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July 4th Recipes: 25 Of Our Favorite Red, White & Blue and Classic American Foods

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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 American fare that you can make ahead or grill up at a moment’s notice.

You’ll be surprised by what’s not on the list: Yes, “as American as apple pie” should really be “as Dutch as apple pie,” and meatloaf has its roots in Ancient Rome. We did make an exception for two dishes that were brought here by immigrants and are so American now that to not have them at a July 4th celebration would be practically unpatriotic–hamburgers and the father of the hotdog (sausages in rolls), both of which are German transplants.

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.

  • Recipe

    Fourth 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.

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  • Recipe

    Summery 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.

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  • Recipe

    Fresh 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.

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  • Recipe

    Rustic Three-Berry Tart

    Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.

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  • Recipe

    Classic 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.

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  • Recipe

    Grilled 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.

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  • Recipe

    Red, 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.

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  • Recipe

    Barbecue 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.

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  • Recipe

    Zabaglione 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.

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  • Recipe

    Red 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.

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  • Recipe

    Classic French Fries

    There are three secrets to restaurant-quality French fries at home: choose the right potatoes (see tip below), cut them uniformly, and fry them twice. The first fry, at a lower temperature, softens and cook the potatoes, while the second fry browns them to crispy perfection. For more-rustic-looking fries that have a slightly earthy note, leave the peel on the potatoes; this also makes prep that much easier.

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  • Recipe

    Fresh 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.

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  • Recipe

    Roasted 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.

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  • Recipe

    Mixed 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.

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  • Recipe

    Quinoa and Black Bean Burgers with Tomatillo Guacamole

    Quinoa gives these veggie burgers a fantastic “chew,” and of course packs plenty of protein. Tasty on an English muffin, they’re also delicious served sans bun.

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  • Recipe

    Lemon-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.

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  • Recipe

    Grilled 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.

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  • Recipe

    Chopped Roasted Beet and Blue Cheese Salad

    A red, white, and blue salad that pairs perfectly with burgers, dogs, or anything barbecued.

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  • Recipe

    Summer 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.

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  • Recipe

    North Carolina Coleslaw

    This coleslaw is a traditional garnish to North Carolina Style Pulled Pork Sandwiches.

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  • Recipe

    Strawberries 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.

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  • Recipe

    Classic 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.

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  • Recipe

    Apricot-Vanilla Sparkling Wine Floats

    A grown-up take on a root beer float, this dessert is elegant yet playful, and a great way to take advantage of stone fruit season.

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  • Recipe

    Mixed-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.

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  • Recipe

    Corn on the Cob with Smoky Sriracha Butter

    A little sweet, a little smoky, and a little hot, these buttery ears of corn perfectly complement your favorite barbecued ribs or brisket.

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