Fourth of July

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

Refreshing! And potentially debilitating, so be careful. Pitmaster Furman uses Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.

In this festive feast, all the best components of a classic clambake—potatoes, shrimp, corn on the cob—get an extra layer of flavor via gingery miso butter.

It's like a homemade candy bar.

Gingersnaps add a hint of spice to this cream cheese–enriched make-ahead summer classic.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Make this street-food favorite at home with flavor-packed chipotle mayonnaise and crumbly Cotija cheese.

Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette