A Potluck for the Fourth • Star chefs

Claudia Sandoval’s CREAMY CASHEW JALAPEÑO DIP

ACTIVE: 10 min I TOTAL: 30 min MAKES: about 3 cups

2 cups raw cashews 1 bunch fresh cilantro, bottom stems trimmed 1 to 2 jalapeño peppers, stems removed 3 cloves garlic 2 tablespoons fresh lemon juice, plus more as needed Kosher salt Crudités and/or tortilla chips, for serving

1. Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse. 2. Put the cashews in a blender or food processor along with the cilantro, 1 jalapeño, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalapeño and/or lemon juice to taste and reblend if necessary. 3. Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!

Cliff Crooks’s MEZCAL STRAWBERRY SMASH

ACTIVE: 10 min I TOTAL: 10 min I MAKES: 2

4 strawberries, hulled and quartered 2 fresh basil leaves Kosher salt 3 ounces mezcal 1 teaspoon agave Club soda, for topping

1. Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, muddle the strawberries and basil together until the strawberries are smashed and the basil has broken up. 2. Add 1½ ounces mezcal and ½ teaspoon agave to each glass. Fill each glass with ice, then top with club soda. Use a cocktail stirrer to mix.

Kwame Onwuachi’s JERK CHICKEN

ACTIVE: 1 hr TOTAL: 3 hr (plus 2 days brining and marinating) SERVES: 8

FOR THE BRINE Kosher salt 1 tablespoon granulated sugar 1 teaspoon allspice berries 1 Scotch bonnet chile pepper, halved 1 head garlic, halved 1 1-inch piece ginger, sliced (with skin on) 2½ pounds skin-on chicken quarters (thighs and legs)

FOR THE JERK PASTE MARINADE ¼ cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon tamarind paste 2 tablespoons chopped scallions (about 3 scallions) 2 tablespoons fresh thyme 1 tablespoon minced garlic (from about 3 cloves) 1 tablespoon minced peeled ginger 1 teaspoon ground allspice 1 teaspoon packed dark brown sugar 1 teaspoon ground cinnamon ⅛ teaspoon ground cloves 1 bay leaf 1 Scotch bonnet chile pepper, minced Kosher salt

FOR THE JERK BARBECUE SAUCE 2 tablespoons canola oil, plus more for the grill pan 1 onion, diced 3 cloves garlic, minced 1 1-inch piece fresh ginger, peeled and minced 1½ cups ketchup ½ cup packed dark brown sugar

1. Make the brine: Combine 2 tablespoons salt, the granulated sugar, allspice, chile pepper, garlic, ginger and 1 quart water in a large pot and stir to combine. Bring to a boil over medium-high heat and cook until the salt and sugar have dissolved, about 5 minutes. 2. Pour the brine over about ½ cup ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours. 3. Make the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, garlic, ginger, allspice, brown sugar, cinnamon, cloves, bay leaf and chile pepper in a medium bowl; season with a pinch of salt. Set aside 5 tablespoons of the marinade to use for the barbecue sauce. 4. Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the remaining jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours. 5. Make the jerk barbecue sauce: Heat the canola oil in a medium saucepan over medium-low heat until shimmering. Add the onion, garlic, ginger and the reserved 5 tablespoons jerk paste marinade; simmer until the onion is translucent, 5 to 8 minutes. Add the ketchup and brown sugar and simmer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove from the heat and transfer to a blender. Blend until smooth. 6. Cook the chicken: Preheat the oven to 325˚ . Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from the marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Repeat to cook the remaining chicken. Transfer the baking sheet to the oven and bake until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minute and broil until the skin crisps. 7. Remove the chicken from the oven, brush with some of the barbecue sauce and let rest 10 to 15 minutes. Serve with the remaining sauce on the side.

Justin Sutherland’s CHOPPED SALAD WITH CORNBREAD CROUTONS

ACTIVE: 10 min I TOTAL: 30 min I SERVES: 8 to 10

½ cup cubed cornbread (½-inch cubes) 6 cups chopped romaine lettuce (about ½ head or 2 hearts) 1½ cups thinly sliced red cabbage (about ¼ head) ½ cup canned black-eyed peas, drained and rinsed ½ cup frozen fire-roasted corn kernels, thawed (or fresh corn kernels) ½ cup halved cherry tomatoes ¼ cup diced pimientos, rinsed ½ cup ranch dressing ½ cup thinly sliced red onion (about ¼ onion) 1. Preheat the oven to 350˚ . Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool. 2. Combine the lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add the dressing and toss to coat. Serve topped with the red onion and cornbread croutons.

Stephanie Izard’s GRILLED POTATO SALAD WITH MUSTARD SEEDS

ACTIVE: 45 min I TOTAL: 1 hr 15 min I SERVES: 6

4 large Kennebec or baking potatoes (about 2¾ pounds), cut into ½-inch-thick rounds Kosher salt 1 stick unsalted butter 3 tablespoons seasoned rice vinegar 2 tablespoons mustard seeds ¼ cup sherry vinegar 2 teaspoons pure maple syrup 2 teaspoons fresh lemon juice ¼ cup rice bran oil or canola oil Freshly ground pepper 2 stalks celery, thinly sliced 4 scallions, thinly sliced

1. In a large saucepan, cover the potato rounds with water and bring to a boil. Add a generous pinch of salt and simmer over medium heat until the potatoes are tender but not falling apart, about 12 minutes. Drain and transfer to a baking sheet to cool. 2. Light a grill or preheat a grill pan over medium heat. Lay 2 large sheets of

heavy-duty foil on a work surface. Fold up the edges to form a ½-inch rim and pinch the corners together to seal. Transfer the foil to the grill and melt the butter on it. Add the potatoes in a single layer and grill, turning occasionally, until browned and crisp on both sides, 20 to 30 minutes. 3. Meanwhile, in a small saucepan, bring the rice vinegar just to a boil. Remove from the heat and add the mustard seeds and let cool completely. Whisk in the sherry vinegar, maple syrup, lemon juice and rice bran oil. Season the dressing with salt and pepper. 4. Transfer the potatoes to a large bowl. Add the celery, scallions and dressing and gently toss to coat. Season with salt and pepper and toss again. Serve right away.

Tiffany Derry’s GRILLED PEACHES WITH MOONSHINE SYRUP AND SORGHUM YOGURT

ACTIVE: 15 min I TOTAL: 20 min I SERVES: 4

FOR THE PEACHES AND YOGURT 4 peaches, halved and pitted 3 tablespoons sorghum, plus more for brushing Kosher salt 2 tablespoons unsalted butter 2 cups plain Greek yogurt

FOR THE MOONSHINE SYRUP ½ cup sugar 3 tablespoons moonshine (such as

Ole Smoky Charred Moonshine) 1 teaspoon pure vanilla extract 1 tablespoon grated lemon zest

1. Preheat a grill pan to medium-high heat. Brush the cut sides of the peaches with sorghum and sprinkle with salt. Melt the butter in the hot grill pan, then lay the peaches cut-side down in the pan to start charring. Be careful not to move them, because the sugar in the sorghum will create beautiful grill marks. Cook until the edges of the peaches are bubbling and caramelized, about 2 minutes, then turn 90 degrees and cook 1 to 2 more minutes to create diamond grill marks. Remove the peaches and set aside. 2. Mix together the yogurt and sorghum in a bowl. 3. Make the moonshine syrup: Combine the sugar, moonshine, vanilla, lemon zest and 1 cup water in a medium saucepan and bring to a boil. Remove from the heat and set aside. 4. To serve, divide the peaches among bowls, spoon in the syrup and then place a large dollop of yogurt on top.

reen goddess has been around for about a hundred years, but it’s arguably more popular now than it has ever been: Restaurants are drizzling the dressing on anything and everything, and Trader Joe’s fans love it so much, the grocery chain now sells a seasoning mix, dip and even a green goddess–flavored gouda. TikTokers have had their way with green goddess too: The founder of Baked by Melissa, Melissa Ben-Ishay, posted a green goddess chopped salad that has racked up 21 million views and counting. These days, the name green goddess can apply to any variety of herby salad dressing, but the original recipe—invented at San Francisco’s Palace Hotel in 1923—included chives, anchovies, scallions and parsley. Here’s our take on the dressing, plus three fun ways to serve it. —Nora Horvath

GREEN GODDESS DRESSING ACTIVE: 10 min l TOTAL: 10 min l MAKES: about 1½ cups

1¼ cups packed fresh watercress (or baby spinach) ¾ cup packed fresh parsley ¼ cup roughly chopped fresh chervil (or more parsley) ¼ cup roughly chopped fresh tarragon 3 tablespoons roughly chopped fresh chives 2 teaspoons capers 2 anchovy fillets 1 small clove garlic ½ small shallot Pinch of sugar 2 tablespoons fresh lemon juice 4 teaspoons white wine vinegar 1½ teaspoons dijon mustard 1½ teaspoons Worcestershire sauce 1 cup mayonnaise Kosher salt and freshly ground pepper 1. Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor. 2. Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.

RECIPES BY JESSICA D’AMBROSIO, MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON