At the Table

Stars + Sides: TLP’s Fresh Take on Fourth of July

By: The Local Palate

Fresh spins on summer staples to kick up your Fourth of July cookout

Skillet Cornbread with Poblanos

Cornbread is best the day it’s baked, but leftovers come in a close second, especially when they’re toasted and buttered.

Red Cabbage Slaw with Turmeric Tahini

Standard slaw gets an update with a punchy taxi cab-yellow tahini dressing. Use a food processor to make quick work of shredding cabbage.

Smashed Fingerling Potato Salad

This recipe checks all the potato salad boxes—creamy, tangy, crunchy, and herby—with a subtle smoky kick from the paprika.

Radicchio and Charred Corn Salad

Sweet meets bitter in this knockout salad of contrasting colors and textures. (Just try not to snack on all the fried shallots before serving.)

Watermelon Skewers

Remember back in college when you spiked watermelon with Bacardi? Here’s the polished version. Sans booze and spice, they’re a big hit with kids—all the fun of freshly sliced watermelon without the mess.

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