Fourth of July Recipes
It’s a star-spangled party with these Fourth of July recipes: Prep side dishes like pasta and potato salad, then get the chicken, corn on the cob, and hot dogs on the grill. Bonus points for a red, white, and blue dessert.
3,964 results
3,964 matching recipes
ruby thyme spritzers
by:
garlic and zest
Miso-black garlic hummus
by:
creamtea
5.0 out of 5 stars
(2
ratings
)
Sour, Sweet, Sharp and Minty Zucchini Slaw
by:
creamtea
Caramelized Onion, Zucchini and Basil Panzanella
by:
A Pleasant Little Kitchen
Cathy's Caribbean Crab Topped Salmon
by:
Cathy Curran
vegan sticky toffee pudding
by:
The All Natural Cure
Vegan/Gluten Free DQ Copycat Ice Cream Cake
by:
Karissa Martindale
Nutty quinoa oat granola
by:
Sophies Foodie
4.0 out of 5 stars
(2
ratings
)
Pimento Cheese {Slightly Lower in Calories}
by:
Ellie Betzen
4.0 out of 5 stars
(2
ratings
)
Coconut Lime Bars
by:
Jenya | BlueGalley
Chocolate Prune Cardamom Cookies
by:
At Home with Friends
5.0 out of 5 stars
(2
ratings
)
Dried Fruit Compote with Grand Marnier
by:
At Home with Friends
Flourless French Carrot Cake
by:
AntoniaJames
4.0 out of 5 stars
(3
ratings
)
Homemade Corn Chips
by:
KC Hysmith
4.1 out of 5 stars
(8
ratings
)
Tequila Lime Grilled Shrimp with Savory Tequila Watermelon Salad
by:
The Gaussian Kitchen
4.3 out of 5 stars
(3
ratings
)
Hanger Steaks with Asparagus, Spring Onions and Preserved Lemon Relish
by:
Olaiya Land | Milly's Kitchen
Shaved Fennel Salad with Apples and Toasted Pecans
by:
Virginie Degryse
Barramundi Ceviche with Corn + Tomatoes
by:
Coley @ Coley Cooks
4.7 out of 5 stars
(7
ratings
)
Grilled trout with eggplants and leeks
by:
Vicky | Things I Made Today
4.7 out of 5 stars
(3
ratings
)
Rainbow trout & grilled new potatoes
by:
Sarah | Wisconsin from Scratch
4.3 out of 5 stars
(4
ratings
)
Absolut Melon Baller
by:
garlic and zest
Roasted Rhubarb Parfaits with Coconut Yogurt and Cacao Nibs
by:
Olaiya Land | Milly's Kitchen
Tangy Green Bean Ciliegine Salad
by:
garlic and zest
Jerked Barramundi with Grilled Pineapple Salsa
by:
Coley @ Coley Cooks
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