July is bursting with sunshine, celebrations, and the vibrant taste of summer. Make these memorable meals to celebrate the season. During these hot days, we’re craving fresh yet flavorful dishes. You’ll need some recipe inspo for your 4th of July family get-togethers, as well as casual backyard barbecues and everyday eats. This summer, we’re focused on eating well with these July recipes.
Fire up the grill and gather your freshest seasonal produce , and prepare for the tastiest July yet. Refreshing salads, grilled delights, and cool beverages set the stage for outdoor dining.
Don’t forget Independence Day classics for a nod to classic American fare—with a Western twist, of course. At your 4th of July festivities, bring out this creamy, zesty coleslaw paired with a veggie-heavy take on the classic hot dog . Fresh seafood options add a coastal vibe, perfect for a summer evening—think tuna poke cracker appetizers and fresh fish grilled to perfection for sandwiches .
We’ve got a strawberry lemonade your family will love, as well as a nonalcholic take on the Moscow Mule . Or, play bartender for guests with a spicy tropical cocktail or a mojito that celebrates summer fruit .
For those with a sweet tooth, this month’s desserts range from light treats like Mexican Pineapple Pops to cool you down poolside to indulgent and oh-so-chocolatey, peanut buttery Moose Tracks Brownie Ice Cream Sandwiches .
We hope you love these 35 July recipes:
Salads, Sides, Starters
1 of 8 Photo: Iain Bagwell; Styling: Randy Mon
Grilled Eggplant and Tomato Salad
Both tomatoes and eggplants are at their peak during summer.
2 of 8 Iain Bagwell
Nectarine Caprese Salad
Made with white nectarines, this savory-sweet caprese just might trump the classic version. Burrata cheese adds richness, but feel free to sub in fresh mozzarella.
3 of 8 Photo: Annabelle Breakey; Styling: Randy Mon
Thai-Style Jicama Salad
Combining refreshing, crisp vegetables with bold, vibrant flavors, this summer recipe will be a hit.
4 of 8 Iain Bagwell
Melon Salsa
Charentais has orange flesh, but you can use any orange- or green-fleshed melon for this salsa—just not watermelon, because its flesh is too fragile and watery. This salsa is great with grilled chicken or pork.
5 of 8 Thomas J. Story
Zucchini Skewers
“On 19th Street you can get this with okra or lotus root, but here I use an Ojai ingredient!” says Ojai-based, Burmese-born chef Saw Naing of The Dutchess .
6 of 8 Photo: Thomas J. Story; Styling: Dan Becker
Creamy Lime Slaw
Add more zesty, fresh flavor to creamy slaw with lime juice, lime zest, and cilantro.
7 of 8 Thomas J. Story
Potato Salad
Your barbecue just got better. The minimalist addition of locally grown fresh thyme and rosemary give this variation on a classic a subtle upgrade that makes all the difference.
8 of 8 Photo: Thomas J. Story; Styling: Joni Noe
Tuna Poke Crackers
At his San Francisco restaurant Liholiho Yacht Club , chef Ravi Kapur uses sustainably fished, line-caught ahi for this iconic Hawaiian dish; salmon, cobia, albacore, or halibut would be good too. He spoons the poke onto crunchy crackers made of nori seaweed (this is our take on them), but you could also serve it on a platter, with store-bought rice crackers alongside.
Mains
1 of 10 Thomas J. Story
Clams + Fresh Tomato
While this dish is exceptional when using peak season tomatoes , which need virtually no cooking to maximize their inherently deep and balanced flavor, you may need to boost the flavor of off-season tomatoes with extra salt or a hit of sherry vinegar or lemon.
2 of 10 Iain Bagwell
Market Grill Fish Sandwiches
Watching the fish-tossing action at Seattle’s iconic Pike Place Market can work up an appetite. Market Grill comes to the rescue with a juicy and napkin-worthy combo of wild-caught Alaskan fish, caramelized onions, and rosemary-lemon mayo tucked into a toasted baguette.
3 of 10 Iain Bagwell
Garlic-Basil Grilled Chicken with Caprese Salsa
You’ll love the classic Italian flavors of this grilled chicken, and the caprese salsa with sweet, tart grape and cherry tomatoes is the perfect accompaniment to the charred flavor from the grill.
4 of 10 Photo: Annabelle Breakey; Styling: Jeffrey Larsen
Yakitori Chicken Paillard with Cucumber Avocado Salad
The Japanese dish chicken yakitori is traditionally made on skewers, but grilling thin chicken breasts instead is even more weeknight-friendly.
5 of 10 Thomas J. Story
Gochujang Spareribs
Los Angeles restaurant Yangban’s sweet and spicy and oh-so-sticky pork ribs benefit from a sauce spiked with gochujang, the deeply flavored fermented Korean chili paste.
6 of 10 Photo: Annabelle Breakey; Styling: Randy Mon
Cola Shredded Beef Tacos
This recipe is adapted from one in the book Amor y Tacos by California–based chef Deborah Schneider and features shredded beef chuck roast flavored with cola, tomatoes, chiles, and cumin.
7 of 10 Annabelle Breakey
Grilled Tofu, Bacon, and Avocado Sandwiches
Andrea Nguyen , a California-based cookbook writer and cooking teacher, likes to marinate and grill a slab of tofu, sliding it into a ciabatta roll along with the vegetables and bacon. Sriracha and a drizzle of the ginger-soy marinade add even more complex flavor.
8 of 10 Photo: Annabelle Breakey; Styling: Randy Mon
Lentil Veggie Burgers
Scared to try a veggie burger? This one will make you a believer. Packed with lentils and healthy veggies, we promise you will never even miss the meat.
9 of 10 Photo: Annabelle Breakey; Food Styling: Robyn Valarik
The Backyard Farmer Hot Dog
Homegrown grilled vegetables top these hot dogs, along with a creamy aioli made with a backyard chicken egg and garden herbs.
10 of 10 Annabelle Breakey
New Mexico Green Chile and Frito Burgers
Chiles spice up these burgers three ways: grilled, in the pepper jack cheese, and in the chipotle mayo. This might be your new favorite 4th of July recipe.
Desserts
1 of 8 Photo: Erin Kunkel; Styling: Emma Star Jensen
Pistachio Kulfi Pops
Kulfi is a rich, thick ice cream beloved on the Indian subcontinent—and on Indian menus in the West.
2 of 8 Photo: Erin Kunkel; Styling: Emma Star Jensen
Mexican Pineapple Pops
Street stands in Mexico sell fresh fruit sprinkled with lime, chile, and salt. These pops capture that same zing.
3 of 8 Erin Kunkel
Pineapple Satay with Coconut Caramel
Pineapple holds up to skewering, doesn’t fall apart on the grill, and makes an elegant, surprising dessert—especially when drizzled with a simple-to-make caramel sauce.
4 of 8 Thomas J. Story
Sweet Summer Strawberry Tart
After finding a fly in her bottle of Mouton Cadet Rouge, chef and cookbook author Joanne Weir , then 24, had the gumption to mail the insect to the wine’s maker, Château Mouton Rothschild, one of the top wineries in the world. In response to her complaint, she received an invitation to lunch at the château. She booked a flight immediately.
This recipe is her recreation of the day’s finale—a tart “topped with a silky smooth kirsch pastry cream and crowned with perfectly glazed, ripe red strawberries.”
5 of 8 Thomas J. Story
Strawberry and Dark Chocolate Campfire Cones
Imagine s’mores in cone form—and wrapped in foil for heating—and you’ll have the idea here. If you set out ingredients and a couple of cups for keeping the cones upright, kids can help with the assembly.
6 of 8 Thomas J. Story
How to Make S’mores Sundaes
A nostalgic campfire classic—but with ice cream!
7 of 8 Photo: Iain Bagwell; Styling: Karen Shinto
Bluebarb Pie Ice Cream Sundaes
No need to haul out the ice cream maker or pie plate for this ode to summer pies. Store-bought vanilla ice cream swirled with sweet-tart rhubarb compote, plus shortbread “crust” crumbles, gives new meaning to pie à la mode.
8 of 8 Thomas J. Story
Moose Tracks Brownie Ice Cream Sandwiches
This recipe by food blogger Matt Robinson of Real Food by Dad is perfection made with peanut-butter-cup/chocolate-swirl ice cream (often called Moose Tracks), but feel free to swap it out for your favorite flavor.
Drinks
1 of 9 Photo: Thomas J. Story; Styling: Randy Mon
Iced Lavender Green Tea
Use fresh garden lavender, if you have it, for a lightly floral, super refreshing iced tea.
2 of 9 Photo: Annabelle Breakey; Styling: Jeffrey Larsen
Honeydew Spritz
This is just as refreshing as the usual melon wedges, without the sticky fingers. Orange-flower water adds a hint of the exotic.
3 of 9 Photo: Thomas J. Story; Styling: Randy Mon
Strawberry Lemonade
This refreshing lemonade is just as much about the strawberries as it is about the lemons.
4 of 9 Thomas J. Story
Spirit-Free Moscow Mule
Our spirit-free version of this traditional vodka drink focuses on the citrus-forward notes of Seedlip Grove 42 . Fresh spring mint helps brighten the cocktail and adds depth.
5 of 9 Iain Bagwell
The Party Starter (Watermelon Tequila Cocktail)
We love how watermelon and lime come together in this cocktail.
6 of 9 Photo: Annabelle Breakey; Styling: Randy Mon
Blackberry Pineapple Mojito
The key to making bartender-worthy concoctions: muddling fresh fruit and herbs, like in this blackberry pineapple mojito.
7 of 9 Thomas J. Story
Raspberry, Cucumber, and Mint Smash
This refreshing drink has all the makings of a signature party cocktail.
8 of 9 Greg DuPree
White Peach Sangria
Instead of a traditional red sangria, make a refreshing summer version with white wine and fresh peaches.
9 of 9 Thomas J. Story
The Cub
A spicy tropical cocktail from Carlos Torrescano, of Stanly Ranch in Napa Valley.
Most Popular
Comments / 0