Grill-Baked Potatoes with Chive Butter
These super-easy, indulgent potatoes are layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious.
Mexican Grilled-Corn Salad with Citrus Aioli
This sweet, salty corn salad is the perfect picnic side. Bonus: You can make the aioli the night before and fold in right before serving.
Baked Beans with Maple-Glazed Bacon
This zippy take on the classic backyard barbecue side dish is tangy-hot mixture of apple cider vinegar, molasses, brown sugar and crushed red pepper.
Watermelon Salad with Mint and Lime
This supremely simple fruit salad is the ultimate refresher on a hot day.
This sweet and crunchy salad with lots of immune-boosting vitamin C would also be delicious with a pulled-pork sandwich.
Smoky Glazed Asparagus
Coat the vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled.
Corn on the Cob with Seasoned Salts
No July 4 celebration is complete without corn on the cob. This version is flavored with a trio of seasoned salts.
Skillet-Charred Cherry Tomatoes with Basil
“The fire brings out the sweetness in the tomatoes,” says Chef Chris Cosentino.”
Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets pungency from mustard oil (store-bought spicy mustard works fine, too) and a hit of smoky-sweet flavor from bacon and bottled barbecue sauce.
Macaroni and Cheese
This slightly updated version of an old favorite is irresistible. Plus, it’s incredibly fast and easy because you don’t have to make a sauce or even bake the macaroni.
Grilled Eggplant, Apricot and Tomato Salad
This simple summer salad from Portland, Oregon, chef Joshua McFadden perfectly showcases summer produce at its peak. When corn season is in full swing, cut the sweet, raw kernels off the cob and toss them into this dish.
Pan-Roasted Fingerling Potatoes with Pancetta
Chef Fabio Trabocchi sears golden, buttery fingerling potatoes and tosses them with fresh dill
Green Bean Slaw
In this alternative take on a classic coleslaw, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip.
Braised Cucumbers with Dill
Fresh cucumbers are excellent when gently braised in butter and served warm.
Grilled Broccoli and Bread Salad with Pickled Shallots
Here, Chef Charlie Parker serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.
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