Red, White, and Blue Recipes

Let these dishes match the stars and stripes for an unforgettable celebration.

Traditional? No. Delicious? Oh, yes. This quick-fix take hits all the highlights of a classic berry crisp—syrupy-sweet fruit, crisp topping, and cool cream—in a fraction of the time.

To get a half-salted rim, you'll need to start with a tablespoon of salt—but only about 1 teaspoon ends up sticking to the glasses.

We like the "naked" look of a couple of tartlets with just a few star cutouts, as shown. If you don't, this recipe makes enough dough for each tartlet to have its own pastry lid.

This luscious cheesecake is a showcase for the season's freshest, sweetest berries. With all its red, white, and blue, it's perfect for your next patriotic party or summer gathering.

Pipe out your own doughnuts for a fun Fourth of July treat with fewer calories and grams of fat than any traditional variety. We're using the trendy tie-dye glaze to add a fun patriotic touch to these fluffy bites, but you could keep it simple with a few sprinkles on the glaze.

Instead of the fluorescent cocktail-cherry garnish, fresh cherries take center stage in this refreshing lemon-and-vodka sipper. Macerating the cherries in sugar helps to soften their thick skins and release their juices, which become gorgeously syrupy in the pan.

Rise and shine to a thoroughly red, white, and blue breakfast. This lower-sugar recipe is a great way to use up slightly hard baguette and any berries you have roaming around your produce drawer. You don't have to let it sit overnight, but a few hours in the fridge will only make the casserole creamier.

Creamy and luscious with a touch of tart, this simple fro-yo was a clear staff favorite. A combination of half-and-half, plain whole milk yogurt, and a little corn syrup gives the frozen yogurt its supersmooth texture.

This galette makes the perfect ending to any Independence Day menu. The rich, buttery pastry dough is easy and forgiving. Simply roll it out onto parchment paper with a lightly floured rolling pin, and then use the parchment to transfer it to a baking sheet. If you're lucky enough to find wild blueberries, use them in this rustic summer tart.

In this fruit salad, sugar, lime, and gin soften and preserve berries while extracting their natural juices to become a syrupy sauce.

Red raspberries' juicy, perfumey, sweet flavor peaks from late June through August and is just right for this summer cooler. We spiked the drink with an herbaceous, citrusy gin that's distilled in small batches in Philadelphia. You can also omit the gin for a refreshing mocktail.

Our Red, White, and Blue Pops will please guests of any age. Stay cool under the fireworks with these patriotic pops.

You may adapt this dessert to your taste by adjusting the blend of berries, the amount of honey, or even the amount of cheese. The idea is luxury in the amount of berries. Fromage blanc is wonderfully subtle; you can sub Greek yogurt, which is tangier.

This summer cooler is great to bring along on a picnic or to serve at a backyard party. Pour over ice, if desired.

Some flavor fireworks and fun surprises help light up the Fourth, and this whimsical dessert delivers. We free the main ingredient, maraschino cherries, from the cocktail garnish tray and flavor them with cherry wood smoke; then we wrap them with a creamy almond filling in buttery layers of phyllo.

A long, tall version of the great summer sipper, with only 105 calories. This is just the thing to have in hand as you watch the fireworks display light up the sky this year.

These kid-friendly parfait pops are a great option for breakfast on-the-run or a sweet protein-rich afternoon snack. Easily customize it with different fruits and flavors of granola. 

This is a light and refreshing dessert that won’t leave you feeling overindulged. Fresh berries and fluffy whipped cream make a patriotic display of color that will complement any table.

You can buy strawberry puree or make it yourself: Blend 16 ounces thawed frozen strawberries in a food processor. Strain through a fine sieve; discard seeds. Serve Mike DeCamp's (executive chef at Monello and Constantine) refreshing punch with or without alcohol.

A slightly richer and sweeter postdinner sip helps you to digest the meal just as a light and dry aperitif helped start it. Fresh raspberries, strawberries, and lemons provide the right balance of sweet and sour flavor.

This recipe uses a trio of potatoes and makes a festive July 4th recipe.

Keep to the simplest ingredients, like fresh berries and buttermilk, for an irresistible, refreshing no-bake dessert. Doug Flicker's (chef and owner of Piccolo) dessert is a mix of sweet, tart, and tangy sensations. Honey granules are available at specialty markets or online retailers like Amazon.

You can double this recipe to serve a larger crowd. Use 2 bowls to freeze the buttermilk, and thaw simultaneously in 2 colanders. There is a considerable amount of whey once the buttermilk thaws. Don't toss it all; Flicker recommends using it for an added boost in smoothies or adding it to cream soups and sauces for a tangy touch of acidity.

While tomato season is at bay, turn to strawberries to make this refreshing version of the classic Spanish chilled vegetable soup.

With their combo of shortbread-like crust, creamy cheesecake, and fresh summer cherry goodness, these bars will make you the hit of the picnic.

Blood orange and pomegranate collaborate into a fashionably refreshing cocktail. Garnish with a lime twist, if desired.

Taste the berries for tartness beforehand, and adjust with sugar or lemon if needed.

Dessert vinaigrettes? It's an idea whose time has come. The warm vinaigrette releases an intoxicating perfume when poured over the fresh fruit. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.

This not-too-sweet cherry pie is delicious on its own, and even better served warm with a scoop of vanilla ice cream under the fireworks.

If you have trouble finding dried blueberries, swap in additional dried cherries or another tender dried fruit. Toasted nuts would also make a dandy substitution and provide textural contrast.

In this vibrant salad, the sweet flavors of blueberries, blackberries, and strawberries alike complement the salty tang of raw beets and goat cheese. Tossed in a balsamic rosemary vinaigrette, this no-cook salad will quickly become one of your all-time favorites. 

Make the lemon syrup while the granita freezes, and refrigerate; strain before serving. Top with extra berries, if desired.