The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Simple Recipes for the Fourth

Simple Recipes for the Fourth
Written by Lia Grabowski | Photos by Tessa Richardson

Chances are, your Fourth of July plans revolve around food—be it grilling out, packing a picnic, or putting together a spread for family—more than ever this year. Whether you’re sticking close to home or finding a secluded spot to enjoy some outdoor time, we’ve got the recipes to kick off your holiday weekend.

The folks at Nashville’s Butchertown Hall are masters of easy-going grilling. Take the pork asada: Once the meat is marinated, you’re going from fridge to taco in ten minutes or less. The same goes for their street corn, coated in a savory chile-butter and grilled to perfection.

Or take a hint from the brothers behind Nelson’s Green Brier Distillery. They had the mains for their decadent spread catered—perfect if you don’t have the patience for low-and-slow—and whipped up some stellar sides to go with. We’re partial to their port-poached cherry salad and cheddar fritters with spicy aioli. Blend up a batch of frozen old fashioneds and you’ve got all your bases covered.

Nothing starts a summer party like boozy fruit, but forget whatever you mixed up in your college dorm room. Our grown-up version involves watermelon, tequila, and a sprinkle of Tajin. (Pro tip: freeze the watermelon between soaking and sprinkling for a killer antidote to a hot summer night.) 

Mentioned in this post: