All-American Classics for the Fourth

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The most patriotic holiday is right around the corner, and we’ve got you covered no matter how you choose to celebrate. Although typical Fourth of July fare is far from fancy — as it should be — at Food52, we have a few ideas up our sleeve for making the best versions possible. Munch away on American favorites from the mid-afternoon parade through evening fireworks.

Michael Ruhlman’s Rosemary-Brined, Buttermilk Fried Chicken by Genius Recipes

Potato Salad with Arugula and Dijon Vinaigrette by merrill

Virginia Willis’ Deviled Eggs by Genius Recipes

The New Englandah Burgah by Chef Jason Royal

The New Englandah Burgah
The New Englandah Burgah

Make Your Own Avocado Caesar by inpatskitchen

Brigit Binns’ Crab Cakes by Genius Recipes

Bacon and Egg Salad Sandwich with Dukkah and Peppery Greens by AntoniaJames

Martha Stewart’s Slab Pie by Genius Recipes

Genius slab pie
Genius slab pie

Chocolate Fantasy Brownie Bites by drbabs

Two-Tone Fudgesicles by merrill

Two-Tone Fudgesicles

Makes 6 to 8 fudgesicles

1 cup heavy cream
1 cup whole milk
3 ounces bittersweet chocolate, chopped
2 tablespoons light brown sugar
Large pinch ground cinnamon
Large pinch cayenne
3 ounces milk chocolate, chopped
Seeds from 1/2 vanilla bean

  1. Combine the cream and milk in a heavy saucepan and set over low heat.

  2. Combine the bittersweet chocolate, 1 tablespoon brown sugar, cinnamon and cayenne in a medium heatproof bowl. Set aside.

  3. Combine the milk chocolate, remaining brown sugar and the vanilla seeds in another medium heatproof bowl.

  4. When the milk is just about to boil, carefully pour half of it into each of the two bowls with the two different chocolates, whisking well to melt the chocolate and dissolve the sugar.

  5. Pour the bittersweet chocolate mixture about halfway up the sides of 6 to 8 popsicle molds (you may have extra — it’s great stirred into coffee!). Put the molds in the freezer until just beginning to set, about an hour to an hour and a half. (In the meantime, cover and refrigerate the milk chocolate mixture.)

  6. When the surface of the bittersweet mixture has firmed up, but the rest is still soft enough to insert a popsicle stick, give the milk chocolate mixture a quick whisk and divide it evenly among the molds (you know what to do with the leftovers!). Gently insert popsicle sticks, stabilizing them by pushing them a little bit into the bottom layer. Freeze the fudgesicles for several hours, until completely hard. To serve, dip the popsicle molds into a bowl of very hot water for a few seconds — the fudgesicles should slip out easily.

Save and print the recipe on Food52.

Photos by James Ransom, Karen Mordechai, Sarah Shatz, Melanie Einzig, and William Brinson

This article originally appeared on Food52.com: 10 All-American Classics for the Fourth of July