Looking for the perfect 4th of July food? Seeking inspiration for easy 4th of July desserts? We’ve rounded up some of our favorite 4th of July recipes, deliciously patriotic with red, white and blue colors, as well as some classic, distinctly American fare that you can make ahead or grill up at a moment’s notice.
So, fire up the grill, pop open the cold brews, and freeze up some treats because this is going to be a celebration to remember.
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RecipeFourth of July Mixed Berry Cobbler
This oversize red, white, and blue cobbler is designed to feed a Fourth of July party crowd. Crystallized ginger adds a little zing to a standard cobbler topping. Although this is a classic summer cobbler, it can be made successfully out of season with frozen berries (no need to thaw). Top it with pure vanilla bean ice cream and you're good to go. -
RecipeSummery Avocado BLTs
These sandwiches are wonderful as is, though you can certainly layer on some sliced turkey or sharp Cheddar if you like. Pick up the best ingredients—a juicy heirloom tomato, fresh lettuce, and good-quality bacon—to ensure the best flavor in this classic sandwich. -
RecipeFresh 3-Berry Shortcake
The second most popular dessert at Junior’s in New York City is their Famous Fresh Strawberry Shortcake, which they’ve been serving 20 years longer than they have their cheesecake—it was on their menu when they opened in 1950. Here we’ve given it a delicious twist—making it with three kinds of berries instead of one. -
RecipeRustic Three-Berry Tart
Here a tender but sturdy crust beautifully marries with ripe, succulent fruit. -
RecipeClassic Ultimate Hamburgers
Grilling up a burger—one your guests will rave about—isn’t exactly rocket science, but there are a few tricks to elevating your burgers to ultimate status. To prevent burgers from falling apart, turn them only once, and never press on a burger with a spatula. All you’re doing is pushing all the juice out of the burger. -
RecipeGrilled BBQ Pork Pizza
This pizza combines the tangy vinegar sauce of Carolina pulled pork and the tomato-based flavor of Memphis BBQ. Try this pizza with leftover pulled pork, or shake up your next backyard BBQ and serve pulled pork pizza instead of the traditional sandwich. -
RecipeRed, White, and Blue Angel Food Cake
Angel food cake is the only true American pastry recipe, made without French technique. It likely originated with the Pennsylvania Dutch who made and first named angel food. We decided to make it even more American and dress this cake up in red, white, and blue, something we came up with for the Fourth of July. -
RecipeBarbecue Potato Chips
This much-loved twist on basic homemade potato chips is smoky, sweet, spicy…sure, they’ll turn your fingertips red, but we guarantee it’s worth it. -
RecipeZabaglione with Summer Fruit
Classic zabaglione is made with dry Marsala, but you'll love the way a spicy, floral Riesling pairs with ripe summer fruit. Look for an Alsatian-style dry or off-dry Riesling, or try Champagne, Sauternes, Vouvray, or Marsala, varying the amount of sugar to balance the sweetness of the wine. -
RecipeRed Velvet Cake
Red velvet cake is a dessert that everyone oohs and aahs over—it’s tall, dark, and handsome, with deep crimson cake layers and a thick coating of cream cheese frosting above, around, and between. This red velvet cake recipe is about as southern as a cake can be, but their version veers a bit from tradition. Just top with blueberries for a patriotic look. -
RecipeSweet Corn, Tomato & Spinach Salad with Blue Cheese
This bright salad counters the richness of summer dishes like fried chicken and grilled steak, and the blue cheese pairs with anything spicy. If your corn is super fresh, you might not even need to cook it. Taste a kernel and see. -
RecipeFresh Berry Pavlova
The baked meringue shell for this classic Australian dessert is crisp on the outside and chewy in the middle, and its slightly concave center makes a natural bowl for whipped cream and fruit. In this version, Greek yogurt adds a little tang to the traditional sweet-cream filling. -
RecipeRoasted Baby Red, White & Blue Potatoes with Rosemary, Fennel & Garlic
The potatoes will take a little more or less time to cook accordingly. You can roast a medley of reds, whites, and blues or just one variety alone. You can also use any variety of fingerling potatoes—just cut them into 1-inch pieces first. -
RecipeMixed Berry Tarts with Lemony Filling
You can decorate these delicious tarts with berries before serving them, or set out dishes of berries and let guests garnish their own tarts with the berries of their choice. -
RecipeFred’s Ultimate Smoked Pork Shoulder
This started out as strictly a North Carolina-style barbecue, but over the years it has evolved. The rub is more Memphis, and it helps produce a better "outside brown," those prized bits of char that get chopped into pork barbecue. The injected brine is Cuban in influence; injecting pork shoulders is all the rage now, and with good reason. It helps keep the pork moist and get flavor from the inside out.
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RecipeLemon-Poppyseed Shortcakes with Summer Berries
Sure, most summer desserts are all about the berries, but the fine-textured shortcakes in this recipe make them the star; you’ll be tempted to eat these tender, flavorful biscuits on their own. -
RecipeGrilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut
Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don’t have a grill or you’re rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They’ll taste just as good. -
RecipeChopped Roasted Beet and Blue Cheese Salad
A red, white, and blue salad that pairs perfectly with burgers, dogs, or anything barbecued. -
RecipeSummer Berry Trifle
Use a mix of strawberries, blueberries, and raspberries to make this a red-white-and-blue-striped creation, or use any type of berry you like—just make sure you choose the ripest, tastiest ones available. The bread will soak up all their sweet juices. -
RecipeNorth Carolina Coleslaw
This coleslaw is a traditional garnish to North Carolina Style Pulled Pork Sandwiches. -
RecipeStrawberries in Red Wine
For macerating strawberries, pick a red wine with ripe berry flavors. Top with sweetened whipped cream, spooned over vanilla ice cream and some blueberries. -
RecipeClassic Potato Salad
This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dressing with Champagne vinegar. -
RecipeKansas City Style Barbecued Ribs
If ribs are the main part of your meal, figure a slab will feed two to three people. If you’re serving other grilled or barbecued food, you can figure on less. (Of course, everyone’s going to want the ribs.) The rub and the sauce make easily enough for four slabs, but your grill may not be able to accommodate that many. To cook more ribs on a small space, either use a rib rack or roll the slabs into coils and secure the coils with a long skewer.
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RecipeMixed-Berry Pie
Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color. -
RecipeGrilled Corn on the Cob with Maple-Lime-Chile Butter
Of the many ways to grill corn, this is one of the best: shuck the corn, rub it with butter, and wrap it in foil with a few herb sprigs. The foil-wrapped corn goes directly on the grill grate, where it both steams and roasts at the same time. It stays juicy from the steamy environment while it also browns in spots, lending the corn a toasty flavor.
