Our 30 Best 4th of July Recipes

Maryland Crab Hot Dog

Buttery corn, fresh crab, and Old Bay-spiced potato chips are piled on top this Maryland-inspired hot dog. Get the recipe for Maryland Crab Hot Dog »

Char-Smoked Baby Back Ribs

Grilling then smoking these ribs gives them an intense crust and soulful flavor. Get the recipe for Char-Smoked Baby Back Ribs »

Blueberry BBQ Chicken

Similar to a shrub—a fruit syrup punctuated by vinegar—my Blue Q sauce makes a bracing drink when mixed with club soda or booze. It’s also the first step in a fruity vinaigrette. And as much as it loves smoke, this sauce sees my oven more than my grill. Keep in mind this is not a marinade. Brush it on toward the end of cooking and let the chicken soak up more of the sauce before serving. The final soak is key. Get the recipe for Blueberry Barbecue Chicken »

Sautéed Onion and Yogurt Dip

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Here, the alliums are lightly cooked to soften their bite; it’s the perfect thing to make for a beach picnic or summer cookout. Get the recipe for Sautéed Onion and Yogurt Dip »

Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes

Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes
At the Marketplace at Emerald Valley in Washington, Pennsylvania, lemon zest and fresh mint go into every lamb burger patty. A tangle of sweet balsamic onions, a hint of chile, and briny feta balance the charred meat and brioche bun. Ground lamb falls on the fattier side; if using a grill, watch out for flare-ups. Lamb Burger with Mint, Feta, and Balsamic Onions
A three-day brining, smoking, and charring process adds incredible flavor to these ribs from chef Chris Shepherd of Underbelly in Houston. The result tastes like grilled bacon.

Charred Cabbage Slaw

Charred Cabbage Slaw

Grilled Corn and Ricotta Dip

Grilled Corn and Ricotta Dip

Watermelon Salad with Habanero-Pickled Onions and Lime Salt

Homemade lime salt brings out the sweetness of fresh watermelon in this lively salad and plays well with the crisp radishes and tangy onions. Get the recipe for Watermelon Salad with Habanero-Pickled Onions and Lime Salt »

Grilled Oysters

How will you use your 24/7 oysters?

Giant Fennel-Chile-Rubbed Steak

This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »

Pesto Potato Salad

Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood. Get the recipe for Pesto Potato Salad »

Grilled Cantaloupe with Peach Agrodolce

In this elegant dessert, cantaloupe is grilled until it caramelizes and is then dressed with agrodolce, a sour-sweet Italian sauce made by reducing vinegar and sugar. Get the recipe for Grilled Cantaloupe with Peach Agrodolce »
Chef José Andrés likes to season his steak after it cooks, claiming that this helps to accentuate the flavor of meat, and particularly this slow-grilled, smoky rib eye. Get the recipe for Grilled Bone-In Rib Eye »

Marinated Tomatoes with Mint

For a slightly—just slightly—more elaborate dish that showcases the sweet juices of summer tomatoes, chef Chris Fischer dresses them with olive oil and vinegar, creating a vinaigrette seemingly out of nothing.

Lamb Ribs with Spicy Harissa Barbecue Sauce

Fatty lamb ribs are rubbed with spices and glazed with harissa-laced barbecue sauce, yielding an irresistible sticky-sweet crust. Get the recipe for Lamb Ribs with Spicy Harissa Barbecue Sauce »
Grilled Salsa

Galilee-Style Grilled Fish Kebabs

The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb. Get the recipe for Galilee-Style Grilled Fish Kebabs »

Potato Salad with Red Onion

This cool, creamy potato salad is spiked with pickle relish and red onion. Get the recipe for Potato Salad with Red Onion »

Alabama-Style Chicken Sandwiches with White Sauce

This recipe for hickory-smoked chicken sandwiches served with tangy, mayonnaise-based white sauce originated in 1925, when railway worker Big Bob Gibson dug a pit in his backyard in Decatur, Alabama, nailed a plank-oak serving table to a sycamore tree, and started smoking barbecue for friends, co-workers, and passersby.

Sausage and Arugula Pasta Salad

Pasta salads are essential summer food: they travel well; they’re easy to adapt to whatever produce you have on-hand; and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »

Grilled Calçots and Asparagus with Romesco Sauce

Grilled Calçots and Asparagus with Romesco Sauce

Lexington Pulled Pork

Lexington Pulled Pork

Spice-Rubbed Chicken with Duck Sauce

The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce. Get the recipe for Spice-Rubbed Chicken with Duck Sauce »

Blueberry Crisp

Blueberry Crisp
Peach Cobbler

Grilled Strawberries

Roasting strawberries over mellow, barely glowing embers turns them from bright red bulbs to plump crimson pillows of deeply sweet juice. Get the recipe for Grilled Strawberries »
A brush of egg wash and sprinkling of raw sugar give this summer fruit pie the most beautiful burnished crust.