july 4th

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Asian Slaw with Ginger-Peanut Dressing

honey

vegetable oil

rice vinegar

soy sauce

Asian sesame oil

peanut butter (I

salt

Sriracha sauce (optional)

ginger

garlic clove, minced

shredded coleslaw

carrots

red bell pepper, thinly sliced into bite-sized pieces

edamame

scallions,

peanuts

loosely packed chopped fresh cilantro

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Lemon Blueberry Pound Cake

milk

lemon zest, packed (see note)

lemon juice

baking soda

blueberries (if using frozen blueberries, do not defrost)

(1/2 cup) unsalted butter, softened

sugar

eggs

confectioners' sugar

lemon zest,

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. 

Transfer the batter into the prepared pan and smooth the top. 

Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

When the cake is cool, transfer it to a serving platter.

Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. 

Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness.

Restaurant-Style Salsa Recipe

tomatoes,

yellow onions,

garlic,

serrano chili peppers, stemmed (use less

cumin

cilantro leaves

lime juice,

Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil. 

Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes. 

Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to a bowl and serve warm, at room temperature, or slightly chilled. 

Make-Ahead Instructions: The salsa can be made two days ahead of time; store in a covered container in the refrigerator.

Note: This recipe is not meant for canning.

A few tweaks to the back-of-the-box recipe make these Rice Krispie Treats the best ever. 

Best Ever Rice Krispie Treats

(1-1/2 sticks) unsalted butter,

vanilla extract

Rice Krispies or crispy rice cereal (see note)

Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.

In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.) 

Off the heat, add the remaining marshmallows, vanilla, and salt. 

Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined. 

Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.

Note:  Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.

Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

These chicken kebabs marinated in a tangy blend of yogurt, lemon, garlic and spices are a huge crowd-pleaser.

Middle Eastern Chicken Kebabs

plain whole milk Greek yogurt

olive oil

paprika

cinnamon

crushed red pepper flakes (reduce

lemon

lemon lemon

black pepper

garlic cloves,

chicken

red onion,

Vegetable oil,

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. 

Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.

Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Note:  I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out.  Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.  

These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.

Juicy Steakhouse Burgers

Worcestershire sauce

ketchup

85% beef

scallions, very finely sliced (optional)

hamburger buns

In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.

Add the ground beef and scallions and break the meat up with your hands. Mix everything together until just combined. Divide the mixture into 8 equal portions and form balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.

Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers.

Lemon Pound Cake

all purpose flour, spooned into measuring cup and leveled-off with a knife

buttermilk (low fat is fine)

(1 cup) unsalted butter, softened

granulated sugar,

water

Preheat the oven to 325°F and set an oven rack in the middle position. 

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.

With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.

(See note below before completing this step.) Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated. 

Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.

Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes. (Set a timer because if it stays in the pan too long, it may stick.)

Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. 

Invert the warm cake onto a rack. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.

When the cake is cool, carefully transfer it to a serving platter.  To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. 

Note: You'll need 4 to 5 large lemons for the entire recipe.

Note: As the recipe indicates, I grease the Bundt pan with vegetable shortening and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you’d prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker’s Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.

Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure. 

Middle Eastern Lamb Kofta

yellow onion, roughly chopped

garlic, roughly chopped

red bell pepper, roughly chopped

jalapeño pepper, seeds

cilantro leaves, gently packed (okay to substitute parsley)

lamb

cardamom

cloves

white pepper

Tzatziki and hummus,

Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)  

Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts. 

To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined. 

Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and 1/2-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.

Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with <a href="https://www.onceuponachef.com/recipes/tzatziki.html">tzatziki</a> and <a href="https://www.onceuponachef.com/recipes/hummus.html">hummus</a>.

Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.

Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.

Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.

Cheesecake Bars

graham cracker crumbs, from 10 whole crackers

unsalted butter, melted

dark brown sugar

(2 packages) cream cheese,

all purpose flour

sour cream

Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set.  Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.

Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.

Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight. 

Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve. 

Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.

Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

With a cookie crust, silky chocolate pudding center and pillowy whipped cream topping, this pie is a chocolate lover's dream.

Chocolate Cream Pie

Nabisco Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*

unsalted butter, softened

cornstarch

bittersweet chocolate, best quality

chocolate,

unsalted butter

heavy whipping cream

Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.

Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined. 

In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook -- whisking constantly, especially around the edges -- for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately add the chopped chocolate, butter and vanilla extract; whisk until evenly combined. 

Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.   

(Up to 3 hours before serving) Place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.

*Nabisco cookies available in the cookie aisle at most major supermarkets. Sometimes they can be hard to spot. At my local Giant, they’re on the top shelf near the Oreos.

This is the best homemade hummus recipe -- and it's easy to whip up with very few ingredients.

Hummus

chickpeas

lemon lemons

sesame tahini, well stirred (preferably Joyva Sesame Tahini)

cayenne pepper

extra virgin olive oil,

parsley,

Paprika,

Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.

In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and 1/3 cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.

Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités. 

Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Also known as "margarita chicken," this tequila lime chicken is loaded with bright Southwestern flavor.

Grilled Tequila Lime Chicken

tequila

lime zest, from about 2 limes

ancho chili pepper

coriander

oregano

chicken breasts

lime, sliced into wedges,

Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.

Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges.

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

Top 40 july 4th recipes from across the web

The most viewed july 4th recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Slaw with Ginger-Peanut Dress...

Lemon Blueberry Pound Cake

Restaurant-Style Salsa Recipe

Best Ever Rice Krispie Treats

Middle Eastern Chicken Kebabs

Juicy Steakhouse Burgers

Lemon Pound Cake

Middle Eastern Lamb Kofta

Cheesecake Bars

Chocolate Cream Pie

Hummus

Grilled Tequila Lime Chicken

Black Bean & Corn Salad with Chipot...

German Potato Salad

Grilled Baby Potatoes with Dijon Mu...

Key Lime Pie

Fresh Strawberry Cake

German Potato Salad

Peaches, Burrata & Prosciutto Salad

Sautéed Zucchini and Cherry Tomatoe...

Grilled Thai Curry Chicken Skewers ...

Grilled Jerk Chicken

Guacamole

Bulgur Salad with Cucumbers, Red Pe...

Late Summer Plum Cake

Israeli Salad

Pasta Salad with Pesto

Roasted Pepper Salad with Feta, Pin...

Grilled Moroccan Chicken

Broiled Feta with Garlicky Cherry T...

Zucchini Fritters with Feta and Dil...

Raspberry & Cream Parfaits

Thai Cucumber Salad with Peanuts

Black Bean Salad with Corn, Avocado...

Chickpea Salad

Classic French Fruit Tart

Green Pea Guacamole

Summer Berry Trifle

Peel-and-Eat Boiled Shrimp with Coc...

Middle Eastern-Style Grilled Chicke...

The most viewed july 4th recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine