38 Fireworks-Worthy Fourth of July Recipes for Backyard Cookouts and Barbecues From burgers and pulled pork to frozen cocktails and make-ahead desserts, these crowd-pleasing recipes are built for an Independence Day celebration. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines and Emily Ziemski Emily Ziemski Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and wellness. Previously a senior food editor at Well+Good and food editor at Food52, she's best known for the creation of the Dirty Martini Salad Dressing (for which she apologizes). Food & Wine's Editorial Guidelines Published on June 23, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Phoebe Hauser Potato salad? Check. Burgers? Check. Pulled pork sandwiches? You bet. We've gathered our favorite recipes to help you host an unforgettable Fourth of July cookout, from side dishes to frosty frozen drinks. Make a platter of crunchy, crispy fried chicken; serve up barbecue jackfruit sandwiches to go meat-free; or take advantage of the season's best produce with a vibrant panzanella or cheesy tomato pie. Read on for these and more recipes to celebrate the Fourth of July. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 38 Grilled Watermelon with Chamomile-Cocoa Salt Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea Cookbook author Nicole A. Taylor takes inspiration from a perfectly grilled watermelon she had in Texas. The juices of the watermelon caramelize beautifully on the grill, which are enhanced by a spice blend of chamomile, cocoa, fennel, and more. Get the Recipe Save 02 of 38 Smoky Bison Burgers Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Sandwiched between pretzel buns, these spice-rubbed burgers from F&W's Paige Grandjean are topped with peppered bacon, melty Gouda, fried onions, and candied jalapeños. Get the Recipe Save 03 of 38 Whole-Fruit Rocket Pops Jennifer Causey Top Chef judge and cookbook author Gail Simmons layers her grown-up take on rocket pops with strawberry-lime, coconut-banana and ginger, and blueberry-mint. Get the Recipe Save 04 of 38 Goldee’s Creamy Potato Salad Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Your Fourth of July cookout needs potato salad. This standout side from 2024 F&W Best New Chef Lane Milne gets tang from apple cider vinegar, mustard, and chopped dill pickles. Get the Recipe Save 05 of 38 Frozen Negroni Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Add orange juice and ice to the blender along with traditional Negroni ingredients to make a refreshing drink your guests will want to sip all afternoon. Get the Recipe Save 06 of 38 Potato Chip Chopped Caesar Salad Food & Wine / Photo by Robby Lozano / Food Styling by Renu Dhar / Prop Styling by Josh Hoggle Croutons are swapped for sour cream and onion chips in this fun, 10-minute take on classic Caesar salad. Get the Recipe Save 07 of 38 Big Bob's Smoked Chicken with White Barbecue Sauce Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl Use either a gas or charcoal grill to make this hickory-smoked chicken, a menu favorite at the legendary Big Bob Gibson Bar-B-Q in Decatur, Alabama. Grill expert Steven Raichlen adds a touch of horseradish to the classic white barbecue sauce for a zippy kick. Get the Recipe Save 08 of 38 Blueberry-Banana Cream Pie Greg DuPree / Food Styling by Torie Cox / Prop Styling by Thom Driver Line a graham cracker crust with silky custard and sliced fresh bananas, add a layer of whipped cream and cream cheese, and top with a sweet blueberry compote for this fruity take on a classic icebox pie. Get the Recipe Save 09 of 38 Hawaiian-Style Hot Dog Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Phoebe Hauser A spicy portagee sausage — Hawaiian sausage spiced with paprika, chiles, and more — is inspired by Portuguese linguiça. These loaded hot dogs are filled with pineapple relish and drizzled with a mango mustard. Get the Recipe Save 10 of 38 Sour Cream Cucumber Salad Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Cool and creamy cucumber salad is an ideal foil for barbecue. This recipe includes Champagne vinegar, plenty of fresh dill, and a bright garnish of tart sumac. Get the Recipe Save 11 of 38 Cantaloupe Skewers with Mozzarella Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel Citrus-marinated cantaloupe ribbons are skewered with creamy mozzarella and dusted with a mix of cilantro, pistachios, and sesame seeds for a bright appetizer that will standout to your guests. Get the Recipe Save 12 of 38 Grilled Strawberry Shortcakes William Hereford Grilled desserts make good use of an already heated grill, so you don't have to run back and forth between the oven and your outdoor cooking setup. Don't miss out on the aromatic lavender whipped cream used to top these summery delights. Get the Recipe Save 13 of 38 Grilled Picanha Sandwich with Chimichurri Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel Also labeled "top sirloin cap," picanha is a tender, succulent cut of beef that's especially popular in Brazil and Portugal. Here, it's grilled, topped with chimichurri, and stacked inside toasted ciabatta with tomatoes and mashed avocado. Get the Recipe Save 14 of 38 Smoked Brisket Andrew Thomas Lee Smoking beef to perfection takes patience, but this recipe from 2021 F&W Best New Chef Matt Horn is a great project for a memorable summer holiday weekend. Get the Recipe Save 15 of 38 Creamed Corn Dip Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Inspired by creamed corn, this dip boasts the sweet and buttery flavors of the popular side with a hearty texture characteristic of any cream cheese–based dip. It's a great way to use peak-season corn on the cob, but frozen sweet yellow corn works, too. Get the Recipe Save 16 of 38 Miami Vice Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley The Miami Vice looks and tastes like vacation in a glass. Soaking strawberries with orange bitters gives the fruit a bittersweet, almost floral flavor, which plays especially nicely with sweet, creamy Coco Lopez and white rum. Get the Recipe Save 17 of 38 Pickle-Brined Fried Chicken Antonis Achilleos / Food Styling by Rishon Hanners Adding pickle brine to a traditional buttermilk marinade infuses fried chicken with flavor. The key to success? Allowing a full 8 hours for marination and resting the breaded chicken before sending it to the fryer. Get the Recipe Save 18 of 38 Spaghett Huge Galdones / Food Styling by Christina Zerkis This easy-drinking cocktail combines light beer and Campari for a refreshing drink with just enough bittersweet complexity. Popular in bars and restaurants as a post-shift favorite (though usually made with Aperol), it's the kind of low-effort sipper made for hot summer afternoons. Get the Recipe Save 19 of 38 Bourbon-Peach Icebox Cake Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless This decadent icebox cake stacks buttery pecan cookies, homemade or store-bought peach jam, and lemony whipped cream for an unbelievably tasty make-ahead dessert. Get the Recipe Save 20 of 38 Tomato Pie Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Phoebe Hauser This creamy, cheesy pie is a summer-ready showpiece for in-season tomatoes and fresh basil. You can use a refrigerated premade pie crust or make your own. Get the Recipe Save 21 of 38 Grilled Italian Sausage with Apple Mustard and Giardiniera Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Tyler Florence sears Italian sausages, then tops them with sweet apple mustard and giardiniera (a bright mix of pickled vegetables). The spicy, tangy, and sweet take on hot dogs is sure to be a cookout hit. Get the Recipe Save 22 of 38 Chile-Coconut Watermelon Crudo Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Crack open a fresh coconut and mix its water with lime juice, ginger, and chiles to create a marinade for these sweet slabs of watermelon. Bonus: Once you remove the watermelon from it, you can strain and then use the marinade as a delicious cocktail mix. Get the Recipe Save 23 of 38 Grilled Mahi-Mahi with Lemongrass-Lime Aïoli Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley This sweet, mild fish grills in just 25 minutes and is served with a fragrant lime-lemongrass aïoli. Get the Recipe Save 24 of 38 Grilled Corn Ribs with Honey Butter Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley These grilled corn ribs pair sweet, smoky corn with warm spices and a drizzle of honey, combining the fun, finger-food appeal of barbecue ribs with the flavor of peak-season corn. Cut these ribs up to a day in advance to save on day-of prep time. Get the Recipe Save 25 of 38 Grilled Merguez with Mint Sauce Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Inspired by the North African sausage traditionally made with lamb, beef, or both, these grilled patties are seasoned with warming spices and fiery harissa. A bright mint sauce blended with fresh ginger provides a cooling contrast to the richly flavored meat. Get the Recipe Save 26 of 38 Grilled Lamb and Potato Kebabs Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Zza’atar-seasoned lamb cubes, baby potatoes, and dried apricots make up these sweet-savory skewers from F&W's Ann Taylor Pittman. Get the Recipe Save 27 of 38 Barbecue Jackfruit Sandwiches with Cabbage Slaw Jennifer Causey / Food Styling by Melissa Gray Streett / Prop Styling by Heather Chadduck Hillegas Drench shredded jackfruit in a smoky, sweet sauce for an irresistible vegetarian sandwich made for outdoor eating. Don't skimp on the crunchy slaw, pickled red onions, and dill pickle chips. Get the Recipe Save 28 of 38 Sonoran Hot Dogs Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Josh Hoggle Wrapped in bacon and loaded with charred onions, pickled peppers, salsa, beans, mayonnaise, and mustard, these Sonoran-style hot dogs are a bold, flavor-packed addition to any cookout spread. Get the Recipe Save 29 of 38 Fregola Pasta Salad with Grilled Shrimp Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Bright and herbaceous chermoula sauce pulls double duty as a marinade for plump grilled shrimp and as a dressing for this vibrant, veggie-packed pasta salad. Get the Recipe Save 30 of 38 Slow Cooker Barbecued Pulled Pork Julia Hartbeck Tasty, tender pulled pork makes excellent use of a slow cooker on a busy day. Richly flavorful and saucy, it's terrific on hamburger buns with coleslaw, thinly sliced onion, and dill pickles. Get the Recipe Save 31 of 38 Charcoal-Grilled Chicken Wings Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless “Nothing complicated here," said the F&W Test Kitchen while testing this recipe, "just some damn good wings.” Pair with ranch or blue cheese dipping sauce, and don't forget the napkins. Get the Recipe Save 32 of 38 Virtue Cornbread Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Chef Erick Williams' classic cornbread is slightly sweet and buttery. Best of all, the recipe only requires 10 minutes of active time. Get the Recipe Save 33 of 38 Grilled Pepper and Onion Panzanella with Peperoncini Vinaigrette Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Day-old bread is no match for this bold peperoncini vinaigrette, which softens the cubes while charred vegetables meld with creamy feta cheese. Feel free to toss in other grilled vegetables as you see fit. Get the Recipe Save 34 of 38 Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman This flame-ready take on shrimp cocktail swaps poached for smoky grilled shrimp and serves them alongside charred sourdough. A fresh tomato-based dipping sauce adds brightness and makes the classic appetizer feel especially suited to summer entertaining. Get the Recipe Save 35 of 38 Bacon and Tomato Panzanella Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Sun Gold tomatoes and pumpernickel bread add unexpected twists of flavor to this bread salad inspired by the flavors of a BLT. Get the Recipe Save 36 of 38 Ultimate Veggie Burgers Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Sturdy veggie patties made with chickpeas, savory barley, earthy mushrooms, and panko breadcrumbs won't fall apart when they hit the grill, and they'll satisfy all of your veggie-forward guests. Get the Recipe Save 37 of 38 Grilled Pineapple–Tequila Punch Greg DuPree This cocktail makes best use of an already hot grill. Chunks of beautifully charred and caramelized pineapple flavor a mix of tequila, lime, and smoky poblano liqueur. Get the Recipe Save 38 of 38 Santa Maria–Style Pinquito Beans Victor Protasio Mix up your baked beans routine with these slow-simmered pinquito beans, a California barbecue staple. Roasted Anaheim chile and ancho chile powder lend their smoky heat, while diced applewood-smoked bacon and ham provide a meaty bite. Get the Recipe Save Explore more: Food Holidays & Occasions 4th of July Was this page helpful? 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