Fourth Of July

It doesn't take a rocket scientist to make this simple guacamole. Make sure you're avocados are ripe and your limes are juicy and you're on the way to guacamole heaven.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

Try this zesty seasoning sprinkled over watermelon or mango.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

BA staffers really showed their stuff over the 4th of July holiday weekend, making everything from chicken under a brick to full-on lobster dinners

For July 4th, Bon Appetit asked New York's Crif Dogs to come up with a super-patriotic wiener--and boy, did they deliver. Behold the Uncle Slam!

This Fourth of July, celebrate with fireworks--in your mouth!

These three no-brainer salads go with almost anything you grill--and they require no cooking at all

July 4th is all about freedom, so feel free to cook whatever you like! Here's 101 (yes, 101!) recipes worthy of Independence Day

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough. 

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.