Fourth Of July

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)

The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving. Learn how to make this recipe and more in our online cooking class with Sur la Table.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Turn this iced tea into a cocktail with a little gin.

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

Shrubs also make for fabulous nonalcoholic drinks—just add soda for a tart, gulpable fruit drink.

You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.

You know what most chicken salads are missing? Crunch. Not this one!

Here's how to buy, store, and cook with hot and sweet peppers, in season in July.

Here's how to buy, store, and cook with cucumbers, in season in July.

The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.