These dishes are just a taste of all the delicious food our diverse country has to offer.


Monday: Sesame-Hoisin Chicken Wings

korean chicken wings
Credit: Photography by Linda Xiao

The all-American chicken wing gets a Korean twist in this sweet and spicy (and satisfyingly sticky) dish. Serve the grilled wings with Korean Elotes for a full fusion dinner best enjoyed al fresco. 

Tuesday: Chicken Tikka Tacos

Chicken Tikka Tacos
Credit: Photography by Victor Protasio

Indian meets Greek meets Mexican in these flavor-packed tacos. Cool cucumber and tzatziki sauce balance the spicy tikki masala chicken for a different but very delicious kind of Taco Tuesday. 

Recipe: Try our Chicken Tikka Tacos

Wednesday: Hot Dogs with Kimchi Salsa

hot dogs with kimchi salsa thai-basil lemonade
Credit: Photography by Linda Xiao

You can't celebrate the Fourth without this ballpark favorite. We gave the classic grilled dog a funky upgrade with kimchi—a sour, spicy Korean dish that packs the umami flavor. 

Thursday: Chicken Andouille & Shrimp Jambalaya

chicken andouille and shrimp jambalaya

Pay tribute to the rich cuisine of the South with this traditional NOLA dish. It's got spicy chicken sausage, hearty brown rice, a bunch of fresh veggies, and six (six!!) cloves of garlic, so you know it's not short on flavor. 

Friday: Rach's Burgers with Red, White & Blue Sauce

Burgers with Red, White & Blue Special Sauce, Bacon, Lettuce, Tomato & Onion
Credit: Photography by Lucas Zarebinski

Finish off Friday and head into the holiday weekend with with this on-theme burger. The blue cheese, sour cream, and ketchup special sauce (aka Red, White & Blue sauce) is sure to get you in the patriotic spirit. 


For the wings: 

  • 1/2 cup Soy-Balsamic Sauce
  • 1/2 cup thinly sliced scallions
  • 1/4 cup hoisin sauce
  • 1/4 cup Magic Paste
  • 3 lb. chicken wings
  • Gochugaru (Korean-style red pepper), optional

For the tacos: 

  • 1 1/2 cups store-bought tzatziki
  • 3 tbsp. coarsely chopped fresh cilantro, plus leaves for garnish
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground coriander
  • 2 tbsp. vegetable oil
  • 1 jar (15 oz.) store-bought tikka masala sauce
  • 4 large (7-inch) wholegrain tortillas (fajita size)
  • 1/4 English cucumber
  • 1/4 small red onion
  • 1 jalapeño chile, finely chopped, for garnish

For the hot dogs: 

  • 1/2 lb. napa cabbage (about 1/2 medium head)
  • 2 tbsp. kosher salt
  • 1/2 cup Magic Paste
  • 1/4 cup sliced white onion
  • 1/4 cup thinly sliced seedless cucumber
  • 6 hot dogs
  • 6 hot dog buns

For the jambalaya: 

  • 1 cup long-grain brown rice
  • 6 cloves garlic
  • Salt and pepper
  • 1 tablespoon EVOO
  • 1 12 ounce package spicy chicken andouille sausages 
  • 2 bunch scallions
  • 2 large bell peppers
  • 3 ribs celery with leaves
  • 1 pint grape tomatoes
  • 1/2 pound peeled and deveined medium shrimp

For the burgers:  

  • 1 cup crumbled smoked blue cheese (I like Oscar's Smoke House, oscarsadk or other blue cheese
  • 1 cup sour cream
  • 1/3 cup ketchup
  • 1/4 cup pickle relish (I like Wickles)
  • 2 lbs. 80% lean ground beef
  • 2 tbsp. Worcestershire sauce
  • 3 tbsp. grated onion
  • Kosher salt and coarsely ground black pepper
  • 12 slices smoky bacon
  • 1 tbsp. canola or olive oil
  • 4 sesame-seed hamburger buns
  • Little gem lettuce leaves
  • Sliced beefsteak tomato
  • Thinly sliced red onion