Magazine article Sunset

From the Editor

Magazine article Sunset

From the Editor

Article excerpt

"I'd call this the perfect Western menu for an all-American holiday"

THE BEST SUMMER FOOD is messy food-ribs in a sticky sauce, ice cream that melts faster than you can reach for a napkin, watermelon so juicy you have to lean over your plate to eat it. I'm a firm believer that a good hosing-down of your guests is a sign of a successful Fourth of July barbecue.

In this issue, we give you crowd-pleasing summer food ideas. You can mix and match them for any backyard event, from casual to over-the-top. My favorite menu: Start with wine editor Sara Schneider's herb-rubbed baby back ribs in cherryZinfandel sauce (page 110)-they're even better than they sound and well worth the effort. Add food writer Molly Watson's classic potato salad (page 120) and her new version of that retro potluck standby, the icebox salad (page 126). Finish with ice cream sundaes made with Mexican chocolate ice cream (page 82), or dole out chocolate-chip shortcakes (page 110). I'd call this the perfect Western menu for an allAmerican holiday. …

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