Bill Kim’s thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemongrass pork sausage he likes to serve.
This delectable blue cheese burger is one of chef David Lentz’s most popular recipes.
Although Jacques Pépin cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste them), you can also chop the watermelon into cubes.
Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.
Sweet, spicy, gooey and crispy, Andrew Zimmern’s wings are glazed with an addictive sauce that he can’t get enough of.
MORE: More 4th of July Recipes