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You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges Then just swirl the frosting over the top, leaving the sides bare.
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Get Strawberry Shortcake Ice Cream Cake Recipe from Food Network
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Get Guacamole Salad Recipe from Food Network
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Instead of whipped cream, Barry Maiden serves these not-too-sweet biscuits with two sweet-tangy accompaniments: whipped crème fraîche and blueberry sauce.
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Get Grilled Romaine Salad with Blue Cheese Recipe from Food Network
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Peaches and raspberries baked in an easy press-in crust with a streusel topping.
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Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanuts, sliced cucumber or tomato, and hard-boiled egg.
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Get Steak Salad Recipe from Food Network
cooking.nytimes.com
Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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Get Lemon Ginger Mousse and Homemade Fortune Cookie Recipe from Food Network
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Chicken thighs are marinated in lime, ginger, and mayonnaise, skewered, and grilled to perfection. Combine with homemade peanut sauce for dipping.
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Get Shredded Beef Tostadas (Salpicon) Recipe from Food Network