This year, celebrate July 4th with a spread of classic American dishes with a twist: A maximalist burger recipe from Ernest Hemingway, grilled corn with herbed goat cheese butter, and potato salad made with roasted potatoes for extra flavor. On the side, let summer produce shine in a fresh green bean and peach salad, and for dessert, sweet blueberries star in a classic, buttery crisp that's divine with a scoop of vanilla ice cream. A tequila-watermelon cooler served no-fuss in a pitcher makes the perfect fruity refresher to sip all evening long. James Oseland/Nicole Franzen/Todd Coleman
In 2014 Ernest Hemingway’s hamburger recipe resurfaced at the John F. Kennedy Presidential Library and Museum in Boston. The maximalist patty, which first appeared in our June/July 2014 issue with Helen Rosner’s story A Writer’s Beef, calls for minced carrot and tomato, cheddar cheese, grated apple, capers, India relish, and a brace of spices, all mixed directly into the beef. The result is incomparable, but you can certainly serve a simpler burger, if you prefer. See our burger guide for more burger recipes and cooking techniques.
Start ahead to save time: Make the crisp, cornbread, and potato salad a day ahead, and blanch the green beans for the salad the night before. Just before serving, warm the crisp and cornbread in a low oven for a few minutes.
It’s hard to improve upon the combination of a warm blueberry crisp and a cool, melting scoop of vanilla ice cream. Choose a premium store-bought ice cream, or make your own at home »