4th of July Appetizers
F&W's terrific ideas for 4th of July starters include lemony
chickpea salad and fast Deviled Eggs with Pickled Shrimp.
Plus, delicious appetizers from star chefs like Thomas Keller's
heirloom tomatoes stuffed with summer succotash and
Jacques Pépin's easy watermelon salad with feta and mint.
Easy 4th of July Appetizer Ideas
For a lovely presentation, Thomas Keller spoons buttery succotash into hollowed-out heirloom tomatoes.
Chef Tim McKee adds easy North African flavor to succulent kebabs. Well-marbled rib eye steak is perfect for kebabs, because it doesn’t dry out on the grill.
Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.
In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip.
To make these delicious, grilled pork skewers, chef Kris Yenbamroong briefly marinates strips of pork shoulder in coconut milk, sweetened condensed milk, fish sauce and soy sauce with a hint of curry.
Jacques Pépin cuts a small, seedless watermelon into rounds with a melon baller, but you can also chop the watermelon into cubes.
To jazz up simple grilled eggplant and cucumbers, Kay Chun tosses them with a delicious and simple dressing of olive oil, vinegar, garlic and anchovy.
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