Food Holidays & Occasions 4th of July 24 Red, White, and Blue Foods for 4th of July and Beyond Serve up a star-spangled spread this Independence Day with recipes that bring red, white, and blue food to the table. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on June 30, 2024 Close Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen If you're aiming to put your patriotism on a plate this Fourth of July, we've rounded up an array of red, white, and blue food to celebrate and delight. Celebrate any patriotic holiday with vibrant red strawberries, raspberries, and cherries; blue corn and blueberries; and plenty of white cream- and vanilla-based desserts. Enhance the visual appeal of your holiday spread with these flag-saluting dishes. 01 of 24 Whole-Fruit Rocket Pops Jennifer Causey Gail Simmons' deep-hued popsicles take an adult approach to the classic childhood treat: They're layered with strawberry-lime, coconut-banana and ginger, and blueberry-mint for a big burst of pure, fruity flavor. Get the Recipe 02 of 24 Mixed Berry Cornmeal Biscuit Shortcakes Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Claire Spollen Macerated fresh berries and homemade whipped cream — flavored with vanilla and lemon zest — are served atop a buttery, tender split cornmeal biscuit for a celebration-worthy summer dessert. Get the Recipe 03 of 24 Angel Food Cake with Three-Berry Compote Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle A simple compote of strawberries, raspberries, and blackberries tossed with lemon juice and sugar is what turns this simple, snowy-white angel food cake into a dessert worth savoring. Top it with a dollop of lightly sweetened whipped cream. Get the Recipe 04 of 24 Blue Corn Piñon Pancakes Gregory DuPree Blue corn silver dollar pancakes are drizzled with sweet, tart, smoky blackberry-piloncillo syrup and dolloped with tangy whipped crema for an eye-catching, flavor-filled breakfast. Get the Recipe 05 of 24 Double-Decker Meringue Cake with Summer Berries Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This butter cake is flecked with freeze-dried strawberries and made extra moist by the addition of sour cream. We love to adorn it with fresh berries for the full red, white, and blue effect. Get the Recipe 06 of 24 Easy Vanilla Bean Panna Cotta Cara Cormack Top rich, sweetened and heated cream with your choice of summer berries for the color, flavor, and textural combo desired. Get the Recipe 07 of 24 Classic Summer Pudding Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver It's British, but it's a beautiful way to harness summer fruit and display red and blue. Serve alongside vanilla ice cream for the full trio. Get the Recipe 08 of 24 Summer Berry Galette Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans Enhance summer berries with sugar and a splash of lemon juice to keep them juicy and saucy in this pastry crust, then serve with scoops of vanilla ice cream. Get the Recipe 09 of 24 Blueberry-Banana Cream Pie Greg Dupree / Food Styling by Torie Cox / Prop Styling by Thom Driver Line a graham cracker crust with silky custard and sliced fresh bananas, add a layer of whipped cream and cream cheese, and top with a jammy blueberry compote for this fruity take on a classic pie. Get the Recipe 10 of 24 Cherry-Lime Ice Pops Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver No-frills thrills are easy to make in 15 minutes with tart cherry juice, lime juice, and simple syrup. Just plan for six hours of freezing before enjoying. Get the Recipe 11 of 24 Lemon-Olive Oil Semifreddo with Blueberry Compote Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Legendary pastry chef Claudia Fleming shares a semifreddo that's light, tart, and sweet after freezing for 12 hours. Get the Recipe 12 of 24 Almond and Strawberry Tart Photo by Greg DuPree / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Top a rich, buttery tart with juicy ripe strawberries and confectioners sugar for this stunning dessert from Rose Gray and Ruth Rogers. Get the Recipe 13 of 24 Blueberry Panna Cotta with Blueberry Chia Pudding Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee It'd be hard to taste more blueberry flavor than with these layers of panna cotta, chia seed pudding, and fresh blueberries in one cup. Get the Recipe 14 of 24 Grape-Margarita Paletas Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry Roast grapes in the oven to develop a concentrated, caramelized flavor that complements Blanco tequila in these frozen treats from Fany Gerson. Get the Recipe 15 of 24 St. Louis–Style Cheesecake with Blueberries Johnny Autry Sweetened sour cream fills a graham cracker crust for this luscious no-fuss cheesecake topped with fresh huckleberries or blueberries. Get the Recipe 16 of 24 No-Churn Vanilla Frozen Yogurt Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster Make rich and creamy frozen yogurt without an ice cream maker. You'll need four hours to freeze the dessert, then serve it with strawberries and/or strawberry syrup. Get the Recipe 17 of 24 Strawberry Granita with Sweet Pesto Victor Protasio Turn fresh strawberries into frozen granita in 40 minutes with simple syrup, verjus, and salt in this recipe from 2005 F&W Best New Chef Lachlan Mackinnon-Patterson. Get the Recipe 18 of 24 Blueberry-Coconut Vegan Cheesecake Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen Vegan creamery founder Miyoko Schinner developed the cultured nut-based cream cheese that keeps this vegan cheesecake creamy and tangy. A blueberry swirl with organic cane sugar delivers the presentation. Get the Recipe 19 of 24 Red Velvet Cake Ice Cream Sandwiches Food & Wine / Photo by Stacy Allen / Food Styling by Emily Nabors Hall / Prop Styling by Tucker Vines Fill chewy, chocolate-y red velvet cookies with a tangy no-churn cream cheese ice cream for this make-ahead dessert from chef Taffy Elrod. Get the Recipe 20 of 24 Black-and-Blue Pie with Brown Sugar Crumb Victor Protasio Crushe a handful of the berry filling to achieve the perfect saucy consistency for this filling whether you use huckleberries, blackberries, brambleberries, or blueberries. Then drizzle very cold heavy cream over the brown sugar crumb crust. Get the Recipe 21 of 24 Raspberry-Hibiscus Sorbet Photo by Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Eight cups of dried hibiscus flowers keep this vibrant, dairy-free sorbet bright and airy. With the perfect balance of creamy and tart from the raspberries, it's a great palate cleanser. Get the Recipe 22 of 24 Vanilla-Almond Ice Cream with Cherries and Pistachios John Kernick Fold cherries into sweet and creamy frozen custard for this fruit studded treat from Justin Chapple. Get the Recipe 23 of 24 Potato Salad with Bacon and Barbecue Sauce © John Kernick To make this satisfying summer salad extra festive, use a mix of small red and blue potatoes to contrast with the creamy bacon-studded and barbecue-sauce-tinged dressing. Get the Recipe 24 of 24 Summer Pavlova with Fresh and Grilled Berries © Con Poulos Justin Chapple grills summer berries for juiciness before piling on top of this pillowy pavlova. Get the Recipe Was this page helpful? 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