Last summer, a friend came to a barbecue and said, “We had soccer and then a birthday party and I had no time to make anything but I brought this” and started unloading items from a grocery bag. There were no clean cooking utensils so she and I proceeded to use our hands to break open balls of burrata and spread them on a plate, smash open cherries and pit them, sprinkling them over, crushed pistachios with the bottom of a pot, and finished the whole platter with olive oil, lots of sea salt, black pepper, and fresh mint we picked from sprigs. We lined the plate with rounds of storebought crostini, I snapped a picture and later when I shared it, dozens of you messaged me to demand a recipe or tutorial.

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Sides are the secret stars of any Fourth of July meal, adding pops of color, crunch, and flavor that perfectly complement everything from massive grilled steaks to plant-based burgers. Honestly, sometimes my favorite kind of celebration is all about the sides—a spread so good you barely miss the main dish. Whether you’re grilling these sides fresh or making them ahead to serve chilled or at room temp, these recipes hold up beautifully, making them perfect for a sunny summer day of eating, chatting, and fireworks.

1. Asparagus With Lemon-Pepper Marinade From Bryant Terry

Will you be grilling this 4th of July? Then let your main dish scoot over a bit to make room for some sides, like this vegan asparagus wonder where the marinade becomes the sauce.

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One of my favorite ways to celebrate the Fourth of July is with a fully loaded dessert table. When I was younger, I’d make a beeline for the blueberry pie my mom always picked up from our favorite Florida bakery—served with at least two scoops of vanilla ice cream, of course.

These days, I’m still a blueberry pie loyalist, but I’ve added a few more crowd-pleasers to the mix: think icebox cakes layered with whipped cream, no-churn ice creams, and cookies that taste just as good as they look. Whether you're baking ahead or want something you can whip up in under an hour, there’s a sweet option here for everyone.

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Who’s to say when a popsicle is a popsicle? Let me be clear: these watermelon popsicles are frozen slices of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and use the rind for a good grip.) I tried making watermelon popsicles in molds, and I genuinely prefer the texture and flavor of these straightforward pops.

These watermelon popsicles are refreshing, simple, fruity summertime treats. Here are a few more reasons to make these watermelon delights:

• They’re the easiest popsicles I’ve ever made, requiring only one ingredient and careful slicing.
• They’re a great way to preserve extra watermelon. Watermelons can be massive.
• They’re as healthy as popsicles can be.
• They’re less messy for little kids to eat than fresh watermelon (watermelon juice stains are surprisingly difficult to remove from clothing). Adults will enjoy them, too, perhaps even more with a squeeze of lime juice or a sprinkle of chili-lime seasoning.

Not to mention, how cute are the cookie-cutter shapes? The star shape would be so fun for Independence Day festivities or summer birthdays. I’m already planning to make these for Grace’s birthday party. You’ll find a photo tutorial and recipe below.

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