Flame-loving carnivores: this is your moment. Your time to shine. Your holiday. Don't waste it on some chicken breasts covered in jarred barbecue sauce. Celebrate the way you should: with succulent ribs, a couple of sides, and, to end on a high note, a peach milkshake spiked with bourbon.
Glazed Pork Ribs
These togarashi- and scallion-studded ribs from JBF Award winners Stuart Brioza and Nicole Krasinski of San Francisco's State Bird Provisions are just what you need to up your grill game this year.
Alexandre Dumas Potato Salad
James Beard's favorite potato salad is tossed with white wine (that's right), olive oil, and plenty of herbs.
Shaved Broccoli Stalk Salad with Lime and Cotija
This recipe from JBF Award–winning author Tara Duggan uses oft-discarded broccoli stalks to cut back on food waste.
Starker's Peach-Bourbon Milkshake
Just trust us.
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