Go Forth and Fourth

New York Times

a day ago

The Fourth of July party I go to every summer never varies (thankfully). Rain or shine, we sip Fish House punch in my friends' backyard, eat grilled lamb tacos and bean salads, and, for a rousing finale, take turns dramatically reading snippets of the Declaration of Independence or other rebellious manifestoes before breaking for pie. It's a jolly time.
Do you have a festive tradition or recipe for the Fourth that you look forward to all year long? I want to hear about it: [e-mail]. I love a peek at other people's tables.
If you're still figuring out your menu, we have plenty of ideas for you here, including Yasmin Fahr's grilled tahini-honey chicken thighs. Made with pantry staples, this humble gathering of tahini, lemon and honey alchemizes into dinner party gold: gorgeously charred pieces of chicken with a nutty, caramelized flavor brightened by citrus. If you don't have access to a grill (or if it's being rained on), these are just as good cooked in the oven or in a skillet. It's a perfect last-minute party dish for Independence Day and days beyond.
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Grilled tofu: More grilled goodness, this time meatless, can be found in Kay Chun's garlicky, gingery, soy-glazed grilled tofu slices. Heating the marinade before pouring it on the tofu slices gives you an especially deep, complex flavor. And if grilling isn't in the cards, you can make this, like Yasmin's chicken, in a cast-iron pan on the stove.
Greek salad: Lidey Heuck's less-is-more Greek salad features a minimalist mix of juicy tomatoes, sweet red onions, plenty of olives and a slab of salty, creamy feta cheese. Use the best olive oil you have here. In this easy, versatile beauty, every ingredient counts.
Succotash with sausage and shrimp: This jubilant dish by Vallery Lomas puts a new spin on the succotash staples of sweet corn and lima beans. By fortifying the mix with spicy andouille sausage and shrimp and adding okra and basil for texture and freshness, she turns a classic side dish into a satisfying meal.
Pasta with corn, mint and red onions: Depending on where you live, local fresh corn may still be a few weeks away. But when it arrives, greet it with this colorful pasta dish, which crowns seasonal produce and cavatelli with dollops of creamy ricotta.
Buttermilk chess pie: Every party needs a dessert, and to me the Fourth calls for pie, preferably one topped with a windfall of seasonal berries. Pile them all up on Lisa Donovan's tangy chess pie with its jiggly, soft custard nestled in a crisp, buttery crust. It's the only fireworks I need.
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Happy Independence Day! I'll see you on Monday.