Fourth of July

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

These wings are hot, sweet, and tangy.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.