Recipes that impress like a fireworks finale.

Dear fellow home cook,

With the Fourth of July and America’s 250th anniversary days away, it’s the perfect time to host something spectacular. Start a 14-day free trial for instant access to all our crowd-pleasing recipes, plus trusted reviews on our 5-star app and site. Continue as an ATK Essential Member for less than $1 a week ($49.95/year), gaining the peace of mind that comes with recipes tested dozens of times for success.

Our test cooks have done the heavy lifting on flavor-building tricks and make-ahead options, so you can focus on what matters: sharing incredible food with people you care about. We’ve spent decades obsessing over the science of the perfect sear or a flaky, tender crust, so you don’t have to. Our team of editors, scientists, and test cooks is dedicated to making your celebration flawless.

Let’s make this the year you enjoy a stress-free summer feast and create a meal your guests will talk about for years to come.

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If you mainly use your slow cooker to make soups and stews, heads up—there’s so much more this handy machine can do. Case in point are these superflavorful, supertender, and relatively hands off ribs. Two rib racks coated with a dry spice rub, strategically arranged in slow cooker, are cooked low and slow while you are not standing over a hot grill. Eat them “dry” or brush the ribs with our from-scratch barbecue sauce and broil briefly for a rich, lacquer-like glaze.

We use apple cider vinegar for a comparatively mellow, slightly sweet kick of acidity in glazes, slaws, and sauces. Our taste tests of six American-made cider vinegars yielded a clear winner. It shone brightest in barbecue sauce, where its “refreshing” tanginess countered the intensity of other ingredients. “I’d let this enliven my barbecue any day,” said one taster.

We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste. Cook tilapia over high heat to maximize flavorful browning (this fish is firm and resilient enough to cook over aggressive heat without falling apart). Dividing each fillet into a thick and a thin portion and sautéing them separately allows for more precise cooking and even browning.

Tilapia is a small fish, so a fillet comprises one whole side of its body. The belly portion of the fillet is thinner than the top portion, a disparity that leads to uneven cooking. Our solution: Using the seam running down the center of each fillet as a guide, cut the thin and thick portions apart and cook them separately.

Many fresh berry pie recipes weigh the fruit down with gluey thickeners or suspend it in rubbery gelatin. We wanted a pie full of bright berry flavor with a fresh, natural texture. For maximum flavor, we build layers: some of the raspberries, blackberries, and blueberries are pureed and cooked with sugar and cornstarch into a smooth, vibrant filling. The remaining berries are gently tossed with warm jelly and piled on top. Serve as is or with vanilla ice cream or whipped cream for a sweet red, white, and blue finale.

How to Freeze Berries: Blackberries, raspberries, and blueberries can be frozen whole. Gently wash and dry. Then transfer them to a rimmed baking sheet (or a plate) and freeze them in a single layer. Once frozen, the berries can be bagged or placed in an airtight storage container and frozen for up to three months.

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