Fourth of July Classics

June 19, 2018
Photo: Alison Miksch
Pay tribute to the red, white, and blue with All-American dishes you can mix and match for your Independence Day cookout.
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The Best Grilled Ribs

Photo: Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland
The Best Grilled Ribs Recipe

The texture of these smokey beauties is everything you want. Cooking over an indirect heat gives them a crispy exterior bark, while the meat stays tender, but not completely falling-off-the-bone tender—you’re left with the perfect amount of chew. Baby back ribs are readily available at most any supermarket; when shopping, look for the smaller racks as these tend to have more tender meat.

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Oven-Baked Baby Back Ribs

Photo: Aaron Kirk; Prop Styling: Audrey Davis; Food Styling: Adam Dolge
Oven-Baked Baby Back Ribs Recipe

These baby back ribs offer classic BBQ flavor, but are made simple in the oven. Rich and perfectly tangy-sweet, the homemade barbecue sauce used for this recipe is nothing short of divine, but feel free to use your favorite bottle in a pinch. Wrapping the ribs in foil helps to keep them moist throughout the low and slow cook time, while broiling at the end gives them a deliciously crispy crust. To reheat a slab of these oven-baked ribs, re-wrap in foil and return to the oven heated to 300°F for 1 to 1 1/2 hours. 

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Perfect Grilled Burgers

Photo: Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland
Perfect Grilled Burgers Recipe

Delightfully charred, juicy, and full of nuance, these burgers are the only ones you will ever want to make. That’s why we named them Perfect. 

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Instant Pot Honey-Soy Baby Back Ribs

Photo: Aaron Kirk; Prop Styling: Audrey Davis; Food Styling: Adam Dolge
Instant Pot Honey-Soy Baby Back Ribs Recipe

When you’re going for a mouthwatering BBQ experience done indoors, these Instant Pot Baby Back Ribs are the way to go. Using the Instant Pot creates incredibly succulent ribs with virtually no fuss; you even make your sauce right in the pot. Finishing these honey-soy ribs under the broiler creates a nice, crispy exterior crust, but you can bypass this step if you want to avoid heating the oven at all. And if you’re short on time and looking to make this recipe an even speedier dinner solution, you can skip the dry rub; however, the flavor enhancement this mixture of dry spices and aromatics provides is well worth the extra effort when possible. 

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Grilled New York Strip Steaks

Photo: Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland
Grilled New York Strip Steaks Recipe

For the absolute best of a classic, everything-you-expect grilled steak experience, you simply can’t beat the New York strip steak.

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Herb-Grilled Summer Squash

Photo: Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland
Herb-Grilled Summer Squash Recipe

Grilled vegetables are as essential a part of the outdoor, open-flame cooking experience as any cut of meat. And few vegetables say summer quite like zucchini and yellow summer squash. Dressed in olive oil and an abundance of fresh herbs, this versatile grilled vegetable recipe is perfect for just about any occasion.

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Grilled Ginger-Lime Chicken Thighs with Peaches

Sara Tane
Grilled Ginger-Lime Chicken Thighs with Peaches Recipe

Bursting with fresh flavor from minced fresh ginger and lime juice, these boneless chicken thighs are anything but a boring chicken dinner. Served alongside juicy, grilled peaches on a bed of greens with pecans and goat cheese, this hearty poultry dish makes for an easy, go-to summer supper.

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Grilled Bone-In Chicken Thighs

Photo: Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland
Grilled Bone-In Chicken Thighs Recipe

Super-crispy skin that sheaths succulent dark meat, which has gradually developed flavor and tenderized with low and slow cooking, make these simplest of simple thighs some of the most delicious pieces of chicken you’re going to bite into this year.

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Grilled Chicken Wings with Tamarind Chipotle Barbecue Sauce

Photo: Jennifer Causey; Styling: Claire Spollen
Grilled Chicken Wings with Tamarind Chipotle Barbecue Sauce Recipe

Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in our favorite new barbecue sauce for chicken wings.

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Greek Chopped Salad with Grilled Pita

Photo: Caitlin Bensel
Greek Chopped Salad with Grilled Pita Recipe

We take the extra step of grilling the bell peppers along with the pita wedges to add a bit of char and smoky depth to the salad. You could also broil the peppers in the oven until blackened and peel them, and then toast the pita until browned.

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Yukon Gold Potato Salad

Jennifer Causey
Yukon Gold Potato Salad Recipe

A middle ground between waxy red potatoes and starchy russets, buttery Yukon Golds are great in potato salad.

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Whole Roasted Red Snapper with Potatoes and Onions

Photo: Jennifer Causey; Food Styling: Karen Rankin; Prop Styling: Heather Chadduck Hillegas
Whole Roasted Red Snapper with Potatoes and Onions Recipe

While cooking a whole fish definitely seems intimidating, this is the recipe to show you just how easy it really is. But don’t worry, no one has to know—because it’s gonna look ridiculously impressive when served, no matter what.

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Simple Grilled Halibut

Photo: Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland
Simple Grilled Halibut Recipe

Though simple, this recipe provides you with the tools to grill most any flakey fish. We happen to particularly love halibut because it’s an inherently flavorful fish that requires no more than salt, pepper, and a squeeze of fresh lemon to taste absolutely divine

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Grilled Corn Pasta Salad

Photo courtesy of The Food Gays
Grilled Corn Pasta Salad Recipe

This vibrant, flavor-packed summer side dish combines a bounty of favorite seasonal flavors into a single, epic pasta salad. The recipe comes from our friends The Food Gays, and they developed this colorful grilled corn dish as a fresher, brighter alternative to the typical mayo-based pasta salads that often show up a summer parties. Packed with fresh produce and dressed in a light and zippy lemon-mustard vinaigrette, this grilled corn pasta salad is anything but boring. Give it a try at your next summer cookout and enjoy as the compliments pour in. 

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Grilled Salmon with Orange-Soy Glaze

Photo: Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland
Grilled Salmon with Orange-Soy Glaze Recipe

While the grill is obviously the cooking method for casual, outdoor-centered meals and gatherings, don’t forget that you can still bring a touch of sit-down-dinner-type sophistication to the patio table too. This buttery, smoky, and gloriously glaze-y salmon does just that. We call for individual fillets in this recipe, but you could also opt for going with a whole side of salmon (of roughly equivalent weight) for a truly impressive presentation. 

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Korean Barbecue Spatchcock Chicken with Shishitos and Scallions

Photo: Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Kay Clark
Korean Barbecue Spatchcock Chicken with Shishitos and Scallions Recipe

This impressive and vibrant meal comes together surprisngly quick thanks to the power of the grill and the power of spatchcocking. If you've never tried it before, spatchcocking is a technique that refers to removing the bird's back bone so that you can butterfly the whole chicken open. This technique is a guaranteed route to succulent meat, ultra-crispy skin, and a much quicker cooking time. 

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Deli-Style Tortellini Pasta Salad

Courtesy of The Food Gays
Deli-Style Tortellini Pasta Salad Recipe

Reminiscent of deli-style salads we’ve all ordered at one time or another, this easy and delicious recipe works overtime providing you with an effortless dinner and even-tastier leftovers the next day. Like most pasta salads, this one tastes best once chilled for 24 hours, and because of its large yield, can be enjoyed for lunch throughout the week. Enjoy it cold, or at room temperature.

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Ginger Rosemary Smoked Pork Ribs

Photo: Coral Von Zumwalt
Ginger Rosemary Smoked Pork Ribs Recipe

These maple-glazed ribs with a subtle touch of ginger are a mainstay at Odys + Penelope restaurant in Los Angeles. At home, chef-owner Quinn Hatfield smokes them using either a Weber Smokey Mountain Cooker or a Pit Barrel Cooker. For versions of the recipe to cook on regular grills instead of smokers, go to Ginger Rosemary Smoked Pork Ribs on a Gas Grill, and Ginger Rosemary Smoked Pork Ribs on a Charcoal Grill.

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Mixed Berry Cream Pie with Double Chocolate Crust

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas 
Mixed Berry Cream Pie with Double Chocolate Crust Recipe

Brushing red currant jelly onto the berries makes them shine, like those fruit tarts you see in bakeries. If you can't find red currant jelly, use strawberry jelly (don't subsitute jam or preserves). 

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Strawberry and Watermelon Punch with Lime and Tarragon

Photo: Christopher Testani; Styling: Thom Driver 
Strawberry and Watermelon Punch with Lime and Tarragon Recipe

You can buy strawberry puree or make it yourself, simply blend 16 ounces thawed frozen strawberries in a food processor and strain. 

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Grilled Buttermilk Chicken

Photo: Con Poulos; Styling: Jeffrey W. Miller
Grilled Buttermilk Chicken Recipe

This creamy buttermilk mixture makes a great marinade for grilled chicken.

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Grilled and Dilled Corn on the Cob

Photo: Romulo Yanes; Styling: Lindsey Lower
Grilled and Dilled Corn on the Cob Recipe
This creamy, savory topping perfectly compliments sweet corn on the cob.

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Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette

Photo: Erin Kunkel; Styling: Chelsea Zimmer
Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette Recipe

Sliced heirloom tomatoes are wow-worthy on their own--a simple vinaigrette and dollops of basil-flecked ricotta take them over the top. Serve with toasted baguette slices to sop up any tomato juices.

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"Crawdogs"

Photo: Greg Dupree Styling: Heather Chadduck 
"Crawdogs" Recipe

If you serve our étouffée and have leftovers, slather it on top of grilled 'dogs.

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Ultimate BBQ Chicken

Photo: Caitlin Bensel; Styling: Claire Spollen
Ultimate BBQ Chicken Recipe

This chicken is wonderfully moist, with a smoky sauce that will have you firing up the grill year-round.

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New Potatoes with Shaved Celery, Buttermilk, and Dill

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas 
New Potatoes with Shaved Celery, Buttermilk, and Dill Recipe

Crisp potatoes and a mild creamy dressing help keep this chunky potato salad from being anything but boring. Chill at least 1 hour before serving. 

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The Southern Dog

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas 
The Southern Dog Recipe

Pimento cheese on a hot dog is nothing short of genius. Allowing pickled jalapeños to sit in sugar overnight tames the peppers' heat, while intensifying their sweetness. This spiciness is the perfect contrast to the rich pimento cheese. 

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Rum Baked Beans

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Rum Baked Beans Recipe

The secret to this tender baked bean medley? Rum. Make it ahead of time by preparing steps 1 and 2. Cover with foil and refrigerate up to 2 days until ready to bake.

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The Texas Dog

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas 
The Texas Dog Recipe

If you like texture, you'll love this crumbled corn chip topping. If you can't find queso fresco, substitute feta cheese.

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Chicago Char Dog with Fresh Cucumber Relish

Photo: Tru Studio
Chicago Char Dog with Fresh Cucumber Relish Recipe
Classic Chicago dogs are served in poppy seed buns. If you can't find them, lightly brush buns with egg white and sprinkle with poppy seeds; toast in the oven at 350° for 2 to 3 minutes.
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Corn-Off-the-Cob Bread

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Corn-Off-the-Cob Bread Recipe

This corn bread skillet incorporates fresh corn kernels, as well as corn meal for an easy, go-to side dish. Because corn loves cornbread and so do we.

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