Upgrade your cookout: Tender ribs, bold berry pie & ultimate crab cakes.

Dear fellow home cook,

Summer is finally here, and for me, that means a kitchen full of fresh produce and a calendar full of reasons to get people together. With America’s 250th anniversary upon us, it’s the perfect season to fill the table and serve something truly memorable.

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Our test cooks are home cooks too—we’ve developed smart flavor-building tricks and make-ahead options, so you can focus on the best part: sharing incredible food with your favorite people. From crowd-pleasing appetizers to showstopping desserts, you’ll have the recipes that will be the talk of the table for every celebration plus thousands of weeknight options too.

All our best,

America’s Potluck Special Print Issue

Celebrate America’s 250th anniversary with this collection of 75 iconic recipes, each rigorously tested in our kitchen and informed by insights from savvy locals. We’ve perfected the nation’s most crave-worthy regional classics—like Barbecue Brisket from Texas, Black and White Cookies from New York, and Gooey Butter Cake Bars from Missouri. These are the standout, crowd-pleasing specialties from all 50 states that will bring the “wow factor” to your table year-round. Every one is a keeper and a conversation starter.

This easy and nearly hands-off version of the classic Mexican pulled pork dish combines pork shoulder with onion, orange and lime zest and juice, garlic, and spices and lets the low, steady heat of the slow cooker work its magic to turn it all into a delicious dinner. The meat is then crisped up on the stove. Have tortillas and fixings ready to go—it will all disappear quickly.

Millions of cooks know and love the test kitchen for our award-winning cookbooks. Our Cookbook Collection gives digital members exclusive online access to 2,000+ (and counting!) of these recipes, including Slow-Cooker Pork Carnitas from The Complete Summer Cookbook. Get recipes from that book, along with editors’ picks from The New Vegetarian, Baking for Two, Dinner Tonight, and more when you join.

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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