July Fourth

The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor.

Need to bring something to a backyard bash when all you want is mad crazy gratitude and an empty dish to take home? This blueberry crumble with a crumbly oatmeal cookie topping is your answer.

Now you can indulge your craving for roast potatoes when it's sweltering outside without heating up the entire kitchen. You're welcome.

Call some friends, set a pot of water to boil, and chill some beer. There's mudbugs to be had.

Beautiful burger buns. Were ever three words joined in such harmony? There are a lot more lovely things to be said about these pillowy specimens of bread awesomeness.

Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.

A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.

We know, we know. Blender drinks are for sissies--or so you may think. If that's the case, take a sip of this stiff riff on the gin and tonic. Then get back to us.

This sweet and spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.

These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They're intoxicatingly lovely just as they are.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.

This blissfully crunchy, irreverently easy, crazily unconventional coating is everything we never knew we wanted in fried chicken.

This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That's exactly what makes it so darn genius.

Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn't stick to the grate. You're welcome.

Sweet and simple. Nothing but cabbage, cider vinegar, sugar, mayo, a little onion, salt, and oil. Just like you'd find at a BBQ shack.

The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.

These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

No more helplessly watching as the chops you toss on the grill toughen into leathery dryness. This flawless technique cooks the pork loin whole and slices it AFTER grilling.