The Fourth of July is right around the corner, and if you’re currently planning a menu for the festivities, we’ve got you covered. Here are our 65 essential party-ready recipes for the holiday (and the rest of summer, too)\u2014from blue cheese burgers<\/a>, superlative potato salad<\/a>, cream-topped fruit pie<\/a>, and so many more.<\/p>\n Egg yolks are mixed with mayo, soy sauce, and sesame oil, then topped with a crispy chip of nori.<\/p>\n Fryer-free (i.e. fuss-free) Buffalo wings, courtesy of your broiler.<\/p>\n Like onion dip, but with garlic. Lots of garlic. Potato chips not optional.<\/p>\n While Ben Mims contributed these sausages balls for our winter Cookie Chronicles<\/a> series, we can confirm they\u2019re 10\/10 all year round.<\/p>\n A never-mushy guacamole full of hefty avocado hunks, dressed-up in a chile-onion paste.<\/p>\n Lots of crab cake recipes are more about the bready fillers than the crab. This one is crab-forward.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n A dip for vegetables made from<\/em> vegetables? Why not? Serve with the happiest produce you can get your hands on.<\/p>\n Cut into teeny-tiny squares and serve alongside garlic-spiked mayo.<\/p>\n This umami-packed Japanese seasoning takes Chex Mix from good to more-please.<\/p>\n \u201cOMG this was THE burger I have been looking for to be my house favorite,\u201d one community member writes.<\/p>\n Spiralized hot dogs equals crispier hot dogs equals better hot dogs.<\/p>\n Plump crab meat gets tossed with avocado mayo and tucked into a buttery bun.<\/p>\n \u201cAfter frying for years, I finally figured out the best trick for a crisp crust: baking powder makes it puff up and crackle,\u201d says food writer Shane Mitchell.<\/p>\n For bonus points: Dunk these crispy corn dogs in special sauce<\/a>.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n The trick to never-chewy, always-tender lobster meat? Steaming instead of boiling.<\/p>\n A contest-winning grilled chicken\u2014all thanks to its spicy-sweet brine\u2014to repeat all summer long.<\/p>\n You had me at bacon-stuffed (…and pimento cheese…and avocado).<\/p>\n Don\u2019t eat meat? This homemade fennel-onion mustard would be A+ on veggie burgers, too.<\/p>\n \u201cThe ingredients here are traditional in many Korean meat dishes,\u201d writes recipe developer Irene Yoo, \u201cbut the proportions are amped to mimic more classic, American BBQ flavors.<\/p>\n A generously spiced marinade (think ahead) gives this seitan a chorizo personality.<\/p>\n DIY nut or seed butter not only helps bind these veggie burgers, but makes them way more flavorful.<\/p>\n Like a lobster roll but with…eggplant? Yep, it works.<\/p>\n These BBQ sauce-slicked kebabs are practically a meal on their own, with hearty tempeh and lots of colorful vegetables.<\/p>\n To streamline things, you can swap in store-bought cornbread and coleslaw to go with these supersized beans.<\/p>\n Avocado wedges, dredged in crushed corn flakes and sesame seeds, and sizzled until crispy.<\/p>\n Frozen then thawed tofu takes on an entirely new, almost meaty texture\u2014perfect for sandwiches.<\/p>\n Mexican street corn inspired this pasta that could be served warm as a main or cold as a side.<\/p>\n A buttery, fluffy, just-sweet-enough Northeastern-style cornbread to keep in your backpocket.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n What makes this spice blend magic<\/em>, you ask? Dark brown sugar plus five spices. Can you guess \u2019em?<\/p>\n Cook up a batch of farro in advance, then put it toward this extra-cheery tomato salad.<\/p>\n Corn, cucumber, and bell pepper are treated to a tangy buttermilk dressing and crumble of salty feta.<\/p>\n “I\u2019m gonna come out and say it because you\u2019re gonna think it: These taste like Popeye\u2019s biscuits. (At least back-in-the-day-Popeye\u2019s.) Why, thank you. They do. These are what biscuits should be,\u201d cookbook author, Carla Hall, writes.<\/p>\n A mayo-based, American-style potato salad that\u2019s anything but gloopy, thanks to whole-grain mustard and freshly squeezed lemon juice.<\/p>\n Grilled corn hops off the cob and into this juicy tomato salad with crunchy hazelnuts.<\/p>\n The secret to this extra-bright pasta salad? A zingy dressing with vinegar, lemon juice, and crushed red pepper flakes.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n \u201cBecause the zucchini is already cooked through and relaxed, the marinade seeps in more quickly and thoroughly than had the order of operations been reversed,\u201d writes our resident Genius, Kristen Miglore.<\/p>\n Salting the cabbage in advance\u2014then squeezing out the excess moisture\u2014yields a slaw that resists sogginess at all costs.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n No, the two heads (plus four cloves!) of garlic is not a typo.<\/p>\n To show off summery eggplant, you need little more than olive oil, lemon juice, and a tuft of fresh mint.<\/p>\n A not-romaine Caesar salad to shake things up.<\/p>\n A new way to blueberry pie with less oven time and more whipped cream.<\/p>\n I mean, c\u2019mon. Just look at it!<\/p>\n A flaky pie shell, swirled with vanilla-speckled pastry cream, crowned with juice-heavy berries.<\/p>\n If you\u2019re sans-pie pan (or the thought of crimping sends you into a sweat), meet the ever-trusty slab pie.<\/p>\n Often, ice cream gets its silky-custardy texture from egg yolks. But in this case, cornstarch comes to the rescue.<\/p>\n Because your kitchen is already hot enough as it is, this cheesecake only needs a fridge and freezer, no oven.<\/p>\n Shortbread makes for an A++ ice cream sandwich\u2014for raspberry or whatever flavor strikes your fancy.<\/p>\n To upgrade any fruit pie: Just blitz the sugar with fresh mint.<\/p>\n Candied ginger gives this Fourth of July\u2013ready crisp a slightly spicy flavor and delightfully chewy texture.<\/p>\n Nilla wafer crust, brown sugar pastry cream, all the bananas, and a sour cream\u2013whipped cream on top.<\/p>\n For when you want a strawberry shortcake but also a brownie.<\/p>\n Is this the ultimate Fourth of July recipe? Between the grilled hot dogs, homemade Kansas City-style barbecue sauce, and crunchy coleslaw, it might just be.<\/p>\n Rick Mart\u00ednez was inspired by the loaded dogs that are popular in northern Mexico: \u201cI took freshly baked soft bolillo rolls, split them, topped them with cheese, and broiled them until the cheese melted and started to brown. I then filled the rolls with crispy, griddled bacon-wrapped dogs smothered in chori beans, saut\u00e9ed onions and jalape\u00f1os, and a pickled-jalape\u00f1o mayo.”<\/p>\n There are a few food requirements for Independence Day celebrations\u2014there have to be hot dogs (preferably eaten at rapid speed, Coney Island-style), a colorful, crowd-pleasing salad, and grilled everything. This hot dog salad (you read that right) checks every box.<\/p>\n Bland, boring veggie burgers are a thing of the past. These easy-peasy burgers are made with dried chickpeas, canned marinated artichokes, and sun-dried tomatoes.<\/p>\n Good barbecue requires patience, and these five-ingredient baby back ribs are no exception. They cook low and slow for two hours, but the end result is succulent ribs that balance sweet and smoky flavors.<\/p>\n It\u2019s peak peach season, so cobbler away! This recipe calls for 10 (count \u2019em, 10!) peaches that are encased in a buttery batter that bubbles as it bakes.<\/p>\n For a 4th of July dessert, we want something that\u2019s festive (ergo: assorted berries and cream!) and light, which means avoiding denser cakes in favor of this beautiful, airy recipe.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n Juicy watermelon doesn\u2019t just need to appear in a fruit salad; this spicy summer side dish keeps the fruit at the forefront, along with cherry tomatoes and crunchy cucumbers.<\/p>\n This herby salad calls for equal parts of torn fresh basil, mint, and tarragon. We especially love the contrast of the peppery arugula as a bed for juicy watermelon, plump cherry tomatoes, toasted walnuts, and salty pecorino.<\/p>\n Chicken thighs are a dream to work with because they\u2019re fatty and forgiving, which means it\u2019s nearly impossible to overcook them. Here, they\u2019re marinated in a combination of fish sauce, brown sugar, garlic, red chili peppers, ginger, and lemongrass.<\/p>\n Come summer, we\u2019ve got to take advantage of tomatoes every way we can. Big wedges of heirloom tomatoes are tossed with cucumbers, dill, and fried shallots for a salad that completes any (and every) 4th of July feast.<\/p>\n We love this low-key twist on a Caprese salad. There are the usual suspects (mozzarella, tomatoes, good olive oil, basil, and balsamic vinegar), plus one very apt summer addition: nectarines!<\/p>\n If you can get your hands on good corn on the cob, use it to make this quick and easy side salad that\u2019s brimming with nutty brown butter and fried chiles.<\/p>\n \u201cThe basil adds a delightful brightness to the sweet corn, and it plays perfectly with the traditional butter and salt additions,\u201d writes recipe developer Lisina.<\/p>\n 1. Nori Deviled Eggs<\/a>
\n<\/h3>\n2. Mark Bittman\u2019s Minimalist Buffalo Wings<\/a>
\n<\/h3>\n3. Crispy Garlic Dip<\/a>
\n<\/h3>\n4. Sausage Balls<\/a>
\n<\/h3>\n5. Roberto Santiba\u00f1ez\u2019s Classic Guacamole<\/a>
\n<\/h3>\n6. Crab Cakes<\/a>
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7. Roasted Red Pepper & Cauliflower Dip<\/a>
\n<\/h3>\n8. Potato Chip Tortilla Espa\u00f1ola<\/a>
\n<\/h3>\n9. Furikake Chex Mix<\/a>
\n<\/h3>\n10. Blue Cheese Burgers<\/a>
\n<\/h3>\n11. Spiralized Firecracker Hot Dogs<\/a>
\n<\/h3>\n12. Avocado Crab Rolls<\/a>
\n<\/h3>\n13. Shane\u2019s Fried Chicken<\/a>
\n<\/h3>\n14. Corn Dogs<\/a>
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15. Jasper White\u2019s World-Famous Lobster Rolls<\/a>
\n<\/h3>\n16. Halfsies Chicken<\/a>
\n<\/h3>\n17. Bacon-Stuffed Burgers With Pimento Cheese & Avocado<\/a>
\n<\/h3>\n18. Italian Sausage Sandwiches With Spicy Grilled Peppers & Fennel-Onion Mustard<\/a>
\n<\/h3>\n19. Gochujang Baby Back Ribs<\/a>
\n<\/h3>\n20. Chorizo-Style Seitan Tacos<\/a>
\n<\/h3>\n21. Nutty Veggie Burgers<\/a>
\n<\/h3>\n22. Roasted Eggplant Rolls<\/a>
\n<\/h3>\n23. Tempeh Kebabs With Homemade BBQ Sauce<\/a>
\n<\/h3>\n24. BBQ Baked Gigante Beans<\/a>
\n<\/h3>\n25. Fried Avocado Tacos<\/a>
\n<\/h3>\n26. Marinated Tofu Steak Sandwiches<\/a>
\n<\/h3>\n27. Elote Rigatoni<\/a>
\n<\/h3>\n28. Cornbread<\/a>
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29. Cucumber Salad With Magic Spice Blend<\/a>
\n<\/h3>\n30. Crispy Farro & Tomato Salad<\/a>
\n<\/h3>\n31. Dilled, Crunchy Sweet Corn Salad With Buttermilk Dressing<\/a>
\n<\/h3>\n32. Flaky Buttermilk Biscuits<\/a>
\n<\/h3>\n33. Potato Salad<\/a>
\n<\/h3>\n34. Tomato Salad With Grilled Corn, Feta & Hazelnuts<\/a>
\n<\/h3>\n35. Pasta Salad<\/a>
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36. Canal House\u2019s Marinated Zucchini<\/a>
\n<\/h3>\n37. Coleslaw<\/a>
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38. Garlickiest Garlic Bread<\/a>
\n<\/h3>\n39. Warm Eggplant & Mint Salad<\/a>
\n<\/h3>\n40. Zucchini Caesar Salad<\/a>
\n<\/h3>\n41. Fresh Blueberry Pie<\/a>
\n<\/h3>\n42. American Flag Cake<\/a>
\n<\/h3>\n43. Strawberries n\u2019 Cream Pie<\/a>
\n<\/h3>\n44. Blueberry & Rye Slab Pie<\/a>
\n<\/h3>\n45. Sicilian-Style Ice Cream<\/a>
\n<\/h3>\n46. No-Bake Cheesecake With a Pretzel Crust<\/a>
\n<\/h3>\n47. Raspberry Ice Cream Sandwiches<\/a>
\n<\/h3>\n48. Peach, Cherry & Mint Pie<\/a>
\n<\/h3>\n49. Red, White & Blue Crisp<\/a>
\n<\/h3>\n50. Banana Cream Pie<\/a>
\n<\/h3>\n51. Strawberry Chocolate Shortcakes<\/a>
\n<\/h3>\n52. Split BBQ Hot Dogs With Crunchy-Tangy Slaw<\/a>
\n<\/h3>\n53. Loaded Bacon-Wrapped Spicy Hot Dogs<\/a>
\n<\/h3>\n54. Grilled Romaine With Hot Dog Crispies & Pickle-Mustard Vinaigrette<\/a>
\n<\/h3>\n55. 3-Ingredient Veggie Burgers<\/a>
\n<\/h3>\n56. Baby Back Ribs With Dry Rub<\/a>
\n<\/h3>\n57. Renee Erickson\u2019s Peach Cobbler with Hot Sugar Crust<\/a>
\n<\/h3>\n58. Cream Cake<\/a>
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59. Spicy Watermelon With Tomatoes, Prosciutto & Salted-Lime Yogurt<\/a>
\n<\/h3>\n60. Watermelon, Tomato, & Four-Herb Salad<\/a>
\n<\/h3>\n61. Grilled Chicken Thighs With Lemongrass Glaze<\/a>
\n<\/h3>\n62. Tomato Cucumber Salad With Fried Capers<\/a>
\n<\/h3>\n63. Tomato, Nectarine & Mozzarella Salad<\/a>
\n<\/h3>\n64. Fresh Corn Salad With Brown Butter, Chives & Chiles<\/a>
\n<\/h3>\n65. Grilled Corn with Basil Butter<\/a>
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\nAre you grilling or chilling this 4th of July? Let us know your plans (especially your menu plans!) in the comments below.<\/em>
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