The Short: Fourth of July Recipes
Clay's Famous Fried Chicken | This Southern-style fried chicken was a Beard favorite.
For maximum flavor, let the popcorn steep in the custard overnight.
It takes little effort and is great to serve outside on the patio.
James Beard suggests a side of buttered noodles to soak up the simple garlicky tomato sauce, as well as a mixed salad with garlic croutons and a bottle of Valpolicella.
Utterly delectable as a pre-dinner snack or appetizer, this dish is also excellent served cold the following day.
Louis Spareribs with Blackberry Barbecue Sauce | Kick things up a notch with these show-stopping ribs from Chris Lilly of Big Bob Gibson Bar-B-Q.
We threw it in everything, including the marinade with all the meat that we grilled.
Serve with my homemade tartar sauce, plenty of lemon wedges and malt vinegar.
"When at last I do find perfect snap peas, I make this salad," she says.
Serve it on crispy water crackers at your next cocktail party.
The Long: More Grilled Marinated Sirloin Topped with Crisp Ginger, Garlic, and Black Pepper | This juicy steak is topped with fragrant aromatics tossed in hot oil.
More Charred Broccoli with Green Garlic, Tomatoes, and Spicy Peanut Dukkah | "My husband grew broccoli in his garden one summer and we ended up with a ton!
More Merguez Sliders with Spiced Kefir Sauce | Merguez is a North African lamb sausage with cumin, coriander, and caraway.
More Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios | Try this recipe for a light and fruity olive oil cake from Beard House chef Jennifer McCoy.
More Maine Lobster Salad with Tomato Vinaigrette | Sweet and delicious Maine lobster is the focus of this salad; be sure to choose energetic lobsters with long antennae.