14 Food Network Recipes We're Making This 4th of July

What’s more festive than a flag cake? I made Ina Garten’s viral Flag Cake last year and plan to make again this year. The cream cheese icing is irresistible, it’s fun to decorate and the finished product couldn’t be more photogenic for a July 4th party. The cake is quite large (yields 20-24 servings), so it’s perfect for sharing with a crowd.

Laura James, Senior Editor, Commerce

I love a good pasta salad in the summer, especially one that’s packed with seasonal produce. I’ve had my eye on this recipe for a while, and the Fourth of July feels like a great time to try it out. It’s got some of my favorite summer veggies like cucumbers, cherry tomatoes, and corn – and, best of all, Food Network fans have given it a 5-star rating!

Shannon Phillips, Managing Editor

I like to spend the 4th of July poolside, and the best way to enjoy it is with a refreshing drink. This cucumber cocktail is easy to make with just a few simple and fresh ingredients and will keep the party going without too much of a sugar rush. I’m replacing the tonic with a bit of soda water to give it the fizz without the tonic water taste.

Jordan Lawson, Editor

We always have a big crowd for 4th of July, so I want to try out this Triple Berry Spoon Cake this year. Spoon cakes are having a moment, and this will be an easy way to satisfy everyone’s sweet tooth after spending the day in the sun. Bonus: Paired with a scoop of vanilla ice cream, this dessert is naturally red, white and blue for patriotic flair.

Noelle Paredes, Digital Editor

For me, the Fourth of July is all about the desserts. I'm no stranger to DIY'ing an edible, tri-colored treat, and will easily make the exception of turning on my oven despite the July heat to make one. This year, however, I'm omitting the red and blue food dyes, and am replacing them with the succulent blueberries, raspberries and strawberries found in this Triple Berry Spoon Cake. Not only will it add a patriotic touch to my cookout table, but this dessert will also save me from having stained hands for the weeks that follow. Plus, what's better to dig into while watching fireworks than a serving of warm cake with vanilla ice cream on the side?!

Michelle Baricevic, Digital Editor

Whenever we have a cookout, I beg my aunt to make her grilled flatbread with red grapes, goat cheese and candied pecans. The heat brings out the best in the grapes, making them extra sweet – and perfect alongside the tangy cheese. Paired with the grilled pizza dough, it’s one of those bites worth hanging around the grill for.

This edible cheeseboard takes that same, genius concept one step further by making a special place to add charcuterie and olives post-grilling, which means there’s truly something for everyone. Our test kitchen eliminates the guesswork by giving you recommendations for filling the spaces in your grilled dough – but you can certainly customize this recipe for your specific crowd, budget or occasion.

Kristie Collado, Senior Content Manager

I expect to have loads of cucumbers ready for harvest in my garden by July, so I'm planning on making Andy Liang's Smashed Cucumber and Watermelon Salad. I like the mix of spicy and sweet in the dressing, plus I'm always excited to try new ingredients (I'll need to go shopping for Chinese black vinegar). The watermelon in this version of smashed cucumber salad makes it extra appropriate for Fourth of July.

Kelly Smith Trimble, VP, Digital Programming

This year, I’m making a point of eating seasonally and letting fresh produce take center stage in my cooking. So, this Fourth of July, I’m doing exactly that.

Patriotically, raspberries and blueberries reach their peak sweetness and freshness just in time for Independence Day, so I’m picking some up to try my hand at these Star-Studded Berry Tarts. Vibrant berries, vanilla cream and a buttery crust come together for a beautiful red, white and blue dessert with just the right balance of richness and freshness that I’m pretty sure will be the star of my cookout.

Chelsea Collier, Digital Editor

My best friend makes cowboy caviar for just about every occasion, and in the last few years, I've extended the tradition to my gatherings as well. It's a salty, tangy and perfectly filling bite that can be enjoyed alongside your favorite tortilla chip or crostini. Without fail, it's always the first dish to be finished.

Ellie Sanders, Editor, Newsletters + Syndication

I’ve become the designated dessert-bringer for family gatherings, so this Frozen Strawberry Lemonade Pie instantly caught my eye when I was looking for something to bring to our Fourth of July bash. We’ll be spending the whole day by the pool, so this pie will be a refreshing treat in the sun. Plus, it’s easy to make ahead of time and freeze, then top with the strawberry mixture when serving.

Morgan Faulkner, Associate Commerce Editor

Steak can be pricey, especially when you’re feeding a crowd. Ground beef is a good alternative – but you can only eat so many burgers between the beginning of June and the end of August. The solution? Gorgeously spiced seekh kebabs (aka shish kebabs). This recipe turns a pound of ground chuck into 16 individual pieces, which gives you a pretty solid start when it comes to filling your appetizer table. Plus, these kebabs pair perfectly with a variety of sauces and accompaniments (you can go sweet, herbaceous or cool-and-creamy), making them a guaranteed crowd-pleaser.

Kristie Collado, Senior Content Manager

It may seem like one more thing to worry about, but I'm convinced that nothing takes your home-grilled burgers to the next level quite like a homemade bun. This classic bun recipe is moist yet sturdy and the perfect complement to any kind of burger — including a smash burger, which is my ultimate bun test.

Ellie Sanders, Editor, Newsletters + Syndication

I turn to Ina’s Perfect Pie Crust recipe every year for my family’s annual 4th of July pool party. It comes together in a food processor, which makes it quick and easy to prep, and it turns out golden, flaky and tender every time. It really is perfect. I’ll make a fruit filling based on what looks best at the store that week, but if I’m being honest, the crust is always my favorite part!

Noelle Paredes, Digital Editor

One of my long-time friends has turned into quite the pitmaster. He and I have a friendly rivalry going: whatever’s coming out of his smoker vs. one of my homemade desserts. It’s hard to pit anything against chocolate (or a good buttery crust, for that matter) so this year I’ve decided to even the playing field by offering up a savory side instead of dessert. Luckily, recipe developer Emily Weinberger’s got my back with this undeniably impressive pasta dish.

Lobster is expensive, but you can save a bundle by picking up frozen lobster tails at your local wholesale club. Paired with charred corn, blistered tomatoes, Fresno chiles and a shower of fresh herbs, it truly brings together summer’s best. And how can anything compete with that?!

Kristie Collado, Senior Content Manager