by Sarah Lagrotteria
We’re going to call it. Barbecued ribs, potato salad and cake with berries and whipped cream are national treasures. You can celebrate the Fourth without them, but you're bound to disappoint someone to the point that even a sparkler can’t fix. This year we’re making the classics but adding a twist to the traditional shortcake and berry dessert: baking sponge cake in star-shaped silicone molds (the modern way) and in tin cans (the pioneer way). Both vessels yield a fluffy base for your berries to dampen, so the question is what style of baker you want to be this year.
The farmer's market inspired our other offerings: Southern-style fried green tomatoes, crispy stuffed squash blossoms and roasted summer beets. Tell us, what are you serving this weekend?