If you’re anything like us, the Fourth of July is cause for one of the biggest cookouts of the season. (Any backyard barbecue that ends with a fireworks show deserves an extra special menu that’s chock-full of flag-inspired treats and red, white and blue eats, right?) That’s why we go all out every year. From summer appetizers and refreshing cocktails to kick off the party to the crowd-pleasing sides, vegetarian options and patriotic desserts that round things out, we always try to fill our menu with the best.

The perfect starting place? This festive take on caprese salad. It takes a little extra work to assemble but, when you’re done you’ll have a stunning centerpiece that’s delicious and easy to clean up (thanks to the fact that everything’s arranged on a parchment-lined cutting board).

Did you know you can bake Ina’s blueberry pie a day ahead of time? Simply reheat in the oven for just 10 minutes and you’ll have a no-fuss dessert that’s guaranteed to please.

This vibrant, no-bake dessert features layers of syrup-brushed angel food cake, sweetened cream cheese whipped cream and fresh strawberries and blueberries. Quick to prepare and visually striking, it's an ideal treat for summer celebrations like the Fourth of July or Memorial Day.

It doesn’t get easier than this: Use red, white and blue spuds in your potato salad for a simple, 4th of July-worthy side.

Chef Boot Camp host Cliff Crooks says this drink has "all the summertime vibes" and we couldn't agree more. Mezcal gives the beverage a unique smokiness that acts as a nice counterbalance against the sweetness of the strawberries. It's the perfect thing for your adult guests to sip on as they watch your neighborhood's evening fireworks display.

This colorful side salad features three of our favorite summer ingredients: corn, tomatoes and basil. To char the corn, simply brush it with vegetable oil (so that it won’t stick to the grates), season with salt and pepper and grill for about 10 minutes.

This dazzling cake is sure to be the center of attention at your 4th of July bash. We take a simple-yet-delicious Bundt cake and dress it up with a sweet glaze and patriotic sprinkles. The finishing touch? A bundle of red, white and blue rock candy sticks in the center — to look like fireworks!

The Barefoot Contessa's fan-favorite take on this cookout classic is packed with flavor: lots of mayo, mustard and fresh dill — how potato salad was meant to taste.

If chicken always has a spot on your typical July 4th menu, consider this jerk version from Kwame Onwauchi. Brining your chicken legs and thighs two days before grilling allows them to develop a spicy and savory flavor that's bursting with notes of bonnet chile pepper, allspice and garlic. It's a bit of a project, but all your barbecue guests will be raving about it for cookouts to come!

Looking for a way to jazz up regular, old 'ritas? Turn up the heat! One of Katie’s signature cocktails, this version has pineapple for sweetness, cilantro for a bit of freshness and red chile pepper for just the right amount of spice.

Meat isn't the only thing you can throw on your barbecue. In fact, peaches are one of our favorite things to grill every summer. In this delicious recipe, Chopped judge Tiffany Derry brushes sliced peaches with sorghum and a sprinkle of salt to get them deliciously charred and caramelized. A smoky moonshine-infused syrup finishes them off leaving you with a dessert unlike any other.

Don’t let these mini burgers fool you. They may be small but, topped with cheddar, pickles, ketchup and mustard, they’re every bit as flavorful as their full-size counterparts.

No-bake treats are a must during the warm, summer months — and these chocolate-covered bananas are one of our go-tos when it’s too hot to bake. Just heat some candy melts (the microwave comes in handy here), dip and freeze.

Lock down all the flavor by slicing your hotdogs down the middle (but not all the way through) so you get honey mustard, relish, and coleslaw in every bite.

When we host a cookout, we like to serve lots of individual-size treats. That way, everyone can help themselves and the afternoon feels more laid-back. And besides, who wouldn’t want a whole cherry pie to themselves?

Muddle lemons with fresh mint and sugar, then add berries and lightly mash. Add water and chill in the refrigerator until guests arrive. Fill each glass with ice and your lemon juice mixture, then top with club soda and serve.

This creamy nut-based veggie dip from Claudia Sandoval makes a tasty party appetizer. Not only does it take only 15 minutes to put together, but all you need to do to make it is throw all your ingredients in the blender. To really play up the Fourth of July vibes, go ahead and serve your dip with crackers, baby radishes and blue corn chips.

This crowd-pleasing side is ready in no time! Add a spicy kick by tossing some pickled jalapeno with your classic coleslaw ingredients.

Craving that fresh-off-the-grill flavor? Valerie’s got you covered. She rubs slow-cooked ribs with a smoky mixture of orange juice, ketchup, Worcestershire sauce and chipotles in adobo, then grills the meat for a nice char.

They key to this simple veggie dish is to salt the eggplant slices and let them sit on a paper towel before grilling. This helps draw out some of their moisture, so that they don't get soggy during cooking.

Throwing peaches on the grill for a few minutes heightens their sweetness and imparts nice, smoky notes, making this a stand-out version of the classic cocktail.

Instead of leafy greens, this Caesar salad is made with oven-roasted cauliflower. It’s even tossed with crunchy croutons! Just be sure to let the cauliflower cool before you toss everything together, otherwise the steam from the veggies will make the croutons soggy.

You only need 4 simple ingredients to make this refreshing summertime treat: water, sugar, lemon juice and grenadine. Just be sure to plan ahead; you’ll need plenty of time for the lemonade to freeze.

Who needs a drive-through when you can prepare a classic double cheeseburger in the same amount of time? Brush the beef patties with mustard and garlic powder before grilling and top with cheese, pickles and sauteed onions.

Consider this the ideal alternative to a creamy, mayo-based coleslaw. Kale and carrots are tossed with fresh lime and orange juice for a light, citrus-packed side dish.

Yes, you can have all the flavors of a loaded baked potato in one easy salad. Whip up a sour cream dressing for boiled red potatoes and toss with crispy bacon, chopped scallions and plenty of Cheddar cheese.

Easiest-ever cake decorating technique? Set a cookie cutter on top of your frosted cake and pour colorful sanding sugar into it. When you remove the cookie cutter you’ll be left with a perfect design.

An easy way to upgrade classic coleslaw? Try using bagged broccoli slaw mix instead of shredded cabbage. Broccoli also lends itself well to flavors inspired by Asian cuisine, so we’ve dressed this slaw with a simple sesame-soy vinaigrette.

Tomatoes are in abundance during the summer months so it’s no surprise they make their way onto the picnic table at just about every cookout, all season long. If you’re looking for some fresh, try mixing them with bright, aromatic fennel. The key to balancing the flavors is to slice the fennel thin; use a mandoline if you have one.

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Potato salad is a fan-favorite BBQ side dish, but sometimes it can be a little too heavy. This lightened up version from Stephanie Izard is a delicious alternative. Unlike classic versions, there's no mayonnaise here. Instead, Stephanie coats her sliced potato rounds in a zesty mixture of rice and sherry vinegar, lemon juice, maple syrup and mustard seeds.

Nothing says summer like fresh corn, so we’ve made it our inspiration for these easy fritters. Savory Parmesan cheese and fragrant basil balance out the corn’s natural sweetness — and pan-frying lends a crispy, golden crunch.

Fire up the grill for this bold and flavorful dish—jumbo shrimp stuffed with a zesty mix of cilantro, jalapeños, garlic and scallions. Bursting with heat and herbaceous goodness, it’s the ultimate crowd-pleasing appetizer for your next summer cookout.

The beauty of Panzanella is that the bread soaks up all the dressing (and juice from the tomatoes), giving the salad incredible flavor. That’s why we decided to toast the bread on the grill first. It dries it out a bit allowing it to absorb even more liquid — and the char marks adds a nice, smoky flavor to the dish.

This bright and flavorful salad from chef Justin Sutherland is packed full of some of our all-time favorite summer ingredients, including fire-roasted corn and juicy cherry tomatoes. Justin's suggestion of using cubes of store-bought cornbread as the croutons here is also just as American as it gets!

Ree takes some of our favorite ingredients (garlic, tomato, olives, feta and parsley) and tosses them with tender orzo for a simple and delicious summertime salad.

Kardea grills shrimp until sweet and slightly crisp, then incorporates it into a creamy, tangy macaroni salad.

Caprese salad is a quintessential part of summer. We take it to the next delicious level by wrapping the mozzarella in prosciutto and then grilling the pieces until the cheese is slightly melty.

Turn summer drinks into firecrackers by coating the glass rims with popping candy. Just dampen with lemon juice, then dip the rims in the candies on a plate.

This pasta-and-roasted-potato salad is hearty yet light, thanks to a simple dressing of olive oil, lemon, basil, pine nuts and shaved Parmesan.

Sweet tea is a Southern staple that the whole nation can get on board with. Serve this refreshing drink in Mason jars for even more picnic flair.