If you're going to cook this weekend

cook these things

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The 4th of July feels on par with Valentines Day in the hierarchy of holidays I least like to celebrate, mostly because it feels bad to “celebrate America,” a thing I never want to be accused of doing. Sorry if this offends anyones patriotic sensibilities! Also, my cats are afraid of fireworks.

But one thing I think we can all agree on is that food is good to eat. And we will eat food this weekend. Some of you will even cook it. If you’re going to be in charge of that (or requesting what someone else might cook for you), here’s where I’d start. If you have any grilling or long-weekend-specific questions, the comment section is alive and well for all paid subscribers.

See you tomorrow for some dessert recommendations because you can bake— I know you can.

Salads, sides and salads that behave like sides.

My main criteria for a salad or side or salad that behaves like a side for this specific weekend when most of the eating is being done outdoors and for more than, say, 4 people, is: Does it compliment a hot dog? Does it get better the longer it sits out? Does it make more than you think you need (you will need it all)? All of these fit.

Summer Wedge. If you ask me (and maybe you are), this is the best wedge salad you could possibly make. Last year I had big plans to do a WINTER WEDGE as a compliment but never got around to it. There’s always 2024.

Brown Butter Potato Salad. Loosely inspired by German Potato Salad (lots of mustard and vinegar) but without bacon. Like all my potato salads, this one is also blissfully mayonnaise-free, with the gorgeous addition of red onions and capers lightly fried in browned butter. There is also, of course…dill. This Potato Salad with Celery and Mustard is another great version, perhaps a bit more “salad” than classic potato salad— also, dairy-free (but dill-full (?)).

Pasta Salad with Zucchini, Sizzled Scallion, and Parmesan. This could also be a main course, but eating this next to a grilled meat of your choosing is pretty wonderful.

Grilled Corn and Scallion Salad. Call me dramatic, but I still think grilled corn salad is a ton of work and so I only make one about once a year. This weekend might be the once a year.

Tomatoes Dressed in Toasted Fennel and Anchovy. Sure, it’s a little early for raw tomatoes, but who cares, it’s America’s birthday and nothing matters! Truthfully, even the worst tomatoes in the world will taste phenomenal dressed in this spicy anchovy fennel oil, on this I swear.

Cucumbers with Red Onion and Sesame. I got some nice cucumbers from Lani’s Farm this Sunday and they are BEGGING me to turn them into this. Sour and oniony, toasty and sesame-y. God, these are good (don’t even need the hot dog).

Secret Ingredient Pasta Salad. Sorry to ruin the secret but it’s sun-dried tomatoes (good secret!!!!). This is still my favorite pasta salad of all time. Here’s the video for it.

Plus, some things to grill.

This is a short section because I truly prefer the salads and sides experience, enhanced only by something like 2-3 hot dogs or 8-16 wings.

Tangy, Grilled Hot Wings. Unless you are professionally frying them, hot wings are better grilled. And even then, I might argue I prefer them grilled. I want these right now but seems like an aggressive lunch for one. Here’s the video for them (and the wedge, who’s dressing doubles as a DIP for the WINGS).

Gorgeous Spicy Grilled Ribs. These ribs start like all wonderful ribs: rubbed with spices, slowly cooked (these are done in the oven because a “pit master” I am not), then finished on the grill, basted with a highly vinegar’d sauce with lots of mustard. While they are good right from the oven (pulled-pork, really), the grill makes them special and smokey and charred and wonderful. Here’s the video for them (which includes a bonus recipe for grilled zucchini, also doused in vinegar).

Smashburgers. Technically, not to be done on the grill unless you’re putting a cast iron skillet on your grill (allowed). A lot of people have told me this is “the only way they will make a smashburger from now on,” and I appreciate that. Here’s the video for them.

And, of course, you’re making hot dogs. You don’t need a recipe, but here’s a blast from the past in case you need a refresher on how to execute.

See you tomorrow for DESSERTS.