Fresh spins on summer staples to kick up your Fourth of July cookout
Cornbread is best the day it’s baked, but leftovers come in a close second, especially when they’re toasted and buttered.
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 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.
- by Robin Roenker
- by Maggie Ward