Ethan Stowell's Fourth of July Party
Wild Mushroom and Burrata Bruschetta
These creamy mushroom toasts pair well with white or red wine. For white, pour an unoaked Chardonnay to cut through the richness of the cheese; for red, try an earthy Pinot Noir.
Grilled Shrimp with Oregano and Lemon
The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.
Grilled Lamb Chops with Garlic, Chiles and Anchovies
This is one of Ethan Stowell's go-to dishes when he entertains, because he can do almost all of the work in advance. The marinade is super-flavorful, but if you don't like very spicy food, cut back on the red jalapeños.
Beet Salad with Watercress and Fresh Pecorino
Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a sweet flavor, and he thinly shaves the rest for a fresh, earthy crispness.
Ethan Stowell's family-style cookout is powered by bourbon-and-ginger-beer punch (left) and Budweiser, his beer of choice.
Cucumber and Baby Pea Salad
This green salad contains no lettuce and no vinaigrette—just cucumbers, peas, parsley and basil in a tangy yogurt dressing.
Baby Potato Salad with Radishes and Celery
Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.
Grilled Bread and Marinated Tomato Salad
Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch. Marinate the tomatoes ahead of time so all you have to do is grill the bread and assemble the salad to serve.