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51 Recipes All Ready for the Fourth of July

If you’re celebrating Fourth of July, odds are said shindig will look a little different this year. But! Don’t let that stop you from feasting on blue cheese burgers, superlative potato salad, cream-topped fruit pie, and then some. Here are 51 party-ready recipes for the holiday (and for the rest of summer, too).

51 Recipes All Ready for the Fourth of July

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    Nori Deviled Eggs

    Nori Deviled Eggs

    Food52 - Eric Kim

    Author Notes The inspiration for my nori deviled eggs comes from something my mom prepared for us a lot growing up: eggs fried in soy sauce and sesame oil, fluffed into white rice, with a little nori in....

    Crispy Garlic Dip

    Crispy Garlic Dip

    Food52 - Emma Laperruque

    Author Notes Every party loves onion dip. But does every host love hovering around the stove, caramelizing onions for almost an hour, to make it? I think not. Luckily, the solution is easy: Skip the onions...

    Sausage Balls

    Sausage Balls

    Food52 - Ben Mims

    Author Notes Each December 23 as a kid, my family would pack up our van with luggage and gifts and drive two-and-a-half hours north from our home in central Mississippi to the Holly Springs, a small town...

    Crab Cakes

    Crab Cakes

    Food52 - Josh Cohen

    Author Notes The classic problem with crab cakes is that they fall apart without enough bread crumbs, but they taste bland with too many. Which is why we found the optimal ratio to ensure your crab cakes...

    Furikake Chex Mix Snack

    Furikake Chex Mix Snack

    Food52 - Hana Asbrink

    Author Notes There are good party snacks, and then there are great party snacks. I'm going to tell you right off the bat that this here Furikake Chex Mix is one of the greats. It's a recipe you'll be bookmarking,...

    Blue Cheese Burger

    Blue Cheese Burger

    Food52 - Eric Kim

    Author Notes This stovetop blue cheese burger recipe makes a single portion (which is very satisfying for someone who dines alone as often as I do). But because it's exactly for one, the math to double...

    Spiralized Firecracker Hot Dogs

    Spiralized Firecracker Hot Dogs

    Food52 - Grant Melton

    • Makes 6 hot dogs 6 hot dogs • 1/2 cup hot sauce, divided (I prefer Frank's) • 1/2 cup mayonnaise • 1/4 cup sour cream • 1/2 teaspoon celery seed • 6 hot dog buns • Crumbled blue cheese, for topping Finely...

    Avocado Crab Rolls

    Avocado Crab Rolls

    Food52 - meganvt01

    Author Notes The first summer after my husband and I met, I made my first trek to the East End of Long Island where he spent his summers growing up, and had my first bite of a lobster roll. The sweet was...

    Shane's Fried Chicken

    Shane's Fried Chicken

    Food52 - Shane Mitchell

    Author Notes My mother fried chicken in a cast iron skillet, but I prefer a covered Dutch oven, which produces less grease splatter. Mom used a paper grocery bag for dredging chicken, and added a dash...

    Corn Dogs

    Corn Dogs

    Food52 - molly yeh

    Author Notes What's better than a hotdog? A hotdog on a stick that's been deep-fried in a cornmeal batter, that's what. Molly Yeh from my name is yeh is showing us how to make boring wieners into state...

    Halfsies Chicken

    Halfsies Chicken

    Food52 - Mimi

    Author Notes This is THE go-to recipe for my family and our relatives for when friends and family come over. It's technically a no-brainer when we invite people over and need to figure out what to cook....

    Gochujang Baby Back Ribs

    Gochujang Baby Back Ribs

    Food52 - Irene Yoo

    Author Notes My dad goes nuts over my baby back ribs. I’ve upgraded from the bottled supermarket stuff of yore to my own creation, a homemade gochujang sauce. The ingredients here are traditional in many...

    Chorizo-Style Seitan Tacos

    Chorizo-Style Seitan Tacos

    Food52 - Gena Hamshaw

    Author Notes In this recipe, the seitan gets a bold, spicy marinade with some familiar chorizo seasonings. You should marinate it in advance, letting it sit up to 8 hours or overnight. It’s pan-sautéed...

    Nutty Veggie Burgers

    Nutty Veggie Burgers

    Food52 - Rebecca Firkser

    Author Notes If you don’t have (or want to use) a food processor, just swap in 1/4 cup nut or seed butter and 1/4 cup chopped nuts and/or seeds. A few great options that you can mix and match: sunflower...

    Roasted Eggplant Rolls

    Roasted Eggplant Rolls

    Food52 - Emma Laperruque

    Author Notes This vegetarian take on the lobster roll skips lobster and uses eggplant instead. While these two ingredients seem different—like, very different—they’re both summery, with a subtle-sweet...

    Elote Rigatoni

    Elote Rigatoni

    Food52 - Emma Laperruque

    Author Notes A big bowl of rigatoni inspired by Mexican street corn. The stuff of summery weeknight dreams. Save any leftovers for tomorrow’s pasta salad. —Emma Laperruque Prep time 15 minutes • Cook 30...

    Cornbread

    Cornbread

    Food52 - Emma Laperruque

    Author Notes Should cornbread have flour? What about sugar? And eggs? When it comes to southern cornbread, many home cooks would say no, no, and no. But when it comes to northeastern cornbread, it’s yeses...

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