It may not surprise you to learn, but we take our holidays seriously here at Everyday Food. We love any opportunity to cook and celebrate with friends. Here's a sampling of what some of us are making for our Independence day parties.
I spotted some fresh Chioggia beets (aka: candy cane beets) at the farmers' market this weekend. Their bright red-and-white colors and spiral pattern reminded me of fireworks, so I scooped up a bunch to use for the Fourth. You can't really cook them, or they lose their color contrast, so I'll be thinly slicing them on a mandoline and using them on goat cheese tea sandwiches or in a pretty salad.
-Merritt Watts, senior editor
I'm getting patriotic with my beverage by making a white sangria with fresh blueberries and strawberries. In place of the Cointreau, I'm going to use St. Germain elderflower liqueur. It's got such a fresh, unique flavor. It's my favorite mixer!
-Jolène Bouchon, deputy digital editor
So much outdoor-party food is high in fat. I'm hosting a potluck picnic in the afternoon on the Fourth and I'll let my guests bring the caloric treats. To balance them out, I'll be making some hummus to serve with veggies, but what I'm really excited about is Smitten Kitchen's Tzatziki Potato Salad. It uses Greek yogurt instead of mayo, so it's heart-healthy and packed with protein, and all that cool cucumber will help us beat the heat.
-Heather Young, senior copy editor
Watermelon bourbon cocktails! I muddle a cut-up slice of watermelon with simple syrup, juice from 1/2 a lime, add 2 parts bourbon, shake with ice, and strain in glass over ice.
-Kirsten Hilgendorf, deputy art director
Since we're in San Francisco for the holiday, we're going to pack a picnic dinner and head down to the Embarcadero to watch fireworks. My aunt is grilling veggies and barbecue chicken and I'm making a classic potato salad. Happy 4th!
-Khalil Hymore, associate food editor
What are you making for tomorrow's holiday?