Fourth of July recipes

A fresh taste of summer with three-berry pie.
Read the recipe

(Spencer Weiner/Los Angeles Times)

Recipe: Grilled corn with tequila lime butter

(Lawrence K. Ho / Los Angeles Times)

Recipe: Roasted potato salad

(Ricardo DeAratanha / Los Angeles Times)

Recipe: Midnight chocolate brownie bites

(Robert Lachman / Los Angeles Times)

Could it get any better than fried chicken? Probably not. This take has a nice hint of tangy buttermilk in the batter. Read the recipe

(Robert Lachman / Los Angeles Times)

Recipe: Mixed berry cobbler topped with orange-scented biscuits.

(Francine Orr / Los Angeles Times)

Here’s a pecan pie for everybody who thinks the usual version is too sugary. It’s sweetened with honey. Read the recipe

(Ken Hively / Los Angeles Times)

Bump up your corn bread with a little spice. Recipe: Brothers’ jalapeno corn bread

(Lawrence K. Ho / Los Angeles Times)

Recipe: Chocolate sparkle cookies

(Anne Cusack / Los Angeles Times)

Firm, ripe apricots are tossed with rich cherries, the flavors complemented with a hint of vanilla. Read the recipe

(Spencer Weiner / Los Angeles Times)

Who can resist a fresh strawberry pie? Read the recipe

(Gary Friedman / Los Angeles Times)

Recipe: Boudin Bakery’s brownies

(Kirk McKoy / Los Angeles Times)

Cafe Pasqual’s in Santa Fe, N.M., shared its recipe for a veggie burger made with quinoa. Read the recipe » (Kirk McKoy / Los Angeles Times)

What dessert could be more steak-worthy than beer ice cream? Read the recipe

(Lawrence K. Ho / Los Angeles Times)

Recipe: Sweet tart oat nut bars

(Ricardo DeAratanha / Los Angeles Times)

Recipe: Julienne’s double-chocolate espresso walnut cookies

(Ricardo DeAratanha / Los Angeles Times)

Texas hickory smoked brisket with coffee barbecue sauce. Read the recipe

(Kirk McKoy / Los Angeles Times)

It’s like a little bit of peanut butter heaven with every bite. Read the recipe

(Glenn Koenig / Los Angeles Times)

Hazelnut brown butter torte with bittersweet chocolate. Read the recipe

(Anne Cusack / Los Angeles Times)

Recipe: Buttermilk biscuits and burnt orange honey butter

(Al Seib / Los Angeles Times)

Recipe: Balboa Cafe’s kale slaw

(Anne Cusack / Los Angeles Times)

Sugar-dusted flaky crust envelops a rich berry filling, the thick, sweet glaze cradling tender, slightly tart berries. Read the recipe.

(Gary Friedman / Los Angeles Times)

Grilled shrimp and lemon wedges. Read the recipe

(Robert Caplin / LAT)

Recipe: Cubed watermelon combined with feta, mint, a little jalapeno and a cumin-lime dressing.

(Gary Friedman / Los Angeles Times)

A little cheddar cheese and green onion take these biscuits to the next level. Recipe: Durty Nelly’s biscuits

(Kirk McKoy / Los Angeles Times)

Recipe: Cornmeal-dusted fried chicken

(Glenn Koenig / Los Angeles Times)

Recipe: Pan-fried chicken.

(Kirk McKoy / Los Angeles Times)

These salmon burgers incorporate a touch of lemon juice and chopped capers for fresh, bright flavor. Read the recipe

(Bob Chamberlin / Los Angeles Times)

Recipe: Tomato and white bean salad

(Bryan Chan / Los Angeles Times)

Recipe: Cherry and apricot fruit salad

(Robert Lachman/Los Angeles Times)

Sweet cherry pie. Read the recipe

(Gary Friedman / Los Angeles Times)

“The idea of using strawberries is that they are less expensive than boysenberries. Try not to eat the whole pie if anyone is watching.” Adapted from Patricia Poole of Kincaid Farms in Redlands. Read the recipe.

(Kirk McKoy / Los Angeles Times)

Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

Slice a pork roast crosswise into steaks and dust each with a blend of ground fennel seeds, peppercorns and salt. Grill for a few minutes on each side over a hot fire. Read the recipe.

(Irfan Khan / Los Angeles Times)