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23 4th of July recipes from the L.A. Times Test Kitchen

Sure to impress your guests.
Recipe: Berry Pavlova with vanilla whipped cream and pistachios
 (Eric Boyd / Los Angeles Times)
Grilled fig salad tossed with a sherry vinaigrette. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
Is this the “ultimate” strawberry shortcake? You can be the judge. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
How about a burger -- but not just any burger: The Stonehill Tavern Kobe burger. Click here for the recipe. (Christine Cotter / Los Angeles Times)
How about a burger with a pedigree? Chef Nancy Silverton tops her handcrafted patties with crumbled chunks of blue cheese and cheddar. Click here for the recipe. (Los Angeles Times)
Don’t you just want to dive right on in to this boysenberry-strawberry glazed pie? Click here for the recipe. (Kirk McKoy / Los Angeles Times)
No sauce necessary. These are naked ribs. Click here for the recipe. (Mel Melcon / Los Angeles Times)
Dial down the flames to a slow burn and watch pineapple luxuriously transform. Click here for the recipe. (Mel Melcon / Los Angeles Times)
Texas hickory smoked brisket with coffee barbecue sauce. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
Wild blueberry buckle, before baking (Patrick Downs / Los Angeles Times)
Grilled flank steak with peppers, onions and chimichurri sauce. Click here for the recipe. (Gina Ferazzi / Los Angeles Times)
These pecan-crusted spareribs with Kentucky bourbon barbecue sauce were a huge hit with readers. Check out the recipe here(Irfan Khan / Los Angeles Times)
Lemon blueberry buckle (Irfan Khan / Los Angeles Times)
Grilled pork steaks with fennel. Click here for the recipe. (Irfan Khan / Los Angeles Times)
Tuscan chicken cooked on the grill under a brick results in crisp skin and juicy meat. (Mel Melcon / Los Angeles Times)
This is the making of wild blueberry buckle, so named because your friends and family will go wild for it.
Recipe: Blueberry fool on a berry fruit salad buckle
 (Irfan Khan / Los Angeles Times)
Bistecca fiorentina -- Tuscan steak. Click here for the recipe. (Robert Gauthier / Los Angeles Times)
A holiday that celebrates freedom calls for classic recipes. But we’ve taken the, um, liberty of putting a twist on some of your favorites. The strawberry pie, at left, has a layer of tangy goat cheese. The blueberry pie calls for a pecan shortbread crust. Keep clicking to find out the not-so-secret ingredient in the raspberry pie at right.

Recipe: Strawberry and goat cheese pie

Recipe: Blueberry cream pie (Lawrence K. Ho / Los Angeles Times)
Rosemary-crusted steak with red wine sauce. (Tim Turner / Weber / Sunset Books)
Raspberry wine pie (Lawrence K. Ho / Los Angeles Times)
You can use onions as a sauce for meat, as in this rib-eye with carmelized onion marmalade. (Ricardo DeAratanha / Los Angeles Times)
Grilled chocolate and pecan pound cake. (Mel Melcon / Los Angeles Times)
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