There’s no doubt about it: When the Fourth of July has arrived, summer is officially — and fleetingly — here. Mark the holiday with these dishes (and many, many more) from New York Times Cooking. Whether you’re in charge of the grill — are you focusing on chicken or vegetables this year? — or the sides, we have recipes to make your day.
Steak becomes intensely flavorful in this take on a Puerto Rican favorite from Von Diaz. The meat gets a garlicky adobo marinade before grilling and, after it’s nicely charred, it’s slathered with wasakaka, a Dominican parsley and cilantro sauce tangy with lime juice. You can marinate the meat and make the sauce a day ahead, so all you have to do at your party is grill. GENEVIEVE KO
Mark the holiday with summer tomatoes in this make-ahead dish from Ali Slagle. She intensifies the taste of the fresh fruit with sun-dried tomatoes and lots of fresh herbs. Chopped nuts add crunch and make this a hearty main dish for vegetarians. G.K.
Recipe: Double-Tomato Pasta Salad
Nearly a decade ago, Kim Severson reported from the South, “exactly what constitutes a true cobbler is the kind of question that can lead to conversations more intense than those that center on football or God.” She adapted this flaky pie crust version from the well-regarded cookbook author Edna Lewis. It highlights seasonal peaches in a filling baked with bits of raw dough trimmings that result in a thicker, buttery fruit sauce. G.K.
Based on a sweet brown sugar syrup and dark Caribbean rum, this recipe from Brigid Washington for a Trinidadian favorite is bright from lime and warm from a bit of nutmeg. “Every single note sings, whacks, reverberates!” wrote Alexa Weibel, who tested the recipe. “It tastes like sunshine.” And, best of all, it makes enough for a crowd.
What’s a summer cookout without coleslaw? This Kay Chun version is the platonic ideal, packed with two kinds of cabbage, carrots and a smattering of celery seeds for an earthy complexity. Leftovers, should you have any, are great as a topping for all your grilling favorites.
Recipe: Coleslaw
“This is the perfect macaroni salad.” Millie Peartree’s recipe gets a tiny bit of sweetness from some sugar and carrots. But do as Millie recommends and use a more savory brand of mayonnaise as a complement for the ultimate barbecue side.
Recipe: Macaroni Salad
Calabrian neonata, a preserved condiment made with baby fish and hot peppers, is often drizzled over pasta, pizza or grilled bread. In this recipe, it dresses vegetables fresh off the grill. This version from Kay Chun is studded with sliced salami or soppressata for a little extra meaty saltiness against the anchovy and olives. Prepare the neonata ahead of time, if you like, for effortless entertaining, and keep any extra for up to a week to keep the party going.
This recipe, which Millie Peartree got from her mother, Millie Bell, will leave your guests asking, “Who made the potato salad?” And in the best possible way. Sweet relish balances the rich potatoes, which, to Millie’s point, you should take care not to overcook: “You want potato salad, not mashed potatoes.”
Recipe: Classic Potato Salad
A vinaigrette powered by hot mustard powder infuses these green beans from Kay Chun. They’re dressed while they’re still hot, allowing the sauce to be absorbed into each crisp-tender bite. Chopped roasted pecans, showered on at the end, provides a bit extra crunch to this dish that — graciously — can be served warm or at room temperature, so you can mingle as it sits.
This recipe will make you feel like you’re eating by the sea, as each cob is finished with that mid-Atlantic favorite: Old Bay. Emily Fleischaker gives you options for how to cook them: grilled or boiled on the stovetop. But be sure to slather them with the infused butter and finish with a splash of lemon.
Here’s a potato salad you can truly linger over, without any fuss. Charred scallions and tahini feature in this Melissa Clark recipe, which skips the mayonnaise entirely so you can set it out and focus on what really matters: the people around you.
There’s nothing like a great summer peach, but a peak-season mango may be worlds better. (Fighting words? Possibly.) Vietnamese green papaya salad serves as the inspiration for this refreshing salad from Kay Chun. Look for ripe, juicy mangoes, whose bright flavor will play well with the lime-fish sauce dressing, and whose tenderness will contrast against the crisp snap peas. If you can’t find good mangoes, don’t fret: There’s room for peaches here, too.
Make the most of a pound of ground beef with these burgers from Kay Chun. The addition of cremini mushrooms adds earthiness and juiciness in great measure. Treat them as you would any regular all-beef burger: Top with cheese and whatever condiments you like — and see if anyone can spot the secret ingredient. (Still, if it’s a classic grilled burger you seek, there’s always Sam Sifton’s recipe.)
Recipe: Mushroom-Beef Burgers
Yossy Arefi, arguably the queen of snacking cakes, has gifted us once more with this lemony raspberry cornmeal cake. It has just the right amount of zing from the tart berries and lemon zest, and cornmeal gives it a pleasing texture. Feel free to leave off the glaze if you want a little less pucker. Otherwise, finish it with a generous drizzle and watch it disappear, slice by immaculate slice. (And if a more traditional lemon cake is in the cards for you, this Bundt cake from Yossy can also satisfy.)
Raw broccoli meets dried fruit in this classic Southern broccoli salad. This Kay Chun version is sweet from a tablespoon of sugar and a half cup of golden raisins, a nice contrast to the tart vinegar and bracing red onion. It gets better with time, so prepare it early and keep it in the refrigerator until you’re ready to serve, then finish it with crispy bacon. For a vegan take (especially great for a long sit in the sun), check out Hetty McKinnon’s broccoli salad.
Recipe: Southern Broccoli Salad
You don’t need much for these baked beans from Sam Sifton: Salt, pepper, onion, bacon, molasses, dry mustard and navy beans come together for a low-and-slow cook in the oven for a rich, comforting side.
Recipe: Baked Beans
You can use limes or lemons for this South Asian drink that’s punchy and a little funky from Himalayan black salt and sea salt. Zainab Shah calls it “nourishing” — and that’s just the right word. It lifts as it refreshes, a reprieve from those hot summer days that take it right out of you.
Recipe: Nimbu Pani (Limeade)
