Happy 4th of July! Nothing says backyard Independence Day barbecue quite like burgers and corn on the cob! If you grew up celebrating this special day with these two staples, but would like to kick it up a notch, you’re in luck! This week on “The Chew” a few of our favorite cooks shared their must have tips for throwing a great summer bash with eight of their favorite cooking tips!
Be sure to check them out below!
I love buying fresh sweet corn from a local ranch here in the summer. Not only is it delicious, but it’s the perfect side dish for your summer barbecue. Don’t forget to watch the video below to see Daphne Oz’s favorite way to grill it for maximum flavor!
Daphne Oz’s delicious festive red, white and blue ice pops made with fresh strawberries, raspberries, blueberries and Greek yogurt.
I love potatoes and eat them every single day, whether it’s a baked potato, french fries, in soup or a delicious potato salad on a rare occasion, such as today! Earlier this week chef Carla Hall shared the recipe for her must have mayonnaise-less mediterranean potato salad!
I love grilled vegetables, but I always struggle with what to marinade them with, I always stick to the basic olive oil with salt and pepper, but definitely would like to kick it up a notch! On July 1st, Daphne Oz shared her summer veggie marinade secret on “The Chew” this week!
Who doesn’t love a good burger, especially when the hamburger is stuffed with cheddar cheese! Thanks “The Chew” chef Michael Symon for this delicious recipe!!!
Chef Michael Symon gives you the 101 on grilling to ensure your meat comes out great every time!!!
Have some extra golf tees? Check out how “The Chew” chef Michael Symon keeps his summer barbecue sane and organized while grilling with color coded tees.
Check out these DIY red, white and blue sparkle placeholders Clinton Kelly created on “The Chew” this week!