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A Collection of Recipes for the 4th of July

by Magnolia
Published on June 14, 2023

Just in time for a weekend of firework-filled skies and plenty of good times, we’ve pulled together a collection of well-loved recipes for celebrating the 4th of July. Whether you're attending a lakeside gathering or hosting a backyard barbecue, here are a few dishes from Jo and the storytellers of Magnolia Network that are sure to please your crew and accompany festivities of any kind.

Remember, when you join Magnolia Perks, you can “save” recipes for quick and easy access every time you come back for them!

SET THE TABLE

Sides

Mixed Berry Salad

fresh berries tossed with lime juice and sweetened with agave

From Sweet and Savor Breakfast—Magnolia Table with Joanna Gaines

Apple Baked Beans

sweet and savory beans flavored with onions, brown sugar, apples, bourbon, mustard, Worcestershire sauce, and bacon

From Brisket Sliders—Magnolia Table with Joanna Gaines

Charred Corn Salad

Tip: When cutting corn off the cob, try placing a smaller bowl upside down inside of a larger one. This provides a base to elevate the cob and an easier angle to remove the kernels.

grilled corn mixed with red onion, cherry tomatoes, mozzarella pearls, avocado, cilantro, and fresh lime

From Savory Skewers—Magnolia Table with Joanna Gaines

Mains

Gaines Brother Burgers with Drip Jam

Tip: In this Magnolia Table with Joanna Gaines episode, Chip and Jo grind their own mix of brisket and chuck shoulder, but you can use meat of any kind.

savory burgers on grilled buttered brioche buns with sweet drip jam, creamy melted cheese, and peppery fresh arugula

From Burgers and Fries—Magnolia Table with Joanna Gaines

Steak and Veggie Skewers

Tip: Use long skewers for a main dish or shorter ones for an appetizer-style version.

cubed steak stacked with fresh vegetables and grilled on a skewer

From Savory Skewers—Magnolia Table with Joanna Gaines

French Pork Chop with Peach Chutney and Microgreens

pork chops seasoned with salt and pepper, coated in flour and garlic, and topped with a fresh peach chutney

From Peaches and Pork Chops—Magnolia Table with Joanna Gaines

Sweets

Strawberry Shortcake and Strawberry Jam

Tip: Use a flat wooden spatula to stir the jam so that you can effectively scrape the bottom of the pot and keep the sugar from settling and burning.

fluffy biscuits topped with a homemade strawberry jam

From Strawberry Season—Ranch to Table with Elizabeth Poett

Cherry Hand Pies

homemade cherry filling enveloped in a flaky pie crust and topped with streusel

From Savory Skewers—Magnolia Table with Joanna Gaines

Coconut Berry Pops

Tip: If you don't have freezer pop molds, try pouring the mixture into 3-ounce paper cups, then cover with heavy foil, insert wooden sticks through the foil, and freeze. To serve, simply tear off the paper cup and foil.

frozen strawberries, coconut, heavy cream, and lime blended together and frozen

From Shrimp and Pineapple Tacos—Everyday Cooking with Samantha Seneviratne

Sips

Elderberry Spritzer

Tip: Use ripe elderberries for best results! Keep in mind, these berries aren’t edible when raw—so be sure to cook thoroughly and remove any traces of stem and leaf.

an elderberry syrup with sparkling water and a squeeze of fresh lemon

From Picnic on the Ranch—Ranch to Table with Elizabeth Poett

A few essentials to get grilling...

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