; let stand 5 minutes.

2. Arrange arugula on 4 serving plates or bowls.

3. Arrange watermelon and cheese on top of arugula; drizzle with dressing.

Video: The Ross Sisters Sing About Solid Potato Salad

2009-07-04T14:00:00Z

The Ross Sisters were a trio of singing, dancing, contortionist siblings who came to fame in the 1940s. What better way to celebrate the Fourth than by watching some of this great home-grown Texan talent sing about "solid potato salad"?

For me, the words "solid potato salad" conjure up images of potato salad entrapped in quaking green Jell-o. Thankfully, there is no such thing. A quick search revealed that solid was a wartime expression for "great," or "good."

They're cute, they've got matching outfits, and they can put their legs behind their heads. Plus, I really think their outfits would be the perfect thing to wear to a picnic, pigtails and all. The video starts out so sweet with a little jingle about potato salad and from there ... aieeeee! Those women in my yoga class have nothing on these sisters.

Watch the Ross Sisters do their thing after the jump.

The Ross Sisters Sing about Solid Potato Salad

Potato Salad Recipes

If hearing a ditty about potato salad makes you want to whip some up, here are some great recipes.

Tyler Florence's Ultimate Potato Salad
Ed Levine's Potato Salad
Fingerling Potato Salad with Green Chile-Cilantro Salsa
Spinach and Sweet Potato Salad with Warm Bacon Dressing

[via Swiss Miss]

Grilling: Pizza

2009-07-04T00:00:00Z

From Recipes

On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

Before you run out and grab all those burgers and hot dogs for tomorrow's great Fourth of July cookout, let me tempt you with another great American tradition that's great for the grill and revelers alike: pizza Although the high heat of the grill produces a truly excellent pizza, it's a challenge to get a perfectly cooked crisp crust at the same time the toppings are ready, but after years of trial and error, I've developed a fairly foolproof way to get perfect pizzas every time.

This requires a two-zone fire, with all the coals piled on one side of the charcoal grate, and a process of cooking the crust in stages.

First you stretch the dough out to a personal-size pizza and place it directly over the coals, cooking it until it browns and crisps nicely. Then remove the crust to a plate, arrange the toppings on the cooked side, place it over the cool side of the grill, and cover. When the cheese is melted and the toppings are done to your liking, check the bottom of the crust; if it needs to cook a little longer, just move it over to the hot side again until it's perfect.

What comes off the grill is a real beauty of a pie. A wonderfully cooked crust, with that balance of crisp and chewiness that makes a great pizza—something to truly celebrate alongside our independence.

Perfectly Grilled Pizzas

Ingredients

Your favorite pizza dough, homemade or picked up from your local pizzeria
Your favorite pizza or marinara sauce
Toppings of your choosing

Procedure

1. Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. After heating up for a minute, clean and oil the cooking grate.

2. Break off a piece of dough about the size of your fist and stretch to a personal sized pie, about 12 inches. Immediately place the dough on the grill on the hot side, directly over the fire. Watch the dough closely, when it crisps and becomes golden brown, remove from the grill to a plate.

3. Arrange your sauce and toppings on the grilled side of the dough. Place the pizza back on the cool side of the grill and cover. Checking the pizza every few minutes, continue to grill until the toppings are cooked to your liking. Check the bottom of the dough, if it needs a little bit more time to brown or cook, move the pizza to the hot side of the grill again and cook until the bottom is nicely browned and crisp. Remove from the grill and enjoy.

Serious Eats

Serious Cocktails: Time for Tales

Cook the Book: Gazpacho Borracho

Win 'The Barcelona Cookbook'

Gazpacho Boracho

Ingredients

Procedure

Barcelona Gazpacho

Ingredients

Procedure

Cook the Book: 'The Barcelona Cookbook'

Win 'The Barcelona Cookbook'

Hot Dog Dressing Contest

Video: USB-Powered Mini Microwave in Action

Heinz Beanzawave Video

Healthy & Delicious: Squid in Red Wine Sauce

Squid in Red Wine Sauce

Ingredients

Procedure

Market Scene: Harvard University Farmers' Market, Cambridge, Massachusetts

Blind Item from 'New York Post'

Watch It with Us: 'The Next Food Network Star,' Episode 5

Grilled Pork Tenderloin with Roasted Corn-Bacon Relish

Grilled Pork Tenderloin with Roasted Corn-Bacon Relish

Ingredients

Procedure

Joey Chestnut Wins Again at the 2009 Nathan's International Hot Dog Eating Contest

Related

This Weekend in 'New York Times' Food News

Sunday Brunch: Watermelon, Feta, and Arugula Salad

Watermelon, Arugula, and Feta Salad

Ingredients

Procedure

Video: The Ross Sisters Sing About Solid Potato Salad

The Ross Sisters Sing about Solid Potato Salad

Potato Salad Recipes

Grilling: Pizza

Perfectly Grilled Pizzas

Ingredients

Procedure