July Fourth

Grilling guru Meathead Goldwyn explains how grilling works—you know, thermodynamics and pyrotechnics and other science-y stuff—in plain terms. You’re gonna like the homework.

Tools and equipment to amp up your grilling game, whether you’re at home or camping, needing a quick weeknight fix or indulging in a full-blown backyard ‘cue.

These easy shrimp sliders are fried to crispy perfection, then topped with a spicy creamy slaw and toasted bun. Bet you can’t eat just one.

David reminisces about his late friend Deborah Murphy, who brought untold love, joy, and incredible food to her annual July Fourth celebrations.

This potato salad captures the spirit of summer, with its fresh basil, just-picked tomatoes and corn and freshly dug red potatoes.

If Ina believes mashed potatoes need a little acidity to smooth out the richness, so be it. Here’s our new go-to approach to this oh-so-comforting side dish.

Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.

Simple and stunning. That’s what we think of this ridiculously easy tart made with a graham cracker crumb crust, a luscious cheesecake-like filling made of cream cheese, cream, and sugar, and a scattering of summer berries.