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Fourth of July is on the horizon and, like the rest of America, BA staffers are attempting to master this whole outdoor-summer-entertaining thing. Help! How does one keep the potato salad from going rancid in the sun? (Hint: it’s all about the mustard.) For pasta salads that aren’t drenched in mayo or bottled dressing, wow the haters with drool-worthy revamps, like this easy sheet pan gnocchi or the spicy-sweet-punchy rigatoni that’s perfect for hot days. If all else fails, you can count on impressing your crew with these individually-sized tomato hand-pies and a refreshing pitcher of salted watermelon juice . From the grill to the chill, here’s how BA staffers are prepping for the long-weekend—and whatever you’re up to, let’s all promise to stay hydrated.

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  Photo by Alex Lau, Styling by Sue Li

  1/13

  Salmon Burgers with Pickled Cucumbers

  It doesn’t have to be a holiday for me to make salmon, but salmon burgers feel like more of a special occasion thing. They shouldn’t, though, because this recipe comes together in a flash thanks to the food processor, which gets the fish to the perfect consistency in just a few pulses. Scallions, ginger, garlic, a bit of mayo are all you need to complete the patties, which get cooked in a nonstick skillet or griddle pan (these babies are too sensitive for the grill). The sesame mayo and pickled cucumbers are delicious additions, but I like a good squeeze of dijon and a few layers of crunchy romaine just as well. –Amanda Shapiro, digital editorial director

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• Alex Lau

  2/13

  Potato Salad with Old Bay and Potato Chips

  I make potato salad (always mustardy, never mayo-y, this is the way) every year for the Fourth of July, but last year was the first that I took a page out of Andy's book and added potato chips to the mix. I'm never going back! The added crunch and saltiness is next level, and since I'm likely to have a bag or two of kettle chips at the barbecue anyway, they might as well get some extra play as a side-dish mix-in. –Kendra Vaculin, associate food editor

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• Photo by Alex Lau, Food Styling by Rebecca Jurkevich

  3/13

  Salted Watermelon Juice

  I’m planning on bringing a big pitcher of this juice to a friend’s barbecue this weekend! With just three ingredients it’s always a crowd pleaser and the perfect sweet-salty drink to beat the summer heat. Party tip: the base is totally customizable and a great vehicle for any kind of liquor you have on hand! –Emma Fishman, staff photographer

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• Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

  4/13

  Rum-Soaked Fruit and Coconut Crisp Sundaes

  I can't think of a better way to showcase peak-season fresh berries than Chrissy Tracey's saucy, syrupy sundaes. Especially after an outdoor meal that's usually grease- and carb-heavy—and after you're sweaty and have spent way too long in the humidity—these toppings look so refreshing and like the perfect sweet note to end the evening with. I'll definitely be making a double-batch of the macerated berries to spoon over pancakes or waffles through the week. –Antara Sinha, associate cooking editor

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• Photo by Emma Fishman, Food Styling by Rebecca Jurkevich

  5/13

  Sticky Guava Barbecue Drumsticks

  Every time I see these glossy chicken drumsticks on our website, I'm reminded of the one time I got to try them, during the photo shoot. I think I had three of them; they were so good I couldn't stop! The guava barbecue sauce, already delicious on its own, caramelizes and chars as the chicken grills—and if you're a sucker for the burnt bits like me, you already know why I'm drooling just thinking of these. –Christina Chaey, senior food editor

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• Photo by Chelsie Craig, Food Styling by Kat Boytsova

  6/13

  Jammy Pepper Pasta Salad

  I know in some circles pasta salad has a bad reputation but it's one of my favorite things to bring to a potluck or picnic. Especially this recipe, which cooks peppers down til jammy and adds them to chiles, ricotta salata, nuts, and basil for an ultra-flavorful, mayo-free rigatoni dish. –Sonia Chopra, executive editor

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• Photo by Emma Fishman, Food Styling by Susie Theodorou, Prop Styling by Elizabeth Jaime

  7/13

  Cold Shrimp in Dill Cream Sauce

  Repeat after me: Cold! Sides! Summer! I personally am not a fan of stuffing my stomach with grilled meats while I’m sweatin’ in the sun (kudos to those who can do so with grace—couldn’t be me). So this refreshingly convenient and cool shrimp in a dilly sauce is what I’ll be spooning onto my toasted sesame bun instead. –Mehreen Karim, recipe production assistant

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• Alex Lau

  8/13

  Chewy No-Bake Grain and Oat Bars

  For the Fourth of July weekend I’m doing a Midwest road trip to four baseball games in four cities. I’m counting on these customizable healthy-ish grain and oat bars packed with seeds for some energy on the long drives. The lightness from the puffed cereal and the sweetness from the brown sugar and honey basically makes these adult Rice Krispie treats. There will be lots of hot dogs and beer to be had at the games so I’ll be guilt free snacking on these all weekend. Go cubs!! –Kate Fenoglio, production manager

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• Photo by Emma Fishman, Food Styling by Susie Theodorou, Prop Styling by Elizabeth Jaime

  9/13

  Sheet-Pan Gnocchi

  This weekend I’ll be making senior cooking editor Sarah Jampel’s boundary-blurring sheet pan gnocchi . Is it a salad? Is it pasta? Nobody knows! But it doesn’t matter, because it’s the best iteration of shelf-stable gnocchi I’ve ever tried. Those lil’ dough balls are roasted (not boiled!) in a sea of blistering cherry tomatoes and garlic before partying with handfuls of Parm, basil, and arugula. Name a better sidekick to those ribs. –Ali Francis, associate editor

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• Photo by Isa Zapata, Food Styling by Micah Morton

  10/13

  Cheesy Tomato Hand Pies

  These pies by Asha Loupy bring pockets of joy to any party. They are cheesy, packed with flavor, and just overall satisfying. I also love that you can make them ahead and bake them before serving. Highly recommend making two batches, because these go quick and you will not be mad if there are leftovers. –Jessie YuChen, assistant food editor

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• Photo by Laura Murray, food styling by Sohla El-Waylly

  11/13

  Corn and Peach Chaat

  It’s true that you basically one up anything that you chaat-ify. I love peaches, I love chaat, and this recipe is the perfect amalgamation of those two things. The sweet, juicy peaches, when combined with chaat masala, add a funky and tangy umami to the dish. Sweet creamy kernels of corn balance everything out. This recipe is a knock out and so full of flavor, I know my guests are going to want more of it this summer! –Rachel Gurjar, associate food editor

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• Photo by Alex Lau, Food Styling by Susie Theodorou

  12/13

  Sweet and Spicy Grilled Summer Squash

  I use every and any grilling occasion to make Andy Baraghani’s glazed zucchini from now until September. The crosshatch thing you do looks cool AND soaks up the (simple!) sambal glaze and everyone who eats it is like, “this is the best zucchini I’ve ever had” and “I usually don’t like zucchini because it’s flavorless and mushy but this is amazing” and “I’m so glad my sense of smell and taste returned so I can enjoy this!” Me too, me too. I usually double the recipe so I can eat it cold as leftovers. –Alex Beggs, senior staff writer

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• Alex Lau

  13/13

  Hand Salad with Buttermilk, Grapefruit, and Mixed Seeds

  If I'm having more than six people over to my backyard, I'm not busting out plates and forks and knives if I can avoid it. Which I can, thanks to hand salad. I'll toss quartered hearts of romaine or endive leaves in a simple vinaigrette, then swipe on buttermilk ranch that has been thickened to a dip-like consistency with a bit of heavy cream. As a final touch, I like to sprinkle on some dukkah-inspired Ami Ami seasoning for texture. –MacKenzie Chung Fegan, senior commerce editor

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Explore Bon Appétit Fourth Of July Recipe Summer Staff Picks

Source : food