This Fourth of July, we want something more than flag cakes and red, white and blue cocktails. Our collection, culled from the Recipe Finder, features recipes from around the world. Because what’s more patriotic than embracing the American melting pot?

Starters

(Deb Lindsey/For the Washington Post)

Smoked Planked Camembert. Smoking and plank-charring creates a deeply complex, woodsy flavor.

Stone-Fruit Salsa. Peaches and nectarines join forces in this quick condiment.

Vegetarian Summer Rolls. The fresh-tasting appetizer can be made two hours in advance.

Roasted Eggplant Dip. An easy summertime treat spiked with harissa.

Watermelon-Tomato Gazpacho, pictured above. The two fruits mesh surprisingly well; garlic scapes add a little punch.

Mushroom Seviche. A Peruvian specialty that happens to be vegan.

Sides

(Scott Suchman/For The Washington Post)

Savory Tomato Cornbread Cobbler. The recipe comes from a Top Tomato contest winner.

Sweet Potato Salad. This dish gets a tangy boost from red pepper puree in the vinaigrette.

Grilled Corn Four Ways, pictured above. The method you choose depends on the flavor and texture you seek.

Mayo-Free Coleslaw. A lack of mayonnaise makes this slaw perfect for holding at room temperature during cookouts and gatherings.

Cilantro-Lime Black Bean Salad. Prepare this in advance and you’ll be rewarded — overnight refrigeration makes its flavor even better.

Mains with meat

(Deb Lindsey/For The Washington Post)

Asian-Marinated Korean Beef Ribs. A no-fuss recipe for tender, grilled ribs.

Gillian’s Fried Chicken. This classic takes well to reheating in an oven.

BLT Hot Dogs. The recipe comes from chef Nathan Anda of Red Apron.

Sticky Lemon Grass Burgers. These taste just as great cold as they do straight from the stove.

Ancho Chili Burgers With Lime Aioli. The seasoning paste is easy to pull together and works wonderfully with the rich mix of ground meat.

BBQ Pork Skewers, pictured above. A popular Filipino dish with a spicy, sweet-sour dipping sauce.

Meatless mains

(Scott Suchman/For The Washington Post)

Black Bean Burgers. These super-simple patties come together in minutes.

Gingery Tofu Sliders. Pan-fried tofu is topped with avocado, kimchi and more, in the style of Vietnamese banh mi.

Mexican Tomato Tart With Cumin Pastry. Like eating shakshuka enclosed in a buttery crust.

Tacos With Grilled Plantains, pictured above. The starchy-sweet plantains make a fantastic taco filling.

Couscous Salad With Summer Fruit and Arugula. Refreshing and crowd-friendly (read: large-batch).

Desserts

(Deb Lindsey/For the Washington Post)

Chocolate-Dipped Minted Indoor S’mores. They are prepared indoors, kept refrigerated and served chilled

Raspberry Whipped Cream Icebox Cake. A no-bake, easy berry dessert with a showy presentation.

Blueberry Cake Squares. Light and airy, the cake can be made a day in advance.

Carrot Cake Ice Cream Sandwiches. Caramelized carrots provide a subtle sweetness in the ice cream filling, and the cream cheese cookies bake up crisp.

Tart Serbian-Style Cherry Pie (Pita sa visnjama). This can be assembled in less time than it takes to make a cherry pie from scratch.

Whole-Wheat Chocolate Chip Cookies. Chewy on the inside and crisp at the edges, the whole-wheat flour adds nuttiness that goes well with brown sugar.

Drinks

(Deb Lindsey/For The Washington Post)

Sparkling Limeade. Tangy, fresh and alcohol-free.

Minty Lemon Soda. Gently sweetened with honey, flavored with lemon and spiked with a hint of mint.

Philadelphia Fish House Punch. Scale up as needed to fill a punch bowl.

Gin Punch, pictured above. The concoction is akin to a Tom Collins.

Orange on Orange (a mocktail). A citrusy, bittersweet basically booze-free aperitivo.