Fine Cooking

This menu of crowd-pleasers is heavy on the make-aheads, so you can enjoy yourself with your guests. Toast the start of summer with a pitcher of alcohol-optionalHibiscus Sangria Punch(or make two pitchers, one with alcohol and one without) and set out freshFarmers’ Market Crudites with Buttermilk Herb DipandChipotle Black Bean Dipwith chips for when guests arrive. Two simple mains from the grill,Buttermilk Marinated ChickenandBourbon Brown Sugar Marinated Flank Steak, are complemented by an irresistibleBroccoli SlawandCorn Chowder Saladon the side. Dessert is a richly frostedCoconut Sheet Cake. If you prefer, decorate the top with fresh blueberries and strawberries instead of toasted coconut for a pop of red, white, and blue.

One Day Ahead

Bake, cool, and frost the coconut cake.
Make and refrigerate both dips.
Make the broccoli slaw.
Make the base for the sangria punch.

3 Hours Ahead

Marinate the steak in the fridge.
Make the corn chowder salad.
Prep the vegetables for the crudites.

1 Hour Ahead

Remove the steak from the marinade and let come to room temperature. Meanwhile, simmer the marinade to make the sauce.

45 Minutes Ahead

Marinate the chicken breasts.

As Guests Arrive

Finish the sangria punch.
Set out the dips and crudites.

20 Minutes Before Eating

Grill the steak and chicken breasts.

What We're Cooking Now

Collection
Great American Cookouts
Collection
July 4th Recipes: 25 Of Our Favorite Red, White & Blue and Classic American Foods
Collection
All-American Sandwiches for Fourth of July

Collection
15 Cocktails To Make Summer a Little Cooler
Collection
10 Impossibly Appealing Summer Salads for Dinner
Collection
14 Super Summer Slaws
Collection
Summer's Best Ice Cream Sandwiches

Recipe

Poached Egg and Asparagus Toasts with Beurre Blanc

This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…