Fourth of July recipes from the L.A. Times Test Kitchen

Is this the “ultimate” strawberry shortcake? You can be the judge. Click here for the recipe.  (Glenn Koenig / Los Angeles Times)

Nothing says Fourth of July like hamburgers. Check out or Battle of the Burgers winning recipes for some inspiration.   (Kirk McKoy / Los Angeles Times)

Could it get any more fun than food on a stick? Well, how about cocktail cubes -- or stars -- on a stick? Click here for the recipe.  (Glenn Koenig / Los Angeles Times)

This is the making of wild blueberry buckle, so named because your friends and family will go wild for it.
Recipe: Blueberry fool on a berry fruit salad buckle
  (Irfan Khan / Los Angeles Times)

Try a grilled butterflied leg of lamb with olive-fennel tapenade. Recipe  (Robert Gauthier / Los Angeles Times)

Grilled shrimp with tomatillos can be a lighter alternative to the burgers and dogs.   (Richard Hartog / Los Angeles Times)

These ginger cocktails pack a real punch.   (Kirk McKoy / Los Angeles Times)

Click here for the recipe.  (Kirk McKoy / Los Angeles Times)

Click here for the recipe.  (Glenn Koenig / Los Angeles Times)

These pecan-crusted spareribs with Kentucky bourbon barbecue sauce were a huge hit with readers. Check out the recipe here.  (Irfan Khan / Los Angeles Times)

For a fresh take on the classic Caesar try a grilled romaine with walnuts, Parmesan and anchovy dressing.   (Kirk McKoy / Los Angeles Times)

Lemon blueberry buckle  (Irfan Khan / Los Angeles Times)

Click here for the recipe.  (Kirk McKoy / Los Angeles Times)

These grilled summer vegetables are dressed with a brown-butter vinaigrette.   (Stephen Osman / Los Angeles Times)

No sauce necessary. These are naked ribs. Click here for the recipe.  (Mel Melcon / Los Angeles Times)

Don’t you just want to dive right on in to this boysenberry-strawberry glazed pie? Click here for the recipe.  (Kirk McKoy / Los Angeles Times)

Click here for the recipe.  (Carlos Chavez / Los Angeles Times)

The holiday doesn’t just have to be about hamburgers and dogs. Try these grilled mussels with red wine and chorizo.   (Kirk McKoy / Los Angeles Times)

Grilled fig salad tossed with a sherry vinaigrette. Click here for the recipe.  (Glenn Koenig / Los Angeles Times)

Sure to impress your guests.
Recipe: Berry Pavlova with vanilla whipped cream and pistachios
  (Eric Boyd / Los Angeles Times)

Click here for the recipe.  (Gary Friedman / Los Angeles Times)

Grilled corn with tequila-lime butter. Click here for the recipe.  (Lawrence K. Ho / Los Angeles Times)

Texas hickory smoked brisket with coffee barbecue sauce. Click here for the recipe.  (Kirk McKoy / Los Angeles Times)

FRESH AND FRUITY: Fresh peaches and blackberries liven up this California summer pudding. Click here for the recipe.   (Karen Tapia-Andersen / Los Angeles Times)

Click here for the recipe.  (Glenn Koenig / Los Angeles Times)

Dial down the flames to a slow burn and watch pineapple luxuriously transform. Click here for the recipe.  (Mel Melcon / Los Angeles Times)

Grilled pork steaks with fennel. Click here for the recipe.  (Irfan Khan / Los Angeles Times)

Grilled corn is always a favorite. Try it in this corn and arugula salad for a light side dish.   (Eric Boyd / Los Angeles Times)

Wild blueberry buckle, before baking  (Patrick Downs / Los Angeles Times)

BERRY SWEET: A cool way to end the meal. Click here for the recipe.  (Carlos Chavez / Los Angeles Times)

A holiday that celebrates freedom calls for classic recipes. But we’ve taken the, um, liberty of putting a twist on some of your favorites. The strawberry pie, at left, has a layer of tangy goat cheese. The blueberry pie calls for a pecan shortbread crust. Keep clicking to find out the not-so-secret ingredient in the raspberry pie at right.

Recipe: Strawberry and goat cheese pie

Recipe: Blueberry cream pie  (Lawrence K. Ho / Los Angeles Times)

Raspberry wine pie  (Lawrence K. Ho / Los Angeles Times)