Fresh spins on summer staples to kick up your 4th of July sides
The Local Palate shares their favorite 4th of July sides that can add flavor and style to your cookout.
A crunchy elevation on the Southern staple grits comes from chef Adrienne Cheatham. This finger food is stand out with cheesy and gooey grits coated in crunchy breadcrumbs.
The recurring appearance of bacon in this round-up is never a bad thing. This delicious recipe from Martin’s Bar-B-Que allows for a bit of lightness on one’s plate, while still satisfying the craving for rich, savory food for the Fourth.
Cornbread is best the day it’s baked, but leftovers come in a close second, especially when they’re toasted and buttered.
Okra is a staple Southern summer ingredient, but it has to be prepared properly to avoid a slimy texture. This recipe ensures the okra not only has a great texture, but delicious flavor from the bacon.
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.
This recipe incorporates fresh and seasonal corn and okra and pairs it with a perfect flavor combination of sweet barbecue sauce and spices from Lillie’s of Charleston.
This recipe checks all the potato salad boxes—creamy, tangy, crunchy, and herby—with a subtle smoky kick from the paprika.
Sweet meets bitter in this knockout salad of contrasting colors and textures. (Just try not to snack on all the fried shallots before serving.)
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.