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.)
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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