So you’ve got cookout plans for the Fourth of July, do you? And you’ve got to feed those huddled masses. Perhaps the chefs of Seattle can help. I’ve amassed here some of their most picnic-worthy recipes for hosts and guests alike—all tested by Seattle Met’s illustrious recipe tester, Jess Thomson.

I hope you enjoy them—I know your Fourth friends will.

Grill inspiration comes to us by way of Joe Conrad’s recipe for grilled pork ribs with corn and apricot salsa. The Ventana chef is also generous with barbecuing tips, for instance: “Whenever you use a fast-cooking technique like grilling to prepare red meats and pork, bring the protein to room temperature first. Chilled meat may not get hot enough during the cooking process.”

If you’re all caught up in the yakitori trend, you are going to get way into Harold Fields’ traditional Japanese chicken-on-a-stick sauce. He runs a yakitori catering company called Umami Kushi, that’s how into skewered meats that guy is.

Josh Henderson of Skillet takes a decidedly laid-back approach to grilling—doing the prep for his porchetta sandwich before the party, so he can actually enjoy the event (read: drink more beer). When cooking for vegetarians, serve his lemon-fennel aioli with roasted or grilled veggies.

When you’re going to a ‘cue and asked to bring a salad, Bastille’s salade verte with hazelnuts is a good call. And most fresh peas will work well in this halibut salad from chef Dalis Chea of Fresh Bistro. Since fresh chickpeas are in season through August, you should also seriously consider Poppy chef Jerry Traunfeld’s chickpea salad. (It works great with canned chickpeas too.) It’s one of those preparations that’s deceptively simple—bring it if you want everyone to wonder how you suddenly became so cunning in the kitchen. Also: it would be amazing with barbecued chicken prepared tandoori-style.

Molly Moon’s honey-orange sorbet, made with cardamom and fresh ginger, would be refreshing after a feast of grilled meats, and even vegans can dig it. Almost as simple are Macrina’s oatmeal, apricot, and pecan cookies. And if there’s one thing in the world that is true it’s this: cookies are never the wrong thing to bring to a picnic.

Happy Fourth of July.