Fourth of July
815 recipes found
Ricotta Tart With Lemon Poppy Crust
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It’s an elegant way to end a meal. If you aren’t a poppy seed fan, just leave them out of the crust. Or substitute sesame seeds instead for a similar crunch, if different flavor.
Cole Slaw
Malted Milk Fudge Ripple Ice Cream
If you love the flavor of malted milk, you’ll adore this ultra-creamy ice cream, which tastes like a chocolate malted in solid form. To achieve the most intense flavor, seek out the barley malt syrup (available in health food stores), which deepens the malted milk powder whisked into the ice cream base. Be gentle when folding in the fudge ripple; you want the fudge to stay in distinct pockets and not disappear into the ice cream base. Or skip the rippling altogether and serve the fudge as a sauce on top of the ice cream.
Arugula Salad With Peaches, Goat Cheese and Basil
This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don’t need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can’t find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.
Apricot-Blackberry Cobbler
Nectarine-Raspberry Cobbler With Ginger Biscuits
A cobbler is a traditional baked dish of sweetened fruit with a biscuit-dough topping. It’s best to bake the fruit untopped for a half-hour or more before adding the raw disks of dough — some say they look like cobblestones — and baking them for another 15 minutes. It is the ideal home dessert, all bubbly fruit and golden crisp. This particular biscuit dough is studded with pistachios and candied ginger. Let it cool a bit before serving, with whipped cream, crème fraîche or ice cream.
Caramelized Summer Fruit Tart
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that’s been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It’s an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it’s baked.
Peach Upside-Down Skillet Cake With Bourbon Whipped Cream
A lush combination of a Southern upside-down cake and a French tarte tatin, this cake is deeply caramelized on top and light and fluffy beneath. The chef Virginia Willis, who put the recipe together, uses a whole vanilla bean, but if you don't feel like making that investment, a teaspoon of strong pure vanilla extract is fine. She uses a well-seasoned cast-iron skillet, but a heavy nonstick one would work too. The whipped cream is optional, as is the bourbon that brightens it; you can add vanilla, confectioners' sugar or both if you prefer.
Café Salle Pleyel Burger
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar.
Pickled Deviled Eggs
Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions. The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs. And after the eggs are gone, you’ll still be left with plenty of pickled onions that will last for weeks in the refrigerator. Add them to salads, tacos, grilled meats and sandwiches. You won’t be sorry to have them on hand.
Tomato Pie With Pimento Cheese Topping
Tomato pie is just the kind of supper a Southern cook might serve in the summer: savory and rich, but vibrant with super-fresh vegetables and herbs. Virginia Willis, a Georgia native and food writer, had the inspired idea to add a topping of pimento cheese, another Southern classic. There are multiple steps here because of the scratch-made crust, but everything can be baked in the cooler parts of the day, and the pie can be served warm or at room temperature.
Tomato And Tapenade Salad
Spicy Grilled Pork With Fennel, Cumin and Red Onion
Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together — exactly what you want for a night of summer grilling. If you’re got wooden skewers, don’t forget to soak them in water for an hour before grilling, so they don’t flare up. And if you’re broiling and you don’t want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. The pork is excellent served with pita or crusty bread or a rice pilaf, or simple grilled corn on the cob.
Salty Peanut-Pretzel Ice Cream Cake
Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that’s what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients.
Berry Blitz Torte
Blitz means “lightning” in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it’s best to fill them with cream and berries within 3 hours of serving so they don’t get soggy. This recipe is adapted from my friend’s mother, Patricia O’Neal, who got it from her mother, Genevieve Lehmont.
Berry Apple-Butter Pie
The deliciously tart apple butter filling in this pie has a deep rosy color, bolstered by raspberries and blackberries. Apples with darker red skins will produce a filling that contrasts beautifully with the decorative golden brown crust: We opted to top the pie with triangle cutouts, but you could use any shape, or even substitute a woven lattice. You can make the apple butter up to 5 days ahead and refrigerate it in an airtight container, but the pie itself is best the day it is made. Store leftovers at room temperature, tightly covered with plastic wrap.
Frozen Watermelon Slush
Buckwheat Berry Striped Cake
A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It’s prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don’t have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn’t keep well overnight.
Strawberries With Brown Butter Shortcake
This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.
Smoky Lobster Salad With Potatoes
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country. It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón. This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
Bitter chocolate ice cream
Brown Sugar Frozen Yogurt And Berries
Chocolate Extremes (Double Chocolate Cookies)
These provocatively named cookies came to The Times in a 1999 Sunday Magazine article about Mrs. London's Bake Shop, a husband and wife owned bakery in Saratoga Springs, N.Y., known for their sweets. While the name suggests these cookies might veer into the too sweet and too rich category, they do not. Shiny and crackly on top while tender and deeply chocolaty in the center, they're like an ideal brownie in cookie form. They're kind of perfect. (One note: The recipe calls for bittersweet chocolate, but feel free to use semisweet or a combination of the two. Also, a sprinkle of flaky sea salt before baking would not be a bad idea.)
Blueberry Polenta Upside-Down Cake
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.