23 Fourth of July Recipes the BA Staff Plan to Make This Year
Summer is in full swing and you need surefire crowd-pleasing July Fourth recipes for the influx of relatives and friends 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 Peden + Munk, Food Styling by Diana Yen, Prop Styling by Hannah Ferrara1/23Spicy Korean-Style Grilled Corn
Grilled corn is probably the lowest-maintenance Fourth of July recipe at the cookout: Just shuck those ears (or don’t), toss them on the open grates, and the results are consistently great. But slather that corn in gochujang-lime mayo and dust with Cotija cheese, and you have something truly spectacular. For my last barbecue, I followed the basic formula for this Korean-inspired elote, but I sliced the charred corn off the cob, mixed it with the spicy mayo, topped it with cheese, and popped it under the broiler. The resulting spicy corn dip was the sleeper hit of the spread. Time to cue it up for a second round. —Zoe Denenberg, associate cooking & SEO editor
Photograph by Emma Fishman, prop styling by Emma Ringness, food styling by Mieko Takahashi2/23Sweet and Tangy Grilled Pork Tenderloin
I have a small but mighty portable grill that can only fit a couple of burgers or a couple of pork tenderloins. IMO, the tenderloins give a bigger bang for the buck. I plan to marinate a couple overnight and then cart them to the park, grill in tow, for a casual cookout with just a few friends. Here’s hoping one or two of them brings along a thermos of frozen drinks. —Joe Sevier, SEO editor, cooking
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua3/23Spicy Caesar Potato Salad
Every Fourth of July party needs a potato salad—I’m pretty sure that was in the original draft of the Constitution. This version has no shortage of bold flavor from spicy Calabrian chili paste, salty anchovies, and bold Worcestershire sauce. I’m selfishly looking forward to bringing the most crowd-pleasing salad to the July 4th gathering this year. —Carly Westerfield, recipe production assistant
Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime4/23Chicken 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
Photo by Alex Lau, styling by Judy Mancini5/23Raspberry Trifle with Custard and Whipped Cream
This endlessly riffable, reliably crowd-pleasing dessert is great for peak berry season. I love combining blueberries and blackberries with raspberries and strawberries for a little red, white, and blue moment, but even sticking to one type can make for a striking 4th of July dessert. —Urmila Ramakrishnan, associate director of social media
Photograph by Emma Fishman, food styling by Judy Kim.6/23Grilled Pork Chops With Plum Mostarda
Grilling peaches and pineapples? Been doing it for years, chasing that caramelized goodness. But I’d never grilled a plum. Then I encountered this recipe where grilled pork chops accompany an arugula salad dressed in a tangy mustard vinaigrette. This pantry-friendly dinner, paired with plums from the farmers market, is the perfect summer dish. —Dawn Davis, Editor in Chief
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua7/23Blistered Asparagus With Labneh and Harissa
The grill will be hot all weekend, so you best believe I’ll be barging in and throwing some snappy stalks of asparagus on the grates. I could eat piles of grilled asparagus with nothing but a pinch of salt and a squeeze of lemon juice—but this recipe by Homa Dashtaki takes things up a few notches. Once lightly charred, those vibrant, juicy spears are served on thick, creamy labneh swirled with fiery harissa. Each bite offers a mix of cool and hot—which, you know, is basically the push-pull of any good summer day. —Ali Francis, staff writer
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.8/23Crispy Golden Shrimp Burgers
Growing up in Australia, shrimp (we call ’em prawns) epitomized the hot summer months. This weekend I’ll fry my favorite little crustaceans into fat, juicy patties and sandwich them between bouncy brioche buns—thanks to this by-the-sea burger recipe. They’ll be eaten on the beach, alongside a good dose of sand, no doubt. —AF
Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio9/23Almond and Raspberry Swirl Ice Cream
I’ve been turning to this collection of no-churn ice creams by my former colleague Sarah Jampel for years. They’re so remarkably easy and lo-fi, I almost can’t fathom making ice cream any other way. This one gets an almond base and a fruity swirl. I’m swapping in blackberries to use up some homemade jam. —JS
Photograph by Joe Lingeman, food styling by Pearl Jones, prop styling by JoJo Li10/23Pork Spareribs With Jammy Barbecue Sauce
Photograph by Heami Lee, Food Styling by Thu Buser, Prop Styling by JoJo Li11/23Blistered Corn and Scallion Salad
I love this combo of blistered corn, summer-fresh tomatoes and basil, and alliums, tossed with high-quality olive oil, a squeeze of lime juice, and a dash of sherry vinegar. I attend a fair amount of parties every summer; anytime I ask a repeat host what I can bring, they often ask for this salad. Fourth of July might be the first time I make it this season, but it won’t be the last. —DD
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Graylen Gatewood12/23Fried Green Tomatoes
I’m going to need something to counter all that meat I’ve planned for the weekend. I grew up on fried green tomatoes, but this version deploys a trick I’ve never used: panko. I may riff a little and toss some of my beloved cornmeal in with the Japanese breadcrumbs, but I’m always up for a little experimentation —JS
Photo by Emma Fishman, Food Styling by Susie Theodorou, Prop Styling by Elizabeth Jaime13/23Watermelon 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 Fourth, so a double batch of this iconic watermelon salad is in order. The holiday basically requires watermelon in one form or another; here, you’ll dress the juicy star in thinly sliced snap peas, crispy fried shallots, and herbaceous Thai basil. The dressing combines Taiwanese black vinegar, sesame oil, and chili crisp. You’ll notice people stealing spoonfuls of the juices mixed with the dressing long after the melon is gone. At least, that’s what I do. —Kendra Vaculin, associate food editor
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio14/23Hawaiian Pizza With Barbecue Sauce and Beef Bacon
I’m craving 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 4th of July meal. 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. —JS
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.15/23Stone 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 coming in strong. I’ll turn my haul into one of food editor Shilpa Uskokovic’s summer salad recipes, but which? It’s a toss-up between Tomato Salad With Jalapeño Ranch (see below) or this savory stone fruit salad with furikake and salty ricotta salata. Real talk: Why not make both? —SC
Photo by Heidi's Bridge, styling by Anna Billingskog16/23French Onion Dip
I’ve been hacking together a last-minute onion dip for years, and it’s totally serviceable. But this 4th of July weekend, I plan to level up with this French Onion Dip. It has more herbs than I usually go for and 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
Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Amy Wilson17/23Tomato 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
Photo by Emma Fishman, Food Styling by Judy Mancini18/23Summer Squash and Basil Pasta
I love pasta dishes that are simple and seasonal but pack a punch, and this one accomplishes all three. I firmly believe 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 summer-friendly. —Li Goldstein, production assistant
Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Aneta Florczyk19/23Blueberry-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, ice cream for dessert, or all-day snacking anytime in between. —Sonia Chopra, executive editor
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.20/23Tomato Salad With Jalapeño Ranch
On Sunday morning, I’m heading to the farmers market with a mission: ripe, juicy, summery tomatoes. There will probably be burgers, corn, and melting vanilla ice cream spooned over warm peach cobbler at the table too. But you’ll find me hunched over this tomato salad all night. —Emma Laperruque, senior editor
Photograph by Isa Zapata21/23Cucumber Sandwich With Green Chutney
My friends and I are planning a potluck picnic in the park. I want to contribute more than a bag of chips or store-bought fruit salad, so I’m aiming for something quick to make that only looks like I put in the effort. 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
Photograph by Yudi Ela, food styling by Susie Theodorou, prop styling by Aneta Florczyk22/23Yogurt-Marinated Mushrooms With Flatbread
Mushrooms are the star of this vegetarian main. Marinated in a spiced yogurt sauce, they’re transferred to the grill, where the edges get nice and charred while the centers remain juicy. There’s an option for homemade grilled flatbread, but if you want to simplify, you could pick up your favorite store brand and warm them up on the grill instead. Topped with pickled onions for extra tang, this dish will set off firecrackers in your mouth. —Rachel Gurjar, associate food editor
Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Aneta Florczyk23/23Hot Honey Wings
Wings are great for parties. First of all, the undying debate between flats and drumettes 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 Fourth 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. —Alma Avalle, digital operations associate
