Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime Summer is in full swing and you need surefire crowd-pleasing July Fourth recipes for the influx of relatives about to hit your doorstep. We can help. Out of the hundreds of summery recipes strewn across […]
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Summer is in full swing and you need surefire crowd-pleasing July Fourth recipes for the influx of relatives about to hit your doorstep. We can help. Out of the hundreds of summery recipes strewn across the site, we hand-picked the ones we’re planning to slide into our own backyard barbecues. There are more recipes where these came from—if it’s potato salads or pasta salads you’re looking for, we got you covered there too. Perhaps you want homemade chocolate chip cookie ice cream sandwiches or a gingery raspberry icebox cake. Or you may want to kick back in a hammock with your new shades and a refreshing pitcher of lemonade. The point is, celebrate your way. From the grill to the chill, here’s how BA staffers are prepping for the long weekend.
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime. Grilled Corn With Chaat Masala
Not that you should ever need an excuse to grill fresh corn on the cob, but a long summer weekend is a great incentive to grab the sweetest corn you can find, throw it on the grill, and slather it in butter, lime juice, and tangy chaat masala. This side dish has the perfect balance of sweet 'n' salty, and never fails to impress my friends and family. —Mehreen Karim, production assistant
Blueberry-Saffron Tea Cake
I've been keeping an eye out for blueberries at my markets specifically with this cake in mind. The saffron and cardamom add great flavor to the most summery of fruits (high-quality spices will make a huge difference). It's delicious with yogurt and more fruit for breakfast, with ice cream for dessert, or for all-day snacking anytime in between. —Sonia Chopra, executive editor
Watermelon and Snap Pea Salad
My CSA was loaded with snap peas this week, which is just fine by me: I'm having people over for the 4th, so a double batch of this iconic watermelon salad is in order. The holiday basically legally requires watermelon in one form or another, and Jessie's treatment means you get a ton of thinly sliced snap peas, crispy fried shallots, and Thai basil as well. The dressing is a combination of Taiwanese black vinegar, sesame oil, and chili crisp—so savory, spicy, and complex, you'll notice people spooning it onto their plates long after the melon is done. At least, that's what I do. —Kendra Vaculin, associate food editor
Hawaiian Pizza With Barbecue Sauce and Beef Bacon
What I'm really craving is a well-blistered all-American hot dog topped with creamy coleslaw and a side of baked beans, so that's likely to be my main Independence Day event; but at some point during the long weekend, I plan to rope my sister into making this upgraded Hawaiian Pizza. We already love the combo of ham and pineapple (though I usually opt for pepperoni and pineapple), but this one calls for beef bacon as the meat. Since my brother-in-law doesn't eat pork, it's an ideal compromise. We may still have to win him over on the pineapple though. —Joe Sevier, SEO and cooking editor
Chicken Seekh Kebabs
Growing up, cookouts always involved tandoori masala-marinated chicken, frozen naan from the Indian grocery store heated up over the grill, lime juice–doused cucumber and red onion salads, and my favorite component: seekh kebabs. Chef Chintan Pandya’s super easy recipe for these skewers hits just the right balance of heat, earthiness, and herbiness, and is top-of-list for my long weekend grilling plans. —Antara Sinha, associate editor
Stone Fruit With Furikake
I'll be spending the long weekend on the Jersey Shore and I'm crossing my fingers that those Jersey peaches and tomatoes will be in strong form. I bookmarked food editor Shilpa Uskokovic's new summer salad recipes as soon as they came out, and it's a toss-up between whether I'm more excited to make her Tomato Salad With Jalapeño Ranch (see below) or this savory stone fruit salad with furikake and salty ricotta salata. —SC
Chile-Lime Clams With Tomatoes and Grilled Bread
These clams, which steam in a cast-iron skillet set directly on a grill, are delicious and so easy. The sauce—a rich mix of butter, tomatoes, lime, and beer—not only flavors the clams but makes a terrific complement to grilled bread. They come together so quickly, and you can delegate tasks to folks who ask, "how can I help?" I like to serve them as a Fourth of July appetizer, something to whet the appetite while I finish off the main course. —Dawn Davis, editor-in-chief
L.A. Kalbi
I love this recipe because you can make the marinade, toss in the ribs, and chill the whole thing overnight or freeze it for up to a month. About that marinade: It is sooo delicious, made with soy sauce, toasted sesame oil, garlic, ginger, and grated Asian pear. The meat takes only a few minutes on the grill, resulting in sweet, salty, and umami-forward ribs that are perfect for July 4th. —Rachel Gurjar, associate food editor
Vegan Banana-Oat Pancakes
I am always (and I mean always) looking for a reason to make these simple, healthyish, and delicious pancakes. This Monday’s holiday brunch is the perfect occasion. Made with oats, banana coins, and dairy-free chocolate chips, these pancakes have ruled my family weekends ever since the first time I made them. My eighty-five year old grandpa is skeptical because they're vegan and he prefers a good old-fashioned pancake. I am convinced that once he has these he will never go back. —Jessie Forstmann, associate manager of audience development
French Onion Dip
I've been hacking together a last-minute onion dip for years, and it's totally serviceable. But this weekend, I'm trying to level up just a bit with this French Onion Dip. It has more herbs than I usually go for, as well as instructions to spend a little more time caramelizing the onions. Dip is the only way I'll eat plain potato chips, and there's nothing like a beer and chips-and-dip to celebrate summer. —Serena Dai, digital editorial director
Tomato Toast With Chives and Sesame Seeds
So I know I'm supposed to be excited for this long holiday weekend, when I have the time and space and mental energy to cook all the things I've saved for just this occasion—like a crowd-friendly party steak, sticky-sweet barbecue chicken, bright and smoky grilled potato salad, or the peak summer peach-plum galette I dreamed about all winter long. But here's the thing: I am tired. And only this tomato toast—a piece of bread, slathered in mayo, topped with red, ripe tomatoes—can save me. It will take me less than 5 minutes to assemble. I will use too much mayo. I will eat it over the sink. And then I will feel like I am on vacation. —Sasha Levine, digital director
Low-Effort High-Reward Trifle
I love the cheekiness of making trifle for the Fourth of July. The no-bake (unless you really want to) and endlessly riffable British dessert is also great for the peak berry season we're in now. I love combining blueberries and blackberries with raspberries and strawberries for a little red, white, and blue moment. —Urmila Ramakrishnan, associate director of social media
Summer Squash and Basil Pasta
I love pasta dishes that are simple and seasonal but pack a punch, and this one accomplishes all three. I’m a firm believer that a squeeze of lemon elevates any vegetable-y pasta, and this recipe calls for a tablespoon of juice tossed in (along with basil) just before serving. While this is a warm dish, the summer squash—zucchini, yellow squash, or whatever variety you like—and fresh finish make it entirely summer-friendly. —Li Goldstein, production assistant
Tomato Salad With Jalapeño Ranch
On Sunday morning, I'm heading to the farmers market with a mission: ripe, juicy, summery tomatoes. I've been wanting to make Shilpa's Tomato Salad With Jalapeño Ranch ever since I saw it—and now that July is finally here, it's my chance. There will probably be burgers and corn and melting vanilla ice cream spooned over warm peach cobbler too. But you'll find me hunched over the tomato salad all night. —Emma Laperruque, senior editor
Cucumber and Cilantro Chutney Sandwich
My friends and I are planning a potluck picnic in the park. I don't want to be the slacker that just brings a bag of chips or store-bought fruit salad, so I'm aiming for something quick to make that doesn't look like it. This two-step Cucumber and Cilantro Chutney Sandwich is ideal finger food, while also providing refreshment for what will likely be a very long day in the sun. —Megan Wahn, associate commerce editor
Sour Cherry Cheesecake
I haven't spotted my first pint of sour cherries out in the wild yet, but my radar is on high alert. This 4th of July dessert recipe actually calls for frozen cherries, so you could make it any time of year. But I'm looking forward to wiling away the afternoon, perched on my sister's deck in the mountains, cherry pitter in hand, cheesecake chilling in the fridge. —JS
Yogurt-Marinated Mushrooms With Flatbread
This is a wonderful option for vegetarians. Mushrooms are the star—they get marinated in a spiced yogurt sauce and then transferred to the grill. The edges get nice and charred while the centers remain juicy. There's an option for homemade grilled flatbread too, but if you want to simplify you could pick up your favorite store brand and just warm them up on the grill. Topped with pickled onions for extra tang, this dish will set off firecrackers in your mouth. —RG
Hot Honey Wings
Wings are great for parties. First of all, the undying debate between flats and drums makes for easy small talk—a fact that has saved me at many meet-and-greet barbecues. But they're also finger food, easy to share, and when made on the grill, absolutely delicious. This 4th of July recipe makes crispy, charry wings easy by cooking them in the oven before finishing outdoors. That minimizes flare-ups and eliminates the stress of serving still-pink poultry, so you can focus on the important stuff: awkward conversations with people you barely know. —Nico Avalle, digital operations associate
