At the Table

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

By: Hannah Lee Leidy

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.

Date Published: 06.14.19
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About The Author

Hannah Lee Leidy

Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.

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