Magnificent News: Recipes! Grilled Chicken Caesar Salad Sandwich, Pasta Salad With Sun-Dried Tomatoes, Pão de Queijo

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What to cook during the week ahead, from Post Food editors.

By Ann Maloney

Wondering what you should grill for a big group? My colleagues Aaron Hutcherson and Becky Krystal offered suggestions in last week's Voraciously Q&A. They, like the rest of us in Food at The Post, have been focused on summer eating during the past few weeks.

As a result, we've got suggestions for just about everything you would need for a filling, festive Fourth of July.

Allow me to recap, please. Spirits columnist Carrie Allan calculated a frozen cocktail formula — with a classic margarita as an example. We selected a batch of refreshing iced teas from our Recipe Finder, along with toothsome meaty and plant-based grilling main dishes. Aaron taught us the easiest way to shuck corn. Seriously, you won't look back. We have lots of potato salads and other side dish ideas as well.

For dessert, may we suggest vanilla ice cream served as is or in a fabulous sundae. Or perhaps you'd like make-ahead, nostalgia-tinged Chocolate Pretzel Peanut Ice Cream Bars or red, white and blue Rocket Pops.

And the beat goes on this week: Picking up sauce for your barbecue? Emily Heil rounded up a gang to taste 13 top barbecue brands and ranked them. (Yes, the winner surprised us, too!) Ellie Krieger made a cool Herbed Goat Cheese Dip for serving when hungry hordes arrive. Becky whipped up a batch of Pão de Queijo — chewy, cheesy, gluten-free rolls — that you can make ahead, freeze, then bake to serve warm.

Joe Yonan made a Sweet Potato Salsa Salad, and Aaron created a Pasta Salad With Sun-Dried Tomatoes and White Beans. Both could be tasty vegetarian mains or sides. (Be sure to visit the Voraciously homepage at voraciously.com this weekend for more patriotically colored desserts and side dishes for summer eating.)

For my part, I made a Grilled Chicken Caesar Salad Sandwich. What puts it over the top is that, just before serving, you slather the ciabatta with dressing and grill it until it is crispy. Add that to your menu, if you have any room left on your plate.

We hope you stay cool and safe this Fourth of July.

Ask Becky and Aaron your cooking and recipe questions each Wednesday at noon (Eastern) at live.washingtonpost.com. Have a burning question right now? Post it here and return on Wednesday for the live Voraciously Q&A.