Fourth of July
Ruffled Galette With Stone Fruit
This peach, plum, and apricot galette recipe calls for easy phyllo pastry in lieu of pie crust.
By Jesse Szewczyk
Tomatoes With Brown Butter
Nutty brown butter takes ripe sliced tomatoes to a whole new level.
By Emma Hearst
Herby Green Goddess Potato Salad
Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance.
By Nina Moskowitz
Cornell-Style Chicken
Cornell chicken is a regional specialty grilled chicken that’s served at every fair, fundraiser, and cookout between the Finger Lakes and the Hudson Valley.
By Alexis deBoschnek
Lemon-Blueberry Quick Bread
A classic lemon-blueberry bread is a thing of beauty. Plush lemon cake studded with jammy, perfectly suspended blueberries gets coated in a glossy, dripping glaze.
By Jesse Szewczyk
Air-Fryer Fried Chicken
When making air-fryer fried chicken, a wet batter proves difficult. Coat the chicken in flour means it can hold a buttermilk marinade in the machine.
By Bruce Weinstein and Mark Scarbrough
French Silk Pie
In this smooth and creamy French silk pie recipe, the chocolate filling is set inside a simple no-bake Oreo crust.
By Jesse Szewczyk
Chocolate Cream Pie
This easy chocolate pie recipe is a dream: creamy chocolate custard piled into a chocolate cookie crust and topped with whipped cream.
By Amy Mastrangelo
Classic Cocktail Sauce
While many cocktail sauce recipes call for chili sauce, ketchup lets you add your desired level of spice to tailor it to your exact taste.
By Jesse Szewczyk
Shrimp Cocktail
This homemade shrimp cocktail gets dressed up with classic cocktail sauce—plus two other optional sauces that'll really make it a party.
By Jesse Szewczyk
Hot and Smoky Tang Wings
These chipotle chicken wings are a little smoky and a little sweet, with a lip-smacking tartness from a secret ingredient that will keep your guests guessing.
By Anikah Shaokat
Philly Fluff Cake
Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff cake is known for its ethereally light, fluffy texture.
By Zoe Denenberg
Old Arthur’s Pork Belly Burnt Ends
This pork belly burnt ends recipe calls for a three-step process that candies the pork belly by smoking, then rendering, and adding barbecue sauce at the end.
By Adrian Miller
Beet Red Velvet Cake
This red velvet cake recipe uses beets to give the cake its supernaturally silken texture and a deep crimson hue.
By Kwame Onwuachi
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37 BBQ Appetizers to Snack On While the Grill Heats Up
Kick off your summer cookout in style.
By The Editors of Epicurious
Trampoline Frappé
Nothing hits harder on a hot day than this nonalcoholic frappé: ruby strawberries, herbaceous basil, and tangy pineapple will quench your thirst.
By Al Sotack
Razzle Dazzle
This nonalcoholic drink—a soda fountain classic—pairs pineapple, lemon, and an easy homemade raspberry vinegar.
By Al Sotack
Summer Jam Floats
This fruity ice cream float will cool you off while satisfying your sweet tooth.
By Jesse Szewczyk
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53 Fourth of July Recipes for a Fun-Filled Independence Day
We’ve got your July Fourth spread covered with festive recipes for ribs, grilled chicken, and sides.
By Joe Sevier and The Editors of Epicurious
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41 Fourth of July Desserts for Star-Spangled Summer Fun
These patriotic desserts will be a hit at any Independence Day celebration.
By Zoe Denenberg