Fourth Of July

From carne asada to perfect veggie burgers, this collection of grill recipes has something for everyone at your cookout.

This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.

This easy strawberry galette recipe requires less fuss than a pie, but has all the same components, down to the burbling fruit filling and tender, flaky crust.

These bright and tangy bars feature a mix of blueberries and blackberries in a citrusy curd that is baked onto a brown sugar crust.

The gentle heat of fresh ginger and bright tang of fresh lime juice highlight strawberries’ natural sweetness in this ultra-refreshing drink.

These spicy-sweet ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first.

For berries that are just too good to bake, this fuss-free tart simply piles the raw fruit into a crisp almondy crust.

Crunchy slaws, creamy potatoes, and more summertime essentials.

The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.

The chips and pickles? Nonnegotiable.

This peach cobbler features a rich milk batter swirled with brown butter and scented with cinnamon and mace.

Consider these chicken tikka kebab–inspired burgers oozing with cheese the only burger you’ll want to enjoy all summer.

You can make this classic summertime dessert with whatever seasonal berries are calling your name.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Fresh and herby. Rich and eggy. Tangy and spicy. Whatever you need, we’ve got all of our best potato salad recipes right here.

Burnt hot dogs, be gone!

Don’t break a sweat looking for the perfect summer steak recipe. We’ve got what you need right here.

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.

Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan accordingly.

“My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writers chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. It’s a wildly simple (four-ingredient) recipe with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like Ortiz’s, but it brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.