Fourth of July

This fruity ice cream float will cool you off while satisfying your sweet tooth.

These strawberry-and-wine cupcakes are scented with fresh berries and a kiss of bubbly in both the cake and the frosting.

A festive tumble of blue and red berries top this summer holiday layer cake.

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.

Instead of using only the zest and juice of a lemon in the filling, this blueberry pie recipe calls for half of the whole thing: peel, pith, and all.

Shake up your next backyard BBQ with this frozen watermelon margarita recipe. It’ll cool you down faster than a dunk in the pool.

This fuss-free strawberry cake is perfect for springtime snacking. You’ll want fresh strawberries—this is not the time for frozen.

Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.

This oil-and-vinegar-dressed German potato salad is the light, bright side dish your BBQ needs.

This cloud-like cake has all the joy of angel food—but it uses the yolks too.

All the joy of a freshly-fried funnel cake could be yours right now.

This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.

The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.

Boiling shrimp with the shells on keeps them more tender, juicy, and flavorful.

Pancake batter replaces the classic cake-like topping in this breakfast-friendly blueberry cobbler.

Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for a spatchcocked chicken.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

I don’t know how else to say it—I think these sweet corn biscuits are perfect.