July 14th is National Macaroni & Cheese Day. We’ve got lots of great mac and cheese recipes below, but we’ll start out with a new one: Gnocchi Mac & Cheese.

Instead of using elbows, penne, or other plain pasta, this recipe uses gnocchi, small dumplings stuffed with cheese, potato, pumpkin, spinach, or other ingredients.

This recipe is courtesy Delallo Foods, where there are great cooks in the kitchen. They use their potato gnocchi (photo #2). We had both cheese and pumpkin gnocchi in the freezer, and the recipe is great with both (or any filling).

The recipe layers the cheesy flavors with three kinds of cheese: Cheddar, Fontina, and Parmesan.

We happened to have some Moliterno Black Truffle Pecorino, a Sardinian sheep’s milk cheese embedded with Italian black truffle. We substituted that for the Cheddar. Since truffled mac and cheese is our favorite recipe, it was, naturally, a big hit.

And before we get started, let’s thank Thomas Jefferson for mac and cheese. He brought pasta to America.

> Here’s the history of mac and cheese.

> There are 17 more mac and cheese recipes below.
 
 
RECIPE: GNOCCHI MAC & CHEESE

Instead of baking the recipe in a square baking dish, you can bake it in 4-6 individual ramekins or mini skillets. If so, the cooking time may be quicker.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 375°F. Spray a shallow 9″ x 9″ baking dish with nonstick spray. Arrange the cooked gnocchi in a single layer at the bottom of the dish.

2. MELT the butter in a saucepan over medium heat. Stir in the garlic and cook until lightly golden, about 1 minute. Whisk in the flour until the mixture thickens; then add the milk and sage. Continuing to whisk, cook the sauce until thickened, about 2 minutes.

3. ADD the shredded cheeses to the sauce. Stir until melted, then season with salt and pepper. Pour the sauce over the layer of gnocchi. Top evenly with Parmesan and the breadcrumbs.

4. BAKE until bubbly, about 25 minutes. Allow the gnocchi to rest for 5 minutes before serving.
 
 
17 MORE MAC & CHEESE RECIPES

In addition to the Gnocchi Mac & Cheese recipe above, and the two links to Lobster Mac & Cheese, here’s a wealth of macs with lots of personality:

[1] Gnocchi Mac & Cheese, our featured recipe (photos #1 and #2 © Delallo).

[2] You can purchase fresh gnocchi, or dried gnocchi like these.

[3] Sage is an underused herb in American cooking. Just a few uses: compound butter, omelets/scrambles, soup garnish, stuffing (photo © Good Eggs).

[4] Use panko [Japanese] breadcrumbs for a crispy topping (photo © Progresso).

[5] Grated cheddar, one of the three cheeses used in the recipe (photo © Szakaly | Panther Media).

[1] The classic presentation: a stroopwafel atop a mug (all photos © Finger Licking Dutch).

[2] They’re just as delicious “on the side.”

[3] What’s this? It’s a stroopwafel garnished with caramel sauce and chocolate chips, waiting for a scoop of ice cream.

[4] Make your “sundae” a simple one with a side of strawberries.

[5] As a snack with fruit.

Stroopwafels are an old Dutch treat from the town of Gouda in South Holland*. They’re the second-most-famous food contribution to Dutch cuisine after the eponymous Gouda cheese.

The pronunciation is just as it appears, with a roll of the “r” to sound authentically Dutch.

The traditional way to eat these cookies is with a cup of coffee, tea or cocoa. Just before it is eaten, the stroopwafel is placed on top of the hot cup in order to warm it up. The filling melts a bit, and scents of caramel perfume the air.

A glass of cold milk or iced coffee works just as well, since today’s stroopwafels don’t need any extra softening to be enjoyed (analogy: warm chocolate chip cookies before they cool).

We’ll present this week’s Top Pick, Finger Licking Dutch Stroopwafels, in a moment. But first…
 
 
THE HISTORY OF STROOPWAFELS

Stroopwafel cookies were invented in Gouda in 1784. Different sources cite different dates, and the identity of the inventor is lost to history. It’s a reasonable guess that it was a poor housewife trying to scrimp together something to eat, and “glued” crumbs together with syrup.

This poor man’s food evolved into waffle cookie sandwiches: two waffle rounds with a caramel or syrup filling.

They are ubiquitous in Holland: from street carts to cafés, from mass-market supermarket brands to artisan-baked cookies.

Fillings have evolved beyond the original caramel, to cinnamon, chocolate, honey and vanilla. Sometimes, chopped nuts are added to the filling.

The cookie is also known in the U.K. as a caramel cookie, by its English translation, syrup waffle.
 
 
TOP PICK OF THE WEEK: FINGER LICKIN’ DUTCH STROOPWAFELS

Today’s stroopwafel is about four inches in diameter. Other brands make mini-sizes, half the diameter.

Finger Lickin’ Dutch stroopwafels require no softening to taste delicious. They are pleasantly chewy, and just sweet enough without being cloying.

That being said, they’re a good year-round snack, with individually wrapped cookies to grab and go.

In the summer, the caramel won’t get drippy: just nicely creamy.

If you insist, warm it over your hot drink; or for 10 seconds in the microwave.
 
 
BEYOND COFFEE: MORE USES FOR STROOPWAFELS

 
 
GET YOUR STROOPWAFELS

Stroopwafels are sold in boxes individually wrapped, in 8-packs, in Delft-style gift tins, and other configurations.

They even sell boxes of cookie crumbs from the manufacturing line, for ice cream or oatmeal topping, or to mix into pancake batter.

The line is all natural, non-GMO and suitable for vegetarians.

Get your Stoopwafels:

Head to FingerLickingDutch.com.

Want to make your own? Here’s a recipe.
 
 
> THE DIFFERENT TYPES OF COOKIES

> THE DIFFERENT TYPES OF WAFFLES

> THE HISTORY OF COOKIES

> THE HISTORY OF WAFFLES

*The difference between Holland and The Netherlands: The Netherlands, officially the Kingdom of The Netherlands, consists of 12 provinces, of which Holland refers to two: Noord-Holland North Holland) and Zuid-Holland (South Holland). Amsterdam is in North Holland, Rotterdam is in South Holland, as is The Hague (Den Haag). Utrecht, the fourth-largest city, is not in Holland but is located in the province of Utrecht [source].

[1] Today’s featured recipe: Carne Asada Fries (recipe and photos #1, #3, #6 © Idaho Potato Commission).

[2] Very popular: steak frites, steak with a side of fries (photo © LT Bar & Grill | Hackensack, New Jersey).

[3] Baked fries with bacon, cheddar and scallions. The recipe link is below.

[4] Trending: shoestring fries atop a burger (photo © Chef Eric Levine).

[5] Why do chefs love their fries in duck fat? The rich and elegant duck fat flavor adds a hint of delicious “duckiness.” The recipe link is below. (photo © Benjamin Zanatta | Unsplash).

[6] National Cook A Sweet Potato Day is February 22nd, but you can cook sweet potato fries today—shown here with a Green Goddess dip (photo © Good Eggs).

July 13th is National French Fries Day, a cause for celebration because it’s another reason to have fries—maybe for all three meals!

How many types of French fries have you had? Crinkle cut and curly fries, sure. But how about Boardwalk Fries? Carne Fries? Elvis Fries? Newfie Fries?

Check out the different types of French fries.

We’ve got 15 great French fry recipes below, from baked fries to spiced fries. But let’s start with the American version of Poutine: Carne Asada Fries.

> The history of French fries.

> The different types of fries.

> The different types of potatoes.

> The history of potatoes.

 
 
RECIPE: CARNE ASADA FRIES

Carne asada, which means “grilled steak” in Spanish, is a Mexican dish of grilled and sliced beef (skirt steak, sirloin steak, tenderloin steak, or rib steak).

It is usually cooked with a marinade and some searing to impart a charred flavor. Carne asada can be served as a main dish with rice and beans, or as an ingredient in other dishes.

It is popular as a filling for tacos or burritos.

This recipe was developed by Jonathan Melendez, food blogger from The Candid Appetite, for the Idaho Potato Commission, a source for great potato recipes.

>>> See 17 More French Fry Recipes Below.
 
 
Ingredients

You can save time by purchasing the salsa and guacamole.

 
Preparation

1. MAKE the fries. Heat a large pot (a Dutch oven is great here) over medium-high heat. Fill it a bit less than halfway with vegetable oil. Attach a deep fryer thermometer and heat the oil to 350°F.

2. PEEL the potatoes and cut them into thin fries. Immediately place the fries into a bowl of cold water to prevent them from turning brown and to rinse away the excess starch. Drain the potatoes and dry them thoroughly with a clean kitchen towel. Make sure they’re completely dry; you don’t want any moisture in the oil.

3. FRY the potatoes in batches until light golden brown, about 3 to 5 minutes. Stir with a slotted spoon and transfer to a wire rack set over a baking sheet. Continue frying the rest of the fries.

4. HEAT the oil to 375°F and fry the potatoes a second time (in batches as well), until deep golden brown and crispy, about 1 to 2 minutes. Transfer back to the wire rack and sprinkle with salt to taste.

5. GRILL the steak. First, heat an outdoor grill or a stovetop grill pan, over medium-high heat until hot.

6. COMBINE in a large bowl combine the flap steak with the salt, pepper, granulated garlic, onion, paprika, oregano, and Worcestershire sauce. Mix until evenly seasoned. Cook the meat until charred on both sides, about 5 to 7 minutes. Transfer to a cutting board and allow to rest for a few minutes before chopping into cubes.

7. ASSEMBLE the fries on an oven-safe platter, baking sheet, or individual ramekins. Sprinkle with the shredded cheese and place in a 350°F oven for about 5 minutes to melt the cheese.

8. REMOVE from the oven, top with the chopped carne asada, sour cream, guacamole, tomatoes, pickled jalapeños, cilantro, and queso fresco, as desired. Serve right away.

________________

*Substitute feta, goat cheese, paneer, queso blanco, ricotta salata, or even farmer cheese.
________________

 
 
15 MORE FRENCH FRY RECIPES

 
 
MORE FRIES

 
 
MORE ABOUT FRENCH FRIES

This tip falls in the “food fun” category.

Some of us keep grapes in the freezer as snacks.

The icy grapes are like sorbet with no sugar added.

The grapes have enough natural sugar, and enough water, to create the “sorbet” effect.

You can be satisfied with a few frozen grapes, as opposed to digging into a pint of sorbet or ice cream.

But frozen grapes have another use: as “ice cubes.”

You can freeze grapes to chill wine, iced tea or sparkling water. (It’s best that the drink be pre-chilled.)

Either during or after the drink is finished, the grapes are an extra treat. You can serve the drink with a cocktail pick to spear the grapes.
 
 
HOW TO FREEZE GRAPES

1. BUY the largest grapes you can find. Pull them off the stems and rinse them in a sieve. Turn out onto a paper towel, pat gently and allow to dry naturally. Then, if you have space…

2a. PLACE the grapes in a single layer on a baking tray lined with parchment paper. Freeze until firm, then transfer to a heavy-duty plastic bags or an airtight container and return to the freezer. Otherwise, just…

2b. PLACE the dry grapes in plastic bags or airtight container and return to the freezer. You’ll have to pry them apart when ready to use, but it’s easy to do.
 
 
MAKE ACTUAL GRAPE ICE CUBES

Here’s another way to have ice cube fun: flavored ice cubes.

You can freeze fruits within an ice cube—not just grapes but raspberries, small strawberries, mint leaves and lemon peel curls or small wedges.

For savory drinks, you can use herbs or small vegetables like grape tomatoes, cucumber pieces, olives or lemon curls in the cubes.

See photo #3, below.

Here are more tips. Bottoms up!
 
 

[1] Frozen grapes (photo © Mike Kenneally | Unsplash).

[2] Table grapes meet their cousin, wine grapes—after they’ve been fermented into alcohol (photo © Bon Voyaged).

[1] The fixings for a classic Mojito. Note the sugar cane “swizzle stick” (photo © Jennifer Schmidt | Unsplash).

[2] A classic Mojito at Seviche restaurant (photo © Seviche | Louisville).

[3] A Cherry Mojito. The recipe is below (photo © Jochem Raat | Unsplash).

[4] A Coconut Mojito. Here’s the recipe (photo © Firewater Bars).

[5] A Strawberry Rose Mojito, made with strawberries and a dash of rosewater. Here’s the recipe (photo © Nielsen-Massey).

The Mojito (pronounced moe-HEE-toe) is Cuba’s most famous cocktail. It’s a simple recipe: rum, lime juice, sugar, mint and a splash of club soda (photos #1 and #2—here’s the recipe).

The name derives from the African voodoo term mojo, to cast a small spell.

Drinking more than two can certainly cast a spell!

According to Bacardi Rum, the drink can be traced to 1586, when Sir Francis Drake and his pirates unsuccessfully attempted to sack Havana for its gold. His associate, Richard Drake, was said to have invented a Mojito-like cocktail known as El Draque that was made with aguardiente, a crude forerunner of rum, plus sugar, lime and mint. (The sugar was used to offset the harsh taste of the liquor.)

> Here’s more Mojito history.
 
 
ENTER THE FRUIT MOJITO

As bartenders began to spin variations of the classic cocktails around the 1970s, Mojitos (along with Margaritas, Martinis, Mint Juleps and you-name-it) began to be mixed with different fruits and other flavors.

Hence, the Appletini, the Espresso Martini, the Kiwi Mint Julep, Peacharita (Peach Margarita) and endless more.

So in addition to the classic Mojito recipe, we’re sharing our selection of fruit-flavored Mojitos.

If your favorite fruit isn’t listed, just substitute it for one of the fruits that are featured.

We’re starting with a Cherry Mojito recipe (photo #3) to take advantage of cherry season. It starts with homemade cherry syrup.

There are more Mojito recipes below.
 
 
RECIPE: CHERRY MOJITO

Ingredients For The Cherry Syrup For 4-6 Drinks

 
Per Mojito

 
Preparation

1. BRING the water and sugar to a boil in a sauce pan over medium high heat. Stir until sugar the dissolves. Pour into a bowl over the chopped cherries. Refrigerate until chilled, about 2 hours.

2. CUT each ½ lime into 2 or 3 wedges. Add the lime wedges, mint leaves and cherry syrup to a glass. Muddle them to release all of the juices from the lime wedges, and to break down the mint and cherries.

3. FILL the glass almost to the top with ice, pour the rum over the ice and top off with the sparking water.

4. GARNISH with additional mint and lime and the optional sugar cane stick.

 
 
MORE MOJITO RECIPES

 
Plus, For Fun: